PENGARUH PERLAKUAN PERENDAMAN BIJI KAKAO TERHADAP KARAKTERISTIK COKELAT BATANG
The cacao plantations of commodities is important for the economy in Indonesia. Cacao can be processed into a product with a higher sale price. Processed cacao products which are of fine quality are strongly influenced by the quality of the cacao beans are used. When cacao beans are used very low an...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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| _version_ | 1826048213245755392 |
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| author | , ANNISA LATHIFANI , Prof. Dr. Ir. E. Purnama Darmadji, M.Sc. |
| author_facet | , ANNISA LATHIFANI , Prof. Dr. Ir. E. Purnama Darmadji, M.Sc. |
| author_sort | , ANNISA LATHIFANI |
| collection | UGM |
| description | The cacao plantations of commodities is important for the economy in
Indonesia. Cacao can be processed into a product with a higher sale price.
Processed cacao products which are of fine quality are strongly influenced by the
quality of the cacao beans are used. When cacao beans are used very low and the
results obtained will be low. One of the weakness of the quality of cacao beans
originating in indonesia was a level of acidity is high. Because of that required a
method to reduce contens of the high acid on cacao beans.The aim of this research
is to reduce contens of the acid that is too high on driedcacao beans, so that when
the roasted stage on dried cocoa beans can produce flavor that is more potent and
to identify a compound flavor in chocolate the stems which are derived from
cocoa beans fermented and non fermented.
The mechanism of this research is to perform the process of the
manufacture of chocolate bar with wide variations time soaking and without
soaking as well as a kind of cocoa beans are used. Dried cacao beans fermented
and non fermented given early treatment is soaking with some variation time,
namely 30 60, 90 and 120 minutes before stage of the roasting process.Next phase
is chemical analysis and organoleptic.
The result showed that the treatment of soaking dried cacao beans
fermented and non fermented before roated stages can improve the quality of
chocolate bar with a sour taste, lowering theobromin levels, and activate a
compound precursor of a flavor before roasted stages. Volatile components
dominant detected in brown chocolate bar from cacao beans non fermented and
fermentedwith soaking treatment and chocolate bar from cacao beans fermented
without soaking treatment is nonanal with an aroma description green and woody.
While in chocolate bar from cacao beans non fermented without soaking treatment
components dominant is phenylethyl alcohol with an aroma description chocolate
and acid.
Keyword : Cacao beans, chocolate bar, soaking, volatile components |
| first_indexed | 2024-03-13T23:24:37Z |
| format | Thesis |
| id | oai:generic.eprints.org:129380 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:24:37Z |
| publishDate | 2014 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1293802016-03-04T07:52:22Z https://repository.ugm.ac.id/129380/ PENGARUH PERLAKUAN PERENDAMAN BIJI KAKAO TERHADAP KARAKTERISTIK COKELAT BATANG , ANNISA LATHIFANI , Prof. Dr. Ir. E. Purnama Darmadji, M.Sc. ETD The cacao plantations of commodities is important for the economy in Indonesia. Cacao can be processed into a product with a higher sale price. Processed cacao products which are of fine quality are strongly influenced by the quality of the cacao beans are used. When cacao beans are used very low and the results obtained will be low. One of the weakness of the quality of cacao beans originating in indonesia was a level of acidity is high. Because of that required a method to reduce contens of the high acid on cacao beans.The aim of this research is to reduce contens of the acid that is too high on driedcacao beans, so that when the roasted stage on dried cocoa beans can produce flavor that is more potent and to identify a compound flavor in chocolate the stems which are derived from cocoa beans fermented and non fermented. The mechanism of this research is to perform the process of the manufacture of chocolate bar with wide variations time soaking and without soaking as well as a kind of cocoa beans are used. Dried cacao beans fermented and non fermented given early treatment is soaking with some variation time, namely 30 60, 90 and 120 minutes before stage of the roasting process.Next phase is chemical analysis and organoleptic. The result showed that the treatment of soaking dried cacao beans fermented and non fermented before roated stages can improve the quality of chocolate bar with a sour taste, lowering theobromin levels, and activate a compound precursor of a flavor before roasted stages. Volatile components dominant detected in brown chocolate bar from cacao beans non fermented and fermentedwith soaking treatment and chocolate bar from cacao beans fermented without soaking treatment is nonanal with an aroma description green and woody. While in chocolate bar from cacao beans non fermented without soaking treatment components dominant is phenylethyl alcohol with an aroma description chocolate and acid. Keyword : Cacao beans, chocolate bar, soaking, volatile components [Yogyakarta] : Universitas Gadjah Mada 2014 Thesis NonPeerReviewed , ANNISA LATHIFANI and , Prof. Dr. Ir. E. Purnama Darmadji, M.Sc. (2014) PENGARUH PERLAKUAN PERENDAMAN BIJI KAKAO TERHADAP KARAKTERISTIK COKELAT BATANG. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=69771 |
| spellingShingle | ETD , ANNISA LATHIFANI , Prof. Dr. Ir. E. Purnama Darmadji, M.Sc. PENGARUH PERLAKUAN PERENDAMAN BIJI KAKAO TERHADAP KARAKTERISTIK COKELAT BATANG |
| title | PENGARUH PERLAKUAN PERENDAMAN BIJI KAKAO TERHADAP KARAKTERISTIK COKELAT BATANG |
| title_full | PENGARUH PERLAKUAN PERENDAMAN BIJI KAKAO TERHADAP KARAKTERISTIK COKELAT BATANG |
| title_fullStr | PENGARUH PERLAKUAN PERENDAMAN BIJI KAKAO TERHADAP KARAKTERISTIK COKELAT BATANG |
| title_full_unstemmed | PENGARUH PERLAKUAN PERENDAMAN BIJI KAKAO TERHADAP KARAKTERISTIK COKELAT BATANG |
| title_short | PENGARUH PERLAKUAN PERENDAMAN BIJI KAKAO TERHADAP KARAKTERISTIK COKELAT BATANG |
| title_sort | pengaruh perlakuan perendaman biji kakao terhadap karakteristik cokelat batang |
| topic | ETD |
| work_keys_str_mv | AT annisalathifani pengaruhperlakuanperendamanbijikakaoterhadapkarakteristikcokelatbatang AT profdrirepurnamadarmadjimsc pengaruhperlakuanperendamanbijikakaoterhadapkarakteristikcokelatbatang |