Uji Lama Pencucian dan Lama Pengeringan Biji Kakao dengan Menggunakan Alat Pencuci Biji Kakao Tipe Sentrifuse terhadap Mutu Bubuk Kakao

Abstract

This study was conducted to determine the effect of laundering using cocoa beans-washer centrifuge type and drying time of cacao beans (Theobroma cacao) to the quality of cocoa powder. This research used factorial randomize block design with two factors, the laundering time (3, 5 and 7 minutes) and drying time (8, 10 and 12 days). Analysis parameters are moisture content, fat content and the organoleptic (flavor and color). The results showed that laundering time significantly affect the water and fat content and no significant effect on organoleptic tests flavor and color. Drying time significantly influenced all parameters. But then the interaction is not real different for all parameters. L3R3 treatment is the best treatment to get the best value of water content and best value of fat content, and L3R1 is the best treatment to get the best value of flavor and color organoleptic test. The results of correlation test that are strength influenced between parameters, namely lower of water content, the fat content become higher and the higher numerical value of flavor, so the numerical value of color is also higher.