Research of Flavor and Quality Characteristics of Rich Polyphenol Chocolate has been done.This research aims to understand the flavor and quality characteristics of polyphenol–rich chocolate,therefore can be used for functional food. Research method referred to Ramlah (2014), whereas cocoabeans roasting temperature was set on 40oC and 120oC and re-formulated without soy milk addition.Testing parameters are moisture content, protein as SNI 2323-2008 procedure, fat content as SNI 3749-2009 procedure, flavor test and polyphenol content using spectrophotometer analyzed in IndonesiaCoffee and Cocoa Research Institute, Jember. Results of this study concluded that chocolate madefrom fermented cocoa beans roasted at 40oC has the quality characteristics of the water content of2.03%; protein content of 11.15%; fat content of 48.67% and polyphenol content of 5.36%. Chocolateprepared from fermented cocoa beans roasted at 120oC has the quality characteristics of water contentof 1.43%; protein content of 8.84%; fat content of 53.39% and polyphenol content of 4.83%. In termsof flavor, overall panelists’ acceptance to chocolate F1 is to have good flavor and aroma and tend to beacidic, whereas chocolate F2 has very good flavor and aroma.Kata Kunci characteristics of quality, flavor, roasting, chocolate, Polyphenol.
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.
Cocoa liquor and powder are food ingredients that contain many functional compounds such as polyphenols which are very useful for health. This research aims to determine the characteristics and effects of functional foods from cocoa liquor and powder on blood cholesterol levels. The research methodology used experimental and analytical methods by making cocoa paste and cocoa powder from unfermented cocoa beans with the addition of 5% sucrose. Two treatments were performed on functional food samples: functional food in the form of cocoa liquor (A3) and powder (B3). Results show that functional food of cocoa liquor (A3) has characteristics as followed: 16.
Research on heavy metals content in cocoa beans from West and Southeast Sulawesi hasbeen done. This research aims to identify heavy metals content, which are Pb, Cu, Cd and Zn in cocoa beansfrom West and Southeast Sulawesi. Results shows that Pb content in cocoa beans from West Sulawesi is inthe interval of 49,616 ppm (Mamuju) – 112,343 ppm (North Mamuju); Cu 141,362 ppm (Mamuju) – 198,04ppm (North Mamuju); Cd 0,0494 ppm (Mamasa) – 0,7468 (Polman); Zn 193,186 ppm (Polman) – 247,362ppm (North Mamuju). Pb content of cocoa beans from Southeast Sulawesi is in the interval of 33,783 ppm(Kendari) – 112,912 ppm (North Kolaka); Cu 119,162 ppm (Muna) – 180,728 ppm (Kolaka); Cd 0,0769 ppm(Bombana) – 0,6676 (North Kolaka) dan Zn 29,21 ppm (Bombana) – 214,12 ppm (North Kolaka).Keywords: heavy metals, cocoa beans, SNI 7387:2009, West Sulawesi, Southeast Sulawesi
Tujuan penelitian tindakan kelas ini adalah untuk mengetahui apakah model active learning dapat meningkatkan hasil belajar siswa dalam pembelajaran pendidikan kewarganegaraan. Penelitian tindakan kelas ini diadakan di SMAN 3 Mataram dengan model siklus. Masing-masing siklus terdiri dari 4 komponen yaitu perencanaan, pelaksanaan, observasi, dan refleksi. Hasil dari penelitian ini yakni dari tiap siklus diperoleh pada siklus pertama nilai rata-rata kelas yang diperoleh siswa X MIA-4 SMA Negeri 3 adalah 74,85, pada siklus II menjadi 88,12. Sehingga dapat dikatakan model active learning dapat meningkatkan hasil belajar siswa.
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