?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PENAMBAHAN+RAGI+(Saccaromyces+cerevesiae)+DAN%0D%0AJUMLAH+LUBANG+KOTAK+PADA+FERMENTASI+BUAH+KAKAO%0D%0A(Theobroma+cacao+L.)+TERHADAP+MUTU+BIJI+KAKAO+KERING&rft.creator=WENCESLAUS+HARY+KRISTANTO%2C+1214071070&rft.subject=Pertanian+(+Umum+)&rft.subject=Budidaya+tanaman&rft.subject=Teknologi+(General)&rft.description=ABSTRAK%0D%0A%0D%0AProduksi+kakao+yang+tinggi+di+Provinsi+Lampung+belum+diimbangi+dengan%0D%0Apenanganan+pascapanen+yang+baik.+Kurangnya+penanganan+pascapanen+pada%0D%0Aproses+fermentasi+menyebabkan+mutu+biji+kakao+kering+menurun.+Para+petani%0D%0Atidak+melakukan+proses+fermentasi+dikarenakan+membutuhkan+waktu+yang+lama.%0D%0APenelitian+ini+bertujuan+untuk+mengetahui+pengaruh+penambahan+ragi+mikroba%0D%0AS.cerevesiae+dan+jumlah+lubang+kotak+pada+fermentasi+buah+kakao+(Theobroma%0D%0Acacao+L.)+terhadap+mutu+biji+kakao+kering+sesuai+Standard+Nasional+Indonesia%0D%0A(SNI).%0D%0ABahan+dan+alat+utama+yang+digunakan+yaitu+buah+kakao+varietas+mulia%2C+ragi%0D%0Amikroba+S.cerevesiae+dan+kotak+fermentasi+berukuran+26+x+25+x+23+cm.+Penelitian%0D%0Aini+menggunakan+RAK+Faktorial.+Faktor+pertama+yaitu+penambahan+ragi+(3+g+dan%0D%0A5+g)+dan+faktor+kedua+yaitu+jumlah+lubang+kotak+(10%2C+20+dan+30)+dengan+tiga%0D%0Akelompok.+Parameter+yang+diukur+yaitu+suhu%2C+pH%2C+kadar+air%2C+jumlah+biji%2F100g%2C%0D%0Akadar+lemak%2C+dan+uji+belah.+Data+diolah+menggunakan+analisis+ragam+dan+uji%0D%0Alanjut+BNT.%0D%0AHasil+analisis+ragam+menunjukkan+bahwa+keragaman+kelompok%2C+interaksi%0D%0Apenambahan+ragi+dan+jumlah+lubang+kotak+tidak+memberikan+pengaruh+nyata%0D%0Aterhadap+semua+parameter.+Faktor+penambahan+ragi+berpengaruh+terhadap+suhu%2C%0D%0Ahasil+uji+belah+dan+kadar+lemak.+Sedangkan+faktor+jumlah+lubang+berpengaruh%0D%0Aterhadap+hasil+uji+belah+dan+kadar+lemak.+Berdasarkan+hasil+penelitian+ini%2C%0D%0Apenambahan+ragi+yang+baik+yaitu+ragi+5g+dan+jumlah+lubang+kotak+fermentasi%0D%0Ayaitu+30+lubang.%0D%0AKata+kunci+%3A+Kakao%2C+penambahan+ragi%2C+jumlah+lubang+kotak+fermentasi.%0D%0A%0D%0AABSTRACT%0D%0A%0D%0AThe+high+production+of+cocoa+in+Lampung+has+not+been+balanced+with+the+good%0D%0Apost-harvest+handling.+The+lack+of+post-harvest+handling+on+the+fermentation%0D%0Aprocess+causes+the+low+quality+of+cocoa+Nib.+The+farmers+did+not+do+the%0D%0Afermentation+process+due+to+its+time.+This+research+aims+to+determine+the+effect+of%0D%0Aadding+yeast+(Saccaromyces+cerevesiae)+and+the+number+of+holes+in+the+box+of%0D%0Afermented+cocoa+(Theobroma+cacao+L.)+on+the+quality+of+dried+cocoa+beans%0D%0Aaccording+to+National+Standardization.%0D%0AThe+materials+used+were+cocoa+fruit+of+mulia+variety%2C+Saccaromyces+cerevesiae%0D%0Aand+fermentation+box+(26+x+25+x+23+cm).+This+research+was+designed+with+the%0D%0ARAK+Factorial.+The+first+factor+was+yeast+additions+(3+grams+and+5+grams)+and+the%0D%0Asecond+factor+was+the+number+of+holes+in+the+box+(10%2C+20+and+30)+which+divided%0D%0Ainto+three+groups.+The+measured+parameters+were+temperature%2C+pH%2C+water+content%2C%0D%0Anumber+of+seeds+per+100+grams%2C+fat+content%2C+and+cut+test.+The+data+was+processed%0D%0Ausing+analysis+of+variance+(ANOVA)+and+LSD+for+further+testing%0D%0AThe+result+of+ANOVA+showed+that+the+diversity+of+the+group%2C+addition+interaction%0D%0Aof+yeast+and+the+number+of+holes+in+the+box+was+not+significant+to+affect+all%0D%0Aparameters.+The+factor+of+adding+yeast+affected+the+temperature%2C+Cut+test+results%0D%0Aand+fat+content+while+the+number+of+holes+factors+affectd+the+cut+test+results+and+fat%0D%0Acontent.+Based+on+these+results%2C+the+amount+of+yeast+addition+was+5+grams+and+the%0D%0Abest+number+of+holes+of+fermentation+box+was+30+holes.%0D%0AKey+words%3A+Cocoa%2C+yeast+addition%2C+number+of+holes+of+fermentation+box.%0D%0A&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2017-01-26&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F25771%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F25771%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F25771%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++WENCESLAUS+HARY+KRISTANTO%2C+1214071070++(2017)+PENGARUH+PENAMBAHAN+RAGI+(Saccaromyces+cerevesiae)+DAN+JUMLAH+LUBANG+KOTAK+PADA+FERMENTASI+BUAH+KAKAO+(Theobroma+cacao+L.)+TERHADAP+MUTU+BIJI+KAKAO+KERING.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F25771%2F