scholarly journals Evaluating the Potential of Liquid Smoke in Protecting Cocoa Beans against Storage Pest

2021 ◽  
Vol 11 (6) ◽  
pp. 2189
Author(s):  
- Sutrisno ◽  
Courage Yaw Krah ◽  
Idham Sakti Harahap ◽  
- Samsudin
Keyword(s):  
Cocoa Beans ◽  
Liquid Smoke ◽  
Storage Pest

scholarly journals Evaluating the Potential of Liquid Smoke in Protecting Cocoa Beans against Storage Pest

2021 ◽  
Author(s):  
Courage Yaw Krah ◽  
Sutrisno Sutrisno ◽  
Idham Sakti Harahap ◽  
Samsudin Samsudin
Keyword(s):  
Outer Part ◽  
Cocoa Beans ◽  
Storage Pests ◽  
Liquid Smoke ◽  
Synthetic Chemicals ◽  
Randomized Design ◽  
Postharvest Handling ◽  
Significant Change ◽  
Set Up ◽  
Storage Pest

Abstract Cocoabeans damage by storage pest is a major challenge in postharvest handling and also a contributor to food waste and loss. Attempts to use synthetic chemicals to control this have generated other health and environmental problems.Meanwhile, the improper disposal of cocoapod waste has also led to phytophthora disease infection on cocoa farms. This study therefore aimed to investigate the potential of using pyrolysed cocoa pod husk as biopesticide (liquid Smoke (LS)) to protect cocoa beans against storage pests. The study was set up in a Completely Randomized Design (CRD) with five treatments (10%; 20%; 50%; 100 % concentrations of LS and 0 %as control). These were applied to the outer surface of mini jute sacks containing cocoa beans. A GCMS analysis of the LS detected 20 compounds. A repellence test of LS showed very strong repellence effect, repelling almost 90% of insect population. The feeding deterrence index also caused a reduction in bean damage from 22% in control to 7.65% for 100% LS-treated beans. Weight loss reduced from 2.13% in control to 0.11 % in 100% LS. LS treatment did not cause any significant change in the FFA and pH content of the beans. From the organoleptic test, LS treatment did not cause any significant change in the flavour and overall taste, and aroma acceptance. The liquid smoke, therefore, has the potential to be used for protecting cocoa beans by spraying on the outer part of jute sacks containing beans.

Extending the processing of cocoa beans into the rainy season and increasing production by application of newly developed drying methods

2017 ◽  
Author(s):  
Global Cocoa Farmers and Processing Firms and Processing Firms ◽  
IQUAIBOM AKPAN MEX (MEXICATEL SERVICES LIMITED)
Keyword(s):  
Rainy Season ◽  
Drying Methods ◽  
Cocoa Beans

Determination of the Prospective Processed Cacao Product and Calculation of the Added Value in Agro-Tourism Based on Cacao Agroindustry in Pidie Jaya Regency

2018 ◽  
Vol 22 (1) ◽  
pp. 33-42
Author(s):  
◽  
Tajuddin Bantacut ◽  
Sapta Raharja
Keyword(s):  
System Approach ◽  
Added Value ◽  
Assessment Criteria ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Bayes Method ◽  
Cocoa Products ◽  
Processed Products ◽  
Derivative Products

Abstract Utilization of cocoa bean to be a derivative products in industrial is wide enough, that it is necessary to determine the priority of the processed products development. This study aimed to determine the prospective processed cocoa products with a system approach using Bayes method and assessed the potential of added value by using Hayami method. Based on several assessment criteria indicated that chocolate bar is the priority product that needs to be developed and followed by several other processed products. This development was able to produce the added value of Rp 135.000 per kg of cocoa beans. Result indicated that by processing the cocoa beans into chocolate bar could provide a considerable income for the businessman.

