Water dynamics adsorption properties of dried and roasted cocoa beans (theobroma cacao L.)

This study aims to determine the effect of using green Local Microorganisms for cocoa plants ((Theobroma cacao L) Cocoa is a plant that has many benefits. Production of cocoa beans often decreases. One of the contributing factors is due to white bug infestation (Planococcus minor). These insects suck the small fruit so the fruit will dry up and fruit growth is inhibited. Inappropriate use of synthetic insecticides will have a bad impact. Local Microorganisms is fermented solution made from the materials around us. The aim of this study giving farmers an understanding of the purpose, benefits and mechanism for using green Local Microorganisms to reduce the impact of using chemical pesticides. Green Local Microorganisms is very effective in killing white lice on cocoa plants.

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PARTIAL CHARACTERIZATION of lipase from COCOA BEANS (Theobroma cacao. L.) of clone PBC 159

Indonesian Journal of Chemistry ◽

10.22146/ijc.21604 ◽

2010 ◽

Vol 8 (3) ◽

pp. 448-453

Author(s):

Ratna Agung Samsumaharto

Keyword(s):

Theobroma Cacao ◽

Cocoa Bean ◽

Cocoa Beans ◽

Ph Optimum ◽

Nitrobenzoic Acid ◽

Lipase Enzyme ◽

Wide Range ◽

Km Value ◽

Theobroma Cacao L

A study was carried out to characterize the cocoa lipase from cocoa beans (Theobroma cacao, L.) of clone PBC 159. The optimum temperature of cocoa lipase was 30-40 °C and the pH optimum was 7.0-8.0. The moleculer weight of the lipase enzyme was in between 45-66 kDa. The results indicate that Km value for cocoa bean lipase was 2.63 mM, when trimyristin was used as a substrate. The incubation of cocoa bean lipase with triolein and tributyrin (as substrate) yielded Km of 11.24 and 35.71 mM, respectively. The Vmax value obtained from the incubation of the lipase with a wide range of substrates, including tributyrin, trimyristin and triolein, are expressed as µmole acid/min/mg protein for cocoa lipase. Vmax values decreased with the increase in the triacylglycerol chain-length, with Vmax values of 27.78, 13.16 and 11.63 µmole acid/min/mg protein when incubated with tributyrin, trimyristin and triolein, respectively. Inhibition of lipase occurred in the presence of diisopropyl flourophosphate, N-bromosuccinimide and 5,5-dithiobis-(-2-nitrobenzoic acid). Keywords: characterization, lipase, cocoa beans

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Sistem Pendukung Keputusan Menentukan Kualitas Pada Biji Kakao Dengan Menggunakan Metode Weighted Product (Wp) (Studi kasus : CV. Bulok Kakao Sentosa Kecamatan Bulok)

Respati ◽

10.35842/jtir.v15i2.342 ◽

2020 ◽

Vol 15 (2) ◽

pp. 1

Author(s):

Elisabet Yunaeti Anggraeni ◽

Sri Hartati ◽

Icha Mufadila

Keyword(s):

Decision Support ◽

Decision Support System ◽

Support System ◽

Theobroma Cacao ◽

Cocoa Beans ◽

Dry Land ◽

Cocoa Production ◽

Cocoa Farmers ◽

Theobroma Cacao L

INTISARITanaman kakao (Theobroma cacao, L.) atau yang biasa disebut coklat merupakan tanaman perkebunan yang tumbuh di lahan kering. Tanaman kakao merupakan salah satu komoditas unggulan nasional yang berperan penting bagi pertumbuhan perekonomian Indonesia. Namun, dalam budidayanya petani kakao seringkali menghadapi masalah yang dapat menyebabkan penurunan kualitas hasil produksi kakao. Karena permasalahan inilah yang membuat peneliti ingin membuat suatu sistem pendukung keputusan yang dapat membantu petani dan suplayer terutama CV. Bulok Kakao Sentosa untuk menentukan kualitas biji kakao. Sistem yang dirancang menggunakan metode Weighted Product (WP) merupakan metode penyelesaian dengan menggunakan perkalian untuk menghubungkan nilai atribut, dimana nilai harus dipangkatkan terlebih dahulu dengan bobot atribut yang bersangkutan. Dengan adanya sistem penunjang keputusan ini mampu membantu masyarakat untuk menentukan kualitas biji kakao dan di harapkan sistem pendukung keputusan menggunakan metode Weighted Product dalam proses menentukan kualitas pada biji kakao tersebut dapat menyelesaikan masalah pada CV. Bulok Kakao Sentosa, petani dan pengepul kakao dalam menentukan kualitas biji kakao yang baik Kata Kunci : Sistem Penunjang Keputusan, Weighted Product (WP), Biji Kakao ABSTRACTCacao (Theobroma cacao, L.) or commonly called cocoa is an estate crop that grows on dry land. Cacao is one of the leading national commodities that plays an important role in Indonesia's economic growth. However, in the cultivation of cocoa farmers often face problems that can cause a decrease in the quality of cocoa production. Because of this problem that makes researchers want to create a decision support system that can help farmers and suppliers, especially CV. Bulok Kakao Sentosa to determine the quality of cocoa beans. The system is designed using the Weighted Product (WP) method is a method of settlement using multiplication to connect the attribute value, where the value must be raised first with the weight of the attribute in question. With this decision support system able to help the community to determine the quality of good cocoa beans and expected with the decision support system using the Weighted Product method in the process of determining the quality of the cocoa beans can solve the problem in the CV. Bulok Kakao Sentosa, cocoa farmers and collectors in determining the quality of good cocoa beans. Keywords : Decision Support System, Weighted Product (WP), Cacao Beans

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