Performa Pengeringan Kontinyu dan Terputus Pada Biji Kakao Fermentasi dengan Metode Pengeringan Lapis Tipis

Abstract

This study aims to determine the performance of a continuous and intermittent sun drying of fermented-cocoa bean by using thin-layer drying method. Continuous drying using a solar dryer finned-flat plate collector type which is operated in two modes drying time, daytime and night time. During the day, the cocoa beans are dried in the drying chamber using hot air generated by the solar collectors. In the nighttime, desiccant (CaCl2) was added to the drying chamber that had been isolated. Open sun drying as intermittent drying of cocoa beans is done only on daytime. The drying process is terminated when equilibrium moisture content has been achieved. The results showed that the continuous drying rate higher than the intermittent drying. Dried-cocoa beans produced from continuous drying showed a lower moisture content (7.34% vs 7.50%), a better physical appearance, but the higher the degree of acidity (pH = 5.93 vs. 6.13). Total fat content and free fatty acids slightly lower than the intermittent sun-drying.ABSTRAKPenelitian ini bertujuan untuk mengetahui performa pengeringan kontinyu dan terputus pada biji kakao fermentasi menggunakan metode pengeringan lapis tipis. Pengeringan kontinyu menggunakan alat pengering surya tipe kolektor pelat datar bersirip yang dioperasikan dalam dua mode pengeringan, waktu siang dan waktu malam. Pada siang hari, biji kakao dikeringkan didalam ruang pengering menggunakan udara panas yang dihasilkan oleh kolektor surya. Pada malam hari desikan (CaCl2) dimasukkan kedalam ruang pengering yang telah diisolasi. Penjemuran langsung biji kakao di matahari sebagai pengeringan terputus dilakukan hanya pada sinag hari. Proses pengeringan dihentikan ketika kondisi keseimbangan kadar air dicapai. Hasil penelitian menunjukkan bahwa pengeringan kontinyu menghasilkan laju pengeringan yang lebih tinggi dibandingkan dengan pengeringan terputus. Biji kakao yang dihasilkan dari pengeringan kontinyu juga menunjukkan kadar air yang lebih rendah (7.34% vs 7.50%), penampilan fisik yang lebih baik, tetapi derajat keasaman lebih tinggi (pH=5,93 vs 6,13). Kadar lemak total dan asam lemak bebas sedikit lebih rendah dibanding penjemuran langsung. Kata kunci : biji kakao fermentasi, pengeringan kontinyu, pengeringan terputus, performa.

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

“…Other studies have shown that roasting temperature is directly proportional to the roasting rate [41]. The shortest baking time of 19 hours and the lowest moisture content of 4.40 and 3.41 were successively obtained from oven method roasting at 55 o C and 65 o C [41].…”

“…Other studies have shown that roasting temperature is directly proportional to the roasting rate [41]. The shortest baking time of 19 hours and the lowest moisture content of 4.40 and 3.41 were successively obtained from oven method roasting at 55 o C and 65 o C [41]. Roasting using an oven produces better quality cocoa beans in improving the quality of cocoa products with free fatty acid levels of 1.38% and 1.02% [41].…”

“…The shortest baking time of 19 hours and the lowest moisture content of 4.40 and 3.41 were successively obtained from oven method roasting at 55 o C and 65 o C [41]. Roasting using an oven produces better quality cocoa beans in improving the quality of cocoa products with free fatty acid levels of 1.38% and 1.02% [41]. Free Fatty Acids (FFA) are parameters of fat damage released due to the hydraulic process by microorganisms in moist and dirty conditions [41].…”

“…Roasting using an oven produces better quality cocoa beans in improving the quality of cocoa products with free fatty acid levels of 1.38% and 1.02% [41]. Free Fatty Acids (FFA) are parameters of fat damage released due to the hydraulic process by microorganisms in moist and dirty conditions [41]. Glycerides from shortchain fatty acids produced as a result of this hydrolysis process give rise to flavoring and rancid taste [42].…”

Alat Pemeras Lendir (Depulper) dan Pengering Biji Kakao Berbasis Programmable Logic Controller (PLC)

“…Proses pengeringan dengan menggunakan tenaga surya tersebut dilakukan selama 3 hari. Dari penelitian tersebut disimpulkan bahwa metode yang digunakan hanya mampu beroperasi pada suhu 31-48 0 C sedangkan suhu optimal pengeringan adalah 55-65 0 C (Dina et al, 2013).…”