STUDI LITERATUR KARAKTER BIJI KAKAO OLEH JENIS WADAH DAN WAKTU FERMENTASI BERBEDA SESUAI SNI 2323:2008

Fermentation is very important to produce good quality cocoa beans according to SNI 2323:2008. The purpose of this paper is to determine the effect of using different types of fermentation containers. Cocoa bean fermentation generally uses a wooden box container with a fermentation time of 5 days. There have been many studies on the use of various fermentation containers used such as wooden boxes, bamboo baskets, and sytrofoam. Fermentation containers that can be used: bamboo baskets, gunny sacks, and styrofoam. The different types of fermentation containers will affect the changes in temperature and pH profile during the cocoa bean fermentation process, which is one of the factors determining the success of the fermentation process. The use of wooden boxes as fermentation media will result in a more optimal temperature and pH compared to other types of containers, as they have insulating properties. The length of the cocoa bean fermentation process will affect the result of the moisture content of the fermented cocoa beans. The maximum cocoa bean moisture content limit according to SNI is 7.5%. The total phenolic value of fermented cocoa beans is influenced by several differences, namely differences in fruit varieties, fruit maturity levels, fermentation processes, drying and roasting or roasting.