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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Laily Susanti
Program Studi Ilmu Dan Teknologi Pangan, Universitas Yudharta Pasuruan
Agriculture, Biological Sciences & Forestry

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Pengaruh lama fermentasi terhadap karakteristik ekstrak pulp biji kakao (Theobroma cacao. L) Hapsari Titi Palupi; Laily Susanti

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4963

Abstract

Cocoa pulp is a layer of mucus covering the beans which mostly consists of water and a layer of nutritional components that are quite high, including sucrose, glucose, organic acids and fiber. The fermentation process is carried out to release the cocoa pulp to produce cocoa pulp extract. This research aims to determine the effect of fermentation period on the characteristics of cocoa pulp extract and syrup. The research design used was a randomized block design, with period fermentation treatment were 24-hour, 48-hour, 72-hour, 96-hour, and each treatment was repeated 4 times. The parameters observed in the cocoa pulp extract were antioxidant activity, pH, total acid, yield and organoleptic (color, aroma and taste), while the organoleptic properties of the syrup were only observed. The results showed that treatment of fermentation period had a significant effect on pH, total acid and yield, however, it did not have a significant effect on antioxidants. The fermentation period also has a significant effect on the color, flavor and taste of cocoa pulp extract and the of cocoa syrup.
Co-Authors Hapsari Titi Palupi