Kajian Mutu Biji Kakao Petani Di Kabupaten Luwu Timur, Soppeng Dan Bulukumba

Sabahannur, St.; Nirwana, Nirwana; Subaedah, St.

doi:10.33104/jihp.v11i2.3412

Cited by 2 publications

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“…Terdapat dua indikator rendahnya mutu biji kakao Indonesia khususnya biji kakao rakyat yaitu biji kakao tidak difermentasi dan mengandung kotoran yang cukup tinggi. Menurut Sabahannur et al (2016), sekitar 70% produksi biji kakao dalam negeri belum memenuhi Standar Nasional Indonesia (SNI) karena teknologi pengolahan biji kakao yang belum dilakukan dengan baik dan benar.…”

Section: Pendahuluanunclassified

“…Beberapa tahapan pengolahan yang mempengaruhi mutu dari biji kakao sesuai yang dipersyaratkan oleh SNI seperti pemanenan buah yang memiliki tingkat kematangan yang tinggi, agar tidak mempengaruhi jumlah biji kakao yang berkecambah, sehingga kadar lemak biji dapat menurun (Laxiana dan Sugiarto, 2018), kotoran (waste), dan benda-benda asing yang terdapat pada biji kakao. Selain itu juga dipengaruhi oleh beberapa tahapan pengolahan yaitu pada saat buah kakao dipecahkan, sortasi biji kakao basah, serta pengeringan (Sabahannur et al, 2016).…”

Section: Pendahuluanunclassified

“…Pada saat proses pengeringan, kotoran-kotoran yang berukuran kecil yang akan menempel pada biji kakao. Menurut Sabahannur et al (2016), adanya kotoran pada biji kakao kemungkinan disebabkan oleh petani yang tidak melakukan pembersihan pada saat proses pengeringan. Kotoran yang telah menempel pada biji akan susah dibersihkan atau dipisahkan pada proses sortasi biji kering.…”

Section: Hubungan Atribut Mutu Biji Kakao Fermentasi Dan Tahapan Pengunclassified

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Strategi Pemenuhan Syarat Mutu Standar Nasional Indonesia (Sni) Biji Kakao Fermentasi

Botutihe

Kusumaningrum

Jambang

2020

JTP

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ABSTRAK Hubungan atribut mutu biji kakao fermentasi dengan Standar Nasional Indonesia serta tahapan dan prioritas pengolahannya perlu dituangkan dalam suatu matriks. Penelitian ini bertujuan untuk mendeskripsikan hubungan atribut mutu biji kakao fermentasi yang dipersyaratkan SNI 2323-2008 dan tahapan pengolahannya dengan metode Quality Function Deployment (QFD), sehingga menghasilkan urutan prioritas tahapan pemrosesan. Penelitian ini terdiri dari 5 langkah, yaitu menyusun atribut kualitas, menyusun atribut proses produksi, menghubungkan atribut kualitas dan atribut tahapan pengolahan, menghubungkan tahapan pengolahan, serta menghitung dan memilah tahapan prioritas pengolahan. Hasil penelitian menunjukkan bahwahubungan yang sangat kuat terdapat pada atribut mutu pengotor memiliki nilai hubungan sebesar 3,8 dengan proses pengeringan biji kakao, kadar biji berjamur memiliki nilai hubungan sebesar 3,8 dengan penyimpanan biji kakao, kadar air memiliki nilai hubungan sebesar 3,6 dengan penyimpanan dan 4 dengan pengeringan biji kakao, serangga hidup memiliki nilai hubungan sebesar 3,8 dengan penyimpanan dan 3,6 dengan kemasan biji kakao. Hubungan yang erat antara pengolahan biji kakao ditunjukkan pada proses pengeringan memiliki nilai 3 dengan fermentasi biji kakao, biji kakao kering kemasan memiliki nilai 2,8 dengan pengeringan dan memiliki nilai2,6 dengan sortasi biji kakao kering, kakao penyimpanan biji memiliki nilai hubungan 2,8 dengan pengeringan, dan memiliki nilai hubungan 2,6 dengan pemilahan biji kering dan memiliki nilai hubungan 3 dengan kemasan. Kata kunci : Biji Kakao; Fermentasi; Pascapanen; Prioritas; Pengolahan ABSTRACT The relationship of the quality attributes of fermented cocoa beans in the Indonesian National Standard and its processing steps and priorities needs to be spelled out in a matrix. This study aims to describe the relationship between the quality attributes of fermented cocoa beans required by SNI 2323-2008 and the processing stages using the Quality Function Deployment (QFD) method, to produce a priority sequence of processing stages. This research consists of 5 steps, including arranging quality attributes, arranging the attributes of the production process, connecting quality attributes and processing step attributes, connecting the processing steps, and calculating and sorting the priority stages of processing. The results shown that a very strong relationship is in the attributes of the quality of impurities has a relationship value of 3.8 with the drying process of cocoa beans, moldy seed content has a relationship value of 3.8 with the storage of cocoa beans, water content has a relationship value of 3.6 with storage and 4 with drying cocoa beans, live insects have a relationship value of 3.8 with storage and by 3.6 with the packaging of cocoa beans. A strong relationship between cocoa bean processing is shown in the drying process has a value of 3 with the fermentation of cocoa beans, dried cocoa bean packaging has a value of 2.8 with drying and has a value of 2.6 with a sortation of dried cocoa beans, cocoa bean storage has a relationship value of 2.8 with drying, and has a relationship value of 2.6 with dry seed sortation and has a relationship value of 3 with packaging. The results of the priority sequence analysis of the processing stages showed that cocoa bean storage had anaverage contribution value of 0.130, drying cocoa beans had an average contribution value of 0.120, and packaging had an average contribution value of 0.112, soo that the strategy to fulfill SNI for cocoa bean fermentation can be optimal by using the QFD matrix Keywords : Cocoa Beans; Fermentation; Postharvest; Processing; Priority

