Kajian Fermentasi dan Suhu Pengeringan pada Mutu Kakao (Theobroma Cacao L.)

A study on the Fermentation and drying temperature in cacao quality was carried out. From result of research was fermentation 8 day at temperature 60 0C representing best treatment from all treatment. However accelerate drying the higher content 1.32%/hours and the decrease amount equal to 0.39%/hours. The best colour of quality cacao was produced using the fermentation (8 day) and drying temperature (40 0C). It met the standard attributes rating the higher the texture was fermentation (4 day) and drying temperature (60 0 C). However the fermentation 6 day and drying temperature 60 0C with high panelist acceptance