PENGARUH PERENDAMAN BIJI KAKAO KERING DAN BAHAN ALAT SANGRAI TERHADAP SIFAT FISIK DAN PROFIL SENYAWA VOLATIL KAKAO SANGRAI  SERTA SIFAT SENSORIS COKELAT BATANG YANG DIHASILKAN

This research aimed at evaluating the effect of dry cocoa bean soaking and roasting using various type of materials roaster instrument on the physical properties and profile of volatile compounds of roasted beans as well as sensorial attributes of chocolate bar resulted. Dry beans were soaked into water for 2 h to reduce acidity. Roasting was carried outusing several instruments that were made from aluminum, iron and clay to obtain bean moisture content of 2 – 3.5%. Texture, color, and volatile compounds profile of roasted beans as well as sensorial attributes of chocolate bar were studied. Results showed that roasting cooking period (50 minutes) using clay roasting instrument was faster and hadhighest rate of temperature increase, followed by iron (70 minutes) and aluminum (90 minutes). Dry beans soaking significantly affected beans color (L* and λE value), chocolate bar attributes particularly aroma, acid taste and bitterness, however the instrument material differences had no significant effect on those parameters. The texture of cocoa beansroasted using a roaster of aluminum was the hardest, but it was not affected by the soaking treatment. Roasting of the cocoa beans using a roaster of aluminum, iron and clay produced different profiles on volatile compounds. A roaster of clay produced groups of compounds with the total area of SPME-GC-MS chromatogram was smaller than the roasterof aluminum and iron. The produced chocolate bars through the soaking treatment and roasting using a roaster of clay was preferred by the panelists.Keywords: Soaking, materials of roaster instrument, roasted cocoa beans, volatile compounds profile, chocolate bar ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh perendaman biji kakao kering dan penyangraian menggunakan berbagai jenis bahan alat sangrai terhadap sifat fisik dan profil senyawa volatil kakao sangrai serta sifat sensoris cokelat batang yang dihasilkan. Biji kakao kering direndam menggunakan air selama 2 jam untuk mengurangi keasaman,kemudian disangrai menggunakan berbagai jenis bahan alat sangrai (alumunium, besi dan tanah liat) hingga kadar air biji kakao sangrai mencapai 2 – 3,5%. Biji kakao kering diamati dan dianalisis sifat fisik dan profil senyawa volatil biji kakao sangrai serta sifat sensoris cokelat batang. Hasil penelitian menunjukkan bahwa penggunaan alat sangrai dari tanah liat lebih cepat dalam mematangkan biji kakao kering menjadi biji sangrai (50 menit) dengan laju peningkatan suhu yang cepat dan tinggi, selanjutnya diikuti dengan alat sangrai yang terbuat dari besi (70 menit) dan alumunium (90 menit). Perlakuan perendaman biji kakao kering berpengaruh nyata terhadap warna biji sangrai (nilai L* dan λE)dan sifat sensoris cokelat batang yang dihasilkan terutama aroma cokelat, rasa asam dan pahit, sedangkan perlakuan bahan alat sangrai tidak berpengaruh nyata. Tekstur biji kakao dari hasil penyangraian menggunakan alat sangrai dari alumunium adalah paling keras, tetapi tidak dipengaruhi oleh perlakuan perendaman. Penyangraian biji kakaomenggunakan alat sangrai dari alumunium, besi dan tanah liat menghasilkan profil senyawa volatil yang berbeda. Dari kromatogram SPME-GC-MS diketahui bahwa alat sangrai dari tanah liat menghasilkan kelompok senyawa dan total luas area yang lebih kecil dibandingkan dengan alat sangrai dari alumunium dan besi. Cokelat batang yang dihasilkan melalui perendaman dan disangrai menggunakan alat sangrai dari tanah liat adalah yang paling disukai oleh panelis.Kata kunci: Perendaman, bahan alat sangrai, biji kakao sangrai, profil senyawa volatil, cokelat batang

Download Full-text

Physicochemical properties and microbial group behavior of postharvest peruvian cocoa bean (Theobroma cacao L.)

Enfoque UTE ◽

10.29019/enfoqueute.v11n4.602 ◽

2020 ◽

Vol 11 (4) ◽

pp. 48-56

Author(s):

Eduardo Salazar ◽

Roxana Valenzuela ◽

Margarita Aguilar ◽

Natali Aranda ◽

Alejandrina Sotelo ◽

...

