Risaldi, - and Dr. Mochamad Bagus Hermanto,, S.TP.,MSc. and Rini Yulianingsih, STP., MT., Ph. D (2024) Rancang Bangun Fermentor Berbasis Ohmic Heating Untuk Meningkatkan Kualitas Biji Kakao Hasil Fermentasi di UKM Kelompok Tani Mulyojati. Sarjana thesis, Universitas Brawijaya.
Abstract
Pertumbuhan sektor komoditas biji kakao yang mengalami peningkatan produksi sebesar 75,1% sejak 2015 hingga 2022, di wilayah Jawa Timur, tidak diiringi dengan kualitas hasil fermentasi yang baik terkhusus pada UKM Kelompok Tani Mulyojati. Biji kakao yang difermentasi selama 6 hari menggunakan kotak kayu kapasitas 5 kg memiliki karakteristik yang kurang optimal meliputi berjamur, biji tidak terfermentasi sempurna, pulp yang tidak terlepas dengan baik, dan warna biji yang tidak merata dengan akumulasi kerusakan > 20%. Berdasarkan tinjauan penelitian terdahulu, masalah ini diakibatkan oleh waktu fermentasi yang lama dan kapasitas fermentasi yang kecil, sehingga suhu untuk perkembangan mikroba yang telibat tidak optimal pada rentan suhu 40-45°C. Sebuah teknologi pengkondisian suhu yaitu Ohmic Heating yang dapat menciptakan panas akibat hambatan bahan diatara dua elektroda yang dialiri arus lisrik yang banyak ditinjau pada penelitian terkait. Sehingga penelitian ini mengadopsi teknologi tersebut melalui perancangan secara struktural dan fungsional serta fabrikasi untuk fermentasi kakao, yang dapat menciptakan suhu yang merata. Selain itu juga dilakukan uji performansi teknologi untuk mengetahui karakteristik elektrik, dan uji kualitas fisik dan biologis biji kakao. Teknologi yang berhasil dirancang memiliki kapasitas 7 kg dengan dimensi tabung 30 cm x 26 cm, dan diameter elektroda sebesar 18 cm. Bagian-bagian dari fermentor ini meliputi tabung fermentor, elektroda ohmic, pegas, sensor suhu, kran output, dan panel kontrol. Alat ini berekrja dengan menciptakan panas pada tumpukan biji kakao akibat aliran listrik, dimana bekerja secara otomatis, jika mencapai suhu set point 43°C, pemanas mati dan kipas DC akan membantu untuk proses penurunan suhu jika terjadi panas berlebih. Hasilnya didapatkan bahwa suhu fermentasi optimum 43°C dicapai selama 70 menit. Suhu berhasil dipertahankan hingga fermentasi selesai hanya dalam waktu 72 Jam (3 Hari) sedangkan dengan kotak kayu selama 6 hari. Konduktivitas listrik biji kakao kakao berada di rentang 0,018-0,031 S/m, dan energi panas yang dibutuhkan untuk mencapai suhu set ponit sebesar 362432 J, dengan efisiensi konversi energi sebesar 30,507%. Hasil uji kualitas fisik dan biologis fermentasi menunjukkan biji kakao dengan ohmic heating menghasilkan biji yang tidak terfermentasi sempurna (slaty) hanya sebesar 3% tanpa adanya kontaminasi biologis sedangkan fermentasi kotak kayu biji slaty sebesar 22,6% yang melebihi ambang batas SNI 2323-2008 dan ditemukan kontaminasi biologis sebesr 1,3%. Namun nilai kadar air biji kakao dengan ohmic heating lebih kecil dari kotak kayu dengan nilai masing-masing 6,15% dan 7,03%.
English Abstract
The growth of the cocoa bean commodity sector, which experienced an increase in production of 75.1% from 2015 to 2022, in the East Java region, was not accompanied by good quality of fermentation products, especially in the SMEs of the Mulyojati Farmers Group. Cocoa beans fermented for 6 days using a 5 kg wooden box have less than optimal characteristics including moldy, not fully fermented beans, pulp that does not come off well, and uneven bean color with an accumulated damage of > 20%. Based on a review of previous research, this problem is caused by the long fermentation time and small fermentation capacity, so the temperature for the development of the involved microbes is not optimal at a vulnerable temperature of 40-45°C. A temperature conditioning technology, namely Ohmic Heating , which can create heat due to the resistance of the material between two electrodes that are passed through the lyric current, has been widely reviewed in related research. So this research adopts the technology through structural and functional design and fabrication for cocoa fermentation, which can create an even temperature. In addition, a technological performance test was also carried out to determine the electrical characteristics, and a physical and biological quality test of cocoa beans. The technology that was successfully designed has a capacity of 7 kg with a tube dimension of 30 cm x 26 cm, and an electrode diameter of 18 cm. The parts of this fermenter include the fermenter tube, ohmic electrodes, springs, temperature sensors, output taps, and control panels. This device works by creating heat in the pile of cocoa beans due to electricity, which works automatically, if the set point temperature reaches 43°C, the heater and DC fan will help to reduce the temperature in case of overheating. The results showed that the optimum fermentation temperature of 43°C was achieved for 70 minutes. The temperature was successfully maintained until the fermentation was completed in only 72 hours (3 days) while with wooden boxes for 6 days. The electrical conductivity of cocoa beans is in the range of 0.018-0.031 S/m, and the heat energy required to reach the temperature of the ponit set is 362432 J, with an energy conversion efficiency of 30.507%. The results of the physical and biological quality test of fermentation showed that cocoa beans with ohmic heating produced seeds that were not completely fermented (slaty) by only 3% without any biological contamination while the fermentation of wooden boxes of slaty beans was 22.6% which exceeded the threshold of SNI 2323-2008 and found biological contamination of 1.3%. However, the moisture content value of cocoa beans with ohmic heating was smaller than that of wooden boxes with values of 6.15% and 7.03%, respectively
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0524100141 |
| Uncontrolled Keywords: | Fermentasi, Biji kakao, Ohmic heating, Kualitas-Fermentation, Cocoa beans, Ohmic heating, Quality |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 10 Jul 2024 08:22 |
| Last Modified: | 10 Jul 2024 08:22 |
| URI: | http://repository.ub.ac.id/id/eprint/222344 |
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