Agam, Ismail Jaya (2025) RANCANG BANGUN KOTAK FERMENTASI KAKAO BERBAHAN STYROFOAM BERLAPIS SEKAM PADI DENGAN JUMLAH LUBANG BERBEDA TERHADAP KUALITAS BIJI KAKAO KERING. S1 thesis, UNIVERSITAS JAMBI.
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Abstract
Abstrak - Biji kakao kering di Indonesia memiliki kualitas mutu yang rendah, salah satunya disebabkan biji tidak difermentasi dengan baik dan benar. Proses fermentasi mempunyai peran penting dalam pembentukan cita rasa dan aroma dari biji kakao. Diperoleh rancangan kotak fermentasi biji kakao berbahan styrofoam berlapisan sekam padi untuk kapasitas 1 kg dengan kotak fermentasi terdiri 2 kotak ukuran berbeda yaitu kotak luar 28x18x23 cm dan kotak dalam 20x10x15 cm. Kualitas biji kakao kering hasil fermentasi setiap perlakuan jumlah lubang (4, 8, dan 12) memenuhi persyaratan SNI biji kakao. Perlakuan 4 lubang menjadi yang terbaik dengan suhu fermentasi tertinggi yaitu sebesar 39,8 °C, kadar air terendah yaitu 4,60%, persentase biji tidak terfermentasi terendah yaitu 2,000%, dan uji organoleptik perlakuan 1 lubang kotak dengan skor terbaik dari mutu uji hedonik aroma, rasa, dan tekstur. ABSTRACT – Dried cocoa beans in Indonesia have low quality, one of which is because the beans are not fermented properly and correctly. The fermentation process has an important role in forming the taste and aroma of cocoa beans. A design for a cocoa bean fermentation box made from Styrofoam lined with rice husks for a capacity of 1 kg was obtained with the fermentation box consisting of 2 boxes of different sizes, namely an outer box of 28x18x23 cm and an inner box of 20x10x15 cm. The quality of dry cocoa beans resulting from fermentation for each treatment with the number of holes (4, 8, and 12) meets the SNI requirements for cocoa beans. The 4 hole treatment was the best with the highest fermentation temperature, namely 39.8 °C, the lowest water content, namely 4.60%, the lowest percentage of unfermented beans, namely 2.000%, and the organoleptic test of the 1-hole box treatment with the best score for the quality of the hedonic test for aroma, taste and texture.
| Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | Box Hole, Cocoa Beans, Fermentation |
| Subjects: | L Education > LB Theory and practice of education L Education > LB Theory and practice of education > LB2300 Higher Education |
| Divisions: | Fakultas Teknologi Pertanian > Teknik Pertanian |
| Depositing User: | Agam |
| Date Deposited: | 14 Jul 2025 07:58 |
| Last Modified: | 03 Aug 2025 06:49 |
| URI: | https://repository.unja.ac.id/id/eprint/83777 |
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