Agricultural products quality determination by means of near infrared spectroscopy

Cocoa is one of main agricultural products cultivated in many tropical countries and processed onto several derivative products. To determine cocoa beans qualities, laboratory procedures based on solvent extractions were mainly used, however most of them are destructive and may cause environmental pollutions. The main purpose of this present study is to employ near infrared spectroscopy (NIRS) for rapid and non-destructive assessment of cocoa beans in form of fat content. Near infrared spectral data of cocoa bean samples were measured as diffuse reflectance in wavelength range from 1000 to 2500 nm. Reference fat contents were measured using standard laboratory methods. Prediction models were developed using principal component regression with raw and baseline corrected spectra data. The results showed that fat contents of cocoa beans can be predicted and determined with maximum correlation coefficient (r) of 0.89 and ratio prediction to deviation (RPD) index of 2.87 for raw spectra and r of 0.91, RPD of 3.18 for baseline spectra correction. It may conclude that NIRS was feasible to be applied as a rapid and non-destructive method for cocoa bean quality assessment.

Performance of cocoa beans production modelling in Indonesia

Cocoa beans production Indonesia has decline in recent years but demand for cocoa beans relatively increase. This research aims to analyse the modelling of cocoa beans production in Indonesia. This research used secondary data from 2005-2018, with simultaneous equation models. The results of this research indicate that the production of cocoa beans has a positive relationship with land area, international price of cocoa beans and lag of cocoa beans production, while the price of domestic cocoa beans has a negative relationship with cocoa beans production. Domestic demand for cocoa beans has a positive relationship with domestic price of cocoa beans and the cocoa processing industry. Domestic price of cocoa beans has a positive relationship with domestic demand for cocoa beans, international price of cocoa beans and lag domestic price of cocoa beans, while cocoa beans production has a negative relationship with domestic cocoa bean prices.

PROBLEMS OF RESOURCE SAVING AND INNOVATIVE DIRECTIONS OF THEIR SOLUTIONS IN THE CONFECTIONERY PRODUCTION

The rational use of cocoa beans as the main raw material in the production of chocolate products is an important and complex problem in the field of resource conservation facing the confectionery industry. One of the main directions of its solution is innovative technologies for the integrated use of cocoa beans, including the processing of their shell-cocoa shell, which has become a new product of confectionery production. Its acquisition contributes to improving the efficiency of the enterprise on the basis of resource-efficient technologies. This resource efficiency technology allows the production of confectionery products of the highest quality while maintaining an affordable pricing policy for the consumer and the enterprise. And also this rational use of raw materials for confectionery production contributes to ensuring environmental safety and improving the financial and economic condition of the enterprise.

Sensory Profiles of Chocolate Drinks Made from Commercial Fermented Cocoa Powder and Unfermented Cocoa Beans

Polyphenols are the major bioactive compounds of cocoa beans. The addition of unfermented cocoa beans powder is used to enhance the functional properties of the chocolate drink. This study aimed to analyze the sensory profile of chocolate drinks made from a mixture of commercial cocoa powder and non-fermented cocoa beans by the projective mapping method. Seventy-five naive panelists tested four types of chocolate drink formulations and one benchmark (BM). The beverage formulations based on commercial cocoa powder consist of Formulations 1 (F1), F2, F3, F4 namely with the addition of 0, 10%, 20%, and 30% unfermented cocoa powder, respectively. The result showed that samples F1, F2, F3, and F4 had the dominant attributes of chocolate aroma, bitter taste, and bitter aftertaste. Whereas, BM has a dominant sensory profile of chocolate aroma, sweet taste, and sweet aftertaste. The highest value elevation (95o) is the benchmark (commercial chocolate powder drink). The next height value is in sample F1 which is located at an altitude of 20o-30o. Samples F2, F3, and F4 are the samples that have the lowest elevation (20o). Thus, the addition of cocoa powder from unfermented cocoa beans has not been accepted by consumers due to its bitter taste and bitter aftertaste.

