Analysis of pH and color of fermented cocoa (Theobroma cacao L) beans using response surface methodology

Sri Hartuti, . and Bintoro Nursigit, . and Wahyu Karyadi Joko Nugroho, . and Pranoto Yudi, . Analysis of pH and color of fermented cocoa (Theobroma cacao L) beans using response surface methodology. pp. 509-522. ISSN 2231-8526

Cocoa (Theobroma cacao L) is a tropical plant that is widely used as a basic ingredient in chocolate production. The quality and taste of chocolate are greatly influenced by the stages and processes of post-harvest handling. Some post-harvest processes that are recognized for improving cocoa quality are pod storage fermentation and drying. The quality of cocoa beans can be known based on several physical and chemical parameters including the color and pH of cocoa beans. This study aimed to analyze the effect of pod storage before fermentation (X‚�) aeration rate (X‚‚) and aeration mode (X‚) during the fermentation process on pH (Y‚�) chroma (Y‚‚) and hue (Y‚) of cocoa beans after fermentation and drying. Response surface methodology (RSM) was used to observe the relationships among the X‚� X‚‚ X‚ variables and the Y‚� Y‚‚ and Y‚ of dried cocoa beans with the following treatments: X‚� 1; 5; 9 days X‚‚ 0.2; 0.3; 0.4 liters/minute X‚ intermittent 1; intermittent 2; and continue. The pH chroma and hue of dried cocoa beans were: 4.873-6.517 9.99-32.20 and 28.85-71.53 respectively. Furthermore analysis of variance showed that pod storage before fermentation process significantly affected the hue but did not significantly affect the pH and chroma. The aeration rate had a significant effect on the pH and hue but did not have a significant effect on the chroma while the aeration mode had no significant effect on the pH chroma and hue of dried cocoa beans.

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Abstract

Cocoa (Theobroma cacao L) is a tropical plant that is widely used as a basic ingredient in chocolate production. The quality and taste of chocolate are greatly influenced by the stages and processes of post-harvest handling. Some post-harvest processes that are recognized for improving cocoa quality are pod storage fermentation and drying. The quality of cocoa beans can be known based on several physical and chemical parameters including the color and pH of cocoa beans. This study aimed to analyze the effect of pod storage before fermentation (X‚�) aeration rate (X‚‚) and aeration mode (X‚) during the fermentation process on pH (Y‚�) chroma (Y‚‚) and hue (Y‚) of cocoa beans after fermentation and drying. Response surface methodology (RSM) was used to observe the relationships among the X‚� X‚‚ X‚ variables and the Y‚� Y‚‚ and Y‚ of dried cocoa beans with the following treatments: X‚� 1; 5; 9 days X‚‚ 0.2; 0.3; 0.4 liters/minute X‚ intermittent 1; intermittent 2; and continue. The pH chroma and hue of dried cocoa beans were: 4.873-6.517 9.99-32.20 and 28.85-71.53 respectively. Furthermore analysis of variance showed that pod storage before fermentation process significantly affected the hue but did not significantly affect the pH and chroma. The aeration rate had a significant effect on the pH and hue but did not have a significant effect on the chroma while the aeration mode had no significant effect on the pH chroma and hue of dried cocoa beans.

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Item Type:	Article
AGROVOC Term:	Theobroma cacao
AGROVOC Term:	Cocoa (plant)
AGROVOC Term:	Cocoa beans
AGROVOC Term:	Methodology
AGROVOC Term:	Postharvest treatment
AGROVOC Term:	Alkalinity
AGROVOC Term:	analysis
AGROVOC Term:	Drying
AGROVOC Term:	Pods
AGROVOC Term:	Storage
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9370

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