Studi Dampak Variasi Suhu dan Waktu Pengeringan Mekanis terhadap Kualitas Biji Kakao

Abstract

Drying is one of the important factors in cocoa bean processing, where drying must pay attention to temperature and humidity. This research aimed to evaluate the effect of temperature variation on moisture content, aroma, physical color, and total acid as well as to produce optimal drying temperature and time. The drying process was carried out at 50 °C, 55 °C, and 60 °C for 8 and 10 hours using a rack-type dryer. The results showed that the variation of drying temperature and time can reduce the moisture content and color brightness, but increase the acid content. Drying at 60 °C for 10 hours produced the lowest moisture content (16.24%) and had a color value of 35.8 ᵒHue (Red). The most favorable aroma was found in 50 °C drying. The highest total acid was found in 60 °C drying with an average total acid value of 2.5%.