Multivariate analysis of chemical parameters of cocoa: a contribution to origin designation / Análise multivariada de parâmetros químicos do cacau: uma contribuição para a denominação de origem

Brazil has been trying to become a key player in the specialized market through the production of fine chocolate. However, there is still no rules about the chemical quality of cocoa beans that allows it to be grouped by micro-regions. In this context, the objective of this work was to determine some chemical parameters of cocoa samples, aiming to contribute to the creation of the designation of origin for the cocoa produced in the south of Bahia. For this propose, proteins, lipids, total minerals, and fatty acid profile analysis were performed. The results obtained were correlated using multivariate statistical tests. The chemical composition of the cocoa beans, allowed to differentiate samples of cocoa, revealing the formation of three groups of samples. The two main components (lipids and proteins) were analysed together, characterizing the producing region. Regarding the analysis of the fatty acid profile, they showed that the cocoa harvested in the main season presents a higher influence of saturated fatty acids, while in the early season the higher influence is of unsaturated fatty acids. Multivariate techniques were able to group the different types of cocoa according to their chemical profile, helping to create an origin denomination for those produced in Southern Bahia.

Analisis Pengembangan Usaha Tani Kakao Di Desa Taulo Kecamatan Alla Kabupaten Enrekang

Penelitian ini dilaksanakan Di Desa Taulo Kecamatan Alla Kabupaten Enrekang dari bulan November 2020 sampai dengan bulan Januari 2021. Penelitian bertujuan untuk mengetahui pendapatan yang diperoleh dalam usaha tani kakao, kelayakan usaha tani kakao dan strategi pengembangannya dengan menggunakan metode analisis kelayakan dan analisis Interpretativ Stuktural Modelling ISM dengan pengambilan data melalui wawancara dengan pengisian kuisioner untuk analisis pendapatan dan kelayakan sebanyak 32 orang responden dan 16 responden untuk analisis ISM. Hasil penelitian ini menunjukan bahwa tingkat kelayakan 2,25 dan Hasil analisis ISM diperoleh program strategi yang strategis adalah : (2) Pembinaan kelompok tani/gapoktan, (1) Rehabilitas tanaman kakoa, (6) Peningkatan kualitas produk/mutu biji kakao, (4) Peningkatan peran penyuluhan, (3) Pengelolaan pasca panen, (5) Pengembangan produktivitas lahan, (8) Pengembangan pemasaran produksi, (12) pemberantasan hama dan penyakit, (11) Peningkatan sarana produksi, (10) Peningkatan agroimput, (7) Pengstabilan harga. ABSTRACT This research was conducted in Taulo Village, Alla District, Enrekang Regency from November 2020 to January 2021. The study aims to find out how the income earned in cocoa farming is, how is the feasibility of cocoa farming and how is the development strategy using feasibility analysis methods and Interpretative analysis. ISM Structural Modeling with data collection through interviews by filling out questionnaires for income and feasibility analysis as many as 32 respondents and 16 respondents for ISM analysis. The results of this study indicate that the feasibility level is 2.25 and the results of the ISM analysis obtained that strategic strategic programs are: (2) Fostering farmer groups/gapoktan, (1) Rehabilitation of cocoa plants, (6) Improving product quality/quality of cocoa beans, (4 ) Increasing the role of extension, (3) Post-harvest management, (5) Development of land productivity, (8) Development of production marketing, (12) eradicating pests and diseases, (11) Increasing production facilities, (10) Increasing agro-imput, (7) Price stabilization

Chemical and Skincare Property Characterization of the Main Cocoa Byproducts: Extraction Optimization by RSM Approach for Development of Sustainable Ingredients

Methylxanthines and polyphenols from cocoa byproducts should be considered for their application in the development of functional ingredients for food, cosmetic and pharmaceutical formulations. Different cocoa byproducts were analyzed for their chemical contents, and skincare properties were measured by antioxidant assays and anti-skin aging activity. Musty cocoa beans (MC) and second-quality cocoa beans (SQ) extracts showed the highest polyphenol contents and antioxidant capacities. In the collagenase and elastase inhibition study, the highest effect was observed for the SQ extract with 86 inhibition and 36% inhibition, respectively. Among cocoa byproducts, the contents of catechin and epicatechin were higher in the SQ extract, with 18.15 mg/100 g of sample and 229.8 mg/100 g of sample, respectively. Cocoa bean shells (BS) constitute the main byproduct due to their methylxanthine content (1085 mg of theobromine and 267 mg of caffeine/100 g of sample). Using BS, various influencing factors in the extraction process were investigated by response surface methodology (RSM), before scaling up separations. The extraction process developed under optimized conditions allows us to obtain almost 2 g/min and 0.2 g/min of total methylxanthines and epicatechin, respectively. In this way, this work contributes to the sustainability and valorization of the cocoa production chain.