Karakterisasi Komponen Aktif Asap Cair Cangkang Sawit Hasil Pemurnian

2016 ◽  
Vol 9 (1) ◽  
pp. 64-72
Author(s):  
Fauziati Fauziati ◽  
Eldha Sampepana
Keyword(s):  
Acetic Acid ◽  
Polycyclic Aromatic Hydrocarbon ◽  
Aromatic Hydrocarbon ◽  
Activated Charcoal ◽  
Oil Refining ◽  
Gas Chromatography Mass Spectrometry ◽  
Antioxidant Compounds ◽  
Active Components ◽  
Liquid Smoke ◽  
Polycyclic Aromatic

Palm shell liquid smoke obtained by pyrolysis and redestilasi still produce a pungent smoke flavor and color of yellow to brownish yellow so that the necessary research purification of smoke that can be used as ingredients other than preservatives, such as antiseptic hand wash. The research objective is to reduce the stinging liquid smoke aroma, color is tawny and to identify the characterization of the active components of liquid smoke shell oil refining results in Gas Chromatography Mass Spectrometry (GC-MS). The purification process of liquid smoke with redistilled at a temperature of 2000C and by adding 4.5% zeolite adsorbent made three (3) times the resulting liquid smoke of distillate and residue. Liquid smoke produced from distillate and residue are added activated charcoal as much as 9%, 10.5% and 12%, then stirred with a shaker subsequently allowed to stand for 6 days and 10 days The results of the study showed that liquid smoke purification results of the residue by the addition of activated charcoal as 12% and the time saved for 10 days (A2B2C3) gives flavor and color by 1.94 of 1.84 is odorless, yellowish white color and clarity. While the characteristics of the active components of purification results are predominantly acetic acid and phenol compounds of residues that serve as preservatives, antibacterial and antioxidant compounds while PAH (Polycyclic Aromatic Hydrocarbon), namely tar, benzoperen, gualakol and siringoll (aroma causes) undetectedABSTRAKAsap cair cangkang sawit yang diperoleh melalui proses pirolisis dan redestilasi masih menghasilkan aroma asap menyengat dan warna kuning hingga kuning kecoklatan sehingga diperlukan penelitian pemurnian asap yang dapat digunakan sebagai bahan lain selain pengawet, seperti antiseptik pencuci tangan. Tujuan penelitian adalah  untuk mengurangi aroma asap cair yang menyengat, warna yang masih kuning kecoklatan dan untuk  mengidentifikasi karakterisasi komponen aktif asap cair cangkang sawit hasil pemurnian secara Kromatografi Gas Spektrometri Massa (GC-MS). Proses  pemurnian asap cair dengan  redistilasi pada suhu 2000C dan dengan menambahkan adsorben zeolit 4,5% yang dilakukan sebanyak 3 (tiga) kali  dihasilkan asap cair dari Destilat dan Residu . Asap cair  yang dihasilkan dari destilat dan residu ditambahkan arang aktif sebanyak 9%,10,5% dan 12%  kemudian diaduk dengan shaker selanjutnya didiamkan selama 6 hari dan 10 hari .Hasil penelitian menunjukkan bahwa asap cair hasil pemurnian dari residu dengan penambahan arang aktif sebanyak 12% dan waktu simpan selama 10 hari ( A2B2C3 ) memberikan aroma sebesar 1,94 dan warna sebesar 1,84 adalah tidak berbau ,  warna putih kekuningan dan jernih . Sedangkan  karakteristik  komponen aktif hasil pemurnian yang paling dominan  adalah  senyawa acetic acid dan phenol  dari residu yang berfungsi sebagai bahan pengawet, antibakteri dan antioksidan sedangkan senyawa PAH (Polycyclic Aromatic Hydrocarbon) yaitu tar, benzoperen,  gualakol  dan siringoll ( penyebab aroma ) tidak terdeteksi . Kata kunci : asap cair, cangkang sawit, komponen aktif, pemurnian, redestilasi 

Predicting Ghanaian farmers’ intention to sustain the supply of quality cocoa beans

