Uji Variasi Suhu Pengeringan Biji Kakao Dengan Alat Pengering Tipe Kabinet Terhadap Mutu Bubuk Kakao

Abstract

NOURMAN WILSON SIDABARIBA : Drying Temperature Test of Cocoa beans on Cocoa Powder Quality Using a Cabinet Dryer, supervised by AINUN ROHANAH and SAIPUL BAHRI DAULAY The temperature of cabinet dryer is needed to control. The temperature will affect product quality. This research was testing of variation of drying temperature on cocoa powder quality using a cabinet dryer. Research had been conducted at agricultural engineering laboratory, Agricultural faculty USU and at food and biochemistry laboratory, MIPA faculty USU in January - April 2015by using a non-factorial completely randomized design at 550 C, 600 C, and 650 C. Parameters observed were moisture content, fat content, and organoleptic test (aroma and color). The results showed that the temperature had highly significant effect on moisture content and color, had significant effect on fat content, and had no significant effect on aroma. The best treatment was at T2 (600 C) which produced 3,13 % moisture, and 38,53 % fat content. Color 2,97 (brown), and aroma 1,57 (less favored)