EVALUASI COKLAT BATANGDARIBIJI KAKAO RAKYATHASIL PENGERINGAN MENGGUNAKANPENJEMURANDAN PENGERINGMEKANIS
Chemical evaluation were conducted on chocolate bars made from fermented and unfermented cacao beans, which were dried by mean of sun and cabinet drying methods. The aim of the research were to evaluate the chemical property, sensoric attribute changes as a result of the fermentation process and the...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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| author | , Yunda Maymanah Rahmadewi , Prof. Dr. Ir. E. Purnama Darmadji, M.Sc. |
| author_facet | , Yunda Maymanah Rahmadewi , Prof. Dr. Ir. E. Purnama Darmadji, M.Sc. |
| author_sort | , Yunda Maymanah Rahmadewi |
| collection | UGM |
| description | Chemical evaluation were conducted on chocolate bars made from fermented and
unfermented cacao beans, which were dried by mean of sun and cabinet drying
methods. The aim of the research were to evaluate the chemical property, sensoric
attribute changes as a result of the fermentation process and the effect of different
drying processes that appear in their corresponding chocolate bars. The cacao beans
samples were obtained from farmers in Pagerharjo, Samigaluh, District of Kulonprogo,
Yogyakarta, Indonesia, both unfermented beans and beans after fermentation for 5 days.
The drying processes were direct sun drying, cabinet drying at 40oC, 55 oC, and 70 oC to
reach dryness of 7% moisture levels. The chemical analysis on the corresponding
chocolate bars were pH, titratable acidity, total polyphenols, and theobromine. Sensoric
evaluation were also conducted to evaluate sour, bitter, astringence tastes, and
acceptance toward those tastes. The process of making chocolate bars were conducted
the simple way employing household appliances such as skillets for roasting, beef
grinder and simple ball mill grinder to produce fine liquor.
Results indicated that fermentation and drying methods of cacao beans were
significantly affect their chemical characteristics (total polyphenol, theobromine, pH,
and acidity). Fermentation improve chemical properties of their corresponding
chocolate bars by lowering pH, total polyphenols, and theobromine contents, and
increase acidity. The cabinet drying processes using various temperatures produced
inverior quality compared to those by sun drying process as indicated by lower pH,
higher in titratable acidity, polyphenols, and theobromine contents. Chocolate bars
made from fermented beans and dried by mean of sun drying process had the highest
acceptance test and having much more volatile components, such as aldehydes,
alcohols, acids, keton, pirazine, pyrols, and others. |
| first_indexed | 2024-03-13T23:12:49Z |
| format | Thesis |
| id | oai:generic.eprints.org:126123 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:12:49Z |
| publishDate | 2013 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1261232016-03-04T08:44:51Z https://repository.ugm.ac.id/126123/ EVALUASI COKLAT BATANGDARIBIJI KAKAO RAKYATHASIL PENGERINGAN MENGGUNAKANPENJEMURANDAN PENGERINGMEKANIS , Yunda Maymanah Rahmadewi , Prof. Dr. Ir. E. Purnama Darmadji, M.Sc. ETD Chemical evaluation were conducted on chocolate bars made from fermented and unfermented cacao beans, which were dried by mean of sun and cabinet drying methods. The aim of the research were to evaluate the chemical property, sensoric attribute changes as a result of the fermentation process and the effect of different drying processes that appear in their corresponding chocolate bars. The cacao beans samples were obtained from farmers in Pagerharjo, Samigaluh, District of Kulonprogo, Yogyakarta, Indonesia, both unfermented beans and beans after fermentation for 5 days. The drying processes were direct sun drying, cabinet drying at 40oC, 55 oC, and 70 oC to reach dryness of 7% moisture levels. The chemical analysis on the corresponding chocolate bars were pH, titratable acidity, total polyphenols, and theobromine. Sensoric evaluation were also conducted to evaluate sour, bitter, astringence tastes, and acceptance toward those tastes. The process of making chocolate bars were conducted the simple way employing household appliances such as skillets for roasting, beef grinder and simple ball mill grinder to produce fine liquor. Results indicated that fermentation and drying methods of cacao beans were significantly affect their chemical characteristics (total polyphenol, theobromine, pH, and acidity). Fermentation improve chemical properties of their corresponding chocolate bars by lowering pH, total polyphenols, and theobromine contents, and increase acidity. The cabinet drying processes using various temperatures produced inverior quality compared to those by sun drying process as indicated by lower pH, higher in titratable acidity, polyphenols, and theobromine contents. Chocolate bars made from fermented beans and dried by mean of sun drying process had the highest acceptance test and having much more volatile components, such as aldehydes, alcohols, acids, keton, pirazine, pyrols, and others. [Yogyakarta] : Universitas Gadjah Mada 2013 Thesis NonPeerReviewed , Yunda Maymanah Rahmadewi and , Prof. Dr. Ir. E. Purnama Darmadji, M.Sc. (2013) EVALUASI COKLAT BATANGDARIBIJI KAKAO RAKYATHASIL PENGERINGAN MENGGUNAKANPENJEMURANDAN PENGERINGMEKANIS. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=66319 |
| spellingShingle | ETD , Yunda Maymanah Rahmadewi , Prof. Dr. Ir. E. Purnama Darmadji, M.Sc. EVALUASI COKLAT BATANGDARIBIJI KAKAO RAKYATHASIL PENGERINGAN MENGGUNAKANPENJEMURANDAN PENGERINGMEKANIS |
| title | EVALUASI COKLAT BATANGDARIBIJI KAKAO RAKYATHASIL
PENGERINGAN MENGGUNAKANPENJEMURANDAN
PENGERINGMEKANIS |
| title_full | EVALUASI COKLAT BATANGDARIBIJI KAKAO RAKYATHASIL
PENGERINGAN MENGGUNAKANPENJEMURANDAN
PENGERINGMEKANIS |
| title_fullStr | EVALUASI COKLAT BATANGDARIBIJI KAKAO RAKYATHASIL
PENGERINGAN MENGGUNAKANPENJEMURANDAN
PENGERINGMEKANIS |
| title_full_unstemmed | EVALUASI COKLAT BATANGDARIBIJI KAKAO RAKYATHASIL
PENGERINGAN MENGGUNAKANPENJEMURANDAN
PENGERINGMEKANIS |
| title_short | EVALUASI COKLAT BATANGDARIBIJI KAKAO RAKYATHASIL
PENGERINGAN MENGGUNAKANPENJEMURANDAN
PENGERINGMEKANIS |
| title_sort | evaluasi coklat batangdaribiji kakao rakyathasil pengeringan menggunakanpenjemurandan pengeringmekanis |
| topic | ETD |
| work_keys_str_mv | AT yundamaymanahrahmadewi evaluasicoklatbatangdaribijikakaorakyathasilpengeringanmenggunakanpenjemurandanpengeringmekanis AT profdrirepurnamadarmadjimsc evaluasicoklatbatangdaribijikakaorakyathasilpengeringanmenggunakanpenjemurandanpengeringmekanis |