Abstract:
Cocoa is one of plantation commodities that can generate revenue to support community life and increase foreign exchange. Many cocoa cultivated in West Sulawesi. Their physic-chemical characters influence the are quality SNI cocoa beans. The purpose of this study was to determine the profile fat, polifenoland fat acid (oleat) fermented cocoa beans was produced by farmers and by researcher in distric Mamuju and Center Mamuju. The best result of water content came from fermented cocoa beans which was prepared by researchers and farmers from subdistrict Kaluku (6.07 to 6.30 %). This meet the Indonesian National Standard (SNI). Fat content of fermented cocoa bean which was prepared by farmers from subdistrict Kaluku and Karossa was higher than fermented cocoa beans by researchers. The highest value of fatty acids(oleat) came from fermented cocoa beans which was prepared by farmers from subdistrict West Tapalang which was 1.66 % . On the other hand, the lowest value of resulted from fermented cocoa bean which was prepared by researchers from subdistrict Tapalang which was 0.86 % . The pH value of fermented cocoa beans prepared by farmers and researchers four subdistricts were 5.52-6.71 ; respectively. The highest value polivenol came from fermented cacao bean by researchers subdistric West Tapalang which was 38.89/g.
