scholarly journals Effect of cocoa bean origin and conching time on the physicochemical and microstructural properties of Indonesian dark chocolate

2021 ◽  
Vol 24 ◽  
Author(s):  
Kiki Fibrianto ◽  
La Ode Muhammad Fajrul Azhar ◽  
Sukrisno Widyotomo ◽  
Harijono Harijono
Keyword(s):  
Water Content ◽  
Fat Content ◽  
Sem Analysis ◽  
Second Grade ◽  
Cocoa Bean ◽  
Microstructural Properties ◽  
Cocoa Beans ◽  
Scanning Calorimetry ◽  
Chocolate Industry ◽  
Two Factors

Abstract Indonesian cocoa is cheaper and considered second grade compared with most other cocoa. However, the domestic chocolate industry is not well-developed due to significantly low consumption. To cope with these issues, product innovation through technical process improvement is required to stimulate the domestic chocolate industry. This study aimed to investigate the effect of cocoa bean origin and conching time on the physicochemical (water content, texture, color, crude fat content, and melting enthalpy) and microstructural properties of chocolate. The experiment was conducted under a completely randomized factorial design consisting of two factors: cocoa bean origin (100% fermented cocoa beans from Jember, 100% fermented cocoa beans from Southeast Sulawesi, 50% fermented cocoa beans from Jember + 50% non-fermented cocoa beans from Southeast Sulawesi, and 50% fermented cocoa beans from Southeast Sulawesi + 50% non-fermented cocoa beans from Southeast Sulawesi) and conching time (4, 6 and 8 h). The results showed that cocoa bean origin significantly affected the hardness, gumminess and color of chocolate, including the redness and yellowness level, whereas conching time affected water content, hardness, cohesiveness, elasticity, and crude fat content. Differential scanning calorimetry (DSC) analysis showed that the treatment with 100% fermented cocoa beans from Jember presented higher values of Tonset, ΔHmelt and area compared with those of the treatment with 100% fermented cocoa beans from Southeast Sulawesi, which presented higher values of Tpeak and Tend. Scanning Electron Microscopy (SEM) analysis showed a distribution of solid and dense particles with crystal interaction with chocolate structures.

scholarly journals Characteristic Quality of Pinrang’s Cocoa Beans During Fermentation Used Styrofoam Containers

2020 ◽  
pp. 10-25 ◽  
Author(s):  
Erina Septianti ◽  
Salengke ◽  
Jumriah Langkong ◽  
Nandi K. Sukendar ◽  
Arini Putri Hanifa
Keyword(s):  
Water Content ◽  
Quality Characteristics ◽  
Fat Content ◽  
Optimum Temperature ◽  
Cocoa Beans ◽  
Total Acid ◽  
Fermentation Time ◽  
South Sulawesi ◽  
Better Than

Pinrang Regency is one of the regencies that contributes the largest production in South Sulawesi. The fermentation process is the stage of processing cocoa beans that must be carried out to guarantee the taste and aroma of good chocolate. The purpose of research is to study the effect of fermentation time with different cocoa clones on the quality characteristics of cocoa beans during fermentation. Characterization was held by observing the shape and color of the cocoa beans visually and measuring the temperature, pH, total acid, water content and fat content of the beans during fermentation. The results was showed that cocoa beans from local clones were better than Sulawesi 2 clones based on the quality characteristics of the beans produced. The best beans quality is on the 4 and 5 days of fermentation which produces an optimum temperature of around 45-47°C, pH around 5-5.4, total acid around 0.90%. Cocoa beans with a physical appearance and color that is bright enough, fat content around 50.45 %, and the water content is quite low around 4.97%. The quality of the cocoa beans produced is still in accordance with SNI 2323-2008. The use of styrofoam can be used as an alternative besides fermentation with wooden boxes that are usually done by farmers. The results of the study are expected to be used to obtain data and information on the characteristics of fermented cocoa beans, especially from Pinrang Regency, South Sulawesi.  

