PERUBAHAN pH , KEASAMAN DAN INDEKS FERMENTASI BIJI KAKAO SELAMA FERMENTASI HASIL BIJI KAKAO (THEOBROMA CACAO)

Most cocoa beans are produced by farmers Indonesia is dry cocoa drying whosequality can be improved by the fermentation method, but it takes more optimizationfor fermentation can run well. This study aimed to determine changes in the chemicalproperties of fermented dry cocoa beans drying. Dry beans drying is obtained bydrying the wet cocoa beans (fresh) in a cabinet dryer with a previously conditionedat a temperature such as drying in the sun, and each determined the reduction ofsugar levels. Experiments fermented dry cocoa beans are fermented in thefermentation container with the amount of 100 grams of seed per container. Beforethe first fermented dry cocoa beans drying on rehydration to obtain a moisturecontent approaching fresh beans, dry beans drying then incubated for six days andwithout inverted during fermentation. Each treatment was repeated three times andobserved every 24 hours to 120 hours. Reduction sugar, acid levels tertitrasi, thepopulation of yeasts and acetic acid bacteria in fermented pulp was observed duringthe fermentation process. To determine the quality of dry beans drying measurementof pH and the fermentation index during fermentation.