scholarly journals Protein and Mineral Contents of Cocoa Beans Fermentation from Luwu Timur Regency, South Sulawesi

2017 ◽  
Vol 33 (3) ◽  
pp. 196
Author(s):  
Asma Assa ◽  
Alfian Noor ◽  
Misnawi Misnawi ◽  
Muh. Natsir Djide ◽  
Muliadi Muliadi
Keyword(s):  
Raw Materials ◽  
Processed Food ◽  
Cocoa Beans ◽  
Mineral Contents ◽  
Fermentation Time ◽  
Time Treatment ◽  
South Sulawesi ◽  
Time Variations ◽  
Macro And Micronutrients

Cocoa beans are raw materials of cocoa processed food products rich in protein and minerals. Availability of sufficient quantities greatly determines the nutritional quality of the food. One of the post-harvest processes affecting the protein and minerals contents in cocoa beans is fermentation. The purpose of this study was to determine the protein, macro, and micronutrients contents in fermented cocoa beans of PBC 123, BR 25, and MCC 02 clones with fermentation time variations for 24, 48, 72, 96, and 120 hours. Methods of analysis used Kjeldahl and Atomic Absorption Spectrophotometer. The results showed that clones, fermentation time, and their interaction affect protein, macro and micronutrients content in cocoa beans. The interaction between BR 25 clone and 48-hour fermentation time showed the highest protein content (13.34%). The highest macronutrients content were found in PBC 123 clone with 72-hour fermentation time for Ca, in MCC 02 clone with 24-hour fermentation time for Mg, in BR 25 clone with 72-hour fermentation time for Na, and in BR 25 clone with 24-hour fermentation time for K. The highest micronutrients contents were found in PBC 123 clone  with 96-hour fermentation time for Fe, in MCC 02 clone with 120-hour fermentationtime for Mn, and in BR 25 clone with 96-hour fermentation time for Zn. Variations  of protein,  macronutrients and micronutrients contents in cocoa beans were affected  by clone variety and fermentation time treatment.

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 OPTIMASI PARAMETER PROSES PEMBUATAN BIOETANOL SORGUM DAN PENGARUH TERHADAP UNJUK KERJA MOTOR BENSIN

Otopro ◽  
2021 ◽  
Vol 16 (2) ◽  
pp. 39
Author(s):  
Teng Sutrisno ◽  
Willyanto Anggono ◽  
Kurniawaan Lay ◽  
Melvin Emil Simanjuntak
Keyword(s):  
Laboratory Test ◽  
Raw Materials ◽  
Test Results ◽  
Alcohol Content ◽  
Fermentation Time ◽  
Renewable Fuel ◽  
Gasoline Engines ◽  
Laboratory Test Results

Bioethanol is a renewable fuel that resembles gasoline, bioethanol is produced from fermentation and distillation processes. One of the raw materials that produce bioethanol is Sorghum. Sorghum was chosen because it is superior to other plants. This study aims to analyze fermentation longtime and enzyme composition for the best composition to produce bioethanol from sorghum, and determine the quality of sorghum bioethanol. This research Sorghum  bioethanol produced with an alcohol content of 94%. The test and analysis variables used were 31 samples. The results of this study are as follows : The best fermentation time is 4 days, the enzyme and yeast variable for the most volume of alcohol is 7% yeast 5% enzyme, the enzyme and yeast variable for the highest alcohol content is 7% yeast 7% enzyme. Laboratory test results when compared with PERTAMINA's standard regulations, especially Pertalite RON 90, Several parameters have rejected the regulations. Therefore sorghum bioethanol is used as an additive for Gasoline. Sorghum bioethanol is made addictive to gasoline RON 90, namely B10 (bioethanol sorghum 10%) and B20 (bioethanol sorghum 20%). It would cause an increase in the performance of gasoline engines.

