Karakteristik Biji Kakao Kering (Theobroma cacao L) Hasil Perkebunan Petani Kakao di Kecamatan Oba Kota Tidore Kepulauan
Sari
This study aims to determine the postharvest process and the quality of dry cocoa beans produced by cocoa farmers in Oba District, Tidore Islands City. The survey method was used to determine the post-harvest process, while to test the quality of dry cocoa beans were analyzed using the method according to SNI 2323-2008. The cocoa postharvest process carried out by farmers in Oba Subdistrict includes fruit picking, fruit peeling, drying and packaging activities, not fully following the Operating Procedures Standard or postharvest handling of cocoa based on SNI 01-2323-2008. Based on size standards, dry cocoa beans produced by farmers in Oba District are classified as grade A, while for standards of moisture content, number of insect seeds, number of moldy beans and foreign matter content still do not meet the desired requirements.
Teks Lengkap:
PDFReferensi
Amran., Rahim, I dan Darmawan. 2018. Penanganan Pasca panen Kakao (Theobroma cacao L.) pada Tingkat Petani Di Desa Kalukku, Kecamtana Kalukku, Kabupaten Mamuju. Prosiding Seminar Nasional Sinergitas Multidisplin Ilmu Pengetahuan dan Teknologi (SMIPT) Vol.1. Hal. 9-10
Ariyanti, M., dan Suprapti. 2016. Cemaran Mikrobiologis Biji Kakao Asal Sulawesi Barat dan Tenggara dan Kaitannya dengan Keamanan Pangan. Jurnal Standarisasi Vol.18 No. 1, hal 53-61.
Bahri, S. 2006. Analisa Sistem Pengembangan Pascapanen Kakao Theobroma cacao L.) Tingkat Petani di Maluku Utara. Tesis. Institut Pertanian Bogor (IPB), Bogor
Beckett, Stephen. (2009). Industrial Chocolate Manufacture and Use, Fourth Edition. 10.1002/9781444301588.ch17.
[BPS] Badan Pusat Statistik kota Tidore Kepulauan, 2018.
[BSN] Badan Standarisasi Nasional, 2008. SNI Biji Kakao 01-2323-2008. Jakarta
Brito de E.S., Pezoa-Garcia, N. H., Gallao M.I., Cortelazzo A.L., Fevereiro P.S., Braga M.R. (2000) Structural and chemical changes in cocoa (Theobroma cacao L) during fermentation, drying and roasting. Journal of the Science of Food and Agriculture 81:281-288.
Ganeswari I., KhairulBariah, S., Amizi, M.A and Sim, K.Y. 2015. Effects of different fermentation approaches on the microbiological and physicochemical changes during cocoa bean fermentation. International Food Research Journal 22(1):70-76
Hall DW. 1975. Handling and Storage of Food grains in tropical and subtropical areas. FAO Agric. Dev. Pap. 90 : 350
Hariyadi, Sehabudin, H., Winasan, IW. 2009. Identifikasi Permasalahan dan Solusi Pengembangan Perkebunan Kakao Rakyat di Kabupaten Luwu Utara, Provinsi Sulawesi Selatan. Prosiding Seminar Hasil-Hasil Penelitian IPB. Hal 75-88
Hatmi, R. U., & Rustijarno, S. (2012). Teknologi Pengolahan Biji Kakao Menuju SNI Biji Kakao 01-2323-2008. BPTP Yogyakarta.
Kofink 2007. (-)-Catechin in Cocoa and Chocolate: Occurrence and Analysis of an Atypical Flavan-3-ol Enantiomer, Molecules 12: 1274-1288.
Magalhães, JT, George Andrade Sodré, Henry Viscogliosi, Marie-Florence Grenier-Loustalot. 2011. Occurrence of Ochratoxin A in Brazilian cocoa beans. Food Control 22 : 744 – 748.
Marwati, 2013. Pengaruh Lama Fermentasi Terhadap Mutu Biji Kakao (Theobroma cacao L) yang Dihasilkan Petani Kakao di Teluk Kedondong Bayur Samarinda. Prosiding Seminar Nasional Kimia. ISBN: 978-602-19421-0-9. Hal. 218-222.
Mosher, A.T, 1983. Menggerakkan dan Membangun Pertanian. Penerbit CV Yasaguna, Jakarta.
Nasution, MZ, Tjiptadi W dan Laksmi BS. 1985. Pengolahan Cokelat. Bogor: Agroindustri Press.
Rahmadi, A., & Fleet, G. H. (2008). The Occurrence of Mycotoxigenic Moulds in Cocoa Beans from Indonesia and Queensland , Australia. In Proceeding of International Seminar on Food Science (pp. 1–18).
Sailendra. 2015. Langkah-Langkah Praktis Membuat SOP. Yogyakarta: Trans Idea Publising
Wahyudi, T. 2003. Standar Prosedur Operasional (Spo) Penanganan Biji Kakao di Tingkat Petani, Pedagang Pengumpul dan Eksportir. Warta Pusat Penelitian Kopi dan Kakao Indonesia, 19(3), 156-167
Purnawijaya, D.C. dan Megawati Idris, M. 2019. Penerapan SPO (Standar Prosedur Operasional) Pasca Panen Kakao. Jurnal Pembangunan Agribisnis 2 (1) : 21 – 25
Rahmat F , A Lubis, B.S Putra, Ratna, Syahrul, M Habibi.2015. Kualitas Biji Kakao (Theobroma Cacao L) Dengan Variasi Lama Fermentasi Dan Hasil Pengeringan. Proceedings seminar Aceh Development International Conference (ADIC). Academy of Islamic Studies University of Malaya Kuala Lumpur
Ruzaidi, A., A. Maleyki, I. Amin, A.G. Nawalyah, H. Muhajir, M.B.S.M.J.Pauliena and M.S.Muskinah, 2008. Hypoglycaemic Properties of Malaysian Cocoa (Theobroma cacao) PolyphenolRich Extract. J. International Research Food 15 (3): pp. 1-8.
Sumantri1, Hastuty S, Fitriani. 2016. Penangan Pascapanen Kakao di Desa Tarobok Kecamatan Baebunta Kabupaten Luwu Utara. Jurnal Perbal Universitas Cokroaminoto Palopo. Volume 4 No. 2
Towaha, J., 2012, Manfaat Eugenol Cengkeh Dalam Berbagai Industri di Indonesia, Indonesian Research Institute for Industrial and Beverage Crops, 11 (20) : 79-90.
DOI: https://doi.org/10.33387/cannarium.v19i1.3400
Refbacks
- Saat ini tidak ada refbacks.
##submission.copyrightStatement##
| Journal Policies | Submissions | People | Information |
Editorial Officer Cannarium
Faculty of Agriculture, Universitas Khairun
Jl. Jusuf Abdurahman, Gambesi, Ternate, North Maluku - Indonesia
E-mail : cannarium@unkhair.ac.id or cannarium.unhkair@gmail.com
Cannarium Publisher Faculty of Agriculture, Universitas Khairun This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.