scholarly journals Utilization of Cocoa Bean Husk Extract (Theobroma cacao L) on The Product Chocolate Cookies

2020 ◽  
pp. 42-48
Author(s):  
Jumriah Langkong ◽  
Meta Mahendradatta ◽  
Mulyati M. Tahir ◽  
Andi Nur Faidah Rahman ◽  
Nurlaila Abdullah ◽  
...  
Keyword(s):  
Theobroma Cacao ◽  
Animal Feed ◽  
Economic Value ◽  
Cocoa Bean ◽  
Sensory Test ◽  
Organoleptic Test ◽  
Theobroma Cacao L

Cocoa bean husk is one of the byproducts of cocoa, which is only utilized as animal feed and low economic value. The economic value of cocoa bean husks can be enhanced by extracting the husk using methanol into a powder and applied to a product into cookies. Cookies are types of biscuit which are made from soft dough, high in fat and relatively crisp. The purpose of this study is to know the amount of powder that is added and its impact on the cookies product. The analysis was done for the sensory test.  In the organoleptic test, the color and odor which were preferred by the panelists was treatment A0 (control), whereas the taste and texture were treatment A1 (addition of 5% powder).

scholarly journals PEMANFAATAN KULIT BIJI KAKAO (THEOBROMA CACAO L) MENJADI PRODUK COOKIES COKLAT

2019 ◽  
pp. 44-50 ◽  
Author(s):  
Jumriah Langkong ◽  
Meta Mahendradatta ◽  
Mulyati M Tahir ◽  
Nurlaila Abdullah ◽  
Marina Reski
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Theobroma Cacao ◽  
Animal Feed ◽  
Economic Value ◽  
Fat Content ◽  
Ash Content ◽  
Cocoa Bean ◽  
Theobroma Cacao L ◽  
Process Product

Cocoa bean husk is one of the product of cocoa which is only utilized as animal feed and has low economic value. Economic value of cocoa bean husks can be enhanced by extracting the husk using methanol into powder and applied to a process product namely cookies. Cookies are types of biscuit which are made from soft dough, high in fat and relatively crisp. The purpose of this study was to determine the amount of powder that was added and its impact to the cookies product. The analysis was done for sensory test, moisture content, fat content and protein content. The result showed that water content ranged from 2.39% - 4.85%. Fat content ranged from 7.57% - 8.64%, and ash content ranged from 0.73% - 2.02%. In the organoleptic test, the color and odor which were preferred by the panelists was treatment A0 (control) whereas the taste and texture was treatment A1 (addition of 5% powder).

scholarly journals PARTIAL CHARACTERIZATION of lipase from COCOA BEANS (Theobroma cacao. L.) of clone PBC 159

2010 ◽  
Vol 8 (3) ◽  
pp. 448-453
Author(s):  
Ratna Agung Samsumaharto
Keyword(s):  
Theobroma Cacao ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Ph Optimum ◽  
Nitrobenzoic Acid ◽  
Lipase Enzyme ◽  
Wide Range ◽  
Km Value ◽  
Theobroma Cacao L

A study was carried out to characterize the cocoa lipase from cocoa beans (Theobroma cacao, L.) of clone PBC 159. The optimum temperature of cocoa lipase was 30-40 °C and the pH optimum was 7.0-8.0. The moleculer weight of the lipase enzyme was in between 45-66 kDa. The results indicate that Km value for cocoa bean lipase was 2.63 mM, when trimyristin was used as a substrate. The incubation of cocoa bean lipase with triolein and tributyrin (as substrate) yielded Km of 11.24 and 35.71 mM, respectively. The Vmax value obtained from the incubation of the lipase with a wide range of substrates, including tributyrin, trimyristin and triolein, are expressed as µmole acid/min/mg protein for cocoa lipase. Vmax values decreased with the increase in the triacylglycerol chain-length, with Vmax values of 27.78, 13.16 and 11.63 µmole acid/min/mg protein when incubated with tributyrin, trimyristin and triolein, respectively. Inhibition of lipase occurred in the presence of diisopropyl flourophosphate, N-bromosuccinimide and 5,5-dithiobis-(-2-nitrobenzoic acid).   Keywords: characterization, lipase, cocoa beans

scholarly journals Characterization of Polyphenols from Various Cocoa (Theobroma cacao L.) Clones During Fermentation

2018 ◽  
Vol 34 (2) ◽  
pp. 104-112
Author(s):  
Muhammad Isa Dwijatmoko ◽  
Budi Nurtama ◽  
Nancy Dewi Yuliana ◽  
Misnawi Misnawi
Keyword(s):  
Theobroma Cacao ◽  
Antioxidant Property ◽  
Cocoa Bean ◽  
Flavor Quality ◽  
Cocoa Beans ◽  
Total Polyphenols ◽  
One Step ◽  
Theobroma Cacao L

