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All Journal Pelita Perkebunan
Hendy Firmanto
Indonesian Coffee and Cocoa Research Institute
Agriculture, Biological Sciences & Forestry

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Performance of Roasted Cocoa Bean Winnower For Small Holder Chocolate Producers Hendy Firmanto; Lya Aklimawati; Bayu Setyo Abdurrizal
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 32 No 2 (2016)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v32i2.211

Abstract

Cocoa bean winnowing has a function to separate cocoa nibs from shell after roasting process of dry bean. Nibs are further processed into fine cocoa liquor by refining process. The aim of this experiment was to evaluate working performance of a home-scale winnower to separate shell from nibs with minimum shell parchment content in cocoa nibs. This experiment was conducted in Postharvest Laboratory at the Indonesian Coffee and Cocoa Research Institute using roasted cocoa bean grade A according to standard of SNI 2323:2008/ Amd1:2010 with shell content of 15% originated from Forastero cocoa. Working performance of the home-scale winnower was evaluated based on shell parchment content in the output, its capacity, energy consumption and power transfer efficiency value by several air suction rates as variable. Data were analyzed using regression and variance analysis to evaluate the influence of the rate and to determine the optimum machine operation. Results of regression and variance analysis from winnowing experiment with air suction rate of 0.54 m/s; 0.63 m/s; 0.72 m/s and 0.90 m/s indicated that shell parchment content in cocoa nibs and power transfer efficiency value were affected by the rate. The optimum machine performance was obtained on 0.72 m/s of air suction rate with total winnowing capacity was 2.615 kg/hour, energy consumption of 132 Watt, power transfer efficiency value of 61.01% and shell parchment content was 1.06%. Shell parchment content in cocoa nibs was appropriate regarding to the SNI standard with maximum content of 1.75%.
Formulation of Decaffeinated Instant Coffee Effervescent Tablet Andi dharmawan; Sukrisno Widyotomo; Hendy Firmanto; Bayu Setyo Abdurizal
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 32 No 3 (2016)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v32i3.242

Abstract

Decaffeinated coffee is an alternative for caffeine intollerant consumer as a safe and practical choice. However, since decaffeination process employ high temperature extraction, the coffee produced usually possesses inferior sensory qualities. This research was aimed to get an optimum formulation of effervescent coffee tablet that has good physical and sensory quality. In this research, effervescent coffee tablet was formulated with three different ratios of the decaffeinated instant coffee and effervescent reagent (citric acid and sodium bicarbonate), namely 1.5:1; 1:1; and 1:1.5 (w/w) weighed in 3 g per tablet serving. Sensory evaluation was carried out organoleptically in several criteria such as flavors, aromas, and colors on 40 mL, 80 mL, and 120 mL of the solution. Futher, physical quality evaluation was done by measuring its weight uniformity, hardness, friability, and run time which then calculated by statistic analytical method to decide the best formulation. Based on the result, the best formulation of effervescent coffee tablet was 1:1.5 (w/w) due to its shortest run time (4.2 minutes), good weight uniformity and hardness value, 1.16 ± 0.03 g/cm3 dan 6.7 ± 0.5 kg, respectively, while friability value was the smallest (2%) compared to other formulations. The brewing of this formulation in 40 mL water also had best sensory profiles in term of aroma, color and flavor.
Influence of Geographic Region on Fatty Acid and Physical Properties of Indonesian Cocoa Butter from Smallholder Estate Hendy Firmanto; Supriyanto Supriyanto; Sri Anggraheni; Agung Wahyu Susilo; Bayu Setyawan
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 35 No 1 (2019)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v35i1.350

Abstract

Cocoa butter is the most essensial component in chocolate formulation and represent the biggest characteristic of this product. Indonesia is the third cocoa producers with cocoa producing area spread out in different geographic region and may affect in cocoa butter profiles. The aim of this experiment was to evaluate the fatty acid characteristic and physical properties of cocoa butter from smallholder estate relate to geographic region and climate. This experiment was conducted using unfermented cocoa bean from smallholder estate in eight provinces of Indonesian most growing areas. Fatty acid composition evaluated through the different region and physical properties evaluated in melting profiles and solid fat content. The result explain the fatty acid characteristic of Indonesian cocoa butter consist of palmitic acid (C16:0) 26.28–29.20%, stearic acid (C18:0) 32,14–37.29% and oleic acid (C18:1) 32,14–37,29%. Growing temperature signifi- cantly affects the increase of palmitic acid composition contribute to cocoa butter hardness. Cocoa butter completely melt in temperature of 36.65–39.20OC and solid fat content ranged 7.288–16.82% in 33OC and ranged 0.02–0.29% in 38OC. This Indonesian cocoa butter comply to the classification of hard cocoa butter.
Determination of Cocoa Powder Quality Produced by Small-Medium Enterprise Using Six Sigma Analysis Hendy Firmanto; Yesi Kumalasari; Zikil Muarrofah
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 37 No 2 (2021)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v37i2.480

Abstract

Cocoa powder now has become a common craft product of small-medium processing enterprises (SME) in Indonesia. Small-medium enterprises developprocessing sequence in smaller quantity compared to big company, nonetheless it must follow the national cocoa powder standard of SNI 3737:2009. The aim ofthis experiment was to evaluate the SME cocoa process production performance through Six Sigma analysis of the product to comply the standard requirements.The cocoa powder product was evaluated using three critical to quality (CTQ) parameters involving water content, color, and fineness. National standard determinedthe maximum water content value is 5%, the color is brown or Agtron number 65 and minimum fineness percentage of particle (75 µm) must be 99.5%. This resultexplain the stability process of SME which is exceeding the control limit value of non conformity product. Its process capability showing the Sigma value of2.6 with defect per million value was 126,667. The CTQ parameters which contribute to the high non-conformity are fineness 78.95% and color 21.05%. The roughcocoa powder or fineness affects the highest non-conformity related to the high fat content in cocoa cake as input process and can be revised by upgrading thepressing machine performance.
Co-Authors Agung Wahyu Susilo Andi dharmawan Bayu Setyawan Bayu Setyo Abdurizal Bayu Setyo Abdurrizal Lya Aklimawati Sri Anggraheni Sukrisno Widyotomo Supriyanto Supriyanto Yesi Kumalasari Zikil Muarrofah