KARAKTERISTIK FISIKOKIMIA BIJI KAKAO (Theobroma
cacao L.) UNTUK PRODUK COKELAT DARI BEBERAPA
SENTRA PRODUKSI SUMATERA BARAT DAN
SULAWESI SELATAN
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Institusion
Universitas Djuanda
Author
Rostika, Erna
Subject
Q Science (General)
Datestamp
2022-03-29 01:52:56
Abstract :
ABSTRACT Erna Rostika. B.1410647. The physicochemical characteristics of cocoa beans (Theobroma cacao L.) for chocolate products from several production centers of West Sumatra and South Sulawesi. Under Immediate Supervision of Noli Novidahlia, Tiana Fitrilia and Elsera Br Tarigan. The quality of cocoa in Indonesia is still low, so that it is unable to compete in foreign markets. This study aims to determine the physical and chemical characteristics of cocoa beans produced from each of the 9 farmer regions to be processed into chocolate products and get consumer preference for chocolate from one of the production centers of West Sumatra and South Sulawesi cocoa bean producers (Theobroma cacao L.). The factors of this study are the West Sumatra cocoa beans producing region (A1 = SB1 farmers), (A2 = SB2 farmers), (A3 = SB3 farmers), (A4 = SB4 farmers), (A5 = SB5 farmers), (A6 = SB6 farmers), (A7 = SB7 farmers), (A8 = SB8 farmers), (A9 = SB9 farmers), and South Sulawesi with treatment (B1 = SS1 farmers), (B2 = SS2 farmers), (B3 = SS3 farmers ), (B4 = SS4 farmer), (B5 = SS5 farmer), (B6 = SS6 farmer), (B7 = SS7 farmer), (B8 = SS8 farmer), (B9 = SS9 farmer). The results showed that the best quality from the area of West Sumatra was cocoa beans produced from SB1 and South Sulawesi farmers from SS1 farmers who were processed into chocolate. Judging from the physical test of cocoa beans these two regions have seed levels <85 the number of seeds in 100 grams with the criteria AA and quality I based on the overall results of physical tests. The cocoa beans produced by SB1 farmers have a content of 3,05% moisture content, 36,56% fat content and 732,51 mg GAE/g polyphenols, while the cocoa beans produced by SS1 farmers have a moisture content of 4,45%, fat content 44,29%, polyphenols 802,00 mg GAE/g. Panelists' preference for West Sumatra and South Sulawesi chocolates was not significantly different, but panelists preferred the West Sumatra chocolate. The cocoa beans produced in this study as a whole are in accordance with predetermined standards because they are fermented. Keywords: chocolate, cocoa beans, physicochemistry, production centers.
ABSTRACT Erna Rostika. B.1410647. The physicochemical characteristics of cocoa beans (Theobroma cacao L.) for chocolate products from several production centers of West Sumatra and South Sulawesi. Under Immediate Supervision of Noli Novidahlia, Tiana Fitrilia and Elsera Br Tarigan. The quality of cocoa in Indonesia is still low, so that it is unable to compete in foreign markets. This study aims to determine the physical and chemical characteristics of cocoa beans produced from each of the 9 farmer regions to be processed into chocolate products and get consumer preference for chocolate from one of the production centers of West Sumatra and South Sulawesi cocoa bean producers (Theobroma cacao L.). The factors of this study are the West Sumatra cocoa beans producing region (A1 = SB1 farmers), (A2 = SB2 farmers), (A3 = SB3 farmers), (A4 = SB4 farmers), (A5 = SB5 farmers), (A6 = SB6 farmers), (A7 = SB7 farmers), (A8 = SB8 farmers), (A9 = SB9 farmers), and South Sulawesi with treatment (B1 = SS1 farmers), (B2 = SS2 farmers), (B3 = SS3 farmers ), (B4 = SS4 farmer), (B5 = SS5 farmer), (B6 = SS6 farmer), (B7 = SS7 farmer), (B8 = SS8 farmer), (B9 = SS9 farmer). The results showed that the best quality from the area of West Sumatra was cocoa beans produced from SB1 and South Sulawesi farmers from SS1 farmers who were processed into chocolate. Judging from the physical test of cocoa beans these two regions have seed levels <85 the number of seeds in 100 grams with the criteria AA and quality I based on the overall results of physical tests. The cocoa beans produced by SB1 farmers have a content of 3,05% moisture content, 36,56% fat content and 732,51 mg GAE/g polyphenols, while the cocoa beans produced by SS1 farmers have a moisture content of 4,45%, fat content 44,29%, polyphenols 802,00 mg GAE/g. Panelists' preference for West Sumatra and South Sulawesi chocolates was not significantly different, but panelists preferred the West Sumatra chocolate. The cocoa beans produced in this study as a whole are in accordance with predetermined standards because they are fermented. Keywords: chocolate, cocoa beans, physicochemistry, production centers.
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