Cite Article

Oxygen Uptake Rate and Carbon dioxide Evolution Rate on the Fermentation Process of Cocoa Beans (Theobroma Cacao L.)

Choose citation format

BibTeX

@article{IJASEIT7185,
   author = {Sri Hartuti and Nursigit Bintoro and Joko Nugroho Wahyu Karyadi and Yudi Pranoto},
   title = {Oxygen Uptake Rate and Carbon dioxide Evolution Rate on the Fermentation Process of Cocoa Beans (Theobroma Cacao L.)},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {10},
   number = {5},
   year = {2020},
   pages = {2138--2144},
   keywords = {oxygen uptake; carbon dioxide evolution; fermentation cacao beans; aeration rate.},
   abstract = {

Fermentation is one of the most critical stages in the postharvest handling process of cocoa beans. Temperature changes during the fermentation process characterize the success of the cocoa bean fermentation process. In general, aeration conditions during the fermentation process effects changes in fermentation air temperature. This study aims to determine cumulative oxygen uptake and cumulative carbon dioxide evolution during cocoa bean fermentation. Fermenter equipped with a controlled system of air temperatures and aeration rates was used to determine changes in oxygen uptake rate and carbon dioxide evolution rate during the fermentation process. The variables observed were including: length of pod storage time before fermentation (X₁; days), aeration rate (X₂; l.min-1), and fermenter temperature (X₃; ℃). Response surface methodology was used to determine the relationship between cumulative oxygen uptake as well as cumulative carbon dioxide evolution and the observed variables (X₁, X₂, X₃) The results shows that cumulative oxygen uptake and cumulative carbon dioxide evolution obtained in various treatments during the fermentation process are consecutive: 6.66-34.29 g O₂ kgvs-¹ and 12.15-50.97 g CO₂ kgvs-¹. Based on the variance analysis of response surface methodology, R² value of the cumulative oxygen uptake is about 88.1%, while R² value of the cumulative carbon dioxide evolution value is about 87.3 %. The highest amount of oxygen consumption and carbon dioxide production was obtained at X₁ = 5 days, X₂ = 0.25- 0.4 l.min-1, and X₃ ≤ 50℃.

},    issn = {2088-5334},    publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},    url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=7185},    doi = {10.18517/ijaseit.10.5.7185} }

EndNote

%A Hartuti, Sri
%A Bintoro, Nursigit
%A Karyadi, Joko Nugroho Wahyu
%A Pranoto, Yudi
%D 2020
%T Oxygen Uptake Rate and Carbon dioxide Evolution Rate on the Fermentation Process of Cocoa Beans (Theobroma Cacao L.)
%B 2020
%9 oxygen uptake; carbon dioxide evolution; fermentation cacao beans; aeration rate.
%! Oxygen Uptake Rate and Carbon dioxide Evolution Rate on the Fermentation Process of Cocoa Beans (Theobroma Cacao L.)
%K oxygen uptake; carbon dioxide evolution; fermentation cacao beans; aeration rate.
%X 

Fermentation is one of the most critical stages in the postharvest handling process of cocoa beans. Temperature changes during the fermentation process characterize the success of the cocoa bean fermentation process. In general, aeration conditions during the fermentation process effects changes in fermentation air temperature. This study aims to determine cumulative oxygen uptake and cumulative carbon dioxide evolution during cocoa bean fermentation. Fermenter equipped with a controlled system of air temperatures and aeration rates was used to determine changes in oxygen uptake rate and carbon dioxide evolution rate during the fermentation process. The variables observed were including: length of pod storage time before fermentation (X₁; days), aeration rate (X₂; l.min-1), and fermenter temperature (X₃; ℃). Response surface methodology was used to determine the relationship between cumulative oxygen uptake as well as cumulative carbon dioxide evolution and the observed variables (X₁, X₂, X₃) The results shows that cumulative oxygen uptake and cumulative carbon dioxide evolution obtained in various treatments during the fermentation process are consecutive: 6.66-34.29 g O₂ kgvs-¹ and 12.15-50.97 g CO₂ kgvs-¹. Based on the variance analysis of response surface methodology, R² value of the cumulative oxygen uptake is about 88.1%, while R² value of the cumulative carbon dioxide evolution value is about 87.3 %. The highest amount of oxygen consumption and carbon dioxide production was obtained at X₁ = 5 days, X₂ = 0.25- 0.4 l.min-1, and X₃ ≤ 50℃.

