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Abstract
This study aims to determine the effect of temperature and roasting time the quality of cocoa powder by SNI, to determine the effect of roasting time (100oC and 115oC) for the quality of cocoa powder (physical, chemical, biological, and organoleptic) and to determine the effect of roasting time : 30, 60, 90 and 120 minutes of quality cocoa powder. Variables in this study to determine the quality of cocoa powder consists only of fat content, moisture content, pH, microbial contamination is the number of colonies of bacteria, fungi, Escherichia coli, refinement, and organoleptic properties of the cocoa powder. Results obtained show the temperature effect and long penyangraian penyangraian nibs cocoa powder quality results as a whole meet the quality standards. Effect of roasting temperature to produce quality cocoa powder on the observation variables (pH, moisture content, fat content) and different organoleptic properties, whereas the level of tenderness, microbial contamination, cocoa powder is no different. The effect of roasting time to produce quality cocoa powder on the observation variables (pH, moisture content, fat content) and different organoleptic properties. The level of tenderness and microbial contamination non-significant.
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References
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References
Anonim. 2008. Standar Nasional Indonesia Kakao Bubuk (SNI-01-3747-1995).
Afandi, 2008. Pengolahan Kakao. International Cocoa Organization. http://guesty.wordpress.com/2009/01/28/pengolahan-biji-kakao/ 6 mei 2009.
Buckle, K.A., R.A. Edwards, G.H. Fleet, dan M. Wooton. 1985. Food Science. Terjemahan. H. Purnomo dan Adiono. UI-Press, Jakarta.
Ketaren, S. 1986. Pengantar Teknologi Minyak dan Lemak Pangan. Universitas Indonesia Press. Jakarta
Larmond, E. 1977. Laboratory Methods For Sensory Evaluation Of Food. Canada Department of Agricultur, Otawa.
Lees, R. and E.B. Jackson. 1983. Sugar Confectionary and Chocolate Ma-nufactur. Leonard Hill, Printed in Great Britain by thomson Litho Ltd., East Kelbride, Scotland
Meursing E.H. and J.L. Terink. 1969. Cocoa Powders for Industrial Processing. Specification of Quality Charac-teristic N. V. Cacao Fabriek De Zaan.
Misnawi dan Selamat, 2005. Cita rasa, tekstur, dan warna coklat. Penebar Swadaya : Jakarta.
Soekarto, T.S. 1985. Penilaian Orga-noleptik. Bharata Karya Aksara. Jakarta.
Wahyudi, Y. 2008. Panduan kakao dan Manajemen Agribisnis dari Hulu hingga Hilir. Penebar swadaya. Jakarta.
Widyotomo, 2004. Mengenal lebih dalam Teknologi Pengolahan Biji Kakao. Warta Penelitian dan Pengem-bangan Pertanian, Vol. 26 No. 2, 2004.
Wijaksono, R. 1983. Pengaruh lama Penyangraian pada Pembuatan Bubuk Coklat terhadap sifat bubuknya. Universitas Gadjah Mada, Yogyakarta.
Winarno, F.G. 1992. Kimia Pangan dan Gizi. Gramedia, Jakarta.
Winarno, F.G. 1997. Kimia Pangan dan Gizi. Gramedia Pustaka Utama. Jakarta.
Yusianto, Wahyudi, dan Sulistyowati. 2008. Kakao : Pascapanen. Penebar swadaya : Jakarta.