Destruction of food stocks by insects of the fireworm family: hygienic aspects and preventive measures (review)

2020 ◽  
pp. 61-69
Author(s):  
N. A. Alesho ◽  
I. N. Provorova
Keyword(s):  
Preventive Measures ◽  
Raw Materials ◽  
Review Of The Literature ◽  
Cocoa Beans ◽  
Dried Fruits ◽  
Hygienic Condition ◽  
Coffee Beans ◽  
Quality Of Products ◽  
Dried Vegetables

A review of the literature on the issue of damage to food stocks by insects of Pyralidae. Pyralidae — the most dangerous and widespread pests of food stocks, significantly affecting the sanitary and hygienic condition and quality of products of bakeries, bakeries, confectionery factories, flour and cereals and other food enterprises, warehouses and stores. They damage not only grain, flour and products from them, but also all types of dried fruits, dried vegetables, nuts, soy and chocolate candies, as well as various seeds, medicinal raw materials and herbariums, feed, cake, bran, tobacco, spices, coffee beans, cocoa beans, cork. Variants of damage caused by these insects to food stocks are described. Methods of prevention of food supply contamination and pest control are analyzed and systematized.

scholarly journals The Effect of Cocoa Beans Heavy and Trace Elements on Safety and Stability of Confectionery Products

2016 ◽  
Vol 35 (330) ◽  
pp. 19-23 ◽  
Author(s):  
Vineta Vītola ◽  
Inga Ciproviča
Keyword(s):  
Oxidative Stability ◽  
Raw Materials ◽  
Cadmium Concentration ◽  
Human Beings ◽  
Cocoa Beans ◽  
Milk Chocolate ◽  
Confectionery Products ◽  
Zinc Concentrations ◽  
Quality Of Products

Abstract The aim of the study was to evaluate cocoa beans quality produced in Cameroon, Ecuador, Nigeria and Ghana from safety position determining heavy and trace metals concentration and evaluating the oxidative stability of confectionery products prototypes (trials) with analysing cocoa beans. For evaluation of oxidative stability of confectionery products, the main ingredients - butter and cocoa beans kernels were tested making trials as milk chocolate prototype. The composition of confectionery ingredients affects quality of products; therefore it is very important to evaluate quality of raw materials in confectionery industry, as they are purchased practically in all regions of the world. Mercury, arsenic, lead, cadmium concentration was determined in whole cocoa beans as their presence in foods have toxic effect on human beings and their concentration are strictly limited as maximum residue limits for processing. Cocoa shells can be used as additive to confectionery products recipes therefore the object of the study was cocoa beans and cocoa shells. Analyzing cocoa beans quality indices there was established that lead, cadmium, aluminium and zinc concentrations vary in cocoa beans significantly. Differences in lead concentration in cocoa beans from Ghana, Cameroon and Ecuador were significant (p < 0.05) compared with concentration of lead in cocoa beans from Nigeria (p > 0.05). Cadmium concentration in cocoa beans from Cameroon was significantly different comparing with cocoa beans from Nigeria, Ecuador and Ghana (p > 0.05). Differences in aluminium concentration in cocoa beans kernels were significant (p < 0.05) in all analyzed samples. Concentration of zinc was higher in shells of cocoa beans, especially in shells of cocoa beans from Ecuador (p < 0.05). The presence of cocoa products in milk chocolate prototypes inhibited the speed of lipid peroxidation. The different trace and heavy metals concentrations in cocoa beans should be taken into account choosing ingredients and components for confectionary products production particularly those with high content of cocoa (chocolates, sweets, cocoa fillings, cocoa creams and others) with the aim to prevent oxidation process during shelf-life of products.

scholarly journals PERUBAHAN SIFAT FISIKO-KIMIAWI SELAMA PROSES FERMENTASI BIJI KAKAO SEGAR

2019 ◽  
pp. 98-105 ◽  
Author(s):  
Nandi K Sukendar ◽  
Abu Bakar Tawali ◽  
Salengke Salengke ◽  
Adiansyah Syarifuddin ◽  
Andi Hasizah Mochtar ◽  
...  
Keyword(s):  
Large Scale ◽  
Fermentation Process ◽  
Block Design ◽  
Chemical Properties ◽  
Cocoa Beans ◽  
Total Acid ◽  
Fermentation Time ◽  
Physico Chemical ◽  
Significant Difference

Cocoa is a plantation commodity that requires fermentation to improve the quality of flavor and aroma. Research on changes in physical and chemical properties during the spontaneous fermentation process of fresh cocoa beans for weight scales of 20, 40 and 60 kg have been carried out. This study aims to obtain information as an indicator of the success rate of the fermentation process of fresh cocoa beans, both on a small and large scale. The fermentation process lasts for 6 days with stirring starting on the second day until the sixth day, with an interval of 24 hours. The study design uses a randomized block design method (RBD) with two factors, namely the weight scale of seeds per box and fermentation time with three replications. The data obtained were analyzed qualitatively and quantitatively. Based on the observed parameter indicators, namely temperature, pH and total acid, there was no significant difference in the profile of the physico-chemical properties during the fermentation process between the three weight scale levels. The physico-chemical condition shows a straight relationship with the quality of fermented cocoa beans, in accordance with the results of the cut test.

scholarly journals KARAKTERISTIK MUTU ORGANOLEPTIK OLAHAN COKLAT DENGAN LAMA FERMENTASI YANG BERBEDA PADA BIJI KAKAO LINDAK (Theobroma cacao L.)”.

