Effect of Cocoa Liquor Temperature To The Yield And Fat Content Of Cocoa Powder Fermented and Unfermented Cocoa.

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dc.contributorBalai Pengkajian Teknologi Pertanian Sulawesi Selatan Jl. Perintis Kemerdekaan Km.17,5 Makassaren-US
dc.contributorBalai Besar Penelitian dan Pengembangan Pascapanen Pertanian Jl. Tentara Pelajar no 12 Bogoren-US
dc.contributoren-US
dc.creatorSeptianti, Erina
dc.creatorArif, Abdullah Bin
dc.date2017-08-16
dc.date.accessioned2018-05-07T04:06:42Z
dc.date.available2018-05-07T04:06:42Z
dc.date.issued2017-08-16
dc.descriptionCocoa has become one of the strategic export commodities which accounted for the fourth largest foreign exchange after oil palm, rubber, and coconut. Indonesian cocoa production is significantly increasing, but the quality is still unsatisfactory. This will give conveying pathern of low quality of Indonesian cocoa in international markets. The producers need to improve the cocoa beans quality and start selling intermediate to final processed product. The fermentation process is an essensial stage of cocoa beans processing to guarantee a good flavor and aroma. Pressing process is also a very important step of process in determining the quality of cocoa.This research was aimed to determine the influence of cocoa liquefied temperature on the fat yield and fat content of the cocoa powder obtained from pressing of cocoa paste with a hydraulic pressing system. The result of this study is expected to provide information on the effectiveness of pressing at several cocoa paste temperatures. The treatments was arranged in Factorial Designwith 3 treatments of cocoa paste temperature (room temperature (± 30oC), 40oC and 50oC), and 3 replication for fermented and without fermentation cocoa. The results of this study show that effective temperature on compression of paste is at a temperature of 50 oC which generated the most fat yield and the lowest fat content of cocoa powder. PENGARUH SUHU PEMASTAAN TERHADAP RENDEMEN DAN KADAR LEMAK BUBUK KAKAO HASIL PENGEMPAAN DARI BIJI KAKAO FERMENTASI DAN NON FERMENTASIKakao telah menjadi salah satu komoditas ekspor strategis yang menyumbang devisa negara terbesar keempat setelah kelapa sawit, karet, dan kelapa. Produksi biji kakao Indonesia secara signifikan terus meningkat, namun mutu yang dihasilkan masih kurang memuaskan. Hal tersebut akan menurunkan citra kakao Indonesia di pasaran luar negeri. Keadaan ini menuntut produsen kakao untuk terus meningkatkan mutu biji kakao dan mulai mengalihkan perhatian untuk tidak hanya menjual kakao dalam bentuk biji, tetapi juga dalam bentuk bahan jadi maupun setengah jadi. Proses fermentasi merupakan tahapan pengolahan biji kakao yang vital dan mutlak untuk menjamin dihasilkannya citarasa maupun aroma cokelat yang baik. Proses pengempaan juga merupakan proses yang sangat penting dalam menentukan mutu kakao. Penelitian ini bertujuan untuk mengetahui pengaruh suhu pasta kakao terhadap rendemen lemak dan kadar lemak bubuk kakao dengan pengempaan sistem hidrolik. Perlakuan disusun dalam Rancangan faktorial, dengan 3 perlakuan suhu pasta yaitu suhu ruang (± 30 oC), suhu 40 oCdan suhu 50 oC masing-masing 3 ulangan untuk jenis bahan kakao fermentasi dan tanpa fermentasi. Hasil penelitian menunjukkan suhu efektif pada pengempaan yang dilakukan adalah pengempaan pasta pada suhu 50 oC dimana dihasilkan rendemen lemak paling banyak dan kadar lemak bubuk kakao paling rendah.en-US
dc.formatapplication/pdf
dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/5288
dc.identifier10.21082/jpasca.v13n1.2016.43-51
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/1544
dc.languageeng
dc.publisherBalai Besar Penelitian dan Pengembangan Pascapanen Pertanianen-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/5288/4486
dc.rightsCopyright (c) 2016 Jurnal Pascapanen Pertanianen-US
dc.rightshttp://creativecommons.org/licenses/by-sa/4.0en-US
dc.source2541-4054
dc.source0216-1192
dc.sourceJurnal Penelitian Pascapanen Pertanian; Vol 13, No 1 (2016): Jurnal Penelitian Pascapanen Pertanian; 43-51en-US
dc.titleEffect of Cocoa Liquor Temperature To The Yield And Fat Content Of Cocoa Powder Fermented and Unfermented Cocoa.en-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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