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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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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.
Pengaruh Fluktuasi Suhu Penyimpanan Beku terhadap Perubahan Mutu Pre-baked Kroisan dan Produk Akhir Akbar, Kelvin Muhammad; Suyatma, Nugraha Edhi; Nurtama, Budi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 1 (2025): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.1.57

Abstract

Frozen pre-baked products are widely used in the bakery industry as they enhance productivity, ensure product availability, and expand distribution networks. One of the pastry products that incorporates pre-baked dough is the croissant. However, in practice, frozen storage facilities often experience temperature fluctuations, which can affect the quality of both pre-baked products and their final baked forms. Storage under unstable temperature conditions tends to cause greater product deterioration compared to storage at stable temperatures. This study aimed to compare the quality changes in pre-baked croissants (PBCr) and their final baked products due to temperature fluctuations during PBCr frozen storage. The research was conducted in a bakery industry setting (PT XYZ) by observing product characteristics after freezing (PBCr) and after baking. The observed parameters included weight, volume, and color intensity. Storage under fluctuating temperature conditions led to a significant decline in product quality (p<0.05) in terms of both weight and volume for both PBCr and the final baked products. Conversely, in stable frozen storage conditions, quality deterioration occurred but was not statistically significant. The weight of PBCr showed a significant reduction ranging from -5.7 to -6.5%, while the weight of the final baked products decreased by -15.2 to -18.9%. Volume analysis showed varied results, with both increases and decreases in the volume of PBCr and the final products during storage. Meanwhile, the color intensity of the final products did not show significant differences between PBCr stored under stable and fluctuating temperature conditions.
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&#039;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