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http://repository.ipb.ac.id/handle/123456789/134272
Title: | Profil Aroma Bubuk Kakao Fermentasi dan Non fermentasi pada Beberapa Konsentrasi Alkali |
Other Titles: | Aroma Profile of Fermented and Unfermented Cocoa Powder with Several Alkali Concentrations |
Authors: | Darmawati, Emmy Aunillah, Asif Dewanti, Rigi |
Issue Date: | 4-Jan-2024 |
Publisher: | IPB University |
Abstract: | Alkalisasi dan fermentasi adalah teknik pascapanen kakao yang
mempengaruhi sifat akhir bubuk kakao. Penelitian ini bertujuan untuk menganalisis
pengaruh fermentasi dan alkalisasi natrium karbonat (Na2CO3) terhadap profil
aroma bubuk kakao dan menentukan kombinasi perlakuan fermentasi dan
konsentrasi alkalisasi Na2CO3 terbaik. Tahapan penelitian terdiri dari pengolahan
biji kakao kering menjadi nib, proses alkalisasi (Na2CO3 1,5%, 2%, 2,5%, dan 3%),
pembuatan bubuk kakao, pengujian nilai pH, komponen volatil, serta organoleptik.
Bubuk dengan aroma terbaik adalah yang memiliki nilai aldehida dan pirazin
tertinggi, yaitu sampel bubuk kakao fermentasi dan alkalisasi Na2CO3 1,5% yang
mempunyai aroma kakao, ringan, dan segar dengan total skor pembobotan 0,47 ,
pH 6,89 dan nilai rata-rata warna, aroma, rasa, dan tekstur masing-masing 3,44;
3,93; 3,46; 3,25. Namun dengan metode pembobotan sampel terbaik dengan
mempertimbangkan atribut organoleptik adalah bubuk kakao yang difermentasi dan
dialkalisasi 2,5% dengan skor total 0,49, pH 7,51 dengan nilai rata-rata. untuk
warna, aroma, rasa, dan tekstur masing-masing 3,89; 3,92; 3,71; 3,40. Nilai
penerimaan uji hedonik adalah 3 sehingga seluruh sampel dapat diterima. Alkalization and fermentation are postharvest cocoa techniques that affect cocoa powder’s final properties. This research aims to analyze the effect of fermentation and alkalization of sodium carbonate (Na2CO3) on the aroma profile of cocoa powder and determine the best combination of fermentation treatment and Na2CO3 alkalization concentration. The research stages consisted of processing dry cocoa beans into nibs, alkalization processes (1,5%, 2%, 2,5%, and 3% Na2CO3), making cocoa powder, testing pH values, volatile components, and organoleptic. The best cocoa powder based on aroma had the highest aldehyde and pyrazine values, namely the 1.5% Na2CO3 fermented and alkalized cocoa powder sample which had cocoa, mild, and fresh aroma with a total weighting score of 0,49, pH 6,89 with an average values for color, aroma, taste, and texture respectively 3,44; 3,93; 3,46; 3,25. However, with the best sample weighting method taking into consideration the parameters of organoleptic, it is fermented and alkalized 2.5% Na2CO3 cocoa powder with a total score of 0,47, pH 7,51 with the average values for color, aroma, taste, and texture respectively 3,89; 3,92; 3,71; 3,40. The hedonic test acceptance value is 3 so all samples can be accepted. |
URI: | http://repository.ipb.ac.id/handle/123456789/134272 |
Appears in Collections: | UT - Agricultural and Biosystem Engineering |
Files in This Item:
File | Description | Size | Format | |
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Cover.pdf Restricted Access | Cover (Pembatasan) | 333.73 kB | Adobe PDF | View/Open |
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