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Baca Juga : PENGARUH PEMERAMAN DAN FERMENTASI BIJI KAKAO (THEOBROMA CACAO L.) TERHADAP MUTU DENGAN MENGGUNAKAN METODE PERMUKAAN RESPON (Muhammad Rivan Nasser, 2013) ,

Baca Juga : KUALITAS BIJI KAKAO (THEOBROMA CACAO L ) TERFERMENTASI BERDASARKAN PERBEDAAN LAMA FERMENTASI DAN INTERVAL WAKTU PENGADUKAN (Muhammad Abrar Mizan, 2014) ,

buah (k), yang terdiri dari tiga (3) taraf, yaitu : k1 = matang fisiologis, k2 = matang setengah, k3 = matang penuh. faktor kedua adalah lama waktu pemeraman (l) yang terdiri dari tiga (3) taraf yaitu : l¬¬1 = tanpa pemeraman, l2 = 2 hari pemeraman, l3 = 4 hari pemeraman. penelitian ini menggunakan 3 (tiga) kali ulangan (kelompok), sehingga diperoleh 27 (dua puluh tujuh) satuan percobaan. parameter yang diamati selama proses fermentasi biji kakao meliputi perubahan suhu, ph dan kadar gula pada pulp. analisis biji kakao kering meliputi kadar air, kadar lemak, ph biji dan uji pembelahan biji. hasil terbaik terdapat pada perlakuan lama pemeraman 4 hari dengan kematangan penuh (l3k3) dengan persentase biji kakao berjamur 0,8%, biji slaty 20 %, fermentasi biji penuh 79,2 % dan jumlah biji perseratus gram sebanyak 102 biji. kata kunci: kakao, fermentasi, kematangan buah, pemeraman buah abstract fermentation is very important in cocoa processing. the main goal of fermantation is to obtain a dried cocoa beans with a good quality by having distinctive chocolate aroma and taste. among factor that affect the cocoa fermentation are cocoa fruit maturity and pod storage after harvest. the aim of this study is to improve the quality of fermented cocoa beans, specifically, the objective is to determine the effect of fruit’s maturity and pod storage time on the quality of fermented cocoa beans. this research was conducted by using a group randomized design (grd) with 3 x 3 factorial pattern which consisted of two (2) factors. the first factor was fruit maturity (k) with three (3) levels, k1 = physiological of mature, k2 = half mature, k3 = full mature. the second factor was pod storage time (l) with three (3) levels, l1 = 0 hari, l2 = 2 days, l3 = 4 days. this study used three (3) replication (groups), so that there were (twenty seven) experimental units. the parameters observed during cocoa beans fermentation were changes in fermentation temperature, ph and sugar content of the pulp. dry bean was analyzed determine it’s moisture content, fat content, ph and cut test. the best results were found from beans with 4 days of pod storage with full mature pod (l3k3). quality parameter of the best result were 0,8% mouldy beans, 20% slaty beans, 79,2% fully of fermented beans and 102 beans count in 100 grams. keywords : cacao, fermentation, fruit maturity, pod

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