Pengaruh Lama Fermentasi terhadap Mutu Biji Kakao (Theobroma cacao L.)

Abstract

xFermentasi merupakan tahapan pascapanen paling krusial dalam menentukan mutu biji kakao. Penelitian ini bertujuan menganalisis pengaruh lama fermentasi terhadap mutu biji kakao (Theobroma cacao L.) pada dua varietas di PTPN I Regional 5 Kebun Kendenglembu, Banyuwangi, Jawa Timur. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor berupa lama fermentasi, terdiri atas delapan taraf perlakuan dan tiga ulangan. Perlakuan T1–T4 merupakan varietas edel dengan durasi fermentasi 58, 64, 70, dan 76 jam, sementara T5–T8 merupakan varietas bulk dengan durasi 82, 88, 94, dan 100 jam. Parameter yang diamati meliputi nilai rendemen, kadar air, kadar kotoran, kadar benda asing, kadar biji pecah, skor organoleptik (warna, rasa, dan aroma), serta jumlah biji per 100 g. Data dianalisis menggunakan analisis ragam (ANOVA) dan dilanjutkan uji Duncan Multiple Range Test (DMRT) pada taraf 5%. Seluruh perlakuan memenuhi persyaratan SNI 2323:2008. Varietas edel menghasilkan nilai rendemen lebih tinggi (33,67–36,89%), ukuran biji lebih besar, dan skor organoleptik lebih unggul dibandingkan varietas bulk. Perlakuan terbaik pada varietas edel adalah T3 (70 jam), sedangkan pada varietas bulk adalah T8 (100 jam).

Fermentation is the most critical post-harvest stage in determining cocoa bean quality. This study analyzed the effect of fermentation duration on the quality of cocoa beans (Theobroma cacao L.) from two varieties at PTPN I Regional 5 Kendenglembu Estate, Banyuwangi, East Java. A completely randomized design (CRD) was applied with a single factor of fermentation duration, consisting of eight treatment levels and three replications. Treatments T1–T4 used the edel variety with fermentation durations of 58, 64, 70, and 76 hours, while T5–T8 used the bulk variety with durations of 82, 88, 94, and 100 hours. Parameters observed included yield, moisture content, impurity content, foreign matter content, broken bean percentage, organoleptic scores (color, taste, and aroma), and bean count per 100 g. Data were analyzed using analysis of variance (ANOVA) followed by Duncan's Multiple Range Test (DMRT) at the 5% significance level. All treatments satisfied SNI 2323:2008 requirements. The edel variety produced higher yield values (33.67–36.89%), larger bean size, and better organoleptic scores than the bulk variety. The optimal treatment for the edel variety was T3 (70 hours) and for the bulk variety was T8 (100 hours).