One of the plantation products that can increase income per capita is chocolate, place or land that is flexible so that people can plant chocolate trees in the garden or in kerarangan his house.
The quality of chocolate is greatly affected by the drying of the cocoa itself, as for the drying process of ckolat seeds there are 3 ways:
I. Drying with sunlight
Thickness of 3.7 kg of wet beans or 1.5 kg of dry beans per m2 Drying 2 days, day 1 reversing 2-3 hours / times, day 2 4-5 hours / times, then 1-2 times / day drying of content water 60% to about 35% It is recommended to place 40-50 cm of drying on the ground
Advantages:
• Seeds that are overlaid will be exposed to the air extensively, fermentation can be stopped quickly
• Water can be separated up to 20% water content by diffusion in the form of water phase, dissolved acid can be carried out
• During the final stages the speed of the water diffusion to the surface approaches the evaporation rate so that the seed shell is not over-dehydrated and the seed shell is not fragile
II. Drying with artificial dryer
There are different types of dryers, ranging from tunnel drier, rotary drier and the simplest samoan drier
Influential factors:
1.The temperature difference between the dryer air with the cocoa bean surface
- The surface area of cocoa beans in contact with the dryer air
3.Hair speed and humidity dryer
IMPORTANTLY PLEASE: - Heating should be done indirectly, so the smoke does not direct contact with the dried cocoa beans
2.Perlu note that the temperature and speed reduction of water content is not too fast so there is still enough opportunity for enzymatic oxidation reaction
III. Drying in combination
Begin with drying or aspiration (air blowing), then proceed with dryer.
The phase of the enzymatic oxidation reaction takes place during the drying or aspiration, and the step of the reduction of the moisture content in the drying by the dryer.
Drying is usually done for 2-4 days depending on the weather with a thick 5 cm stretch, followed by samoan dryer at 45-60oC at 5-15 cm thick until it reaches 7% moisture content.
If the weather does not allow drying to be replaced by aspiration, ie blowing air at a speed of about 0.30 m / s, for 72 hours, at 15 cm thickness, can reduce moisture content to about 20% moisture content, followed by drying by means dryer at 45-60oC for 20 hours
Always wondered where our chocolate comes from.
dari bumi kita sendiri..indonesia
Interesting article. Are you into the business?
thank you... it is someone else's article but my personal collection photo