Quality characteristics of fermented cocoa beans using various traditional methods

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Quality characteristics of fermented cocoa beans using various traditional methods

Hendrik, Nathaniel James - Personal Name; Purwadaria, Hadi K. - Personal Name;

The general objective of this research was to determine the quality of fermented cocoa beans at different methods practiced by native Indonesian farmers. Fermentation was done in different time durations (three and five days), methods (bamboo basket and heap), and aeration (with and without overturn aeration). The results found that even though all fermentation treatments fulfilled Indonesian National Standard general and specific requirements for fermented, dried, unroasted cocoa beans, the five days fermentation using bamboo basket with overturn aeration was the best fermentation treatment with slaty bean content of 2.78% (SNI Grade I), pH of 5.15, titratable acidity of 60.28 ml of 0.01 N NaOH / 10 g, total polyphenol of 6.25%, and reducing sugar of 1.39%.

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B01494 (wh) Available

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Series Title: -
Call Number: 1494
Publisher: : Swiss German University., 2013
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
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Subject(s): FT
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