2018 ◽  
Vol 2 (3) ◽  
pp. 93-98
Author(s):  
William Quarmine
Keyword(s):  
Positive Attitude ◽  
Subjective Norms ◽  
Ease Of Use ◽  
Cocoa Beans ◽  
Negative Attitudes ◽  
The Future ◽  
Sphere Of Influence ◽  
Intention To Continue ◽  
Social Referents

This article discusses the predictors of Ghanaian cocoa producers’ intention to continue adopting a recommended cocoa beanfermentation technology in the future. The analyses is carried out within the framework of the theory of planned behaviour.Three hundred and twenty-one cocoa producers were interviewed. Consistent with literature, attitudes, subjective norms andpast behaviour were significant predictors of fermentation intentions. Positive attitude relate to beliefs about ease of use oftechnologies and existence of non-financial rewards. Negative attitudes relate to lack of direct financial rewards. PurchasingClerks, Chief Farmers and society at large were found to be the salient social referents who shape producers’ fermentationintentions. Recommendations included improving implementation of current producer incentive regimes, promoting trust betweenproducers and purchasing clerks and strengthening producer association to increase the sphere of influence of the Chief Farmers.

The Impact of Insect Infestation on Stored Purpled Cocoa Beans

2018 ◽  
Vol 1 (3) ◽  
pp. 176-181 ◽  
Author(s):  
E. Tettey
Keyword(s):  
Weight Loss ◽  
Insect Population ◽  
Insect Infestation ◽  
Percentage Weight Loss ◽  
Cocoa Beans ◽  
Significant Damage ◽  
Percentage Weight ◽  
Fermentation Period ◽  
The Impact

Under-fermentation of cocoa beans produces purple beans. The fermentation period is 6 to 7 days but some cocoa farmersunder-ferment their cocoa beans leading to the development of purple cocoa beans. This study determined the impact of insectinfestation on stored purple cocoa beans. Wet cocoa beans were fermented for 1, 2, 3, 4 and 5 days to produce the purple beans.Ephestia cautella and Tribolium castaneum, both singly and in combination, were introduced into the cocoa beans and storedfor different (30, 60, 90 and 120 days) period. Insect population, percentage weight loss and the contaminants produced bythese insects were determined. Cocoa beans infested with E. cautella alone had the highest population of 297.0 ± 22.7. Beansfermented for 3 days had the lowest insect population both singly and in combination after 120 days of storage. The highestpercentage weight loss was recorded in cocoa beans fermented for one day (10.1 ± 1.87%) and 4 days (10.1 ± 8.74%). T.castaneum did not cause much damage to the cocoa beans but E. cautella alone caused significant damage to stored cocoabeans. Insect infestation and poor fermentation contribute significantly to the reduction in quality of cocoa beans.

Pengeringan Biji Kakao dengan Pengering Surya Tipe Terowong Berpenggerak Sel Fotovoltaik di Manokwari

Agrotek ◽  
2018 ◽  
Vol 2 (6) ◽  
Author(s):  
Wilson Palelingan Aman
Keyword(s):  
Moisture Content ◽  
Performance Test ◽  
Initial Moisture Content ◽  
Maximum Temperature ◽  
Photovoltaic Module ◽  
Cocoa Beans ◽  
Drying Time ◽  
Tunnel Dryer ◽  
Heat Collector ◽  
New Construction

<em>A research about cocoa beans drying used solar tunnel dryer with photovoltaic module driven have conducted in Manokwari. Solar tunnel dryer used in this research adapted from type Hohenheim with photovoltaic module and integrated air heat collector has been installed at the Department of Agricultural Technology, Papua State University Manokwari to dried cocoa beans. The objectives of this research were to design solar tunnel dryer and evaluate it�s performance in dryed cocoa beans. The result obtained was a new construction of solar tunnel dryer for cocoa beans with dimensions 6 m of length and 0,9 m of wide. The dryer completed with photovoltaic module to drive the blowers of hot drying air. �Performance test of the dryer showed that drying of 10 kg of cocoa beans with initial moisture content about 70% wet basis needed 13 hours of drying time to achieved final moisture content about 7,17% wet basis. The drying time achieved was faster compared than traditional solar drying that needed 20 hours of drying time. The maximum temperature achieved in drying chamber was 60 <sup>o</sup>C.</em>