2019 ◽  
Vol 4 (2) ◽  
pp. 64
Author(s):  
Ridawati Marpaung ◽  
Siti Nurlina Putri
Keyword(s):  
Quality Characteristics ◽  
Taste Preferences ◽  
Cocoa Beans ◽  
Fermentation Time ◽  
Organoleptic Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The University ◽  
Theobroma Cacao L

Penelitian ini bertujuan untuk mengetahui karakteristik mutu organoleptik olahan coklat dengan lama fermentasi yang berbeda pada biji kakao lindak. Fermentasi hingga pengeringan biji kakao dilaksanakan  di RT 12 Kelurahan Sungai Asam Kecamatan Pasar Jambi dan proses pengolahan coklat serta analisis organoleptik olahan coklat dilaksanakan di Laboratorium Dasar Universitas Batanghari Jambi mulai bulan Mei sampai Juli 2019. Penelitian dirancang menggunakan rancangan acak lengkap (RAL), dengan perlakuan lama fermentasi yang berbeda, sebagai berikut: F0 = tidak difermentasi, F1 = fermentasi 2 hari,  F2 = fermentasi 4 hari, F3 = fermentasi 6 hari,  dan F4 = fermentasi 8 hari. Setiap perlakuan diulang 3 kali sehingga terdapat 15 unit percobaan, setiap unit percobaan sebanyak 1 kg biji kakao,sehingga jumlah keseluruhan biji kakao adalah 15 kg. Peubah yang diamati adalah warna, aroma, cita rasa, kepahitan, kesukaan pada coklat, pH dan kadar air biji kakao kering. Hasil penelitian menunjukkan bahwa lama fermentasi yang berbeda berpengaruh nyata terhadap mutu organoleptik warna, aroma, cita rasa, kesukaan serta pH dan kadar air biji kakao kering, tetapi berbeda tidak nyata terhadap kepahitan. Penilaian tertinggi terhadap warna, aroma, cita rasa, kepahitan dan kesukaan terdapat pada perlakuan lama fermentasi 6 hari dan 8 hari.Kata kunci : fermentasi, kakao lindak, mutu organoleptik coklat. ABSTRACT The aim of this study was to determine the organoleptic quality characteristics of processed chocolate with different fermentation times on the cocoa beans. Fermentation up to drying of cocoa beans is carried out in RT 12 Kelurahan Sungai Asam, Pasar Jambi district and the processing of chocolate and organoleptic analysis of chocolate are carried out at the Laboratory of the University of Batanghari Jambi from May to July 2019. The study was designed using a completely randomized design (CRD), with treatment different fermentation time, as follows: F0 = not fermented, F1 = 2 days fermentation, F2 = 4 days fermentation, F3 = 6 days fermentation, and F4 = 8 days fermentation. Each treatment was repeated 3 times so that there were 15 units of experiment, each unit of experiment was 1 kg of cocoa beans, so that the total number of cocoa beans was 15 kg. Variables observed were color, flavor, taste, bitterness, preference for chocolate, pH and moisture content of dried cocoa beans. The results showed that different fermentation time significantly affected the organoleptic quality of color, flavor, taste, preferences and pH and water content of dried cocoa beans, but not significantly different from bitterness. The highest assessment of color, flavor, taste, bitterness and likeness is found in the 6-days and 8-days fermentation treatment.Keywords: fermentation, bulk cocoa, chocolate organoleptic quality

scholarly journals Karakteristik Mutu Biji Kakao Aceh Hasil Fermentasi Dengan Berbagai Cara Dan Interval Waktu Pengadukan

2015 ◽  
Vol 7 (1) ◽  
pp. 7-11
Author(s):  
Heru Prono Widayat
Keyword(s):  
Ph Value ◽  
Sugar Content ◽  
Quality Characteristics ◽  
Total Sugar ◽  
Quality Analysis ◽  
Cocoa Beans ◽  
Fermentation Time ◽  
Total Sugar Content ◽  
Crop Variety