scholarly journals Pengaruh Variasi Dimensi Wadah dan Lama Fermentasi Terhadap Kualitas Biji Kakao (Theabroma cacao L.) Kering Hasil Fermentasi

2019 ◽  
Vol 8 (2) ◽  
pp. 211
Author(s):  
Nyoman Arinata ◽  
Ni Luh Yulianti ◽  
Gede Arda
Keyword(s):  
Water Content ◽  
Fermentation Process ◽  
Maximum Temperature ◽  
Test Results ◽  
Cocoa Beans ◽  
Fermentation Time ◽  
Fermentation Temperature ◽  
Two Factors ◽  
Different Dimensions ◽  
Temperature Water

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh variasi dimensi wadah dan lama fermentasi terhadap pengeringan biji kakao dari hasil fermentasi dengan dimensi wadah yang berbeda dan untuk mengetahui perlakuan terbaik dari hasil pengeringan biji kakao setelah proses fermentasi. Penelitian ini menggunakan rancangan acak lengkap faktorial dengan dua faktor, yaitu faktor pertama adalah dimensi wadah yang berupa kotak kayu yang terdiri dari tiga dimensi yang berbeda yaitu kotak kayu berukuran 19,5 cm x 19,5 cm x 25,5 cm dengan kapasitas biji kakao segar 5,5 kg, kotak kayu berukuran 21,5 cm x 21,5 cm x 28 cm dengan kapasitas biji kakao segar 7,5 kg, dan kotak kayu berukuran 23,5 cm x 23,5 cm x 29,5 cm dengan kapasitas biji kakao segar 9,5 kg. Faktor kedua adalah lama fermentasi, yang terdiri dari tiga taraf yaitu 5 hari, 6 hari dan 7 hari. Parameter yang diamati dalam penelitian ini adalah suhu fermentasi, kadar air, jumlah biji per 100 gram, kadar kulit dan uji belah/ cut test yang meliputi biji tidak terfermentasi, biji setengah terfermentasi, biji terfermentasi sempurna, biji berkecambah, biji berjamur dan biji berserangga. Hasil dari penelitian yang dilakukan menunjukkan bahwa perlakuan wadah dan lama fermentasi berpengaruh terhadap suhu fermentasi, jumlah biji per 100 gram, kadar air, kadar kulit dan hasil uji belah yaitu biji tidak terfermentasi dan biji terfermentasi sempurna. Perlakuan proses fermentasi yang menggunakan dimensi wadah terbaik adalah dimensi kotak kayu berukuran 23,5 cm x 23,5 cm x 29,5 cm dengan kapasitas 9,5 kg yang difermentasikan selama 6 hari yaitu dengan suhu maksimal fermentasi yang dicapai sebesar 45,50 oC, jumlah biji per 100 gram sebesar 83, kadar air sebesar 7,4% Bb, kadar kulit sebesar 10,97%, hasil uji belah biji tidak terfermentasi 2%, biji setengah fermentasi 15%, biji terfermentasi sempurna 82% dan biji yang berjamur 0%, berkecambah 0% dan berserangga 0%. Kata kunci: kakao, dimensi wadah, lama fermentasi, pengeringan biji kakao.   The purpose of this study was to determine the effect of variations in container dimensions and fermentation time on drying cocoa beans from fermented products with different container dimensions and to determine the best treatment of the results of drying cocoa beans after the fermentation process. This research uses a factorial complete random design with two factors, the first factor is the dimensions of the container in the form of a wooden box consisting of three different dimensions, namely a wooden box measuring 19.5 cm x 19.5 cm x 25.5 cm with the capacity of cocoa beans fresh 5.5 kg, wooden boxes measuring 21.5 cm x 21.5 cm x 28 cm with a capacity of fresh cocoa beans 7.5 kg, and wooden boxes measuring 23.5 cm x 23.5 cm x 29.5 cm with the capacity of fresh cocoa beans is 9.5 kg. The second factor is fermentation time, which consists of three levels, namely 5 days, 6 days and 7 days. The parameters observed in this study were fermentation temperature, water content, number of beans per 100 grams, skin content and cut test which included unfermented beans, semi-fermented beans, perfectly fermented beans, germinated beans, moldy beans and insects. The results of the research conducted showed that the treatment of the container and the fermentation time affected the fermentation temperature, the number of beans per 100 grams, moisture content, skin content and the results of the split test ie not fermented and perfectly fermented seeds. The fermentation process that uses the best container dimensions is the dimension of a wooden box measuring 23.5 cm x 23.5 cm x 29.5 cm with a capacity of 9.5 kg fermented for 6 days, with a maximum temperature of fermentation achieved at 45.50 oC , the number of beans per 100 grams is 83, water content of 7,4% Bb, the skin content is 10.97%, the test results are not fermented 2%, half fermented beans 15%, 82% fermented beans and 0% moldy beans, 0% germination and 0 insects %. Keywords: cocoa, container dimensions, fermentation time, cocoa beans drying.

