Pengaruh Berat Biji Kopi (Coffea arabica) dan Lama Fermentasi secara Simultan Bersama Biji Kakao (Theobroma cacao) terhadap Mutu Fisik, Kimia, dan Organoleptik Pasta Kakao

Abstract

This research was conducted to determine the effect of coffee bean weight and fermentation time on the physical, chemical, and organoleptic quality characteristics of cocoa paste fermented simultaneously with coffee beans. This study used a factorial completely randomized design (CRD) with two factors, namely, coffee bean weight (A): (0 kg, 1 kg, 2 kg, 3 kg) and fermentation time (L): (2 days, 4 days, and 5 days). Parameters analyzed were temperature, split test, yield, pH, total acid, moisture content, ash content, fat content, organoleptic tests namely aroma, color, taste, and general acceptance, as well as taste testing by the Coffee and Cocoa Research Center. The results showed that the weight of Arabica coffee beans had a highly significant (P<0,01) effect on temperature, pH, total acid, water content, ash content, organoleptic aroma, organoleptic taste, organoleptic color, and organoleptic general acceptance, the effect was significantly different (P<0,05) on the fat content and not significantly different (P>0,05) on the split and yield parameters. Meanwhile, the fermentation time factor had a highly significant (P<0,01) effect on cocoa paste, namely temperature, split test, moisture content, ash content, fat content, pH, total acid, organoleptic aroma, organoleptic taste, organoleptic color, and organoleptic general acceptance. Meanwhile, the fermentation time treatment had no significant (P>0,05) effect on the yield parameters. The best treatment was determined by the de Garmo method and was obtained in the A3L1 treatment with an Arabica coffee bean weight of 3 kg and a fermentation time of 2 days. The best treatment was then tested for taste by trained panelists and obtained a global taste score of 6 which was included in the category of strong taste intensity.