(Quality Characteristics Of Aceh Cacao Beans Resulted From Different Fermentation Methods)ABSTRACT. Response of cocoa beans to any fermentation treatment may vary according to crop variety, farming conditions and practices, and fermentation methods; including type of beans stirring methods and stirring frequencies applied during fermentation period. The objective of this research is to study quality characteristics of Aceh fermented cocoa beans treated with different stirring methods and stirring frequencies. The cocoa beans of 40 cm mass depth were kept in 53x40x50 cm rattan buckets and were fermented for 5 days. Beans stirring during fermentation was conducted either by in-place stirring andreplace-stirring to other rattan bucket. Stirring period was set for each 12 hours, 24 hours, and 48 hours of fermentation time. Beans temperature, pH, and total sugar content for each stirring period along five days-fermentationtime were recorded. The fermented beans were sundried for moisture content of approximately 6%. The results showed that the beans temperature during fermentation increased up to 45.7-46.6oC on the third-day and then decreased to 37.9-40.4oC on the fifth-day. The highest temperature (46.6oC) was recorded for in-place stirring with stirring period of 48 hours. The pH value of the beans decreased from 5.6-5.9 on the first-day to 3.2-3.4 on the fourth-day and then slightly increased to 3.4 in average on the fifth-day. The total sugar content decreased from 9.1-9.6% on the first-day to approximately 0.4% on the fifth-day. Quality analysis of the fermented beans showed that pH value varied 5.5-5.8 and fat content was 47.9-49.1%. The best quality of fermented beans was found for replace-stirring method with stirring period of 24 hours. This treatment resulted in fermented cocoa beans with 0.4% moldy, 17.5% partly purple, 3.0% slaty, and 76.7% fully fermented.

scholarly journals Effect of Adding Mashed Potato on Physiochemical and Sensorial Properties of Masyaura

2018 ◽  
Vol 2 ◽  
pp. 59-65
Author(s):  
Geeta Bhattarai ◽  
Sanjay Bhandari ◽  
Dambar Bahadur Khadka
Keyword(s):  
Bulk Density ◽  
Sensory Quality ◽  
Raw Materials ◽  
Partial Replacement ◽  
Black Gram ◽  
Rehydration Ratio ◽  
Disintegration Time ◽  
Fermentation Time ◽  
Common Problems

Masyaura, an ethnic, fermented and dried, cone shaped, black or green gram product, is prepared by Nepalese people living in the Himalayas. Masyaura is especially prepared from split black gram (Phaseolus mungo) and Colocasia (Colocasia esculenta) or radish and ash gourd depending upon the availability of raw materials. The taste and texture are the fundamental characteristics of Masyaura. Breakage or loss of integrity after drying, during handling, packing and cooking are observed as a common problems of Masyaura. In this study, effect of addition of mashed potato on physiochemical and sensory quality of Masyaura was studied. Masyaura prepared by using black gram and colocasia tuber in the ratio 2:1 with fermentation time of 2 h was taken as control. Black gram was partially replaced by different proportion of mashed potato (6.25, 12.5, 18.75 and 25 parts by weight) to study the effect on physiochemical and sensory quality of Masyaura. Rehydration ratio, bulk density and disintegration time of Masyaura varied from 2.60:1 to 3.45:1, 510 to 654 kg/m3 and 35.75 to 45.91 min respectively. Masyaura prepared by incorporating mashed potato had higher bulk density, longer disintegration time and lower rehydration ratio compared to control. Sensory evaluation showed that 18.75 parts mashed potato incorporated Masyaura had the best sensory quality of all the proportions studied. Incorporation of mashed potato in partial replacement of black gram could significantly improve the textural property of Masyaura.

scholarly journals PENGARUH FORMULASI DAN ASAL BIJI KAKAO FERMENTASI TERHADAP MUTU DAN CITARASA DARK CHOCOLATE. (Effect of Formulation and Fermented Cocoa Beans Origin to Dark chocolate’s Quality and Flavour)

2017 ◽  
Vol 12 (1) ◽  
pp. 58-75 ◽  
Author(s):  
Sitti Ramlah ◽  
Medan Yumas
Keyword(s):  
Melting Point ◽  
Research Result ◽  
Dark Chocolate ◽  
Polyphenol Content ◽  
Cocoa Beans ◽  
High Quality ◽  
South Sulawesi ◽  
Medium Quality ◽  
Central Sulawesi

