Pengeringan Biji Kakao Tanpa Fermentasi
Indonesia with its tropical climate is one of cacao producing countries in the world.Cacao from Indonesia known to have a quite good quality, thus many cacao from Indonesiaare exported to many countries. But so far Indonesia import refined cacao products from other countries, especially for chocolate, because the quality of chocolate produced from local industry in Indonesia is still below the quality of the imported chocolates.Unfermented cacao bean can be processed further to produce cocoa butter. Cocoabutter is one of important ingredients in the chocolate bar. One of the steps in the processing of cacao bean are cacao bean drying process. The drying process is a process to produce a good quality dry bean, especially in terms of physic, potential taste and good scent. There are several ways to do the drying process of cacao bean for example by natural drying, using adryer, or the combination of both. Most of cacao farmers in Indonesia are still using thenatural drying method in the drying process of cacao bean. This becomes a problem when therainy season comes the production of dry bean decrease. This issue encourages the researcher to design and create a dryer so that a dry cacao bean can still be produced.The cacao bean dryer that have been made in the form of an oven is similar to fixed bed dryer but it has some stages and made from ovened wood. The parameters required in thedesigning the oven is the air velocity from the blower, the temperature of the air, and thedrying velocity of cacao bean. Hopefully, with this oven, the cocoa farmers can combine thesetwo methods in the cacao bean drying process.The objective of this research is to determine the optimum condition of cacao beandrying process and so that a certain water content in the unfermented cacao bean can beachieved. The unfermented cacao bean is being dried in an oven with hot air fluid until thewater content of cacao bean drop to 7 to 7.5%. The results of this research shows that thedrying process is influenced by diffusivity with the value of diffusivity (D
) for 4.0514 x 10
/menit. The optimum temperature and time for drying process of unfermented cacao bean is65-70 ° C for 300 minutes.
drying, water content, cacao bean, diffusivity
Ryanza Prasetya (08/264743/TK/33571)Laboratorium Teknologi Polimer