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.
Kakao merupakan salah satu komoditas andalan di Indonesia. Pengolahan kakao menjadi cokelat merupakan salah satu cara untuk meningkatkan nilai tambah kakao. Tujuan penelitian ini adalah mengetahui pengaruh asal biji kakao dan lama conching terhadap karakteristik sensori cokelat hitam. Cokelat dibuat dengan menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor yaitu asal biji kakao (100% biji kakao fermentasi Jember, 100% biji kakao fermentasi Sulawesi Tenggara, 50% biji kakao fermentasi Jember + 50% biji kakao nonfermentasi Sulawesi Tenggara, dan 50% biji kakao fermentasi Sulawesi Tenggara + 50% biji kakao nonfermentasi Sulawesi Tenggara) dan lama conching (4, 6, dan 8 jam). Analisa sensori dilaksanakan dengan menggunakan panelis terlatih dengan menggunakan metode discrete time intensity. Hasil analisa menunjukkan bahwa kekerasan dan kekenyalan tertinggi yaitu pada perlakuan 100% biji kakao fermentasi Jember dengan lama conching 8 jam yaitu 12.6 dan 11.9 pada detik ke-30, kekompakan tertinggi yaitu pada perlakuan 50% biji kakao fermentasi Sulawesi Tenggara + 50% biji kakao nonfermentasi Sulawesi Tenggara dengan lama conching 8 jam yaitu 12.4 pada detik ke-30 dan kelengketan yang tertinggi yaitu pada perlakuan 100% biji kakao fermentasi Jember dengan lama conching 4 jam yaitu 5.9 pada detik ke 120
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