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Section: Pendahuluanunclassified

Section: Hubungan Atribut Mutu Biji Kakao Fermentasi Dan Tahapan Pengunclassified

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Strategi Pemenuhan Syarat Mutu Standar Nasional Indonesia (Sni) Biji Kakao Fermentasi

Botutihe

Kusumaningrum

Jambang

2020

JTP

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“…research has been carried out on the manufacture of cocoa powder, with fermentation treatment using banana leaf and wooden box as a media for cocoa fermentation, free fatty acid analysis was carried out in banana leaf media fermentation with a lower value of 6.4315% compared to wooden box media 8.6409% [16]. Free fatty acids are parameters of fat damage caused by the hydrolysis process, this process is produced glyceride from short-chain fatty acids that cause flavoring and rancid taste [31].…”

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An overview: the effect of fermentation and roasting methods on cocoa quality

Awaliyah,

Langkong,

Syarifuddin

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Cocoa is Indonesia’s most important commodity and one that can contribute to economic development but has a problem, which is the low quality of cocoa produced. Differences in cocoa type, roasting and fermentation affect the quality content of cocoa such as antioxidants, free fatty acid and the fat profile of cocoa. Of the different methods of cocoa bean processing that affect the changes in antioxidant compounds are fermentation and roasting. Fermentation is best with 6 days in producing the aroma flavor of cocoa precursors and bulk cocoa type with an optimal time of 5-7 and fine cocoa type with an optimal time of 3-4 days. Superheated steam method slows down the rate of decline in antioxidant content, this condition is different from the conventional roasting method commonly used because it removes a lot of cocoa antioxidant content and accelerates the decline in antioxidant activity. Non-fermentation treatment results in low free fatty acid values while fermentation treatment can increase free fatty acid content but can be controlled by the addition of alkalization. on the fat profile geographical location such as differences in country of origin affects the content of fatty acid composition but fermentation and roasting processes has no significant effect on the fatty acid composition of cocoa.

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Kajian Mutu Biji Kakao Petani Di Kabupaten Luwu Timur, Soppeng Dan Bulukumba

Cited by 2 publications

References 0 publications

Strategi Pemenuhan Syarat Mutu Standar Nasional Indonesia (Sni) Biji Kakao Fermentasi

Strategi Pemenuhan Syarat Mutu Standar Nasional Indonesia (Sni) Biji Kakao Fermentasi

An overview: the effect of fermentation and roasting methods on cocoa quality

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