The effectiveness, efficiency, and productivity of the company are very much determined by the workload. By knowing the workload, a company can find out the optimum number of workers needed to meet the target. This is also important for the Indonesian Coffee and Cocoa Research Center, especially in the processing of coffee in the packaging section. Therefore a workload analysis will be carried out using the Work Sampling Method. From the results of the work sampling method, it can be seen that worker productivity is 0.90697, as well as a rating factor of 0.09 and an allowance of 22.With these results it can be calculated that the standard time needed by workers in coffee packaging is 10.98 minutes and the optimum number of workers required 2.06 people.

Cocoa bean winnowing has a function to separate cocoa nibs from shell after roasting process of dry bean. Nibs are further processed into fine cocoa liquor by refining process. The aim of this experiment was to evaluate working performance of a home-scale winnower to separate shell from nibs with minimum shell parchment content in cocoa nibs. This experiment was conducted in Postharvest Laboratory at the Indonesian Coffee and Cocoa Research Institute using roasted cocoa bean grade A according to standard of SNI 2323:2008/ Amd1:2010 with shell content of 15% originated from Forastero cocoa. Working performance of the home-scale winnower was evaluated based on shell parchment content in the output, its capacity, energy consumption and power transfer efficiency value by several air suction rates as variable. Data were analyzed using regression and variance analysis to evaluate the influence of the rate and to determine the optimum machine operation. Results of regression and variance analysis from winnowing experiment with air suction rate of 0.54 m/s; 0.63 m/s; 0.72 m/s and 0.90 m/s indicated that shell parchment content in cocoa nibs and power transfer efficiency value were affected by the rate. The optimum machine performance was obtained on 0.72 m/s of air suction rate with total winnowing capacity was 2.615 kg/hour, energy consumption of 132 Watt, power transfer efficiency value of 61.01% and shell parchment content was 1.06%. Shell parchment content in cocoa nibs was appropriate regarding to the SNI standard with maximum content of 1.75%.

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Cocoa butter is an intermediate product of cocoa processing separated from cocoa nibs or cocoa mass. Heat through cocoa processing affect the characteristic of fat including roasting process. The aim of this experiment is to evaluate the characteristic changes and sensory profile of cocoa butter in different operational roasting temperature. This experiment was conducted in Postharvest Laboratory of Indonesian Coffee and Cocoa Research Institute using dry cocoa bean from Glenmore estate in Banyuwangi (G) and from Kaliwining estate in Jember (K) in grade A according to standard of SNI 2323:2008/Amd1:2010 with moisture content of 7.5% originated from Trinitario bean and roasting temperature 120OC (T1) and 150OC (T2). Cocoa butter characteristic evaluated based on yield of separated fat, saponification, free fatty acid, peroxide value, colour and its melting profiles. Flavour description evaluated by sensory test using native panelist. Result shows nosignificant difference between roasting temperature but shows difference in appearance and flavour profile. Yield of separated fat is 35.95% per cocoa mass weight, saponification value is 193.36, free fatty acid is 0.72 and peroxide value 2.96 comply to the national standard of commercial butter. Cocoa butter appearance in T2 shows more intense of red colour than T1. Roasting temperature T1 and T2 enhance the chocolaty and nutty flavour but T2 shows burnt off-flavour for bean of Kaliwining (K). Melting point cocoa butter is 36.63OC and qualified as hard cocoa butter.

Cocoa bean fermentation is a critical step in the formation of chocolate aroma precursors. Small-scale fermentation is needed to accommodate fermentation practice during low season and fruit scarcity. The study was conducted to address the minimum amount of wet cocoa beans required for a successful fermentation. In the trials, wet cocoa beans at different quantities, i.e. 1, 2.5, 5, 7.5, 10, 15, and 40 kg, were incubated in separate wooden boxes for 4 days (96 hours) and turned once after 48 hours. Temperature and pH of the pulp and beans were measured every 6 hours. Dry beans were visually inspected to determine the number of grayish and purple cotyledons indicating unfermented beans. In general, smaller scale fermentations, i.e. 1 to 15 kg, resulted in similar profiles with that of standard mini-box fermentation (40 kg) in terms of temperature, pulp pH and bean pH. The 40 kg fermentation resulted in the lowest percentage of purple beans with no grayish beans, meanwhile smaller scale fermentations showed higher number of unfermented beans. The logarithmic regression indicates that as much as 1.4 kg beans producing unfermented beans of less than 20% which meets the criteria of grade 3 based on the Indonesian National Standard for cocoa bean (SNI 2323:2008/Amd1:2010). Data analysis shows that temperature below 35°C for 42 hours was associated with higher percentage of grayish and purple beans. It is concluded that cocoa bean fermentation can be carried out at least at 5 kg scale, and temperature at 42 hours could be a parameter for process monitoring.