MUTU FISIK DAN KIMIA BIJI KAKAO (Theobroma cacao L.) PADA BEBERAPA JENIS KLON

Abstract

This study examined fermented cocoa beans' physical and chemical qualities from six superior cocoa clones in South Sulawesi. The locations for sampling the cocoa pods were North Luwu Regency and Bantaeng Regency. This research was arranged using a randomised block design (RBD), which consisted of 6 treatments, namely clones MCC 01, MCC 02, Sulawesi 01, Sulawesi 02, Local, and clone GTB with three replications. Data were analysed using ANOVA, and if there was a significant effect, it was continued with the Least Significant Difference (LSD) test at the 5% level. Parameters observed were bean size (number of seeds per 100 gram), moisture content, fat content, pH and total titrated acid. The results showed that the MCC 02 clone gave the best results on the number of seeds per 100 grams with an average number of grains of 53.50 (AA quality), 52.99% fat content, 6.68% moisture content, pH 5.43, and total acid titrate 7.93%.