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All Journal Jurnal Teknologi Pangan
Fadilatulail MI, Annisa
University of Muhammadiyah Malang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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Physicochemical Characteristics of Cocoa Nibs (Theobroma cacao L) by Differences in Temperature and Roasting Time Elianarni, Dahlia; Fadilatulail MI, Annisa; Harini, Noor; Manshur, Hanif Alamudin
Jurnal Teknologi Pangan Vol 19, No 2 : DESEMBER 2025
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v19i2.5389

Abstract

Cocoa is one of the superior commodities in Indonesia. The area for growing cocoa beans reaches 1,651,539 hectares. In recent years, there has been a significant decline in cocoa productivity. This is influenced by the potential of clones starting to decline and pest attacks damages cocoa pods resulting in reduced productivity in each season. This research aims to determine the physicochemical components of cocoa seeds in Mojokerto City. Seed quality test parameters include water content test, grade, fat, pH, polyphenols, yield, and color intensity. The research method used was Group Randomized Design which was tested using ANOVA and Continue with Duncan Multiple Range Test (DMRT). The research results show that at parameters water content (3.48%-5.54%), fat content (36%-62%), pH content (4.96-5.54) and color intensity there is an interaction while with the yield parameters and polyphenols, there is no interaction.
Co-Authors Elianarni, Dahlia Harini, Noor Manshur, Hanif Alamudin