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Budi Nurtama
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Jl. Raya Darmaga, Kampus IPB Darmaga, Bogor 16680
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences Veterinary

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Journal : Journal of Applied Agricultural Science and Technology

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Sensory Characterization Cocoa (Theobroma cacao L.) from Various Clones During Fermentation Dwijatmoko, Muhammad Isa; Nurtama, Budi; Yuliana, Nancy Dewi; Misnawi, Misnawi
Journal of Applied Agricultural Science and Technology Vol. 9 No. 1 (2025): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v9i1.148

Abstract

Indonesia is one of the biggest producers of cocoa bean. However, this big production of cocoa is not followed by its quality to fulfill chocolate industry requirement in flavor. Fermentation of cocoa is the most important process for producing high-quality flavor in cocoa beans. The goal of this study was to find out the fermentation effects of four clones on the sensory and chemical profile of cocoa liquor. Sensory analysis was conducted using a Quantitative Descriptive Analysis (QDA) method and the volatile components of the cocoa liquor were extracted using Solid Phase Microextraction (SPME) and then followed by identification using Gas Chromatography - Mass Spectrometry (GC-MS). Correlation between volatile components and sensory attributes were determined by OPLS (orthogonal partial least square) test. The results of this study indicate that OPLS S-plot GC-MS determination 2,3,5-trimethylpyrazine and acetic acid were found as the active compounds. Fermented and unfermented cocoa liquor from various cocoa clones had different sensory attributes. All cocoa clones of fermented cocoa beans were dominated by attributes of specific cocoa aroma, cocoa, and acidity, whereas in unfermented cocoa, they were dominated by astringent and bitter.
Co-Authors . Subarna Akbar, Kelvin Muhammad Antung Sima Firlieyanti Bella Dwi Pasca C Hanny Wijaya Dase Hunaefi Dede Robiatul Adawiyah Dede Yoga Ahmadi Des Saputro Wibowo Dewi Fatmala Dimas Imam Ariefianto Duantra Bergas Ari Kunto Dwijatmoko, Muhammad Isa Eko Hari Purnomo Elvira Syamsir Fifi Afiati Firdaus Syafi'i Fitri Setiyoningrum Gunawan Priadi Hamigia Zulkhaiar Hanifah Nuryani Lioe Hefni Effendi Hunaefi, Dase Joko Hermanianto Larasati Ines Wardiani Lilis Nuraida Mardhiyyah, Yunita Siti Mawi Prabudi Melanie Cornelia, Melanie Misnawi Misnawi Misnawi Misnawi, Misnawi Mojiono, Mojiono Muhammad Isa Dwijatmoko Mutaqin, Muhammad Zakki Nancy Dewi Yuliana Nawawee Tohyeng Nela Rifda Nur Millatina Nida Raihana Zhafira Nugraha Edhi Suyatma Nur Wulandari Palupi, Nurheni Sri Ratih Dewanti -Hariyadi Rina Rismaya Risna Dwi Maryuningsih Rizal Syarief RIZAL SYARIEF Rizal Syarief Rizal Syarief Rizaludin Nur Rizqi Sofi Nur Fitriyah Rofika Rochmawati Rokhani Hasbullah Slamet Budijanto Subarna Subarna Subarna Subarna Sutrisno Koswara Syahrul Syahrul Tita Rialita Tjahja Muhandri Uswatun Hasanah Winiati Pudji Rahayu Yundari, Yundari Zulfa Nur Hanifa