Novita, Dwi Dian and sugianti, cicih (2017) THE QUALITY OF FERMENTED CACAO BEANS IN SMALL-SCALE. Proceeding ISAEIS 2107. (Submitted)

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Abstract

Farmers are rarely to conduct the fermentation process of cacao beans due to it requires a long time and should be done in a large scale. Indeed, they are not consider an uniform of maturity level during cacao beans are harvested. This research has purpose to determine the minimum mass of cacao bean in small scale and the effect of maturity level on fermentation product. The main materials and equipments used cacao which was Lindak from Gedong Tataan Districts and small fermentation boxes (26 x 20 x 45 cm). This research conducted by using factorial RAL. The first factor was maturity levels (A, B, and C) and the second factor was mass cacao beans (10, 15, and 20 kg) that used three repetitions. The measured of parameter involved temperature, pH (acidity level), cut-test, and fat content. The data were analysed by using ANOVA and LSD for futher testing. The result of ANOVA indicated that only mass factor had significant on temperature during fermentation process, total full fermented beans, and fat content of cacao beans. As a result, the mass recomendation of cacao beans for small-scale in fermentation process is 20 kg. Key words: cacao beans, mass, maturity level, small-scale fermentation

Item Type:	Article
Subjects:	S Agriculture > S Agriculture (General)
Depositing User:	CICIH SUGI
Date Deposited:	16 Nov 2017 04:19
Last Modified:	16 Nov 2017 04:19
URI:	http://repository.lppm.unila.ac.id/id/eprint/5269

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