scholarly journals The Paradox of Chocolate.

2008 ◽  
Vol 1 (2) ◽  
pp. 1-7
Author(s):  
Joseph Rego ◽  
Daylyn Niren ◽  
Shilpa Hinduja
Keyword(s):  
Cocoa Butter ◽  
Room Temperature ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Added Sugar ◽  
Chocolate Industry ◽  
History Of ◽  
Freedom Of Thought ◽  
The Brain

If any man has drunk a little too deeply from the cup of physical pleasure; if he has spent too much time at his desk that should have been spent asleep ; if his fine spirits have become temporarily dulled; if he finds the air too damp, the minutes too slow, and the atmosphere too heavy to withstand; if he is obsessed by a fixed idea which bars him from any freedom of thought: if he is any of these poor creatures, we say, let him be given a good pint of amber-flavoured chocolate and marvels will be performed” — Anthelme Brillat-Savarin (1755–1826) Scientifically proven to be a mood elevator due to its ability to promote serotonin in the brain, chocolate is popular for it s aphrodisiac, relaxing, euphoric and stimulating characteristics. Renowned as a universally craved food, a majority of chocolate cravers, or chocoholics, have failed to find any close substitutes that can replace this divine invention (Parker, Parker and Brotchie, 2006). Chocolate holds the ability to transcend beyond merely a food, stimulating irrational behavioural tendencies within people even turning them into addicts. The history of chocolate dates back to approximately 600 AD when the cocoa beans were discovered in the lowlands of south Yucatan in the Maya. It was initially consumed as a beverage known as chocolate only by the emperors until it was developed as edible chocolate. Chocolate had an unpleasant taste and its transformation to a desirable flavour is an interesting historical mystery. Chemically, chocolate is composed of cocoa mass, cocoa butter and added sugar. Cocoa mass forms the base product which is obtained by processing the cocoa bean while cocoa butter is the natural fat fro m the cocoa bean which melts at room temperature to provide the creamy “melt in the mouth” sensation. Sugar was added as a primary ingredient by Europeans to appeal to their palate when chocolate was introduced from America (Parker, Parker and Brotchie, 2006). The present day chocolate industry is a mature and vibrant one consistently generating sales

scholarly journals Proximate and calcium analysis of nixtamalized corn grits as a raw material of Gorontalo traditional meal, Indonesia

2019 ◽  
Vol 11 (1) ◽  
pp. 56-62
Author(s):  
SUNARTO KADIR ◽  
LISNA AHMAD ◽  
YOYANDA BAIT
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Calcium Concentration ◽  
Calcium Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Raw Material ◽  
Two Factors ◽  
Lime Concentration