%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=7185 %R doi:10.18517/ijaseit.10.5.7185 %J International Journal on Advanced Science, Engineering and Information Technology %V 10 %N 5 %@ 2088-5334

IEEE

Sri Hartuti,Nursigit Bintoro,Joko Nugroho Wahyu Karyadi and Yudi Pranoto,"Oxygen Uptake Rate and Carbon dioxide Evolution Rate on the Fermentation Process of Cocoa Beans (Theobroma Cacao L.)," International Journal on Advanced Science, Engineering and Information Technology, vol. 10, no. 5, pp. 2138-2144, 2020. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.10.5.7185.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Hartuti, Sri
AU  - Bintoro, Nursigit
AU  - Karyadi, Joko Nugroho Wahyu
AU  - Pranoto, Yudi
PY  - 2020
TI  - Oxygen Uptake Rate and Carbon dioxide Evolution Rate on the Fermentation Process of Cocoa Beans (Theobroma Cacao L.)
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 10 (2020) No. 5
Y2  - 2020
SP  - 2138
EP  - 2144
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - oxygen uptake; carbon dioxide evolution; fermentation cacao beans; aeration rate.
N2  - 

Fermentation is one of the most critical stages in the postharvest handling process of cocoa beans. Temperature changes during the fermentation process characterize the success of the cocoa bean fermentation process. In general, aeration conditions during the fermentation process effects changes in fermentation air temperature. This study aims to determine cumulative oxygen uptake and cumulative carbon dioxide evolution during cocoa bean fermentation. Fermenter equipped with a controlled system of air temperatures and aeration rates was used to determine changes in oxygen uptake rate and carbon dioxide evolution rate during the fermentation process. The variables observed were including: length of pod storage time before fermentation (X₁; days), aeration rate (X₂; l.min-1), and fermenter temperature (X₃; ℃). Response surface methodology was used to determine the relationship between cumulative oxygen uptake as well as cumulative carbon dioxide evolution and the observed variables (X₁, X₂, X₃) The results shows that cumulative oxygen uptake and cumulative carbon dioxide evolution obtained in various treatments during the fermentation process are consecutive: 6.66-34.29 g O₂ kgvs-¹ and 12.15-50.97 g CO₂ kgvs-¹. Based on the variance analysis of response surface methodology, R² value of the cumulative oxygen uptake is about 88.1%, while R² value of the cumulative carbon dioxide evolution value is about 87.3 %. The highest amount of oxygen consumption and carbon dioxide production was obtained at X₁ = 5 days, X₂ = 0.25- 0.4 l.min-1, and X₃ ≤ 50℃.

UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=7185 DO - 10.18517/ijaseit.10.5.7185

RefWorks

RT Journal Article
ID 7185
A1 Hartuti, Sri
A1 Bintoro, Nursigit
A1 Karyadi, Joko Nugroho Wahyu
A1 Pranoto, Yudi
T1 Oxygen Uptake Rate and Carbon dioxide Evolution Rate on the Fermentation Process of Cocoa Beans (Theobroma Cacao L.)
JF International Journal on Advanced Science, Engineering and Information Technology
VO 10
IS 5
YR 2020
SP 2138
OP 2144
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 oxygen uptake; carbon dioxide evolution; fermentation cacao beans; aeration rate.
AB 

Fermentation is one of the most critical stages in the postharvest handling process of cocoa beans. Temperature changes during the fermentation process characterize the success of the cocoa bean fermentation process. In general, aeration conditions during the fermentation process effects changes in fermentation air temperature. This study aims to determine cumulative oxygen uptake and cumulative carbon dioxide evolution during cocoa bean fermentation. Fermenter equipped with a controlled system of air temperatures and aeration rates was used to determine changes in oxygen uptake rate and carbon dioxide evolution rate during the fermentation process. The variables observed were including: length of pod storage time before fermentation (X₁; days), aeration rate (X₂; l.min-1), and fermenter temperature (X₃; ℃). Response surface methodology was used to determine the relationship between cumulative oxygen uptake as well as cumulative carbon dioxide evolution and the observed variables (X₁, X₂, X₃) The results shows that cumulative oxygen uptake and cumulative carbon dioxide evolution obtained in various treatments during the fermentation process are consecutive: 6.66-34.29 g O₂ kgvs-¹ and 12.15-50.97 g CO₂ kgvs-¹. Based on the variance analysis of response surface methodology, R² value of the cumulative oxygen uptake is about 88.1%, while R² value of the cumulative carbon dioxide evolution value is about 87.3 %. The highest amount of oxygen consumption and carbon dioxide production was obtained at X₁ = 5 days, X₂ = 0.25- 0.4 l.min-1, and X₃ ≤ 50℃.

LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=7185 DO - 10.18517/ijaseit.10.5.7185