Analisis Perbandingan Metode Pengeringan Biji Kakao Secara Mekanis, Sun-Dried dan Hybrid Terhadap Karakteristik Fisik dan Kimiawi Kakao

Abstract

Indonesian cocoa has a relatively low quality, as indicated by the total export of fine cocoa beans that only 10%. Proper cocoa processing is therefore essential to improve the cocoa quality, and the drying process is one of the most critical stages determining the final quality of cocoa beans. This study aimed to obtain an optimal cocoa bean drying process by considering several parameters, including the physical and chemical characteristics, as well as the color and aroma of cocoa beans. In this study, the drying process was carried out using three methods: sun-dried, hybrid (2 days of sun-drying followed by 6 hours of oven drying), and mechanical drying. Subsequently, several parameters were observed for each treatment, including moisture content, fat content, and organoleptic properties (color and aroma), followed by statistical analysis using a t-test. Results showed that by applying higher temperatures (mechanical drying of cocoa beans) reduced moisture content more rapidly; however, this was accompanied by a decrease in color and aroma preference levels as well as a reduction in fat content percentage. Overall, the results indicate that the hybrid drying process can be an optimal option for farmers to achieve shorter drying times while maintaining better cocoa bean quality, indicated by a moisture content that met the standard (7.85%), the highest fat content (23.47%), and color and aroma preference levels that were statistically not significantly different from those obtained through the sun-dried drying, which is the drying method commonly used and accepted in the cocoa industry.