PENGARUH FERMENTASI BIJI KAKAO KERING NON-FERMENTASI TERHADAP INDEKS FERMENTASI

Dried cocoa beans non-fermented have a rest of pulp was attached to the seed coat. The rest of pulp alleged was enough be used for fermentation. The purpose of this research is to improve the quality of dried cocoa beans non-fermented through a fermentation process that has physical and chemical properties of equal or nearly equal to the normal fermentation. In this research, fermentation of dried cocoa beans non-fermented is done for five days and was soaking in water for a hour before that process. The observations were made on 3rd day until 5th day of fermentation, which includes index sugar, index nitrogen, index color and organoleptic test. To compare that treatment, the fresh of cocoa beans was fermentation in the normal way. The results showed that the fermentation of dried cocoa beans produces a dried cocoa beans with the value of pH between 6,07 to 6,0