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All Journal Pelita Perkebunan Jurnal Keteknikan Pertanian Tropis dan Biosistem
Hendy Firmanto
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Agriculture, Biological Sciences & Forestry Control & Systems Engineering Electrical & Electronics Engineering Energy Mechanical Engineering

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Uji Performansi Mesin Pengupas Kulit Ari (Desheller) Kakao (Theobroma cacao L) skala Home Industri Tipe Pisau Putar Arif Wicaksono R.P; Yusuf Hendrawan; Sandra Malin Sutan; Hendy Firmanto
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 5, No 3 (2017)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (442.983 KB)

Abstract

Indonesia merupakan salah satu negara dengan produksi biji kakao terbesar di dunia. Namun konsumsi olahan biji kakao di Indonesia terbilang rendah. Salah satu kendala yang dihadapi oleh pelaku usaha kakao adalah pada tahap pengupasan kulit ari biji kakao. Pengupasan kulit ari kakao merupakan salah satu tahapan yang cukup menentukan pada kualitas produk olahan kakao. Mesin pengupas kulit ari kakao (desheller) yang kini beredar masih berupa mesin dengan kapasitas besar sehingga para usaha kecil menengah (UKM) belum mampu menjangkaunya. Penelitian ini bertujuan untuk mengetahui kinerja mesin pengupas kulit ari biji kakao (desheller) skala home industri. Variabel yang digunakan dalam penelitian ini adalah kecepatan putar pisau (rpm) dan variasi mutu berdasarkan ukuran biji. Hasil dari penelitian ini menunjukkan bahwa rendemen terbaik yaitu 95.083% pada ukuran biji A dengan kecepatan putar pisau 250 rpm. Perolehan nib terbaik dan efisiensi penerusan daya terbaik yaitu 98.388% dan 81.208% didapatkan pada ukuran biji AA dengan kecepatan putar pisau 250 rpm. Hasil kulit terikut nib terbaik yaitu 1.588% pada ukuran biji AA dengan kecepatan putar pisau 175 rpm. Jumlah nib terikut kulit terbaik yaitu 0.379% pada ukuran biji A dengan kecepatan putar pisau 175 rpm
Performance of Cooled Cone Grinding Machine in Cocoa Cake Processing Hendy Firmanto; Edy Suharyanto; . Kuswanto
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 31 No 2 (2015)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v31i2.152

Abstract

The process of cocoa paste pressing has a function to separate the fatty component of cocoa from its cake. Cocoa paste is further processed into cocoa powder using grinding machine for cocoa cake. The cooled cone type of cocoa grinding machine is used to solve the problem of plug in the maschine caused by melting of fat in cocoa cake due to hot effect as a result of friction in the grinding machine. Grinding machine of cocoa has conical form of cylinder for grinding and stator wall wrapped by source of cold and closed with jacket wool. Research was conducted at Kaliwining Experimental Garden of Indonesian Coffee and Cocoa Research Institute (ICCRI) using cocoa cake containing 26.75% originated from Forastero type of cocoa seed. The capacity and recovery of the machine was influenced by space between rotor cylinder and stator wall. Grinding machine operated at cooling temperature of 25.5oC and space between rotor – stator 0.9 cm and the capacity of 187.5 kg/hour with recovery of 200 mesh cocoa powder as much as 24%. The maximum  power of machine required  was 2.5 kW with efficiency of  energy transfer of 97%. Results of proximate analysis showed that there was no change of protein content, but protein and carbohydrate content increased after processing, i.e. from 5.70% and 59.82% into 5.80% and 61.89% respectively.Key words : cocoa cake, cooling, grinding, cocoa powder 
Cocoa Butter Characteristic on Different Roasting Temperature and Its Final Sensory Profiles Hendy Firmanto
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 34 No 3 (2018)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v34i3.312

Abstract

Cocoa butter is an intermediate product of cocoa processing separated from cocoa nibs or cocoa mass. Heat through cocoa processing affect the characteristic of fat including roasting process. The aim of this experiment is to evaluate the characteristic changes and sensory profile of cocoa butter in different operational roasting temperature. This experiment was conducted in Postharvest Laboratory of Indonesian Coffee and Cocoa Research Institute using dry cocoa bean from Glenmore estate in Banyuwangi (G) and from Kaliwining estate in Jember (K) in grade A according to standard of SNI 2323:2008/Amd1:2010 with moisture content of 7.5% originated from Trinitario bean and roasting temperature 120OC (T1) and 150OC (T2). Cocoa butter characteristic evaluated based on yield of separated fat, saponification, free fatty acid, peroxide value, colour and its melting profiles. Flavour description evaluated by sensory test using native panelist. Result shows nosignificant difference between roasting temperature but shows difference in appearance and flavour profile. Yield of separated fat is 35.95% per cocoa mass weight, saponification value is 193.36, free fatty acid is 0.72 and peroxide value 2.96 comply to the national standard of commercial butter. Cocoa butter appearance in T2 shows more intense of red colour than T1. Roasting temperature T1 and T2 enhance the chocolaty and nutty flavour but T2 shows burnt off-flavour for bean of Kaliwining (K). Melting point cocoa butter is 36.63OC and qualified as hard cocoa butter.
Small-scale Fermentation of Cocoa Beans and on-Process Monitoring Ariza Budi Tunjung-Sari; Hendy Firmanto; Teguh Wahyudi
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 37 No 1 (2021)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v37i1.444

Abstract

Cocoa bean fermentation is a critical step in the formation of chocolate aroma precursors. Small-scale fermentation is needed to accommodate fermentation practice during low season and fruit scarcity. The study was conducted to address the minimum amount of wet cocoa beans required for a successful fermentation. In the trials, wet cocoa beans at different quantities, i.e. 1, 2.5, 5, 7.5, 10, 15, and 40 kg, were incubated in separate wooden boxes for 4 days (96 hours) and turned once after 48 hours. Temperature and pH of the pulp and beans were measured every 6 hours. Dry beans were visually inspected to determine the number of grayish and purple cotyledons indicating unfermented beans. In general, smaller scale fermentations, i.e. 1 to 15 kg, resulted in similar profiles with that of standard mini-box fermentation (40 kg) in terms of temperature, pulp pH and bean pH. The 40 kg fermentation resulted in the lowest percentage of purple beans with no grayish beans, meanwhile smaller scale fermentations showed higher number of unfermented beans. The logarithmic regression indicates that as much as 1.4 kg beans producing unfermented beans of less than 20% which meets the criteria of grade 3 based on the Indonesian National Standard for cocoa bean (SNI 2323:2008/Amd1:2010). Data analysis shows that temperature below 35°C for 42 hours was associated with higher percentage of grayish and purple beans. It is concluded that cocoa bean fermentation can be carried out at least at 5 kg scale, and temperature at 42 hours could be a parameter for process monitoring.
Co-Authors . Kuswanto Arif Wicaksono R.P ariza budi tunjung-sari Edy Suharyanto Sandra Sandra Teguh Wahyudi Yusuf Hendrawan