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Misnawi Misnawi
Indonesian Coffee and Cocoa Research Institute
Agriculture, Biological Sciences & Forestry

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Effects of Stearin and Lecithin Concentrations on Physical Properties of Chocolate Misnawi Misnawi; Teguh Wahyudi
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 24 No 1 (2008)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v24i1.96

Abstract

Herbal coffee is one of the coffee diversivication product that has been well recognized in the market. The addition of herbs or spices, such as ginger, pasak bumi (Eurycoma longifolia), Panax (from the genus of Panax L.) and Habbatussauda (black cumin/black seed/Nigella sativa) in the coffee, not only offer an enhanced flavor characteristic, but more importantly also offer the consumer to gain a health benefit which are possessed by the herbs used. Cardamom (Amonum cardomum) is commonly recognized as a food spices to add flavor to dishes. Cardamom is also known as a herb that possess health benefit such as the medicine for tonsil and throat inflammation, fever, asthma and fatigue reliever. This research was aimed to develop a herbal coffee containing the extract of cardamom and to study the characteristic of herbal coffee obtained physicochemically and by sensory analysis. Crystallized coffee and sugar mixture was blended with cardamom extract by several ratio, which were 90%:10%, 80%:20%, 70%:30%, 60%:40% and 50%:50% to obtain ready to drink cardamom herbal coffee. The mixtures and control (without the addition of cardamom) were then subjected for consumer perception by testing it to 30 panelist based on hedonic sensory test. The 3 mixtures that were choosen were then analysed for its physicochemical characteristic such as its powder and brewing appearrance, insoluble solids, reducing sugar and caffein concentration. The result showed that the addition of 10%, 20% and 30% cardamom extracthad good preferences to consumer, which 10% of addition resulted the highest preferences. The hedonic sensory test resulted the preferences of the aforementioned herbal coffee on color, aroma, taste and flavor was 3.37; 3.14; 3.30; 3.27 and 3.37 (on scale 1 to 5), respectively, representing moderately like to like preferences.The physiscochemical analysis show that the mixture contain 0.17% of insoluble solid, 0.13% of reducing sugar and 0.45% caffeine which comply the Indonesia standard of SNI 4446:1998. This result show that the cardamom herbal coffee is potential to be developed as on of coffee diversification product. Keywords: coffee mix, herbal, cardamom, coffee diversification.
Protein and Mineral Contents of Cocoa Beans Fermentation from Luwu Timur Regency, South Sulawesi Asma Assa; Alfian Noor; Misnawi Misnawi; Muh. Natsir Djide; Muliadi Muliadi
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 33 No 3 (2017)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v33i3.294

Abstract

Cocoa beans are raw materials of cocoa processed food products rich in protein and minerals. Availability of sufficient quantities greatly determines the nutritional quality of the food. One of the post-harvest processes affecting the protein and minerals contents in cocoa beans is fermentation. The purpose of this study was to determine the protein, macro, and micronutrients contents in fermented cocoa beans of PBC 123, BR 25, and MCC 02 clones with fermentation time variations for 24, 48, 72, 96, and 120 hours. Methods of analysis used Kjeldahl and Atomic Absorption Spectrophotometer. The results showed that clones, fermentation time, and their interaction affect protein, macro and micronutrients content in cocoa beans. The interaction between BR 25 clone and 48-hour fermentation time showed the highest protein content (13.34%). The highest macronutrients content were found in PBC 123 clone with 72-hour fermentation time for Ca, in MCC 02 clone with 24-hour fermentation time for Mg, in BR 25 clone with 72-hour fermentation time for Na, and in BR 25 clone with 24-hour fermentation time for K. The highest micronutrients contents were found in PBC 123 clone  with 96-hour fermentation time for Fe, in MCC 02 clone with 120-hour fermentationtime for Mn, and in BR 25 clone with 96-hour fermentation time for Zn. Variations  of protein,  macronutrients and micronutrients contents in cocoa beans were affected  by clone variety and fermentation time treatment.
Improvement of Small Scale Cocoa Fermentation Using Lactobacillus fermentumas Starter Culture Misnawi Misnawi; Ariza Budi Tunjungsari; Noor Ariefandie Febrianto; Resa Setia Adiandri; Fahrizal Fahrizal; Fahrurrozi Fahrurrozi
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 33 No 3 (2017)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v33i3.295

Abstract

Low harvest amount of cocoa smallholder has became a great constraint for farmer in order to carry out a proper postharvest practice. Low production of raw cocoa beans cause farmers are not able to ferment their cocoa beans that lead to low quality of cocoa beans produced. Addition of starter culture to improve the fermentation performance has been previously reported by some researchers. In this study,  Lactobacillus fermentum(LF) inoculum was used as stater culture for small scale cocoa fermentation (15 kg). The LF culture (107 CFU/gr) was added in several concentration (1, 2.5, and 5% w/w) prior cocoa fermentation. The fermen-tation was carried out in 4 days (96 h) with once turning in 48 h. The result showed that the addition of LF in small batch of cocoa fermentation could improve the performance of fermentation and resulted in higher amount of fermented cocoa beans (70,34%, 5% LF) compared to natural fermentation and fair average quality (FAQ) beans (45% and 41%, respectively).  This research result is significantly important solving the issues of fermentation concerning with minimum quantity of cocoa needed. With this approach, small batch of cocoa fermentation even could result in comparable quality to full-batch fermentation.
Serum lipid profiles of ovariectomized rats following short-term administration of cocoa powder and ethanolic extract. Ariza Budi Tunjung Sari; Misnawi Misnawi; Pratiwi Pudjiastuti; Afaf Baktir
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 35 No 2 (2019)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v35i2.380

Abstract

Estrogen depletion increases the risk of dyslipidemia by triggering higher levels of total cholesterol (TC), triglyceride (TG), and low density lipoprotein (LDL) besides depressed level of high density lipoprotein (HDL). This study was conducted to investigate the potential of cocoa products to affect serum lipid profile in the estrogen-deficient rats. Thirty adult female wistar rats were divided into five groups i.e. four groups contained ovariectomized rats, and one group consisted of intact rats. The test articles were all dissolved in olive oil and administered orally, comprising of 1 g/kg body weight (BW) cocoa powder, 1 g/kg BW cocoa extract, 1 mg/kg BW estradiol valerate, 10 ml/kg BW olive oil as carrier. Intact group was given drinking water. After three-day administration, the rats were terminated and serum lipid profile was observed. The trial obtained ethical approval from the Animal Care and Use Committee, Veterinary Faculty, Airlangga University (Certificate No. 620-KE). The result showed that carrier group developed higher LDL and lower HDL levels, as well as greater LDL/HDL ratio compared to that of intact group. Estradiol valerate group had significantly elevated TG level. Cocoa powder and cocoa extract groups showed small and non-significant changes in TC, TG and HDL. Surprisingly, consumption of cocoa extract that is rich in polyphenols had resulted highest mean of LDL levels among other groups. It was hypothesized that polyphenol in cocoa extract had affected expression of LDL receptors (LDLR) due to an antagonistic activity against estrogen receptor alpha (ERá). To conclude, neither cocoa powder nor cocoa extract exhibits significant estrogenic effect on the serum lipid profile of estrogen-deficient rats.
Co-Authors AFAF BAKTIR Alfian Noor Ariza Budi Tunjung Sari Ariza Budi Tunjungsari Asma Assa Fahrizal Fahrizal Fahrurrozi Fahrurrozi Muh. Natsir Djide Muliadi Muliadi Noor Ariefandie Febrianto Pratiwi Pudjiastuti Resa Setia Adiandri Teguh Wahyudi