Rosniati Kasim, kalsum kalsum


Penelitian pengolahan kakao bubuk dari biji kakao fermentasi dan tanpa fermentasi sebagai sediaan bahan pangan fungsional telah dilakukan. Tujuan penelitian ini adalah untuk mengetahui  kandungan senyawa fungsional (polifenol dan asam amino) dari biji kakao fermentasi, tanpa fermentasi, kakao bubuk yang diolah dari biji kakao (fermentasi – sangrai) serta dari biji kakao (tanpa fermentasi - tanpa sangrai). Penelitian  ini terdiri  dari  4 perlakuan  yaitu :   A  (biji kakao fermentasi), B  (biji kakao tanpa  fermentasi),  C (Kakao bubuk tanpa fermentasi – tanpa sangrai), dan D (Kakao bubuk fermentasi – sangrai). Hasil penelitian menunjukkan bahwa  perlakuan biji kakao tanpa fermentasi mempunyai kandungan polifenol  lebih tinggi yaitu 15,09 % dibanding biji kakao fermentasi yaitu 13,95 %. Demikian pula perlakuan kakao bubuk dari (biji kakao tanpa fermentasi – tanpa sangrai)  mempunyai   kandungan    polifenol lebih tinggi yaitu 14,03 % dibanding kakao bubuk dari (biji kakao efermentasi – sangrai)  yaitu 11,60 %. Sedangkan perlakuan biji kakao tanpa fermentasi mempunyai kandungan asam amino  lebih rendah yaitu 8,55 % dibanding biji kakao fermentasi yaitu 9,26 %. Demikian pula perlakuan kakao bubuk dari (biji kakao tanpa fermentasi – tanpa sangrai) mempunyai   kandungan asam amino lebih rendah yaitu 16,81 % dibanding kakao bubuk dari (biji kakao fermentasi – sangrai)  yaitu 21,99 %.


Kata Kunci : Biji kakao fermentasi dan tanpa fermentasi, kakao bubuk, polifenol, dan asam amino.



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