KERAGAAN HASIL FERMENTASI MUTU FISIK BIJI KAKAO DI KALIMANTAN BARAT THE PERFORMANCE OF FERMENTATED YIELD OF COCOA BEAN QUALITY IN WEST KALIMANTAN

Abstract

Penelitian bertujuan untuk memperbaiki penanganan pasca panen melalui fermentaasi dan meningkatkan kualitas biji kakao hasil fermentasi sehingga nilai jual produk kakao semakin tinggi. Penelitian dilakukan di desa program Nasional GERNAS KAKAO di Gapoktan Lintas Sekayam Desa Pegadang Kecamatan Sekayam Kabupaten Sanggau dengan perlakuan Fermentasi dilakukan  selama 5 hari dengan pembalikan 1 kali setelah 48 jam dan dilanjutkan dengan pengeringan  buatan selama 8 jam dan pengeringan matahari 12 jam.  Parameter mutu yang dianalisa disesuaikan yang dipersyaratkan oleh SNI 01-2323-2002 yang meliputi persyaratan umum :  serangga hidup, kadar air, bii berbau dan atau abnormal, kadar biji pecah, kadar kotora, kadar benda asing ,kotoran mamalia, dan persyaratan khusus : ukuran biji/100 gr, kadar biji berkapang dan biji berserangga. Hasil Penelitian menyimpulkan bahwa  memenuhi persyaratan Standar Nasional Indonesia (SNI, 2002) dan juga Standar  Kakao Internasional.    Sedangkan persyaratan mutu berdasarkan jumlah biji tiap100 g  maka  biji  kakao fermentasi yaitu dari Desa Pegadang  Kec. Sekayam, Kab. Sanggau berada pada mutu I-A.

Besides research aims to improve post-harvest handling through fermentaasi also to improve the quality of fermented cocoa beans so that the value the higher the cocoa product jula. The study was conducted in villages of the National program on Gapoktan GERNAS COCOA Joint Business Village District Pegadang Sekayam Sanggau Fermentation done with treatment for 5 days with a reversal of 1 time after 48 hours and followed by artificial drying for 8 hours and 12 hours of sun drying. Quality parameters are analyzed adjusted as required by SNI 01-2323-2002 which includes the general requirements: insect life, water content, bii smell and / or abnormal levels of broken seeds, kotora levels, levels of foreign objects, dirt mammals, and special requirements: size /100 gr, grade seed and seed fungi. Results The study concluded that meet the requirements of the Indonesian National Standard (SNI, 2002) and also the International Cocoa Standards. While the quality requirements based on the number of seeds g tiap100 the fermentation of cocoa beans from Pegadang Village, Sekayam, Sanggau located on I-D quality