<![CDATA[Abstrak Penelitian ini dilakukan untuk mengetahui pengaruh suhu dan waktu pengeringan terhadap karakteristik biji kakao kering serta mendapatkan kombinasi suhu dan waktu pengeringan terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor, yaitu suhu (50oC, 60oC dan70oC) dan waktu (15 dan 20 jam). Biji kakao dikumpulkan dan dilakukan proses fermentasi menggunakan kotak kayu albesia ukuran 26cm x 25cm x 23cm dengan ketebalan 2 mm selama 5 hari. Setelah fermentasi selesai, biji direndam dan dibersihkan menggunakan air mengalir. Pengeringan dimulai dengan memasukan biji ke dalam alat pengering dehydrator model ST-02. Hasil penelitian menunjukan suhu dan waktu pengeringan berpengaruh nyata (P<0,05) terhadap parameter kadar air, kadar kulit, uji belah setelah pengeringan, kadar lemak, uji organoleptik meliputi warna, rasa nibs, tekstur, aroma, dan penerimaan keseluruhan namun. Suhu dan waktu pengeringan tidak berpengaruh terhadap jumlah biji setiap 100 g. Kombinasi perlakuan terbaik perlakuan Suhu 60oC (S2) dan Waktu Pengeringan 20 jam (T2) dengan 7,56% kadar air, 10,75% kadar kulit, 3 % biji tidak terfermentasi, 7% biji setengah terfermentasi, 90% biji terfermentasi sempurna, 48,83% kadar lemak, 4,66 uji hedonik warna, 4,13 rasa keping, 4,13 tekstur, 4,33 aroma, dan 4,60 penerimaan keseluruhan. Abstract This research aims to determine the effect of temperature and drying time on the characteristics of dry cocoa beans and to obtain the best combination of temperature and drying time. This study used a completely randomized design (CRD) with two factors, there is temperature (50oC, 60oC, and 70oC) and time (15 and 20 hours). Cocoa beans were collected and fermented using an albesia wooden box measuring 26cm x 25cm x 23cm with a thickness of 2 mm until five days. After finished fermentation, the seeds are soaked and cleaned using running water. The drying stage begins by inserting the seeds into a dehydrator dryer model ST-02. The results showed that temperature and drying time had a significant effect (P<0.05) on the parameters (moisture content, skin content, split test after drying, fat content, and organoleptic tests color, taste of nibs, texture, aroma, and overall acceptance). Temperature and drying time did not affect the number of seeds per 100 g. The best treatment combination was 600C temperature (S2) and 20 hours of drying time (T2) with 7.56% moisture content, 10.75% skin content, 3% unfermented beans, 7% semi-fermented beans, 90% completely fermented beans, 48.83% fat content, 4.66 colors hedonic test, 4.13 chip taste, 4.13 texture, 4.33 aroma, and 4.60 total acceptance.]]>
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