Characteristic Quality of Pinrang’s Cocoa Beans During Fermentation Used Styrofoam Containers

Abstract

Pinrang Regency is one of the regencies that contributes the largest production in South Sulawesi. The fermentation process is the stage of processing cocoa beans that must be carried out to guarantee the taste and aroma of good chocolate. The purpose of research is to study the effect of fermentation time with different cocoa clones on the quality characteristics of cocoa beans during fermentation. Characterization was held by observing the shape and color of the cocoa beans visually and measuring the temperature, pH, total acid, water content and fat content of the beans during fermentation. The results was showed that cocoa beans from local clones were better than Sulawesi 2 clones based on the quality characteristics of the beans produced. The best beans quality is on the 4 and 5 days of fermentation which produces an optimum temperature of around 45-47°C, pH around 5-5.4, total acid around 0.90%. Cocoa beans with a physical appearance and color that is bright enough, fat content around 50.45 %, and the water content is quite low around 4.97%. The quality of the cocoa beans produced is still in accordance with SNI 2323-2008. The use of styrofoam can be used as an alternative besides fermentation with wooden boxes that are usually done by farmers. The results of the study are expected to be used to obtain data and information on the characteristics of fermented cocoa beans, especially from Pinrang Regency, South Sulawesi.

Antioxidant Properties of Cocoa (Theobroma cocoa L.) Shell Powder in Fermentation and Immersion Treatments

“…This implies that as compared to other treatments, cocoa bean shell powder FI had a greater cocoa bean aroma. Non-fermentation non-immersion (NFNI) obtained the lowest score, which is in line with (Ndukwu and Udofia, 2016;Septianti et al, 2020), which reports that unfermented cocoa beans lack the distinctive scent of chocolate and have an excessive amount of astringency and bitterness. This is attributable to the distinctive scent of chocolate that occurs during fermentation; without fermentation, the distinctive cocoa scent doesn't exist (Hayati et al, 2012;Ndukwu and Udofia, 2016).…”

“…According to (Septianti et al, 2020;Suazo et al, 2014), fermented cocoa powder has a dark brown (blackish) color than non-fermented cocoa powder due to the fermentation process. The color of the cocoa beans started to change from gray to purple on the second day of fermentation; on the fourth day of fermentation, the beans are still mostly brownish purple, and on the sixth day of fermentation, the beans are entirely fermented, with dark brown color covering approximately 80% of the outer skin.…”

“…Fermentation time and drying time are the factors that played a role in the decomposition of polyphenol compounds which resulting in the brown color of the cocoa beans. In the drying process, tannins are responsible for the formation of various colors of cocoa powder (Septianti et al, 2020).…”

“…This results in a yellow-red color in all cocoa bean shell powder treatments. The brown color in cocoa is due to the polyphenolic material (Septianti et al, 2020). The hue value is the identity of a color, obtained by the formula tan-1 (b/a) (Peña-Saldarriaga et al, 2020).…”

Pengaruh Populasi Mikroba pada Re-fermentasi terhadap Kualitas Biji Kakao Tanpa Fermentasi

“…Biji kakao yang tidak difermentasi adalah biji kakao segar atau bubur pulp yang baru dibersihkan dan segera dikeringkan. Biji kakao tanpa fermentasi dengan kadar air yang tidak diketahui, dijual tanpa memperhatikan kualitas, baik dari segi kadar air maupun kondisi biji kering disebut sebagai biji kakao acak (Apriyanto dan Umanailo, 2019), (Apriyanto, 2017) dan (Septianti et al, 2020). Sedangkan biji kakao tanpa proses fermentasi diproduksi dengan biji pahit dan tidak ada aroma khas kakao (Hinneh et al, 2019).…”