The Effect of Cocoa Beans Fermentation on Processed Chocolate In West Kalimantan

Jhon David H, Tommy P

Abstract


Research studies of fermentation effects on processed chocolate have been made. The purpose of this study was to see the effect of different levels of fermentation of cocoa preparations (pasta, fats and powder) to the chemical quality and flavor. Harvested Cocoa beans will be treated fermentation. The treatment used was the time of fermentation namely: (A) Non fermentation, (B) Imperfect fermentation (4 days) and (C) Perfect fermentation (5 days). The parameters observed was: (a) chemical quality namely water content, fat content, pH, (b) organoleptic tests namely color, aroma, taste bitter (bitterness), texture. The results showed that fermentation of cocoa beans have real impact on levels of fat, water content and pH. Panelists gave the highest rankings for quality of organoleptic attributes of pasta, fat and chocolate powder from perfectly fermented beans. Processing of cocoa beans into refined products had levels of depreciation for each stage. 100 kg dried cocoa beans could produce 79.0 kilograms of chocolate paste, 48.7 kg of cocoa powder, and 26.5 kg of fat. Fermentation for 5 days is the best solution to improve the quality of processed chocolate.

Full Text:

PDF

References


Anonim, 2010, Perkembangan Agrobisnis Kakao di Indonesia, PT. Data Consult, http://www.datacon.co.id/-Agri2010kakao.html.

Anonim, 2009, Kalimantan Barat dalam Angka, Badan Pusat Statistik Provinsi Kalimantan Barat.

Anonim, 2007, Prospek dan Arah Pembangunan Agrisbisnis Kakao, Badan Pengembangan dan Penelitian Pertanian (Indonesian Agency for Agricultural Research and Development), Departemen Pertanian RI.

Anonim. 2005, Biskuit Halal Banyak Ragamnya. Republika Online, 1 April 2005.

Anonima. (undated). SOP Produk Olahan Kakao. http://agribisnis.deptan.go.id.

Atmawinata, O., Sri Mulato, S. Widyotomo, dan Yusianto. 1998. Teknik Pra Pengolahan Biji Kakao Segar Secara Mekanis untuk Mempersingkat Waktu Fermentasi dan Menurunkan Keasaman Biji, Jurnal Penelitian Kopi dan Kakao, Volume 14, Nomor 1, April 1998.

Backet, ST. 2000. The Science of Chocolate. RSC Paper Backs Published by The Royal Society of Chemistry, Thomas Graham House, Science Park Milton Road. Cambrdge.

Khomsan A., 2002, Coklat Baik untuk Jantung dan Suasana Hati, http://kolom.pacific.net.id/ind, 1 Mei 2002.

Lees, R. and E. B. Jackson, 1983, Sugar Confectionary and Chocolate Manufacture. Leonard Hill, Printed in Great Britain by Thomson, Litho Ltd., East Kelbride, Scotland.

Minifie, B.W., 1949, Chocolate Cocoa and Confectionary. Avi Publishing Company, Inc. Westport, Connecticut.

Misnawi, 2006, Pengaruh Konsentrasi Alkali dan Suhu Koncing terhadap Cita rasa, Kekerasan, dan Warna Permen Coklat, Jurnal Penelitian Kopi dan Kakao Indonesia, Vol. 22 No 2, 119 – 135.

Misnawi, 2005, Peranan Pengolahan Terhadap Pembentukan Citarasa Coklat, Warta Pusat Penelitian Kopi dan Kakao, Vol. 21 (3). Oktober 2005, Jember.

Mulato, S., S. Widyotomo, Misnawi, Sahali, dan E. Suharyanto, 2004, Petunjuk Teknis Pengolahan Produk Primer dan Sekunder Kakao, Bagian Proyek Penelitian dan Pengembangan Kopi dan Kakao, Pusat Penelitian Kopi dan Kakao Indonesia.

Mulato, S., Widyotomo, S., 1999, Kinerja Alat dan Mesin Produksi Lemak dan Bubuk Coklat Skala Kelompok Tani, Makalah Seminar Evaluasi Hasil Penelitian ALSINTAN, Bogor.

Ranken, M.D., 1986, Food Industries Manual, 21st Edition, Leonard Hill Glasgow and London. Published in The USA and Canada by Kapitan Szabo Publishers, Washington D.C.

Venter, M. J., Kuipers, N. J. M., de Haan, A. B., 2007, Modelling and Experimental Evaluation of High Pressure Expression of Cocoa Nibs, Journal of Food Engineering, 80, 1157-1170.

Widyotomo S., 2001, Karakteristik Biji Kakao Kering Hasil Pengolahan dengan Metode Fermentasi dalam Karung Plastik, Pelita Perkebunan, 2001, 17 (2), 72 – 84.

Winarno, F.G., 1997, Kimia Pangan dan Gizi, PT. Gramedia Pustaka Utama, Jakarta.

Yusianto, H. Winarno, dan T. Wahyuni, 1997, Mutu dan Pola Citarasa Beberapa Klon Kakao Lindak, Pelita Perkebunan, 13 (3), hal. 171-187.




DOI: http://dx.doi.org/10.36974/jbi.v2i1.720

Refbacks

  • There are currently no refbacks.


BIOPROPAL Industri

Published by :

Institute for Industrial Research and Standardization (Baristand Industri) in Pontianak

Agency for Industrial Research and Development, Ministry of Industry 

Jl. Budi Utomo No. 41 Pontianak, West Kalimantan, Indonesia

Tel / Fax : +62 561 881393, 881533

email      : biopropal.industri@gmail.com

 

BIOPROPAL Industri indexed in: 

Hasil gambar untuk gambar doajHasil gambar untuk gambar google scholar

RJI Main logo