Keyword(s):

Moisture Content ◽

Physicochemical Properties ◽

Nutrient Content ◽

Group Behavior ◽

Cocoa Bean ◽

Cocoa Beans ◽

Good Manufacturing Practices ◽

Microbial Group ◽

Mold And Yeast ◽

Theobroma Cacao L

Cocoa is used in the manufacturing of different products. Fermenting microorganisms such as yeast and bacteria use the high nutrient content of cocoa. This research evaluated physicochemical properties and microbial group behavior of fresh cocoa bean and four treatments to compare among them (A, A-farmer, B, and B-farmer). Moisture content, mold and yeast count, and Salmonella were determined in fresh cocoa beans and treatments. The results of fresh cocoa beans were moisture content of 56.30 ± 0.02 % and microbiological count below control. Treatments results were moisture content of 3.10 ± 0.02 %, 10.30 ± 0.20 %, 4.80 ± 0.00 %, and 11.40 ± 0.20 % (p ≤ 0.05), mold and yeast count were statistically similar (p > 0.05). Salmonella was not detected in any of the treatments. These findings indicate that regardless of post-harvest process, there is no fungal contamination in cocoa when carrying out good manufacturing practices.

Download Full-text

Study on effect of fermentation to the quality parameter of cocoa bean in Indonesia

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.v35i2.10724 ◽

2016 ◽

Vol 35 (2) ◽

Cited By ~ 1

Author(s):

Mulono Apriyanto ◽

Sutardi ◽

Supriyanto ◽

Eni Harmayani

Keyword(s):

Moisture Content ◽

Fermentation Process ◽

Quality Parameter ◽

Cocoa Bean ◽

Drying Method ◽

Cocoa Beans ◽

Fermentation Method ◽

Result Show ◽

Traditional Process

Most cocoa beans in Indonesia are traditionally produced by farmers using non fermented and sun drying method. The quality of cocoa beans produced by farmer in yogyakarta may be improved by the fermentation method. However, it needs optimization for best fermentation process. The aims of the study was to improve quality of cocoa bans by fermentation of sun dried cocoa beans. The characteric fermented cocoa beans was determined by maesuring changes pH, acidity and fermentation indexs of cocoa beans during fermentation. This study used preconditioned cocoa beans to resamble obtain from the farmer. Preconditioning was done in order to get 15% mouisture content of pulp at same level as moisture content of pulp from traditional process. Before fermentation, therefor sun dried cocoa beans was rehydrated to obtain a moisture content of pulp similiar to fresh beans pulp, and then fermentation was conducted for 120 hours. Changes in acidity and fermentation indexs of cocoa beans during fermentation were measured. The fermentation process used 3 level treatment i.e. control (without inoculum), mixed culture of microbies added at the begining fermentation. The result show all cocoa beans acidity increase during fermentation from 4,48% to 6,45% for control, 4,64% to 6,39% for addition of inoculum at begining of fermentation and from 4,45% to 6,59% for addition of inoculum at the begining and midle of fermentation and fermentation indexs of cocoa beans increase for all level of inoculum addition i.e. 0,31 to 0,88 for control, 0,32 to 0,99 for addition of inoculum at the beginning fermentation and 0,33 to 1,03 for addition of inoculum at the beginning and midle of fermentation. The study indicated that addition of mix culture microbies in fermetation improved the quality of cocoa beans that characterized by pH, acidity and fermentation indexs of cocoa beans.

Download Full-text

ANALISIS SIFAT FISIK BIJI KAKAO PADA BERBAGAI METODE FERMENTASI DAN KONSENTRASI FERMIPAN

JURNAL HUTAN PULAU-PULAU KECIL ◽

10.30598/jhppk.2019.3.1.13 ◽

2019 ◽

Vol 3 (1) ◽

pp. 13-24

Author(s):

Alfred Patty

Keyword(s):

Physical Properties ◽

Room Temperature ◽

Cocoa Bean ◽

Insect Infestation ◽

Color Intensity ◽

Cocoa Beans ◽

Fermentation Period ◽

Shell Content ◽

Brown Color

This research was done to analyze physical properties of fermented cocoa beans using various fermentation methods and fermipan concentrations. The aim of this study was to identify effective fermentation methods to produce quality cocoa beans. For each trial 10 kg of fresh cocoa beans were treated with fermipan in concentrations 0.5% w/v and 1% w/v. Fermentation trials were conducted in wooden boxes, plastic baskets and in heaps without turning the materials. The trials were conducted aerobically at room temperature for the next 6 days (144 hours). The results showed that the cocoa bean temperature increased significantly the 24th hour of fermentation and then slowly decreased until the end of the fermentation period except for the beans in heaps. The highest temperature of 42oC was found in beans in wooden boxes using the 1% w/v fermipan concentration. During fermentation, the pH of the pulp increased according to the period of fermentation and reached a peak at 144 hour. The highest pH was 7.02 found in beans placed in plastic baskets with 1% w/v of fermipan concentration. Overall the cocoa beans which fermented in wooden boxes with 1% w/v of fermipan gave the best quality with shell content of 15.05 %, brown color intensity of 90%, unfermented beans 2%, insect infestation 1.14% and beans germinated 1.90%.

