Physical Properties of Cacao Beans
DOI:
https://doi.org/10.61536/ambidextrous.v3i01.344Keywords:
angle of friction, angle of repose, bulk density, cacao bean, sphericityAbstract
The Cacao beans are widely used as raw material in the chocolate and food industries, where knowledge of their physical properties is essential for post-harvest handling and processing. This study aimed to compare the physical characteristics of mature and raw cacao beans by determining major diameter (Dmajor), moderate diameter (Dmoderat), minor diameter (Dminor), geometric mean diameter (GMD), sphericity, volume, bulk density, angle of repose, and angle of friction. The research was conducted through direct observation and measurement of cacao bean samples in both maturity levels. Data were analyzed by calculating dimensional and physical parameters using standard formulas. The results indicated that mature cacao beans generally had larger dimensional values (Dmajor, Dmoderat, Dminor, and GMD) compared to raw beans, which directly influenced their volume and sphericity. Bulk density of raw beans was relatively higher, while mature beans showed lower density due to reduced moisture content. Furthermore, the angle of repose and angle of friction were higher in raw beans, reflecting stronger resistance to flow and surface contact compared to mature beans. In conclusion, maturity level significantly affects the physical properties of cacao beans, which has implications for their handling, drying, and processing in the cacao industry.
Downloads
References
Ariningsih, E., Purba, H. J., Sinuraya, J. F., Septanti, K. S., & Suharyono, S. (2021). Permasalahan Dan Strategi Peningkatan Produksi Dan Mutu Kakao Indonesia. Analisis Kebijakan Pertanian, 19(1), 89–108. https://doi.org/10.21082/akp.v19n1.2021.89-108
Ariyanti, M. (2017). KARAKTERISTIK MUTU BIJI KAKAO (Theobroma cacao L) DENGAN PERLAKUAN WAKTU FERMENTASI BERDASAR SNI 2323-2008. Jurnal Industri Hasil Perkebunan, 12(1), 34–2.
Coronado-Cáceres, L. J., Rabadán-Chávez, G., Quevedo-Corona, L., Hernández-Ledesma, B., Garcia, A. M., Mojica, L., & Lugo-Cervantes, E. (2019). Anti-obesity effect of cocoa proteins (Theobroma cacao L.) variety “Criollo” and the expression of genes related to the dysfunction of white adipose tissue in high-fat diet-induced obese rats. Journal of Functional Foods, 62(August), 103519. https://doi.org/10.1016/j.jff.2019.103519
Domínguez-Pérez, L. A., Beltrán-Barrientos, L. M., González-Córdova, A. F., Hernández-Mendoza, A., & Vallejo-Cordoba, B. (2020). Artisanal cocoa bean fermentation: From cocoa bean proteins to bioactive peptides with potential health benefits. Journal of Functional Foods, 73(July), 104134. https://doi.org/10.1016/j.jff.2020.104134
Hadinata, S., & Marianti, M. M. (2020). Analisis Dampak Hilirisasi Industri Kakao di Indonesia. Jurnal Akuntansi Maranatha, 12(1), 99–108. https://doi.org/10.28932/jam.v12i1.2287
Jawad, M., Schoop, R., Suter, A., Klein, P., & Eccles, R. (2018). Perfil de eficacia y seguridad de Echinacea purpurea en la prevención de episodios de resfriado común: Estudio clínico aleatorizado, doble ciego y controlado con placebo. Revista de Fitoterapia, 13(2), 125–135. https://doi.org/10.1002/jsfa
Kouamé, C., Loiseau, G., Grabulos, J., Boulanger, R., & Mestres, C. (2021). Development of a model for the alcoholic fermentation of cocoa beans by a Saccharomyces cerevisiae strain. International Journal of Food Microbiology, 337, 108917. https://doi.org/10.1016/j.ijfoodmicro.2020.108917
Kusmiah, N., Fitrianti, F., & Yamin, M. A. (2020). Sifat Fisik Buah Kakao (Theobroma cacao .L) Terhadap Pengaplikasian Teknik Sambung Samping. AGROVITAL : Jurnal Ilmu Pertanian, 5(2), 74. https://doi.org/10.35329/agrovital.v5i2.1743
Luqman Ramadhani, M., Stefanie, A., & Rahmadewi, R. (2023). Implementasi Metode Fuzzy Logic Mamdani Pada Alat Pengering Biji Kakao. JATI (Jurnal Mahasiswa Teknik Informatika), 7(3), 2088–2093. https://doi.org/10.36040/jati.v7i3.7132
Puspita, R., Hidayat, K., & Yulianto, E. (2018). PENGARUH PRODUKSI KAKAO DOMESTIK, HARGA KAKAO INTERNASIONAL, DAN NILAI TUKAR TERHADAP EKSPOR KAKAO INDONESIA KE AMERIKA SERIKAT (Studi pada Ekspor Kakao Periode Tahun 2010-2013). Jurnal Administrasi Bisnis S1 Universitas Brawijaya, 27(1), 1–8.
Sabahannur, S., Syam, N., & Ervina, E. (2023). MUTU FISIK DAN KIMIA BIJI KAKAO (Theobroma cacao L.) PADA BEBERAPA JENIS KLON. AGROTEK: Jurnal Ilmiah Ilmu Pertanian, 7(2), 99–107. https://doi.org/10.33096/agrotek.v7i2.347
Santander Muñoz, M., Rodríguez Cortina, J., Vaillant, F. E., & Escobar Parra, S. (2020). An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation. Critical Reviews in Food Science and Nutrition, 60(10), 1593–1613. https://doi.org/10.1080/10408398.2019.1581726
Sinaga, R. (2016). Physical and Mechanical Characteristics of Candle Nut (Aleurites moluccana Wild.). Jurnal Keteknikan Pertanian, 04(1), 97–106. https://doi.org/10.19028/jtep.04.1.97-106
Sri Waluyo, T. W. S., & Permatahati, N. (2023). 2 . Karakteristik Fisik Biji Kakao ( Theobre ma cacao L .) pada Suhu Pengeringan Ya ng Berbeda . pdf 5774 Words 16 % Overall Similarity Excluded from Similarity Report.
Timumu, F., Longdong, I. A., & Lengkey, L. C. C. E. (2022). Penentuan Sifat Fisik Biji Kakao Varietas Klon 45 dan Sulawesi 01 di Kabupaten Bolaang Mongondow Utara. Jurnal Teknologi Pertanian (Agricultural Technology Journal, 13(2), 87–94. https://doi.org/10.35791/jteta.v13i2.50349
Widhiyoga, G., & Wijayati, H. (2022). Challenges Faced by Cocoa-based Industries from Indonesia in Global Value Chains. Husnayain Business Review, 2(2), 1–10. https://doi.org/10.54099/hbr.v2i2.288
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Derry Handrian, Igef Rasinta, Muhammad Robby Farhan, Rommel Siahaan
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
