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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Tanaman Industri dan Penyegar Seminar Nasional Lahan Suboptimal
Eko Heri Purwanto
Balai Penelitian Tanaman Industri dan Penyegar
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Industrial & Manufacturing Engineering Other

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Karakteristik Fisikokimia Nib Kakao dengan Berbagai Jenis Fermentasi dan Penyangraian Metode Puffing Gun Sari, Dwi Indah Permata; Purwanto, Eko Heri; Aunillah, Asif; Rosidah, Umi
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.1.65

Abstract

Improving the quality of cocoa beans poses a great challenge when dealing with raw unfermented beans, as this process requires a relatively longer time. Furthermore, the roasting process, which is crucial in flavor development, can reduce the polyphenol content and antioxidant activity of cocoa beans. This study aimed to analyze the effects of different cocoa bean fermentation and puffing gun roasting methods on physicochemical characteristics of cocoa nibs. This research was carried out with two types of treatment: variations in puffing pressure (3, 4, and 5 Bar) and type of coco beans as raw material (unfermented, spontaneously fermented, and fermented using ragi tape). The results showed that carbohydrate content increased with increasing pressure of puffing gun; but otherwise, increasing puffing pressure decreased water content, fat content, total polyphenols, antioxidant activity, and hedonic scores for taste and aroma. The type of raw material treatment significantly influenced ash content, carbohydrates, L* (lightness) and a* (redness) color intensity, fat content, antioxidant activity, taste, and aroma. Cocoa nibs fermented spontaneously and roasted at a pressure of 3 Bar had the highest fat content, antioxidant activity, and the most favorable sensory scores for taste and aroma. The results of this study provide important insight for developing cocoa bean processing techniques that preserve desirable physicochemical properties and improve consumer preference.
Co-Authors Aminuyati Asif Aunillah Asif Aunillah Dibyo Pranowo Efri Mardawati Handi Supriadi Harahap, Budi Mandra Iing Sobari Juniaty Towaha Juniaty Towaha Maulid, Muhammad Rifqi Nanda Supriana Nura Malahayati Rosidah, Umi Saefudin, Saefudin Sakiroh Sakiroh Samsudin Samsudin Sari, Dwi Indah Permata Sigit Setyabudi Tajul Iflah Tarigan, Elsera Br Usman Ahmad Utami, Febriska Ditiea