Article Sidebar

Submitted
February 12, 2018
Published
May 31, 2012
Download
PDF
Statistic
Read Counter : 145 Download : 1489

Main Article Content

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.

Keywords

cacao powder temperature roasting time

Article Details

License

Authors who publish in this journal agree with the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
  4. This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
How to Cite
Dewi, K. H., Zuki, M., & Subagio, M. (2012). STUDY OF TEMPERATURE AND ROASTING TIME ON THE QUALITY OF COCOA POWDER. Jurnal Agroindustri, 2(1), 41–52. https://doi.org/10.31186/j.agroindustri.2.1.41-52
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. Anonim. 2008. Standar Nasional Indonesia Kakao Bubuk (SNI-01-3747-1995).
  2. Afandi, 2008. Pengolahan Kakao. International Cocoa Organization. http://guesty.wordpress.com/2009/01/28/pengolahan-biji-kakao/ 6 mei 2009.
  3. Buckle, K.A., R.A. Edwards, G.H. Fleet, dan M. Wooton. 1985. Food Science. Terjemahan. H. Purnomo dan Adiono. UI-Press, Jakarta.
  4. Ketaren, S. 1986. Pengantar Teknologi Minyak dan Lemak Pangan. Universitas Indonesia Press. Jakarta
  5. Larmond, E. 1977. Laboratory Methods For Sensory Evaluation Of Food. Canada Department of Agricultur, Otawa.
  6. 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
  7. Meursing E.H. and J.L. Terink. 1969. Cocoa Powders for Industrial Processing. Specification of Quality Charac-teristic N. V. Cacao Fabriek De Zaan.
  8. Misnawi dan Selamat, 2005. Cita rasa, tekstur, dan warna coklat. Penebar Swadaya : Jakarta.
  9. Soekarto, T.S. 1985. Penilaian Orga-noleptik. Bharata Karya Aksara. Jakarta.
  10. Wahyudi, Y. 2008. Panduan kakao dan Manajemen Agribisnis dari Hulu hingga Hilir. Penebar swadaya. Jakarta.
  11. Widyotomo, 2004. Mengenal lebih dalam Teknologi Pengolahan Biji Kakao. Warta Penelitian dan Pengem-bangan Pertanian, Vol. 26 No. 2, 2004.
  12. Wijaksono, R. 1983. Pengaruh lama Penyangraian pada Pembuatan Bubuk Coklat terhadap sifat bubuknya. Universitas Gadjah Mada, Yogyakarta.
  13. Winarno, F.G. 1992. Kimia Pangan dan Gizi. Gramedia, Jakarta.
  14. Winarno, F.G. 1997. Kimia Pangan dan Gizi. Gramedia Pustaka Utama. Jakarta.
  15. Yusianto, Wahyudi, dan Sulistyowati. 2008. Kakao : Pascapanen. Penebar swadaya : Jakarta.