KARAKTERISTIK BIJI KAKAO (Theobroma cacao L.) HASIL FERMENTASI DENGAN UKURAN WADAH BERBEDA

The cocoa bean processing process largely determines the quality of dry cocoa beans. The fermentation process has a crucial role in the processing of cocoa beans, namely the formation of the taste and aroma of the cocoa beans produced. This research aims to provide a description of the ideal fermentation and find a fermentation vessel that can be used in small and simple production scales. This research was conducted by carrying out fermentation using two different containers, namely a large wooden box and a small wooden box. The fermentation process lasts for three days (3x24 hours) with daily temperature reversal and monitoring. Fermented cocoa beans are dried by sun drying and mechanical drying (cocoa dryer) for ± seven days. The results showed that fermentation with large wooden boxes had better effectiveness than small wooden boxes. Cocoa beans produced from the fermentation of small wooden boxes can also ferment well so that small wooden boxes can be used as an alternative for farmers who have low production yields