Mempelajari Pengaruh Lama Fermentasi dan Penyangraian Biji Kakao (Theobroma cacao L.) Terhadap Mutu Bubuk Kakao

Abstract

The research was performed to find the effect of fermentation time and roasting time of cocoa nuts (Theobroma cacao L.) on the quality of cocoa powder. The research had been performed using factorial completely randomized design with two factors i.e : fermentation time (T) : (0, 2, 4 and 6 days) and roasting time (P) : (0, 25, 50 and 75 minutes). Parameter analysed were moisture content, ash content, fat content, solubility and organoleptic values (flavour, colour and taste). The result showed that fermentation time had highly significant effect on moisture content, ash content, fat content and organoleptic values (flavour, colour and taste) and had no significant effect on solubility. Roasting time had highly significant effect on moisture content, organoleptic values (flavour and taste) but had no significant effect on ash content, fat content, solubility and organoleptic value colour. The interaction of fermentation time and roasting had highly significant effect on organoleptic value flavor, had significant effect on organoleptic value taste but had no significant effect on moisture content, ash content, fat content, solubility and organoleptic colour. The 4 fermentation time and 75 minutes roasting time produced the best quality of cocoa powder