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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Pharmaciana: Jurnal Kefarmasian AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Sains dan Teknologi Pangan AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Food ScienTech Journal JPM: JURNAL PENGABDIAN MASYARAKAT AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Journal of Food and Agricultural Product Communication in Food Science and Technology TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Jurnal Sains dan Teknologi Pangan
Masayu Nur Ulfa
Institute Technology Of Sumatera
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Transportation Other

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The Effect of Adding Cocoa Bean Shells (Theobroma cacao L.) on The Physicochemical and Sensory Characteristics of Instant Powder Drinks Masayu Nur Ulfa; Fara Dita Nuraini; Muhammad Rizky Ramanda
Food ScienTech Journal Vol 8, No 1 (2026)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.36298

Abstract

Cocoa is a leading commodity widely cultivated around the world, especially in Indonesia, which ranks as the fourth largest cocoa-producing country. Cocoa bean shells (Theobroma cacao L.) are a byproduct of cocoa bean processing, constituting about 10–16% of the dry weight of cocoa beans. Cocoa bean shells still contain bioactive compounds such as theobromine, caffeine, and polyphenols, which offer functional benefits. Additionally, cocoa bean shells have a distinctive aroma and flavor that are appealing for developing instant powdered beverage products. This study investigated the effect of adding cocoa bean shells on the physicochemical and sensory characteristics of instant powdered drinks. The concentrations of cocoa bean shells used were 0%, 10%, 20%, and 30%, analyzed using a Completely Randomized Design (CRD). Based on the research results, the concentration of cocoa bean shells addition had a significant effect (p0.05) on the moisture content parameter, which remained between 4.03–4.36%, influenced by the fiber content.
Co-Authors Adawiyah, Mala Minati Azzahra Fali Prameswari Christian, Dhea Daningka, Vali Fara Dita Nuraini Fithriyani, Dina Fitri, Rika Desla Hutasiot, Nama Tania J Hutasoit, Tania Jessika Ilham Marvie Inayah, Rahmadya Jantika, Triana Listyaningrum, Gandis Ayu Manurung, Surya Christien Margiati, Ririn Muhammad Rizky Ramanda Muhammad Rizky Ramanda Noviana Christy Grace Purba Nur Phi Lintang Kamulyan Sulityo Nurfadillah Nurfadillah Pangastuti, Hesti Ayuningtyas Prameswari, Azzahra Fali Purba, Noviana Christy Grace Puspo Edi Giriwono Putri, Diana Rizkia Rahma, Zarlita Dwi Rahmadi, Isnaini Ramadhanti, Annisa Nandha Ramanda, Muhammad Rizky Ratna Sari Listyaningrum Syahrizal Nasution Talitha, Zada Agna Titienchu Srihan Drewtry Naibaho Wahyuningtyas, Amalia Wirmadi, Erycka Putri Yatima, Yatima Yosi Syafitri Yulistin, Rahmi Zada Agna Talitha