Abstract. Kadir S, Ahmad L, Bait Y. 2019. Proximate and calcium analysis of nixtamalized corn grits as a raw material of Gorontalo traditional meal, Indonesia. Nusantara Bioscience 11: 56-62. This study aims to find out the influence of additional lime concentration and the length of boiling time toward the proximate and calcium grits of corn (Zea mays L). The study was conducted using a randomized group factorial design of two factors. The first factor is calcium concentration consisted of three treatments; 0.5%, 1%, and 1.5%, and the second factor is the length of boiling time, consisting of two treatments; the 60-minute boiling time, and the 30-minute boiling time. The parameters of this study were water content, ash content, fat content, protein content, carbohydrate content, and calcium content. The ANOVA analysis reveals that the treatment of calcium concentration, and the length of boiling time insignificantly influence the water content, ash, protein, fat, carbohydrate, and calcium contents of nixtamal corn grits. Grits of nixtamal corn produced in this study has water content of 10.54-11.33%, ash content of 1.34-1.39%, protein content of 9.11-9.40%, fat content of 3.36-3.59%, carbohydrate content of 74.44-75.36%, and calcium content of 10.15-10.92%.

scholarly journals Kajian Pembuatan Cookies dengan Penambahan Bubur Bayam Merah (Amaranthus gangeticus) sebagai Sumber Antioksidan

2017 ◽  
Vol 2 (4) ◽  
pp. 446-453
Author(s):  
Muhammad Luthfi ◽  
Yanti Meldasari Lubis ◽  
Yuliani Aisyah
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Two Factors

Abstrak. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubur  bayam merah (Amaranthus gangeticus) dan penambahan margarin terhadap karakteristik mutu kimia dan organoleptik cookies yang dihasilkan. Penelitian ini dilakukan menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari dua faktor, yaitu faktor pertama konsentrasi bubur bayam merah (B) yang terdiri dari 3 taraf yaitu (B1= 10%, B2= 20%, B3= 30%). Faktor kedua yaitu konsentrasi margarin (M) yang terdiri dari 3 taraf yaitu (M1 = 35%, M2 = 45%, M3 = 55%). Dengan demikian terdapat 9 kombinasi perlakuan dengan jumlah ulangan sebanyak 3 kali, sehingga diperoleh 27 satuan percobaan. Dari hasil penelitian, perlakuan terbaik ditentukan berdasarkan nilai organoleptik yang meliputi warna, aroma, rasa dan tekstur. Hasil menunjukkan bahwa perlakuan penambahan konsentrasi bubur bayam merah 10% dan konsentrasi margarin 45% menghasilkan kadar air 3,72%, kadar abu 1,90%, kadar lemak  20,4%, kadar serat kasar 7,7%, kadar protein 7%, aktivitas antioksidan 14,11%, serta nilai organoleptik warna 3,63 (suka),  aroma 3,52 (suka), rasa 3,67 (suka) dan tekstur 3,83 (suka). Abstract. This study aimed to determine the effect of red spinach (Amaranthus gangeticus) and addition of margarine to the chemical and organoleptic characteristics of cookies produced. This research was conducted using a Group Randomized Design (RAK) consisting of two factors. Tthe first factor was red spinach concentration (B) consisting of 3 levels (B1 = 10%, B2 = 20%, B3 = 30%). The second factor was the concentration of margarine (M) consisting of 3 levels (M1 = 35%, M2 = 45%, M3 = 55%). Therefore, there were 9 treatment combinations with triplicates resulting 27 experimental units. The best treatment was chosen based on organoleptic values of color, aroma, taste and texture. The results showed that the addition of 10% red spinach concentration and 45% margarine concentration produced 3.72% water content, ash content 1.90%, fat content 20.4%, crude fiber content 7.7%, protein content 7%, antioxidant activity 14,11%, organoleptic values: color 3.63 (like), aroma 3.52 (like), taste 3.67 (like), and texture 3.83 (like).

scholarly journals Classification of Cocoa Beans Based on their Level of Fermentation using Spectral Information