DAYA SAING DAN PERAN PEMERINTAH DALAM MENINGKATKAN DAYA SAING KOMODITI KAKAO DI SULAWESI TENGAH

2017 ◽  
Vol 11 (1) ◽  
pp. 69-96
Author(s):  
Siti Yuliaty Chansa Arfah ◽  
Harianto . ◽  
Suharno .
Keyword(s):  
Policy Analysis ◽  
Government Policy ◽  
Secondary Data ◽  
Research Area ◽  
Primary Data ◽  
Cocoa Beans ◽  
Output Analysis ◽  
The Government ◽  
Central Sulawesi ◽  
Policy Analysis Matrix

Penelitian ini bertujuan untuk mengkaji daya saing komoditi kakao di Sulawesi Tengah dan melihat peran pemerintah dalam meningkatkan daya saing komoditi kakao. Data primer berasal dari observasi, wawancara dan kuesioner, sementara data sekunder berasal dari instansi terkait. Metode analisis menggunakan Policy Analysis Matrix (PAM) dan analisis sensitivitas. Penelitian ini menemukan bahwa nilai PCR Kabupaten Parigi Moutong 0,589 dan Kabupaten Sigi 0,396. Sedangkan nilai DRC Kabupaten Parigi Moutong 0,387 dan Kabupaten Sigi 0,319. Hal tersebut mengindikasikan bahwa usahatani komoditi kakao di Sulawesi Tengah memiliki daya saing, namun tidak menguntungkan secara ekonomi karena Sulawesi Tengah menghasilkan biji kakao yang tidak difermentasi akibatnya petani menerima harga rendah. Berdasarkan hasil analisis, pemerintah belum memberikan proteksi terhadap harga biji kakao dalam negeri melalui harga referensi biji kakao sehingga harga biji kakao didaerah penelitian masih tergolong rendah jika dibandingkan dengan harga di pasar internasional. Sementara terhadap input, pemerintah telah memberikan kebijakan subsidi kepada petani, namun implementasinya masih perlu perbaikan terutama terkait penyaluran dan pengelolaan bantuan agar merata. Kajian ini merekomendasikan masih diperlukan kebijakan pemerintah baik terhadap input maupun output untuk meningkatkan produktivitas, menurunkan biaya produksi dan menaikkan harga jual biji kakao, sehingga dapat meningkatkan daya saing biji kakao. The purpose of this study is to assess the competitiveness of cocoa in Central Sulawesi and to investigate the role of government in improving the competitiveness of cocoa. The primary data were generated through observation, interviews and some questionnaires. The secondary data were obtained from the agency or the institution related to the research. This study uses the Policy Analysis Matrix (PAM) and sensitivity analysis. The study found that the PCR value for Parigi Moutong district was 0.589 and Sigi district was 0.396. While, the DRC value for Parigi Moutong district was 0.387 and Sigi district was 0.319. This indicates that cocoa beans farming in Central Sulawesi has competitiveness, but not economically beneficial because Central Sulawesi produces unfermented cocoa beans consequently farmers receive low prices. Based on the results of the government's impact on output analysis, the government did not provide protection for domestic cocoa seed prices through the reference price of cocoa beans, consequently the price of domestic cocoa beans, particularly in the research area, was relatively low compared to the price of cocoa beans at the international market. Seen from the government policy on inputs, the government have provided subsidies to farmers but they need to improve the distribution and management of aid to be evenly distributed. It is necessary to set up good government policy on inputs and outputs in order to increase cocoa seed productivity, decrease production cost and increase the price which simultaneously can improve its competitiveness in the research location.

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