Cocoa bean is a rich source of polyphenols, which are the largest group secondary metabolite with natural antioxidant property. Polyphenols from cocoabeans was reported to possess health benefits. Fermentation, one step in cocoa processing is needed to improve the quality of cocoa in which the concentration of cocoa bean polyphenols might decrease significantly through oxidation and exudation. Cocoa polyphenols content among different cocoa clones mightalso vary. The aims of this study were to determine total polyphenols, total flavanoid, epicatechin, and catechin content in several cocoa clones, those wereSulawesi 1, Sulawesi 2, ICCRI 03, and KW 617. Until now, characterization of polyphenols from those clones has not been reported. The effect of five daysfermentation to those parameters was also studied. The results of the study showed that fermentation and type of clones significantly affected total of polyphenols, total of flavanoids, epicatechin, and catechin content of the cocoa, there is also an interaction between fermentation and type of clones. Unfermented of Sulawesi 1 had the highest total polyphenols of 96.94±5.83 mg/g, total flavanoids of 90.92±1.89 mg/g, epicatechin of 52.50±0.46 mg/g, and catechin of 1.99±0.02 mg/g content compared to other clones. Among five days fermented cocoa beans, Sulawesi 2 showed the highest total polyphenols and total flavanoids content, while ICCRI 03 had the highest epicatechin and catechin content than other clones. Thus, in can be concluded that although fermentation is required to improve the flavor quality of cocoa, it significantly reduced the content of bioactive compounds. This effect varied amongdifferent cocoa clones.

scholarly journals KARAKTERISTIK MUTU BIJI KAKAO (Theobroma cacao L) DENGAN PERLAKUAN WAKTU FERMENTASI BERDASAR SNI 2323-2008. (Quality Characteristics Of CocoaBeans (Theobroma cacao L) WithTime FermentationTreatment Based on ISO 2323-2008)

2017 ◽  
Vol 12 (1) ◽  
pp. 34-42
Author(s):  
Melia Ariyanti
Keyword(s):  
Theobroma Cacao ◽  
Raw Materials ◽  
Research Result ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Quality Requirements ◽  
Cocoa Bean Fermentation ◽  
Fermentation Quality ◽  
Materials Used ◽  
Theobroma Cacao L

The aim of this research was to determine the quality of 5 and 6 days fermented cocoa beans in Belopa, LuwuDistrict, South Sulawesi by ISO 2323-2008. Raw materials used in the study was the cocoa beans from farmers in Batu Titik Village Batu Lappa subdistrict,Belopa, Luwu Districts. Cocoa beans fermented for 5 and 6 days dried in the sun, then analyzed in the laboratory testing BBIHP Makassar. Test parameters based on the quality requirements of ISO 2323-2008 cocoa beans include general conditions and special requirements. The results showedthat the cocoa bean fermentation for 5 and 6 days measuring 94 and 95 seeds per 100 grams, including class A. Based on the general requirements ISO 2323-2008, fermented cocoa beans 5 and 6 days not yet meet the quality requirements for water content, while the special requirements seeds not meet the quality requirements for the levels of impurities. Based on the special requirements, fermented cocoa beans 5 and 6 days of research result fromLuwu Districts including quality III. Keywords: cacao beans, fermentation, quality, ISO 2323-2008.ABSTRAK. Penelitian ini bertujuan untuk mengetahui mutu biji kakao yang difermentasi 5 dan 6 hari di Belopa, Kab. Luwu Sulawesi Selatan berdasarkan SNI 2323-2008. Bahan baku yang digunakan dalam penelitian adalah biji kakao dari petani di Dusun Batu Titik Desa Batu Lappa, Belopa Kab. Luwu. Biji kakao yang telah difermentasi selama 5 dan 6 hari kemudian dikeringkan dengan dijemur di bawah sinar matahari, selanjutnya dianalisa di Laboratorium Pengujian BBIHP Makassar. Parameter uji berdasarkan syarat mutu biji kakao SNI 2323-2008 meliputi syarat umum dan syarat khusus. Hasil penelitian menunjukkan bahwa biji kakao fermentasi 5 dan 6 hari berukuran 94 dan 95 biji per 100 gram, termasuk golongan A. Berdasarkan syarat umum SNI 2323-2008, biji kakao fermentasi 5 dan 6 hari belum memenuhi syarat mutu untuk kadar air, sedangkan syarat khusus biji belum memenuhi syarat mutu untuk kadar kotoran. Berdasar syarat khusus, biji kakao fermentasi 5 dan 6 hari hasil penelitian dari Kab. Luwu termasuk mutu III. Kata kunci: biji kakao,fermentasi, mutu, SNI 2323-2008.

scholarly journals Preliminary Phytochemical Screening (Qualitative Analysis) of Cacao Leaves (Theobroma cacao L.)

