Pengaruh Variasi Media Penjemuran Terhadap Mutu Biji Kakao (Theobroma Cacao L.) Kering Dengan Metode Sungkup Dan Non-Sungkup

Abstract

Cocoa is a plantation commodity that produces beans as the main ingredient in making chocolate. The quality of dried cocoa beans is greatly influenced by the type of media and drying method used. This study aims to determine the effect of the interaction of variations in drying media and drying methods, the effect of variations in drying media, and the effect of drying methods on the quality of dried cocoa beans. The study was conducted from January 2026 to April 2026 at the Faculty of Agriculture, Jember University and laboratory analysis was conducted at the Agricultural Product Technology Laboratory, Jember University. The study used a Split Plot Design with a basic factorial Randomized Block Design consisting of two factors, namely drying media including polyethylene sheets, bamboo mats, and wire mesh, with covered and non-covered drying methods. Each treatment combination was repeated four times to obtain 24 experimental units. The parameters observed included water content, number of beans per 100 grams, fat content, ash content, and defect test (Cut test). Data were analyzed using analysis of variance (ANOVA) and continued with Duncan Multiple Range Test (DMRT). The results showed that the interaction of media variations and drying methods had a very significant effect on water content, and no significant effect on the number of beans per 100 grams, fat content, ash content, and defect test. Variations in drying media had a very significant effect on fat content, while the drying method alone had no significant effect on all parameters other than water content. The best treatment combination was obtained on polyethylene sheet media with the cover method which produced the lowest water content of 5.65%, while the highest fat content was obtained on polyethylene sheet media at 49.77%. All treatments produced cocoa bean quality that met the requirements of SNI 2323:2008.