ANALISIS KONSEP FISIKA DAN TEKNOLOGI DALAM PROSES PENGERINGAN BIJI KAKAO

Abstrak

Cocoa bean drying plays a crucial role in determining the quality and flavor of the final product. This study reviews three modern drying techniques that have the potential to improve cocoa bean quality: fluidized bed dryer, infrared drying, and vibro-fluidized drying. A literature review methodology was employed, analyzing 22 accredited scientific journals published between 2020 and 2025. The results indicate that the fluidized bed dryer provides fast and uniform drying, while infrared drying is more energy- and time-efficient. Vibro-fluidized drying also accelerates drying with more even heat distribution. The comparison of these three techniques shows that while all are effective, the choice of method should consider factors such as energy efficiency, cost, and local conditions. In conclusion, the application of these modern drying technologies has the potential to enhance Indonesia’s cocoa competitiveness in the global market.