2018 ◽  
Vol 19 (2) ◽  
pp. 40-45 ◽  
Author(s):  
Hesty Parbuntari ◽  
Yona Prestica ◽  
Rizki Gunawan ◽  
Meri Novia Nurman ◽  
Fransiska Adella
Keyword(s):  
Natural Products ◽  
Secondary Metabolites ◽  
Qualitative Analysis ◽  
Theobroma Cacao ◽  
Animal Feed ◽  
Stem Bark ◽  
Phytochemical Screening ◽  
Theobroma Cacao L

One of the important processes of cocoa plants growing is pruning. It aims to eliminate sick, broken, or the appearance of water buds disturbing the cacao production. The period of pruning is varios. The various periods of pruning lead to leave wide waste of leaves, stems, and twigs. Yet the waste would not been used to other activities, only a small portion of the waste used as natural fuel (stems and twigs) and cocoa leaves waste as animal feed. Phytochemicals naturally present in every part of plants range from leaves, stem bark, fruits to roots. Secondary metabolites are natural products from plants which include alkaloid, flavonoid, steroid, terpenoid, sapponin compounds, etc. This study performed some phytochemical characterisations. It have confirmed that cacoa leaves consist some of bioactives compounds which are potential for furhter activities in pharmaceutical disease.

scholarly journals Indication of Xenia Effect on Cocoa (Theobroma cacao L.)

2011 ◽  
Vol 27 (3) ◽  
Author(s):  
Indah Anita-Sari ◽  
Agung Wahyu Susilo
Keyword(s):  
Theobroma Cacao ◽  
Female Parent ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Hand Pollination ◽  
Pale Colour ◽  
Dark Colour ◽  
Colour Parameters ◽  
Theobroma Cacao L ◽  
Bean Weight

Cocoa plant generally is classified as cross pollinated plant and self-incompatible plant, then there is indication the presence of pollen influence on cocoa bean quality. This study was aimed to determine the effect of pollen sources (xenia) on the colour and size characters of fresh cocoa beans (Theobroma cacao L.). This study was done on two stages. The first stage, a treatment of hand pollination of cocoa clones of DR 1, DR 2, DRC 16, KW 264 and ICCRI 03 was applied in this study. There were five treatments of hand pollination: DR 2 x DR 1, DRC 16 x DR 1, DRC 16 X KW 264, DR 1 x DR 2 and ICCRI 03 x DRC 16. Each treatment was repeated four times. Colour parameters of fresh cocoa beans were observed. The second stage consisted of nine hand pollination combinations: TSH 858 x Sulawesi 1, TSH 858 x ICCRI 03, TSH 858 x KW 264, TSH 858 x KW 570, TSH 858 x Sca 6, Sulawesi 1 x TSH 858, Sulawesi 1 x Sca 6, Sulawesi 1 x KW 570 and KW 516 x Sca 6. Each treatment was repeated three times. Size parameters of fresh cocoa pod and beans were observed. The result showed that hybridization using pollen source from bulk cocoa and DR 1 contributed dark colour to fineflavored cocoa. This colour contribution was showed by the increase in the dark fresh percentage of cocoa beans. On the other hand, hybridization using pollen source from fine-flavored cocoa contributed white and pale colour to bulk cocoa. This light colour contribution was showed by the decrease in the percentage of the dark fresh beans. Xenia effect occured on pod weight, pod length, pod girth, bean weight with pulp per pod and bean weight without pulp per pod which was shown by the hybridization with TSH 858 as female parent and weight bean without pulp per pod shown by the hybridization with THS 858 and Sulawesi 1 as female parent. Key word: Xenia, fresh beans colour, fresh beans size, Theobroma cacao L.

scholarly journals Humic Acid and Biofertilizer Applications Enhanced Pod and Cocoa Bean Production during the Dry Season at Kaliwining Plantation, Jember, East Java, Indonesia

2019 ◽  
Vol 6 (03) ◽  
pp. 153-163
Author(s):  
Fadil Rohman ◽  
Ade Wachjar ◽  
Edi Santosa ◽  
Soetanto Abdoellah
Keyword(s):  
Humic Acid ◽  
Photosynthetic Rate ◽  
Theobroma Cacao ◽  
Growth And Yield ◽  
Cocoa Bean ◽  
Mature Tree ◽  
Bean Yield ◽  
Theobroma Cacao L ◽  
Pod Growth ◽  
Bean Weight

Cocoa (Theobroma cacao L.) is an important crop in Indonesia, but many farmers still face problem in improving bean production. This research aimed to evaluate the effect of humic acid and biofertilizer applications on pod growth and yield of cocoa. The research was conducted at Kaliwining Plantation managed by Indonesian Coffee and Cocoa Research Institute at Jember District, East Java, Indonesia from June 2017 to February 2018. The experiment used mature tree of Sulawesi from one clone. Treatment used were humic acid at level of 0, 1000, 2000, 3000 and 4000 ppm in combination with biofertilizer at level of 0, 500, 1000, 1500 and 2000 ppm that were applied through soil and foliar respectively. Results of this experiment showed that there was an interaction between humic acid and biofertilizer on beans number per plant and photosynthesis rate. Plants treated with 1000 ppm humic acid produced the highest number of small cherelle. Biofertilizer applied at 1500 ppm increased cherelle number, healthy cherelle, number of young pods, number of harvested pods, bean weight per plant and bean yield. The combination of 1000 ppm humic acid and 1500 ppm biofertilizer increased bean production by 39.7%. The high bean production was in line with the high photosynthetic rate. Thus, humic acid and biofertilizer applications could be a way to increase cocoa bean production in this area.

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