Pengaruh Suhu Dan Waktu Pengeringan Terhadap Karakteristik Biji Kakao (Theobroma Cacao L.) Kering

Abstrak
 Penelitian ini dilakukan untuk mengetahui pengaruh suhu dan waktu pengeringan terhadap karakteristik biji kakao kering serta mendapatkan kombinasi terbaik. menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor, yaitu (50oC, 60oC dan70oC) (15 20 jam). Biji dikumpulkan proses fermentasi kotak kayu albesia ukuran 26cm x 25cm 23cm ketebalan mm selama 5 hari. Setelah selesai, direndam dibersihkan air mengalir. Pengeringan dimulai memasukan ke dalam alat pengering dehydrator model ST-02. Hasil penelitian menunjukan berpengaruh nyata (P<0,05) parameter kadar air, kulit, uji belah setelah pengeringan, lemak, organoleptik meliputi warna, rasa nibs, tekstur, aroma, penerimaan keseluruhan namun. Suhu tidak jumlah setiap 100 g. Kombinasi perlakuan terbaik (S2) Waktu jam (T2) 7,56% 10,75% 3 % terfermentasi, 7% setengah 90% terfermentasi sempurna, 48,83% 4,66 hedonik 4,13 keping, 4,33 4,60 keseluruhan.
 Abstract
 This research aims to determine the effect of temperature and drying time on characteristics dry cocoa beans obtain best combination time. study used a completely randomized design (CRD) with two factors, there is 60oC, 70oC) hours). Cocoa were collected fermented using an wooden box measuring thickness until five days. After finished fermentation, seeds are soaked cleaned running water. The stage begins by inserting into dryer results showed that had significant (P<0.05) parameters (moisture content, skin split test after drying, fat organoleptic tests color, taste texture, overall acceptance). Temperature did not affect number per treatment was 600C hours 7.56% moisture 10.75% 3% unfermented beans, semi-fermented 48.83% 4.66 colors hedonic test, 4.13 chip taste, 4.33 4.60 total acceptance.