THE EFFECT OF FERMENTATION DURATION AND YEAST ADDITION ON THE QUALITY OF DRYED COCOA (Theobroma Cacao L.)

Abstract

This study investigates the effects of fermentation duration and the addition of tape yeast on the quality of cocoa beans, which in Indonesia are typically not fermented and thus of lower quality. The research used a Randomized Complete Block Design (RCBD) with two factors: fermentation duration (4, 6, and 8 days) and tape yeast concentration (0% and 10%). The parameters evaluated included total microbial count, pH, moisture content, fat content, chocolate aroma, alcohol aroma, color, and visual quality. Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with Co-Stat software, and significant differences were further examined using Honest Significant Difference (HSD) tests. The results indicated that fermenting cocoa beans for 4 days with 10% tape yeast produced beans with a total microbial count of 4.48 log CFU/g, pH of 4.62, moisture content of 5.37%, fat content of 27.58%, and acceptable organoleptic properties including chocolate aroma, alcohol aroma, color, and visual appeal according to hedonic testing. All parameters met the SNI standards for pH, moisture, and fat content.