PHYSICAL AND CHEMICAL CHARACTERICSTICS OF SULAWESI COCOA BEANS 2 (Theobroma cacao L) FERMENTED AND UNFERMENTED RESULT

WARTA AKAB Pub Date : 2023-12-30 DOI:10.55075/wa.v47i2.205

Khaerunnisa Khaerunnisa Nisa

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Abstract

This study aims to determine the physical and chemical characteristics of fermented and unfermented BR 25 clone dry cocoa beans. The treatment in this study was the fermented treatment (Treatment A) and the unfermented treatment (Treatment B). The fermented and unfermented treatments were processed from wet cocoa beans with 10 kilograms of beans for each treatment. The fermentation treatment uses a box of Styrofoam, while the unfermented treatment is directly dried in the sun after removing the mucus (pulp). The parameters for fermented and unfermented dry cocoa beans were water, pH, fat content, protein, polyphenols, antioxidant activity (IC50), and ALT. The results showed that fermented cocoa beans had a moisture content of 5.77%, pH of 6.41; fat content of 55.63%; protein of 14.36%; polyphenol content of 4.62%; antioxidant activity (IC50) of 21.96%; and ALT value of 1.0 x 102 colonies/gram. Unfermented cocoa beans have a moisture content of 6.52%, pH of 5.20; fat content of 59.63%; protein of 17.83%; polyphenol content of 2.06%; antioxidant activity (IC50) of 62.23%; and ALT value of 1.1 x 102 colonies/gram.Keywords: cacao beans; fermented; unfermented; characteristics

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SULAWESI COCOA BEANS 2（可可豆）发酵和未发酵结果的物理和化学特性

本研究旨在确定发酵和未发酵 BR 25 克隆干可可豆的物理和化学特性。本研究中的处理为发酵处理（处理 A）和未发酵处理（处理 B）。发酵处理和未发酵处理都是用湿可可豆加工而成，每个处理用 10 公斤可可豆。发酵处理使用泡沫塑料盒，而未发酵处理在去除粘液（果肉）后直接在太阳下晒干。发酵和未发酵干可可豆的参数为水分、pH 值、脂肪含量、蛋白质、多酚、抗氧化活性（IC50）和谷丙转氨酶。结果显示，发酵可可豆的水分含量为 5.77%，pH 值为 6.41，脂肪含量为 55.63%，蛋白质含量为 14.36%，多酚含量为 4.62%，抗氧化活性（IC50）为 21.96%，ALT 值为 1.0 x 102 菌落数/克。未发酵可可豆的水分含量为 6.52%，pH 值为 5.20，脂肪含量为 59.63%，蛋白质含量为 17.83%，多酚含量为 2.06%，抗氧化活性（IC50）为 62.23%，ALT 值为 1.1 x 102 菌落数/克。

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