PENGARUH PENAMBAHAN RAGI (Saccaromyces cerevesiae) DAN JUMLAH LUBANG KOTAK PADA FERMENTASI BUAH KAKAO (Theobroma cacao L) TERHADAP MUTU BIJI KAKAO KERING
Abstract: The high production
of cocoa in Lampung has not been balanced with the good postharvest handling.
The lack of post-harvest handling on the fermentation process causesthe low
quality of cocoa Nib. The farmers did not do the fermentation process due to
its time. This research aims to determine the effect of adding yeast (Saccaromyces
cerevesiae) and the number of holes in the box of fermented cocoa (Theobroma
cacao L.) on the quality of dried cocoa beans according to National
Standardization. The materials used were cocoa fruit of mulia variety,
Saccaromyces cerevesiae and fermentation box (26 x 25 x 23 cm). This research
was designed with the RAK Factorial. The first factor was yeast additions (3
grams and 5 grams) and the second factor was the number of holes in the box
(10, 20 and 30) which divided into three groups. The measured parameters were
temperature, pH, water content, number of seeds per 100 grams, fat content, and
cut test. The data was processed using analysis of variance (ANOVA) and LSD for
further testing. The result of ANOVA showed that the diversity of the group, addition
interaction of yeast and the number of holes in the box was not significant to
affect all parameters. The factor of adding yeast affected the temperature, Cut
test results and fat content while the number of holes factors affectd the cut
test results and fat content. Based on these results, the amount of yeast
addition was 5 grams and the best number of holes of fermentation box was 30
holes.
Keywords: Cocoa, yeast
addition, number of holes of fermentation box
Penulis: wenceslaus hari
kristanto, Tamrin, Maria Erna
Kode Jurnal: jppertaniandd170736
