MEMPELAJARI KARAKTERISTIK FISIK BIJI KAKAO (Theobrema cacao L.) PADA SUHU PENGERINGAN YANG BERBEDA

Drying is a common process step for agricultural grain products ease of handling and to achieve the desired quality levels. One commodities that have high economic value produced by farmers in Lampung Province cocoa beans. The drying may change physical properties beans affect processing at later stage. This study aims determine effect temperature on changes such as dimension, volume, weight, surface area, true density, bulk porosity, sphericity, angle repose. research was applied fresh non-fermented testing. were dried temperatures 40, 50 or 60oC. data then statistically tested using paired sample T-Test 95% level whether there any its properties. results showed significant geometric mean diameter (Dg), repose Meanwhile, sphericity density parameters did not significantly change. Keywords: beans, drying,