Design and testing of cocoa processing facilities for smallholders
In order to improve the quality of smallholders' cocoa beans a small-scale cocoa bean fermentor and dryer of 40 kg capacity of wet beans had been designed. Evaluation of processing equipments had been conducted in two steps. The first one was a laboratory testing done at Indonesian Coffee and Cocoa Research Institute (ICCRI) and the second one was field application testing done in East Kalimantan, Irian Jaya and East Java provinces. The evaluation parameters were fermentation characteristics i.e. temperature and visual appearance of beans, drying characteristics i.e. temperature and kerosene consumption, quality of dried cocoa beans i.e. fermentation index, moisture content and pH value and organoleptic sensory test for the end products assessed by Cadbury Ltd. London. The results showed that the simple and inexpensive design of a small-scale processing equipments for smallholders generate normal fermentation process, slow rate drying process at air temperature between 42-68 °C, and produced low acid beans with good flavour characteristics. Kerosene consumption of drying to reach 7.5 percent moisture content was 7 litres, whereas combination process with sun-drying was 3 litres. The total drying time was 60 hours. Small-scale cocoa processing equipments could overcome the main problems of smallholders' cocoa beans by improving the quality, in term of good degree of fermentation, suitable moisture content according to SNI-01-2323-1992, and acceptable flavour characteristics according to buyer's requirements.
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KOHA-OAI-BVE:720192020-02-03T21:39:12ZDesign and testing of cocoa processing facilities for smallholders 130278 Wahyudi, T. 94654 Misnawi Jul 1993In order to improve the quality of smallholders' cocoa beans a small-scale cocoa bean fermentor and dryer of 40 kg capacity of wet beans had been designed. Evaluation of processing equipments had been conducted in two steps. The first one was a laboratory testing done at Indonesian Coffee and Cocoa Research Institute (ICCRI) and the second one was field application testing done in East Kalimantan, Irian Jaya and East Java provinces. The evaluation parameters were fermentation characteristics i.e. temperature and visual appearance of beans, drying characteristics i.e. temperature and kerosene consumption, quality of dried cocoa beans i.e. fermentation index, moisture content and pH value and organoleptic sensory test for the end products assessed by Cadbury Ltd. London. The results showed that the simple and inexpensive design of a small-scale processing equipments for smallholders generate normal fermentation process, slow rate drying process at air temperature between 42-68 °C, and produced low acid beans with good flavour characteristics. Kerosene consumption of drying to reach 7.5 percent moisture content was 7 litres, whereas combination process with sun-drying was 3 litres. The total drying time was 60 hours. Small-scale cocoa processing equipments could overcome the main problems of smallholders' cocoa beans by improving the quality, in term of good degree of fermentation, suitable moisture content according to SNI-01-2323-1992, and acceptable flavour characteristics according to buyer's requirements.In order to improve the quality of smallholders' cocoa beans a small-scale cocoa bean fermentor and dryer of 40 kg capacity of wet beans had been designed. Evaluation of processing equipments had been conducted in two steps. The first one was a laboratory testing done at Indonesian Coffee and Cocoa Research Institute (ICCRI) and the second one was field application testing done in East Kalimantan, Irian Jaya and East Java provinces. The evaluation parameters were fermentation characteristics i.e. temperature and visual appearance of beans, drying characteristics i.e. temperature and kerosene consumption, quality of dried cocoa beans i.e. fermentation index, moisture content and pH value and organoleptic sensory test for the end products assessed by Cadbury Ltd. London. The results showed that the simple and inexpensive design of a small-scale processing equipments for smallholders generate normal fermentation process, slow rate drying process at air temperature between 42-68 °C, and produced low acid beans with good flavour characteristics. Kerosene consumption of drying to reach 7.5 percent moisture content was 7 litres, whereas combination process with sun-drying was 3 litres. The total drying time was 60 hours. Small-scale cocoa processing equipments could overcome the main problems of smallholders' cocoa beans by improving the quality, in term of good degree of fermentation, suitable moisture content according to SNI-01-2323-1992, and acceptable flavour characteristics according to buyer's requirements.CACAOPROCESAMIENTOEXPLOTACION EN PEQUEÑA ESCALACALIDADPelita Perkebunan (Indonesia) |
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CACAO PROCESAMIENTO EXPLOTACION EN PEQUEÑA ESCALA CALIDAD CACAO PROCESAMIENTO EXPLOTACION EN PEQUEÑA ESCALA CALIDAD 130278 Wahyudi, T. 94654 Misnawi Design and testing of cocoa processing facilities for smallholders |
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In order to improve the quality of smallholders' cocoa beans a small-scale cocoa bean fermentor and dryer of 40 kg capacity of wet beans had been designed. Evaluation of processing equipments had been conducted in two steps. The first one was a laboratory testing done at Indonesian Coffee and Cocoa Research Institute (ICCRI) and the second one was field application testing done in East Kalimantan, Irian Jaya and East Java provinces. The evaluation parameters were fermentation characteristics i.e. temperature and visual appearance of beans, drying characteristics i.e. temperature and kerosene consumption, quality of dried cocoa beans i.e. fermentation index, moisture content and pH value and organoleptic sensory test for the end products assessed by Cadbury Ltd. London. The results showed that the simple and inexpensive design of a small-scale processing equipments for smallholders generate normal fermentation process, slow rate drying process at air temperature between 42-68 °C, and produced low acid beans with good flavour characteristics. Kerosene consumption of drying to reach 7.5 percent moisture content was 7 litres, whereas combination process with sun-drying was 3 litres. The total drying time was 60 hours. Small-scale cocoa processing equipments could overcome the main problems of smallholders' cocoa beans by improving the quality, in term of good degree of fermentation, suitable moisture content according to SNI-01-2323-1992, and acceptable flavour characteristics according to buyer's requirements. |
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CACAO PROCESAMIENTO EXPLOTACION EN PEQUEÑA ESCALA CALIDAD |
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130278 Wahyudi, T. 94654 Misnawi |
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130278 Wahyudi, T. 94654 Misnawi |
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130278 Wahyudi, T. |
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Design and testing of cocoa processing facilities for smallholders |
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Design and testing of cocoa processing facilities for smallholders |
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Design and testing of cocoa processing facilities for smallholders |
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Design and testing of cocoa processing facilities for smallholders |
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Design and testing of cocoa processing facilities for smallholders |
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design and testing of cocoa processing facilities for smallholders |
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Jul |
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AT 130278wahyudit designandtestingofcocoaprocessingfacilitiesforsmallholders AT 94654misnawi designandtestingofcocoaprocessingfacilitiesforsmallholders |
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