The Effect of Fermentation Time on the Physicochemical Properties of Cocoa Beans Using Jute Sack Containers
Keywords:
Cocoa Fermentation, Jute Sack, Fermentation Duration, Cocoa Bean Quality, Physicochemical PropertiesAbstract
The research was conducted at the Laboratory of Agricultural Product Technology, Faculty of Agriculture, Universitas Khairun. The experiment employed a Completely Randomized Design (CRD) with a single factor, namely fermentation duration consisting of four treatments: 3, 4, 5, and 6 days, with three replications. The observed parameters included fermentation temperature and pH, fermentation index, physical characteristics of dried cocoa beans (number of beans per 100 g, shell content, slaty beans, and moldy beans), as well as chemical properties (moisture content and fat content). Data were analyzed using analysis of variance followed by the Least Significant Difference (LSD) test at a 5% significance level. The results showed that fermentation duration significantly affected pH, fermentation index, and fat content of cocoa beans, but had no significant effect on fermentation temperature, number of beans per 100 g, shell content, moisture content, slaty beans, and moldy beans. Fermentation for 5–6 days produced the best cocoa bean quality, characterized by pH values close to neutral, fermentation index values greater than 1, and the highest fat content, and met the quality requirements of SNI 2323:2008. The use of jute sacks has the potential to serve as an applicable and economical alternative fermentation container for cocoa farmers.
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This work is licensed under a Creative Commons Attribution 4.0 International License.
