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Abstract
Purpose of this research was to explain the effect of alkali type and duration of nibs submersion on the quality of chocolate powder.Type of alkalis being tested were Na2CO3(type1)andCa(OH)2 (type2) and the durations were 30, 60, 90 and 120 minutes. Reasearch was done following RCB design with the type of alkali as the block. The nibs was fermented during 6 days, and dried with temperature 115 °C for 6 hours, and applying the Dutch Processmethod topowder the chololate. Result of the research showed that the treatments were not significantly influence the water content; significantly influence the microba, verysignificantly influence thepH and softness of the powder. Based on the research result; to produce chocolate powder with the best on the fat content was by apllying treatment the type2 alkali with 120 minutes submersion; the best on the fat content was by apllying treatment the type2 alkali with 120 minutes submersion; the best on the fat content was by apllying treatment the type2 alkali with 120 minutes submersion; the best on the fat content was by apllying treatment the type2 alkali with 120 minutes submersion
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References
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References
Afandi, 2008. Pengolahan kakao. International Cocoa Organization .http://guesty.wordpress.com/2009/01/28/pengolahan-biji-kakao/6 mei 2009.
Andi. 2010. http://andi-iccank.com/2010/05/proses-pengolahan-biji-kakao-menjadi.html
Anonim. 1998. Pengolahan kakao. http://wikepedia.org. Dikunjungi 9 mei 2009.
Anonim. 2008. Cocoa Beans. http://www.food-info.net/uk/qa/qa-fp48.htm.
Anonim. 2008. Standar Nasional Indonesia. Tentang Cara Uji Makanan dan Minuman (SNI-01-2891-1992).
Anonim. 2008. Standar Nasional Indonesia. Tentang Kakao Bubuk (SNI-01-3747-1995).
Anonim. 2009. http://majarimagazine.com/ 2009/06/teknik-fermentasi-dalam-pengolahan-biji-kakao/
Badan Standardisasi Nasional. 2009. Tentang Kakao Bubuk (SNI 3747 : 2009).
Bucle, K.A., R.A. Edwards, G.H. Fleet, dan M. Woofon. 1987. Ilmu Pangan. UI Press,Jakarta.
Christian, J.H.B. 1980. Reduced water activity.p. 79?90.In J.H. Silliker, R.P. Elliot, A.C.Baird-Parker, F.L. Brian, J.H.B. Christian, D.S. Clark, J.C. Olson Jr., and T.A. Roberts (Eds.). Microbial Ecology of Foods. Academic Press, New York.
Deng, J.C. 1978. Effect of iced storage on free fatty acid production and lipid oxidation in mullet muscle. J. Food Sci. 43: 337?340.
Dian Adi A. Elisabeth, Suharyanto, dan Rubiyo. 2009. Pengaruh Fermentasi Biji KakaoTerhadap Mutu Produk Olahan Setengah Jadi Coklat. Balai Pengkajian Teknologi Pertanian Bali.
Gomez, K.A. dan A.A. Gomez. 1995. Prosedur Statistik Untuk Penelitian Pertanian. Universitas Indonesia.
Handoko, B. dan Haryo. 2010. Ensiklopedia, Kesehatan, dan Nutrisi. http://ww5.yuwie.com/blog/entry.asp?id=687030&eid=661238.
Kartika, B. 1990. Petunjuk Evaluasi Produk Industri Hasil Pertanian. Yogyakarta.
Misnawi dan J. Selamat. 2008. Cita Rasa, Tekstur, dan Warna Coklat. Penebar Swadaya : Jakarta.
Misnawi. 2005. Peranan Pengolahan Terhadap Pembentukan Citarasa Cokelat. Warta Pusat Penelitian Kopi dan Kakao. Vol. 21 (3). Oktober 2005, Jember.
Mulato, S., S. Widyotomo dan Handaka. 2002. Disain Teknologi Pengolahan Pasta, Lemak, dan Bubuk Coklat untuk Kelompok Tani. Warta Penelitian dan Pengembangan Pertanian, Badan Litbang Pertanian, Departemen Pertanian. Diakses melalui http://pustaka.bogor.net.
Penuntun Paktikum Mikobiologi Industri. 2007. Jurusan Teknologi Pertanian: Universitas Bengkulu.
Wahyudi, Panggabean, dan Pujiyanto. 2008. Kakao: Manajemen Agribisnis Dari Hulu Hingga Hilir. Penebar Swadaya: Jakarta.
Wahyuni, N.M. 2008. Proses Pengolahan Biji Kakao. http://miwingnurulwahyuni.wordpress.com/category/kul-gw/{Juli 2008}
Wahyudi dan Yusianto. 2008. Kakao: Industri Hilir. Penebar Swadaya : Jakarta.
Widyotomo, S., S. Mulato dan Handaka. 2004. Mengenal lebih dalam Teknologi Pengolahan Biji Kakao. Warta Penelitian dan Pengembangan Pertanian 26(2): 2004.
Winarno, F.G. 1997. Kimia Pangan dan Gizi. PT. Gramedia Pustaka Utama : Jakarta
Witjaksono, R. 1983. Pengaruh Lama Penggorengan Pada Pembuatan Bubuk Coklat Terhadap Sifat Bubuknya. Skripsi. Jurusan Pengolahan Hasil Pertanian Universitas Gadjah Mada: Yogyakarta. Yogyakarta (tidak dipublikasikan).
Yusianto, Wahyudi dan Sulistyowati. 2008. Kakao : Pascapanen. Penebar Swadaya . Jakarta.
Zar, H.J. 1984. Biostatistical Analysis. Prentice-Hall International, Inc.