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Bambang Kartika
Fakultas Teknologi Pertanian, Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry

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Pembentukan Flavor Bubuk Cokelat, Kajian Peranan Waktu Fermentasi Biji Kakao G.P. Ganda Putra; Sutardi Sutardi; Bambang Kartika
agriTECH Vol 12, No 3 (1992)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1327.804 KB) | DOI: 10.22146/agritech.19241

Abstract

This research Investigated the role of cocoa bean fermentation to the formation of specific flavor of cocoa powder. Periode of fermentation varies from 0 hour (without fermentation) up to 192 hours. The degree of fermentation index increased from 0.38 at the,beginning of fermentation to 1.26 at 168 hours fermentation. The flavor formation of cocoa powder was characterized by decreasing of pH, total polyphenol and theobromine content during fermentation of cocoa beans. The chromatogram profile of components constituiting the odor of cocoa powder obtained from different fermentation penode were similar. However, each cocoa powder having different components for formation of odor gave different response on peaks; particularly on peaks number 3 and 5 which achieved maximum area during 72 and 144 hours fermentation, respectlvery. While, the other components (peak number 1, 2 and 4) were slightly change.
Peranan Perubahan Komponen Prekursor Aroma dan Cita Rasa Biji Kakao Selama Fermentasi Terhadap Cita Rasa Bubuk Kakao yang Dihasilkan G.P. Ganda Putra; Sutardi Sutardi; Bambang Kartika
agriTECH Vol 13, No 4 (1993)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1053.48 KB) | DOI: 10.22146/agritech.19275

Abstract

Telah dilakukan penelitian tentang peranan perubahan komponen prekursor aroma dan cita rasa biji kakao lindak selama fermentasi terhadap cita rasa bubuk kakao yang dihasilkan. Penelitian dilaksanakan dengan variasi waktu fermentasi dari 0 hari (tanpa fermentasi) sampai 8 hari. Biji kakao hasil fermentasi dikeringkan dengan pengering buatan. Biji kakao kering dibuat bubuk kakao dengan metode "liquor" process" . Bubuk kakao secara indrawi diuji tingkat kesukaan oleh sejumlah panelis terpilih. Juga dilakukan analisis komponen prekursor aroma dan cita rasa seperti total asam amino, gula reduksi, total polifenol, teobromin dan keasaman (pHl). Hasil analisis menunjukkan bahwa selama fermentasi terjadi peningkatan kandungan total asam amino dan gula reduksi, dan nilai tertinggi dicapai berturut-turut sebesar 0,60 dan 0,65% pada fermentasi 6 hari. Kandungan total polifenol dan teobromin berturut-turut turun mencapai 5,68 dan 1,42% dengan lama fermentasi yang sama. Baik total asam amino, gula reduksi, total polifeno. maupun teohromin terbukti semuanya memiliki peranan yang besar pada aroma dan cita rasa bubuk kakao yang dihasilkan.
Co-Authors G.P. Ganda Putra Sutardi Sutardi