Oxygen Uptake Rate and Carbon dioxide Evolution Rate on the Fermentation Process of Cocoa Beans (Theobroma Cacao L.)
| Main Authors: | Hartuti, Sri; Department of Agricultural Engineering, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia, Bintoro, Nursigit; Department of Agricultural and Biosystem Engineering, Universitas Gadjah Mada., Yogyakarta 55281, Indonesia., Karyadi, Joko Nugroho Wahyu; Department of Agricultural and Biosystem Engineering, Universitas Gadjah Mada., Yogyakarta 55281, Indonesia., Pranoto, Yudi; Department of Food and Agricultural Product Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia |
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| Other Authors: | - |
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
International Journal on Advanced Science, Engineering and Information Technology
, 2020
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| Subjects: | |
| Online Access: |
http://insightsociety.org/ojaseit/index.php/ijaseit/article/view/7185 http://insightsociety.org/ojaseit/index.php/ijaseit/article/view/7185/pdf_1588 http://insightsociety.org/ojaseit/index.php/ijaseit/article/downloadSuppFile/7185/1054 |
Daftar Isi:
- Fermentation is one of the most critical stages in the postharvest handling process of cocoa beans. Temperature changes during the fermentation process characterize the success of the cocoa bean fermentation process. In general, aeration conditions during the fermentation process effects changes in fermentation air temperature. This study aims to determine cumulative oxygen uptake and cumulative carbon dioxide evolution during cocoa bean fermentation. Fermenter equipped with a controlled system of air temperatures and aeration rates was used to determine changes in oxygen uptake rate and carbon dioxide evolution rate during the fermentation process. The variables observed were including: length of pod storage time before fermentation (X1; days), aeration rate (X2; l.min-1), and fermenter temperature (X3; °C). Response surface methodology was used to determine the relationship between cumulative oxygen uptake as well as cumulative carbon dioxide evolution and the observed variables (X1, X2, X3) The results shows that cumulative oxygen uptake and cumulative carbon dioxide evolution obtained in various treatments during the fermentation process are consecutive: 6.66-34.29 g O2 kgvs-1 and 12.15-50.97 g CO2 kgvs-1. Based on the variance analysis of response surface methodology, R2 value of the cumulative oxygen uptake is about 88.1%, while R2 value of the cumulative carbon dioxide evolution value is about 87.3 %. The highest amount of oxygen consumption and carbon dioxide production was obtained at X1 = 5 days, X2 = 0.25- 0.4 l.min-1, and X3 ≤ 50°C.