TecnoLógicas ◽  
2021 ◽  
Vol 24 (50) ◽  
pp. e1654
Author(s):  
Karen Sánchez ◽  
Jorge Bacca ◽  
Laura Arévalo-Sánchez ◽  
Henry Arguello ◽  
Sergio Castillo
Keyword(s):  
Hyperspectral Image ◽  
Agricultural Practices ◽  
Quality Parameters ◽  
Raw Material ◽  
Hyperspectral Images ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Chemical Evaluation ◽  
Chocolate Industry ◽  
Processing Techniques

Cocoa beans are the most important raw material for the chocolate industry and an essential product for the economy of tropical countries such as Colombia. Their price mainly depends on their quality, which is determined by various aspects, such as good agricultural practices, their harvest point, and level of fermentation. The entities that regulate the international marketing of cocoa beans have been encouraging the development of new classification methods that, compared to current techniques, could save time, reduce waste, and increase the number of evaluated beans. In particular, hyperspectral images are a novel tool for food quality control. However, studies that have examined some quality parameters of cocoa using spectroscopy also involve the chemical evaluation of cocoa powder and liquor and the interior of the beans, which implies an invasive analysis, longer times, and waste generation. Therefore, in this paper, we assess the quality of cocoa beans based on their level of fermentation using a noninvasive system to obtain hyperspectral information, as well as fast image processing and spectral classification techniques. We obtained hyperspectral images of 90 cocoa beans in the range between 350 and 950 nm in an optical laboratory. In addition, each cocoa bean was classified according to its fermentation level: slightly fermented (SF), correctly fermented (CF), and highly fermented (HF). We compared this classification with that carried out by experts from the Colombia National Federation of Cocoa Growers and reported in the Colombian technical standard No. 1252. The results show that the level of fermentation of dried cocoa beans can be estimated using noninvasive hyperspectral image acquisition and processing techniques.

ANALISIS FISIKA KIMIA DARI KERANG DARA (Anadara granosa) YANG BERASAL DARI KAYUTANYO KAB. BANGGAI The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, Kab.Banggai

2018 ◽  
Vol 2 (2) ◽  
Author(s):  
SULASMI ANGGO
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Water Solubility ◽  
Gravimetric Method ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Dust Content ◽  
Total Dust ◽  
Physical Chemical ◽  
Anadara Granosa

The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, kab. Banggai, has been conducted.Dara shell meat is sleaned and dried and after that powered with blender. Determine % rendement, water bonding capacity and index water solubility with Anderson method, coarse fat content with gravimetric method and carbohydrate method with “bye difference” decrease method.The result of analysis showed rendement value is 24,35%, water bonding capacity is 1,6248 gram/ml, index water solubility is 0,202 gram/ml, water content is 79,0045%, total dust content is 1,072%, coarse protein content is 2,25%, coarse fat content is 8,47%, carbohydrate content is 9,2035%. Keyword : Dara shells, (Anadara granosa), analysis physical chemical

Determination of the Prospective Processed Cacao Product and Calculation of the Added Value in Agro-Tourism Based on Cacao Agroindustry in Pidie Jaya Regency

2018 ◽  
Vol 22 (1) ◽  
pp. 33-42
Author(s):  
◽  
Tajuddin Bantacut ◽  
Sapta Raharja
Keyword(s):  
System Approach ◽  
Added Value ◽  
Assessment Criteria ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Bayes Method ◽  
Cocoa Products ◽  
Processed Products ◽  
Derivative Products

Abstract Utilization of cocoa bean to be a derivative products in industrial is wide enough, that it is necessary to determine the priority of the processed products development. This study aimed to determine the prospective processed cocoa products with a system approach using Bayes method and assessed the potential of added value by using Hayami method. Based on several assessment criteria indicated that chocolate bar is the priority product that needs to be developed and followed by several other processed products. This development was able to produce the added value of Rp 135.000 per kg of cocoa beans. Result indicated that by processing the cocoa beans into chocolate bar could provide a considerable income for the businessman.

