PENGARUH LAMA FERMENTASI DAN PENGEPRESAN BERULANG TERHADAP MUTU BUBUK KAKAO

Abstract

This study aims to determine the effect of fermentation time and repeated pressing on the cocoa powder quality produced according to SNI 3747: 2009. The research method used experiment method with 4 treatments ie fermentation length 5 and 6 days and repetition of 3 and 4 presses, and then the results being analized descriptively. The cocoa beans used are from Belopa, Luwu Regency of South Sulawesi. Parameters analyzed in accordance with SNI 3747: 2009 cocoa powder include state, smoothness, moisture content, fat content, metal contamination, and microbial contamination. The results showed that in general the quality of fermented cocoa powder of the research results have met the quality standards of Cocoa Powder SNI 3747: 2009. Water content of cocoa powder according to the maximum standard of 5.0% that is between 3,69-4,3 %. More pressing treatment can reduce the fat content contained in cocoa powder. The resulting fat content ranged from 11,32-14,82 %.