Pengaruh Suhu danWaktu Distilasi Cairan Pulpa Hasil Samping Fermentasi Biji Kakao Terhadap Karakteristik Distilat Cuka Fermentasi

The purpose of this study were: 1) to study the effect of temperature and time of distillation process of the watery sweatings byproduct of cocoa beans fermentation tor the characteristics of vinegar distillate; 2) determine the best distillation process condition which can produce of vinegar distillate corresponding their characteristics. This research was conducted in two stages; the first stage is the evaporation of alcohol by distillation at temperature variations of 90oC and 100oC; and time of 15, 30, 45, and 60 minutes. The second stage is the distillation process using factorial RBD with 2 factors, the first factor is temperature, consists of 90oC and 100oC, and the second factor is the time, consisting of 30, 60, 90, 120, and 150 minutes. Each combination of treatments performed in 3 groups in order to obtain of 24 and 30 experimental units in stage I and II. Observations made include: yield (%, v/v), alcohol content (%), acetic acid content (%), pH, and total soluble solid. The results showed that: 1) the first stage of the study, it was determined that the best conditions of distillation process for evaporation of alcohol is the temperature of 90oC and time of 15 minutes; 2) in the second stage of the study, treatment temperature and time of distillation affect the yield, the alcohol content, and total soluble solid, but has no effect on acetic acid and pH levels of vinegar distillate was produced, and 3) the best conditions of distillation process to produce the vinegar distillate is the temperature of 100oC, the time of 150 minutes.