Effect of Fermentation Time and Sucrose Concentration on the Quality Characteristics of Refermented Dried Cocoa Beans (MCC02)

Abstract

The quality of Indonesian cocoa beans in the international market remains relatively low due to suboptimal post-harvest handling. The fermentation process, typically carried out by farmers for 4–5 days in accordance with SNI standards, is often uncontrolled due to limited fermentation facilities, resulting in a high moisture content and an underdeveloped flavor. This study aimed to (1) analyze the quality of re-fermented cocoa beans based on SNI Cocoa Beans No. 2323-2008 under treatments involving different sucrose concentrations and fermentation times, and (2) analyze the fermentation index values of re-fermented cocoa beans under the same treatments. The study employed a factorial design with two factors: sucrose concentration (0%, 2.5%, 5%, 7.5%, and 10%) and fermentation duration (1, 2, and 3 days). Re-fermentation was carried out on farmers’ dried cocoa beans using fermentation bags with added sucrose as a process catalyst. The parameters observed included compliance with SNI Cocoa Beans No. 2323-2008 and fermentation index values measured using a spectrophotometer. The results showed that fermentation time had a major effect on the physical properties of cocoa beans (moisture content and weight), whilst sucrose concentration had a greater influence on biochemical aspects (pH and fermentation index). The optimal combination was achieved with a 2-day fermentation period and 2.5% sucrose (A2 × B1), yielding bean quality closest to ideal conditions. Re-fermentation was found to improve cocoa bean quality compared to unrefmented beans, suggesting its potential as a quality-enhancement solution at the farmer level.