Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Nasional Teknologi Terapan
Sri Wijanarti
Program Studi Agroindustri, Departemen Teknologi Hayati dan Veteriner, Sekolah Vokasi, Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Pengaruh Lama Penyangraian Manual Terhadap Karakteristik Kakao Bubuk Sri Wijanarti; Annie Mufyda Rahmatika; Ratih Hardiyanti
Jurnal Nasional Teknologi Terapan (JNTT) Vol 2, No 2 (2018): JULI
Publisher : Penelitian dan Pengabdian Kepada Masyarakat Sekolah Vokasi Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (195.486 KB) | DOI: 10.22146/jntt.42758

Abstract

Cacao powder is one of derivative products of cacao, applied in many industries such as chocolate drink, confectionary, bakery, etc cacao powder demand increased year by year. Cocoa powder aroma and taste are determined by cacao processing stages, especially roasting. Maillard reaction occurs during roasting, produces aroma and taste compounds. The purpose of this study was to evaluate the effect of roasting to cocoa powder characteristics. The study was conducted by roasting cocoa bean using manual equipment at 135oC in different time interval which were 5, 10, and 15 minutes. The results were compared to 40 minutes roasted cocoa bean using roaster at 135oC as control. Then the cocoa bean was further processed into cocoa powder. The cocoa powder was used to analyze the physicochemical and organoleptics characteristics. Optimum roasting time was obtained by 15 minutes roasting based on physichochemical and preference test.
Co-Authors Annie Mufyda Rahmatika, Annie Mufyda Ratih Hardiyanti