Download Full-text

Performa Pengeringan Kontinyu dan Terputus Pada Biji Kakao Fermentasi dengan Metode Pengeringan Lapis Tipis

Jurnal Riset Teknologi Industri ◽

10.26578/jrti.v10i1.1752 ◽

2016 ◽

Vol 10 (1) ◽

pp. 46-55

Author(s):

Sari Farah Dina ◽

Harry P. Limbong

Keyword(s):

Moisture Content ◽

Cocoa Bean ◽

Cocoa Beans ◽

Night Time ◽

Drying Time ◽

Sun Drying ◽

Thin Layer Drying ◽

Total Fat ◽

Flat Plate Collector ◽

Drying Chamber

This study aims to determine the performance of a continuous and intermittent sun drying of fermented-cocoa bean by using thin-layer drying method. Continuous drying using a solar dryer finned-flat plate collector type which is operated in two modes drying time, daytime and night time. During the day, the cocoa beans are dried in the drying chamber using hot air generated by the solar collectors. In the nighttime, desiccant (CaCl2) was added to the drying chamber that had been isolated. Open sun drying as intermittent drying of cocoa beans is done only on daytime. The drying process is terminated when equilibrium moisture content has been achieved. The results showed that the continuous drying rate higher than the intermittent drying. Dried-cocoa beans produced from continuous drying showed a lower moisture content (7.34% vs 7.50%), a better physical appearance, but the higher the degree of acidity (pH = 5.93 vs. 6.13). Total fat content and free fatty acids slightly lower than the intermittent sun-drying.ABSTRAKPenelitian ini bertujuan untuk mengetahui performa pengeringan kontinyu dan terputus pada biji kakao fermentasi menggunakan metode pengeringan lapis tipis. Pengeringan kontinyu menggunakan alat pengering surya tipe kolektor pelat datar bersirip yang dioperasikan dalam dua mode pengeringan, waktu siang dan waktu malam. Pada siang hari, biji kakao dikeringkan didalam ruang pengering menggunakan udara panas yang dihasilkan oleh kolektor surya. Pada malam hari desikan (CaCl2) dimasukkan kedalam ruang pengering yang telah diisolasi. Penjemuran langsung biji kakao di matahari sebagai pengeringan terputus dilakukan hanya pada sinag hari. Proses pengeringan dihentikan ketika kondisi keseimbangan kadar air dicapai. Hasil penelitian menunjukkan bahwa pengeringan kontinyu menghasilkan laju pengeringan yang lebih tinggi dibandingkan dengan pengeringan terputus. Biji kakao yang dihasilkan dari pengeringan kontinyu juga menunjukkan kadar air yang lebih rendah (7.34% vs 7.50%), penampilan fisik yang lebih baik, tetapi derajat keasaman lebih tinggi (pH=5,93 vs 6,13). Kadar lemak total dan asam lemak bebas sedikit lebih rendah dibanding penjemuran langsung. Kata kunci : biji kakao fermentasi, pengeringan kontinyu, pengeringan terputus, performa.

Download Full-text

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

Acta Universitatis Cibiniensis Series E Food Technology ◽

10.2478/aucft-2018-0004 ◽

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.

Download Full-text

Pengeringan Biji Kakao dengan Pengering Surya Tipe Terowong Berpenggerak Sel Fotovoltaik di Manokwari

Agrotek ◽

10.30862/agt.v2i6.540 ◽

2018 ◽

Vol 2 (6) ◽

Author(s):

Wilson Palelingan Aman

Keyword(s):

Moisture Content ◽

Performance Test ◽

Initial Moisture Content ◽

Maximum Temperature ◽

Photovoltaic Module ◽

Cocoa Beans ◽

Drying Time ◽

Tunnel Dryer ◽

Heat Collector ◽

New Construction

<em>A research about cocoa beans drying used solar tunnel dryer with photovoltaic module driven have conducted in Manokwari. Solar tunnel dryer used in this research adapted from type Hohenheim with photovoltaic module and integrated air heat collector has been installed at the Department of Agricultural Technology, Papua State University Manokwari to dried cocoa beans. The objectives of this research were to design solar tunnel dryer and evaluate it�s performance in dryed cocoa beans. The result obtained was a new construction of solar tunnel dryer for cocoa beans with dimensions 6 m of length and 0,9 m of wide. The dryer completed with photovoltaic module to drive the blowers of hot drying air. �Performance test of the dryer showed that drying of 10 kg of cocoa beans with initial moisture content about 70% wet basis needed 13 hours of drying time to achieved final moisture content about 7,17% wet basis. The drying time achieved was faster compared than traditional solar drying that needed 20 hours of drying time. The maximum temperature achieved in drying chamber was 60 <sup>o</sup>C.</em>