Research on the effect of formulation and fermented cocoa beans origin to dark chocolate’s quality and flavour has been done. This research aims to know how is the effect of formulation and fermented coco beans origin to the quality and flavours of resulted dark chocolate. This research used 2 (two) treatment . First treatment was origin of coco beans used on the research (A), in which : South Sulawesi (A1), West Sulawesi (A2), Central Sulawesi (A3), second treatment was formula quality of dark chocolate to be produced (B), in which medium quality (B1) and high quality  formula (B2). Testing parameter used were water moisture, fat content, sucrose content, FFA, fatty acid, amino acid, polyphenol, flavour, TPC and melting point. Research  result  can  be  concluded  that formulation  and  origin  of  fermented  cocoa  beans affecting quality and flavourof resulted dark chocolate in tenns of melting point, amino acids content, fatty acids, polyphenol content, and flavour score. Dark chocolate produced Central Sulawesi both for medium quality and high quality had higher polyphenol content compare to those from both South and West Sulawesi.Keywords : Cocoa beans, fermentation, dark chocolate, medium quality, high quality, flavour.ABSTRAK Penelitian Pengaruh Formulasi Dan Asal Biji Kakao Fermentasi Terhadap Mutu Dan Citarasa Dark Chocolate telah dilakukan. Penelitian ini bertujuan untuk mengetahui sejauh mana pengaruh formulasi da asal biji kakao fermentasi  terhadap mutu dan citarasa dark chocolate yang dihasilkan. Pada penelitian pembuatan Dark Chocolate menggunakan 2 (dua) perlakuan . Perlakuan pertama yaitu Asal Daerah (provinsi) biji kakao yang digunakan (A) yaitu ; Sulawesi Selatan (A1), Sulawesi Barat (A2), Sulawesi Tengah (A3), dan perlakuan ke dua adalah formula/kualitas Dark Chocolate yang akan di buat (B), yaitu Formula Kualitas sedang (B1), dan Formula Kualitas Tinggi (B2). Parameter uji yang digunakan adalah kadar air, kadar lemak, kadar gula, FFA, asam lemak, asam amino, polifenol, citarasa, ALT dan titik leleh. Dari hasil penelitian dapat disimpulkan bahwa formulasi dan asal biji kakao fermentasi mempengaruhi mutu dan citarasa dark chocolate yang dihasilkan terutama dari segi  titik leleh, kadar asam amino, asam lemak, kadar polifenol dan nilai citarasa. Dark chocolate yang dihasilkan  dari kakao  asal  Sulawesi  tengah  baik    kualitas  sedang  maupun  kualitas  tinggi memiliki kandungan polifenol tertinggi dibanding dark chocolate dari Sulawesi Selatan dan Sulawesi Barat.Kata Kunci : Biji kakao, fermentasi, dark chocolate, kualitas sedang, kualitas tinggi, mutu, citarasa.

scholarly journals Perbandingan Cara Pengolahan Kakao Lindak (Bulk Cocoa) pada Perkebunan Besar Negara dan Perkebunan Swasta di Glenmore, Kabupaten Banyuwangi, Jawa Timur

2020 ◽  
Vol 9 (2) ◽  
pp. 230
Author(s):  
Sayi Hatiningsih ◽  
Dewa Gde Mayun Permana ◽  
Sony Suwasono
Keyword(s):  
Qualitative Analysis ◽  
Raw Materials ◽  
Relevant Information ◽  
Literature Study ◽  
Cocoa Beans ◽  
Processing Methods ◽  
Excellent Quality ◽  
The Government

The excellent quality of the cocoa beans is closely related to the processing of cocoa beans. This study aimed to compare the processing of bulk cocoa on the government estate and the private estate on Glenmore, Banyuwangi, East Java. The method use observation, interviews, and literature study to record relevant information, then analyzed with descriptive and qualitative analysis. The result showed that the government estate and the private estate on Glenmore, Banyuwangi, East Java did pay attention to the quality of cocoa beans because of the processing methods of cocoa beans of that two cocoa estates had been good, especially with the fermentation of cocoa beans. The processing of cocoa beans on the government estate on Glenmore, Banyuwangi, East Java comprises receiving raw materials, fermentation, washing or rinsing, drying, tempering, sorting, packaging, and storing. The processing of cocoa beans on the private estate on Glenmore, Banyuwangi, East Java comprises receiving raw materials, pressing, fermentation, drying, sorting, packaging, and storing. Keywords: processing of cocoa beans, Glenmore estate, fermentation.

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