PENGARUH FERMENTASI BIJI KAKAO KERING NON-FERMENTASI TERHADAP INDEKS FERMENTASI

SEMUEL FRENCLIN KEFFI, Dr. Ir. Supryanto, MS.

2013 | Tesis | S2 Teknologi Hasil Perkebunan

Biji kakao kering non-fermentasi masih mengandung sisa pulp yang menempel pada kulit biji. Sisa pulp tersebut diduga masih cukup untuk proses fermentasi. Tujuan dari penelitian ini adalah untuk meningkatkan mutu biji kakao kering non-fermentasi melalui proses fermentasi sehingga mempunyai sifat kimia dan fisik yang hampir sama atau setara dengan fermentasi normal. Dalam penelitian ini, dilakukan fermentasi biji kakao kering non-fermentasi selama 5 hari dengan terlebih dahulu dilakukan perendaman selama 1 jam. Pengamatan dilakukan pada fermentasi hari ke-3 (tiga) sampai hari ke-5 (lima) yang meliputi indeks gula, indeks nitrogen dan indeks warna dan uji organoleptik. Sebagai pembanding dilakukan fermentasi biji kakao segar (fermentasi normal). Hasil penelitian menunjukan bahwa fermentasi biji kakao kering non-fermentasi menghasilkan biji kakao kering dengan nilai pH antara 6,07 – 6,08, nilai indeks gula antara 89,08 – 94,07 %, nilai indeks nitrogen antara 0,43 – 0,44 % dan rata- rata nilai indeks warna diatas angka 1 (satu). Sementara itu fermentasi normal menghasilkan biji kakao kering dengan pH antara 5,11 – 5,30, nilai indeks gula antara 85,48 – 95,43 %, nilai indeks nitrogen antara 0,63 – 0,67 % dan nilai indeks warna antara 0,95- 1 (satu).

Dried cocoa beans non-fermented have a rest of pulp was attached to the seed coat. The rest of pulp alleged was enough be used for fermentation. The purpose of this research is to improve the quality of dried cocoa beans non-fermented through a fermentation process that has physical and chemical properties of equal or nearly equal to the normal fermentation. In this research, fermentation of dried cocoa beans non-fermented is done for five days and was soaking in water for a hour before that process. The observations were made on 3rd day until 5th day of fermentation, which includes index sugar, index nitrogen, index color and organoleptic test. To compare that treatment, the fresh of cocoa beans was fermentation in the normal way. The results showed that the fermentation of dried cocoa beans produces a dried cocoa beans with the value of pH between 6,07 to 6,08; the value of sugar index between 89,08 to 94,07 %, the value of nitrogen index between 43 to 0,44 % and average of color index was more than one. Meanwhile, normal fermentation produces a dried cocoa beans with the value of pH between 5.11 to 5.30, the value of sugar index between 85.48 to 95.43%, the value of nitrogen index between 0.63 to 0.67% and the value of color index between 0.95 to 1 (one).

Kata Kunci : Fermentasi Biji Kakao Kering Non-Fermentasi, Indeks Fermentasi