Warta IHP (Warta Industri Hasil Pertanian)
Vol 15, No 1-2 (1998)

(The Effect of Alkalization and Roasting of Fermented and Unfermented Cacao bean on the Quality and its Flavour

Agus Sudibyo (Balai Besar Industri Agro)
Tiurlan F. Hutajulu (Balai Besar Industri Agro)
Nirwana Aprianita (Balai Besar Industri Agro)

Article Info

Publish Date
07 Jul 2017

Abstract

A study on the effect of alkalization and roasting of fermented and unfermented cacao bean (Theobroma cacao, L) on the quality and its flovor had been conducted. The fermented caco bean used was taken from the estate, while unfermented cacao bean was taken from the farmer. Alkalization was carried out by using sodium and potassium carbonate at 1% and 2% concentration respectively, whereas the roasting process was done at 140 derajat celcius for 30 minutes. The analysis done on the cacao bean included pH, moisture, fat, free fatty acid (FFA), acidity and lipids composition. The result showed that quality of fermented cacao bean from the estate and unfermented cacao bean from the farmer was significantely different. The alkalization and roasting process aould improve the quality of unfermented cacao bean, however, it has affected the lipid composition.

Copyrights © 1998




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Journal Info
Warta IHP (Warta Industri Hasil Pertanian)
Website

Abbrev

ihp

Publisher

Politeknik AKA Bogor

Subject

Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

Description

Warta IHP (Industri Hasil Pertanian) is a Scientific Journal which is sourced from research papers, new theoretical/interpretive findings, and critical studies or reviews (by invitation) in the agro-based industry scope that cover any discipline such as: food science and technology, agricultural ...