Download Full-text

COPPER ALLOY No. 954

Alloy Digest ◽

10.31399/asm.ad.cu0292 ◽

1975 ◽

Vol 24 (2) ◽

Keyword(s):

Corrosion Resistance ◽

Physical Properties ◽

Copper Alloy ◽

Iron Alloy ◽

High Strength ◽

Heat Treating ◽

Good Resistance ◽

Excellent Corrosion Resistance ◽

Aluminum Iron ◽

Copper Aluminum

Abstract Copper Alloy No. 954 is a copper-aluminum-iron alloy characterized by high strength and hardness, good resistance to fatigue and wear, and excellent corrosion resistance. It is suited for service up to 750 F. This datasheet provides information on composition, physical properties, hardness, elasticity, and tensile properties. It also includes information on corrosion resistance as well as casting, heat treating, machining, and joining. Filing Code: Cu-292. Producer or source: Copper alloy foundries.

Download Full-text

AMPCOLOY B-2

Alloy Digest ◽

10.31399/asm.ad.cu0329 ◽

1977 ◽

Vol 26 (3) ◽

Keyword(s):

Corrosion Resistance ◽

Shear Strength ◽

Physical Properties ◽

Tensile Properties ◽

Iron Alloy ◽

Heat Treating ◽

General Purpose ◽

Good Resistance ◽

Aluminum Iron ◽

Copper Aluminum

Abstract AMPCOLOY B-2 is a copper-aluminum-iron alloy for general-purpose uses. It has good machinability, good hot-working characteristics and moderate strength. Its many uses include cams, gears, bushings, bearings, marine equipment and other applications requiring good resistance to corrosion. This datasheet provides information on composition, physical properties, hardness, elasticity, tensile properties, and shear strength as well as fatigue. It also includes information on corrosion resistance as well as casting, forming, heat treating, machining, and joining. Filing Code: Cu-329. Producer or source: Ampco Metal Inc..

Download Full-text

Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725

Molecules ◽

10.3390/molecules26020344 ◽

2021 ◽

Vol 26 (2) ◽

pp. 344

Author(s):

Gilson Celso Albuquerque Chagas Junior ◽

Nelson Rosa Ferreira ◽

Eloisa Helena de Aguiar Andrade ◽

Lidiane Diniz do Nascimento ◽

Francilia Campos de Siqueira ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Volatile Compounds ◽

Multivariate Analyses ◽

High Capacity ◽

Starter Cultures ◽

Cocoa Beans ◽

Pichia Kudriavzevii ◽

Fermentative Capacity ◽

Product Identity ◽

On Farm

This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tomé-Açu, Pará state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that lasted from 6 to 7 days. On the last day of fermentation, the almonds were packaged properly and placed to dry (36 °C), followed by preparation for the analysis of volatile compounds by GC-MS technique. In addition to the control fermentation, a high capacity for the formation of desirable compounds in chocolate by the inoculants with P. kudriavzevii was observed, which was confirmed through multivariate analyses, classifying these almonds with the highest content of aldehydes, esters, ketones and alcohols and low concentration of off-flavours. We conclude that the addition of mixed culture starter can be an excellent alternative for cocoa producers, suggesting obtaining cocoa beans with desirable characteristics for chocolate production, as well as creating a product identity for the producing region.

Download Full-text

Influence of Non-Saccharomyces Strains on Chemical Characteristics and Sensory Quality of Fruit Spirit

Foods ◽

10.3390/foods10061336 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1336

Author(s):

Fatjona Fejzullahu ◽

Zsuzsanna Kiss ◽

Gabriella Kun-Farkas ◽

Szilárd Kun

Keyword(s):

Volatile Compounds ◽

Sensory Quality ◽

Alcoholic Beverage ◽

Sugar Consumption ◽

Mixed Culture Fermentation ◽

Organic Acid Production ◽

Mixed Inocula ◽

Sensorial Attributes ◽

Saccharomyces Yeasts

The use of non-Saccharomyces yeasts for alcoholic beverage improvement and diversification has gained considerable attention in recent years. The effect of pure and mixed inocula (of Torulaspora delbrueckii, Lachancea thermotolerans, and Saccharomyces cerevisiae) on apple mash fermentation has been determined for the production of Hungarian fruit spirit (Pálinka), with a special emphasis on the chemical, volatile, and sensory attributes. The enological parameters were followed during the fermentation process. Sugar consumption and organic acid production were determined by HPLC, whereas the aromatic profile of the distillates was characterized by GC-FID. According to the results, single and mixed cultures showed similar characteristics during mash fermentation. The identified volatile compounds included aldehydes, esters, and higher alcohols. Mixed culture fermentation trials revealed a significantly higher concentration of volatile compounds and better sensorial attributes compared to those exhibited by the pure culture of S. cerevisiae.

Download Full-text