Kajian Pengaruh  Berat Biji Kakao Perkotak Dan Waktu Pengadukan Terhadap Keberhasilan Proses Fermentasi

Sabahannur, St.; Nirwana, Nirwana

doi:10.26418/jpmipa.v8i2.21172

Cited by 4 publications

(5 citation statements)

References 2 publications

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“…Findings of research showed that the longer of the fermentation time result the higher average fat content of beans dried cocoa produced. Research by Ristanti et al (25) and Sabahannur et al (42) obtained the highest fat content from cocoa beans from Pinrang Regency which was only 38.21%, followed by Bulukumba at 35.74% and Palopo at 35.17%, fat content from other regions is only in the range of 20-27%.…”

Section: Fat Levelsmentioning

confidence: 93%

“…The increase in total acid is due to the breakdown of alcohol into organic acids as the result of fermentation in the form of acetic and lactic acid. Organic acids are divided into groups of volatile organic acids (acetic acid) and non-volatile organic acids (lactic acid, succinic, malic, oxalate and tartaric) (33,42,43). Wahyudi et al (37) added that acetic acid is an acid component with the greatest concentration reaching 788 µg/g.…”

Section: Total Acidmentioning

confidence: 99%

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

Septianti

Salengke

Langkong

et al. 2020

canrea

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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.

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Section: Fat Levelsmentioning

confidence: 93%

Section: Total Acidmentioning

confidence: 99%

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

Septianti

Salengke

Langkong

et al. 2020

canrea

View full text Add to dashboard Cite

show abstract

“…The absorption spectrum was observed at a wavelength of 400-700 nm using a UV-vis Shimadzu UV-1601 spectrophotometer. The fermentation index is calculated based on the ratio of the absorbance value at a wavelength of 460 nm to an absorbance of 530 nm [12][13][14].…”

Section: The Measurement Of Fermentation Index From Cocoa Beansmentioning

confidence: 99%

“…Dissolved in 5 ml of distilled water, then stirred with a glass stirrer for 3 minutes. The pH was measured using a pH meter [12,14].…”

Section: The Measurement Of Ph From Cocoa Beansmentioning

confidence: 99%

“…Fluctuating fermentation index values can occur due to several factors of cocoa bean variety and initial conditions of fermented cocoa beans, dimensions of the fermentation container, degree of aeration the container, the thickness of the pile of beans in the fermentation container, and the length of the fermentation process [20]. In addition, the surface area of cocoa beans and the stirring of cocoa beans have a significant effect on the value of the cocoa bean fermentation index, this is one factor in the fluctuating value of the cocoa bean fermentation index [14].…”

Section: Measurement Of Fermentation Index Of Cocoa Beansmentioning

confidence: 99%

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Prediction of Fermentation Index and pH of Cocoa (Theobroma cacao L.) Beans Based on Color Features (Cut Test) and Partial Least Square Regression Model

Riza¹,

Putranto²,

Iqbal³

et al. 2023

fst

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Post-harvest processes such as the fermentation stage are important parameters to determine the quality and price of cocoa beans. The color change of cocoa beans from dark purple to brown is an indicator of success in the cocoa fermentation process. So far, farmers use an estimation system and use laboratory equipment which has many shortcomings and is difficult to apply to farmer groups. The application of technology to measure the rate of fermentation quickly and accurately encourages several scientists to build a predictive model that is used as the initial stage of making a technology. The purpose of this study was to determine the prediction results of the Fermentation Index and pH of cocoa beans using a partial least square regression model and to determine the relationship between the image of cocoa beans (cutting test) with the pH and fermentation index of cocoa beans. The method uses primary data from research in the laboratory for pH and cocoa fermentation index measurements and cocoa bean image processing to develop a predictive model. The result of this study is a partial least square regression model for predicting the cocoa bean fermentation index with cross validation 5 times shown that, partial least square regression model for pH prediction shows an accuracy of 99% and the error value is only 0.007.

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Physical quality and chemical content of fermented Cocoa beans using styrofoam boxes

Liestianty,

Muliadi,

Walanda

et al. 2023

5th International Conference on Electrical, Electronic, Communication and Control Engineering (Iceecc 2021)

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Kajian Pengaruh Berat Biji Kakao Perkotak Dan Waktu Pengadukan Terhadap Keberhasilan Proses Fermentasi

Abstract: Abstract

Cited by 4 publications

References 2 publications

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

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

Prediction of Fermentation Index and pH of Cocoa (Theobroma cacao L.) Beans Based on Color Features (Cut Test) and Partial Least Square Regression Model

Physical quality and chemical content of fermented Cocoa beans using styrofoam boxes

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