TEKNOLOGI DIGITAL SENSOR WARNA UNTUK MENGUKUR TINGKAT FERMENTASI KAKAO (ULASAN)

Abstract

SNI 2323-2008 had been set up for cocoa bean quality improvement. Cocoa bean improvement can be achieved with fermentation process. Cocoa bean fermented showed mostly brown color, meanwhile the under-fermented beans show purple colour. Cut test had been done to determine the fermentation degree, this test is qualitative method by visually comparing cut beans color. This method is subjective and gives dispute among traders and farmers. This problem can be solved with digital technology-based innovations using colour sensor. This technology used to know the fermentation degree objectively, effectively and efficiently. This review aims to find the potential of digital color sensor technology that useful to determine the full fermentation degree of cocoa.