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All Journal Journal Of Human And Education (JAHE) Journal of Applied Agricultural Science and Technology
Dwijatmoko, Muhammad Isa
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Agriculture, Biological Sciences & Forestry Humanities Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Sensory Characterization Cocoa (Theobroma cacao L.) from Various Clones During Fermentation Dwijatmoko, Muhammad Isa; Nurtama, Budi; Yuliana, Nancy Dewi; Misnawi, Misnawi
Journal of Applied Agricultural Science and Technology Vol. 9 No. 1 (2025): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v9i1.148

Abstract

Indonesia is one of the biggest producers of cocoa bean. However, this big production of cocoa is not followed by its quality to fulfill chocolate industry requirement in flavor. Fermentation of cocoa is the most important process for producing high-quality flavor in cocoa beans. The goal of this study was to find out the fermentation effects of four clones on the sensory and chemical profile of cocoa liquor. Sensory analysis was conducted using a Quantitative Descriptive Analysis (QDA) method and the volatile components of the cocoa liquor were extracted using Solid Phase Microextraction (SPME) and then followed by identification using Gas Chromatography - Mass Spectrometry (GC-MS). Correlation between volatile components and sensory attributes were determined by OPLS (orthogonal partial least square) test. The results of this study indicate that OPLS S-plot GC-MS determination 2,3,5-trimethylpyrazine and acetic acid were found as the active compounds. Fermented and unfermented cocoa liquor from various cocoa clones had different sensory attributes. All cocoa clones of fermented cocoa beans were dominated by attributes of specific cocoa aroma, cocoa, and acidity, whereas in unfermented cocoa, they were dominated by astringent and bitter.
Peningkatan Keterampilan Pengolahan Pangan Ringan Pada PKK Padang Karambia, Payakumbuh Selatan Dwijatmoko, Muhammad Isa; Fadri, Rince Alfia; Syahrul, Syuryani; Harni, Mimi; Muchrida, Yenni
Journal Of Human And Education (JAHE) Vol. 4 No. 3 (2024): Journal of Human And Education
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jh.v4i3.892

Abstract

Pangan ringan atau yang dikenal sebagai camilan merujuk pada pangan yang bukan dari bagian menu utama seperti sarapan, makan siang, dan makan malam. Ngemil (snacking) pangan ringan sangat bergantung dari jenis dan jumlah pangan yang dikonsumsi, yang nanti akan berpengaruh terhadap status gizi. Namun, pada saat ini mayoritas masyarakat Indonesia masih memilih snack yang kurang sehat. Selain itu, jumlah penyakit dan keracunan akibat makanan ringan yang terjadi di kalangan anak usia sekolah terus meningkat dikarenakan anak usia sekolah memiliki kebiasaan mengkonsumsi pangan ringan yang sulit dihentikan. Pemberdayaan Kesejahteraan Keluarga (PKK) merupakan salah satu wadah organisasi perempuan yang bertujuan meningkatkan kesejahteraan. Tujuan Pengabdian Kepada Masyarakat (PKM) ke PKK ini diharapkan dapat melengkapi wawasan pengetahuan dan keterampilan dalam pengolahan pangan ringan. Metode pelaksanaan PKM meliputi ceramah, diskusi, dan praktik pembuatan produk. Hasil dari kegiatan pengabdian yang dilakukan yaitu pembuatan produk cookies beras merah dan cireng dengan penambahan tempe. Kegiatan ini dapat meningkatkan pengetahuan dan keterampilan dalam pembuatan cookies beras merah dan cireng dengan penambahan tempe yang dapat dikonsumsi pribadi sebagai pangan ringan yang sehat dan aman.
Co-Authors Budi Nurtama Fadri, Rince Alfia Mimi Harni Misnawi Misnawi, Misnawi Nancy Dewi Yuliana Syuryani Syahrul Yenni Muchrida