RANCANGAN KOTAK FERMENTASI BIJI KAKAO (Theobroma cacao L) BERBAHAN STYROFOAM BERLAPISKAN BEBERAPA KETEBALAN SEKAM PADI

Manalu, Thomas Jefferson and Mursalin, Mursalin and lisani, Lisani (2025) RANCANGAN KOTAK FERMENTASI BIJI KAKAO (Theobroma cacao L) BERBAHAN STYROFOAM BERLAPISKAN BEBERAPA KETEBALAN SEKAM PADI. Syntax literate, 8 (4). ISSN 2541-0849

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Abstract

ABSTRAK Penelitian ini bertujuan untuk merancang kotak fermentasi biji kakao berkapasitas 3 kg berbahan dasar styrofoam dengan beberapa ketebalan sekam padi dan mendapatkan kotak fermentasi biji kakao yang mampu mempertahankan suhu sesuai dengan standar suhu fermentasi yang ideal sehingga menghasilkan mutu biji kakao kering sesuai standar. Penelitian ini dilakukan secara diskriptif dengan merata-ratakan hasil pengamatan dengan 3 taraf perlakuan (sekam padi 1 cm, 3 cm dan 5 cm) dan 3 kali ulangan sehingga diperoleh 9 kali percobaan. Parameter yang diamati meliputi suhu fermentasi, tingkat keasaman (pH cairan selama fermentasi, pH biji kakao), kadar air dan uji belah. Hasil penelitian menunjukkan bahwa : 1. Diperoleh ukuran kotak fermentasi biji kakao berkapasitas 3 kg dengan kotak dalam berdimensi 29x19x24 cm dengan ukuran kotak luar yang berbeda sesuai perlakuan ketebalan sekam padi. Ukuran kotak luar pada ketebalan sekam padi 1 cm (K1) berdimensi 35x25x30 cm, ketebalan sekam padi 3 cm (K2) berdimensi 39x29x34 cm dan ketebalan sekam padi 5 cm (K3) berdimensi 43x33x37 cm. 2. Kotak fermentasi biji kakao dengan ketebalan sekam padi 5 cm (K3) merupakan kotak yang mampu mempertahakan suhu fermentasi dengan suhu tertinggi pada 43,03°C yang menghasilkan mutu biji kakao yaitu kadar air 6,18%, pH biji kering 6,32, dan persentasi biji kakao terfermentasi tertinggi sebesar 97%. Kata Kunci : Biji Kakao, Fermentasi, Kotak Fermentasi Styrofoam ABSTRACT This study aims to design a 3 kg capacity cocoa bean fermentation box made of styrofoam with several thicknesses of rice husks and obtain a cocoa bean fermentation box that is able to maintain the temperature according to the ideal fermentation temperature standard so as to produce dry cocoa bean quality according to the standard. This study was conducted descriptively by averaging the results of observations with 3 levels of treatment (rice husk 1 cm, 3 cm and 5 cm) and 3 repetitions so that 9 experiments were obtained. The parameters observed included fermentation temperature, acidity level (pH of liquid during fermentation, pH of cocoa beans), water content and split test. The results showed that: 1. The size of the cocoa bean fermentation box with a capacity of 3 kg was obtained with an inner box measuring 29x19x24 cm with different outer box sizes according to the treatment of rice husk thickness. The size of the outer box at a thickness of 1 cm rice husk (K1) has dimensions of 35x25x30 cm, a thickness of 3 cm rice husk (K2) has dimensions of 39x29x34 cm and a thickness of 5 cm rice husk (K3) has dimensions of 43x33x37 cm. 2. The cocoa bean fermentation box with a thickness of 5 cm rice husk (K3) is a box that is able to maintain the fermentation temperature with the highest temperature at 43.03°C which produces cocoa bean quality, namely a water content of 6.18%, a dry bean pH of 6.32, and the highest percentage of fermented cocoa beans of 97%. Keywords : Cocoa Beans, Fermentation, Styrofoam Fermentation Box

Type:	Article
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknik Pertanian
Depositing User:	MANALU
Date Deposited:	01 Oct 2025 07:12
Last Modified:	01 Oct 2025 07:12
URI:	https://repository.unja.ac.id/id/eprint/85946

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