Kajian Karakteristik Komponen Buah dan Biji Kakao yang Difermentasi dan Tidak Difermentasi di Tiga Kabupaten Sulawesi Selatan
| Main Author: | Langkong, Jumriah |
|---|---|
| Terbitan: |
, 2014
|
| Subjects: | |
| Online Access: |
http://repository.unhas.ac.id/handle/123456789/8538 |
Daftar Isi:
- Cocoa is one commodity that can boost economic growth in the industry, Sout Sulawesi province is on of the cocoa producer in Indonesia. North Luwu, Bulukumba, and Soppeng are there cocoa producing districts in South Sulawesi. Cocoa beans that wre used in this study came from the fruits of national cocoa replanting with side-grafting techique. The purpose of this research was to study the dimensions, weight of cocoa beans and fruit and physicochemical quality cocoa beans that have been fermented and unfermented conducted by reseachers and farmers in three districts; North Luwu, Bulukumba, and Soppeng which represent potential centers of cocoa in South Sulawesi Province. The result obtained showed that the cocoa pods form BUlukumba district had dimensions of fruit with great fruit girth and length as well as fruit and seed weighs heavier than the cocoa pods from soppeng and north luwu districts. Water content, pH, total acid and cocoa beans that were processed by the researchers were lowe compared to processed cocoa beans that were processed by the water content of cocoa beans form farmers didi not meet the quality standard od ISO. Treatment fermentation by reseachers and farmers led to a decrease in fat content when compared to the treatment of cocoa beans withiut fermentation