scholarly journals The Effect of Surface Treatment with Isocyanate and Aromatic Carbodiimide of Thermally Expanded Vermiculite Used as a Functional Filler for Polylactide-Based Composites

Polymers ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 890
Author(s):  
Mateusz Barczewski ◽  
Olga Mysiukiewicz ◽  
Aleksander Hejna ◽  
Radosław Biskup ◽  
Joanna Szulc ◽  
...  
Keyword(s):  
Impact Strength ◽  
Mechanical Stability ◽  
Thermomechanical Analysis ◽  
Thermomechanical Properties ◽  
Phenyl Isocyanate ◽  
Sem Analysis ◽  
Scanning Calorimetry ◽  
Melt Mixing ◽  
Expanded Vermiculite ◽  
Chain Extenders

In this work, thermally expanded vermiculite (TE-VMT) was surface modified and used as a filler for composites with a polylactide (PLA) matrix. Modification of vermiculite was realized by simultaneous ball milling with the presence of two PLA chain extenders, aromatic carbodiimide (KI), and 4,4’-methylenebis(phenyl isocyanate) (MDI). In addition to analyzing the particle size of the filler subjected to processing, the efficiency of mechanochemical modification was evaluated by Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). The composites of PLA with three vermiculite types were prepared by melt mixing and subjected to mechanical, thermomechanical, thermal, and structural evaluation. The structure of composites containing a constant amount of the filler (20 wt%) was assessed using FTIR spectroscopy and SEM analysis supplemented by evaluating the final injection-molded samples’ physicochemical properties. Mechanical behavior of the composites was assessed by static tensile test and impact strength hardness measurements. Heat deflection temperature (HDT) test and dynamic thermomechanical analysis (DMTA) were applied to evaluate the influence of the filler addition and its functionalization on thermomechanical properties of PLA-based composites. Thermal properties were assessed by differential scanning calorimetry (DSC), pyrolysis combustion flow calorimetry (PCFC), and thermogravimetric analysis (TGA). The use of filler-reactive chain extenders (CE) made it possible to change the vermiculite structure and obtain an improvement in interfacial adhesion and more favorable filler dispersions in the matrix. This translated into an improvement in impact strength and an increase in thermo-mechanical stability and heat release capacity of composites containing modified vermiculites.

scholarly journals Application of the Calorimetric Methods to the Characteristics of Seeds from Olives

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 90
Author(s):  
Andrzej Bryś ◽  
Joanna Bryś ◽  
Marko Obranović ◽  
Dubravka Škevin ◽  
Szymon Głowacki ◽  
...  
Keyword(s):  
Olive Oil ◽  
Water Content ◽  
Cooling System ◽  
Waste Product ◽  
Normal Pressure ◽  
Ash Content ◽  
Initial Water Content ◽  
Scanning Calorimetry ◽  
Initial Water

The olive oil industry represents an important productive sector in the Mediterranean basin countries. Olive stone is an essential by-product generated in the olive oil extraction industries and it represents roughly 10% by weight of the olive fruit. The seeds of pickled olives are also a significant waste product. In the present study, we have investigated the possibility of the use of differential scanning calorimetry for the thermal characterization of seeds from green and black pickled olives from Croatia. The differential scanning calorimeter (DSC) with a normal pressure cell equipped with a cooling system was used to determine the thermal properties of seeds from olives. The following analyses were also performed: the determination of calorific values in a pressure bomb calorimeter, the determination of initial water content, the determination of changes of water content during drying at the temperatures of 30 °C, 50 °C and 80 °C, the determination of a percentage content of seeds mass to the mass of the whole olives, and the determination of ash content. Seeds from olives are characterized by very good parameters as a biomass. The analyzed olive seeds were characterized by low water content, low ash content, and a relatively high caloric value.

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