Jurnal Industri Hasil Perkebunan
Vol 13, No 2 (2018): Jurnal Industri Hasil Perkebunan

ANTIOKSIDAN BIJI KAKAO: PENGARUH FERMENTASI DAN PENYANGRAIAN TERHADAP PERUBAHANNYA (ULASAN)

Ratri Retno Utami (BBIHP Ministry of Industry)

Article Info

Publish Date
28 Dec 2018

Abstract

The main cocoa antioxidant compounds are flavanols that consist of monomer (epicatechin and catechin) and oligomers from dimers to decamers (procyanidin), with small quantity of anthocyanin (cyaniding glucoside) and flavonol (quercetin glycoside). Cocoa processing stages that affect antioxidant compounds changes atre fermentation and roasting. Fermentation causes decrease of polyphenol content due to polyphenols diffusion out of the cotyledons, furthermore polyphenols undergo oxidation and condensation. Roasting temperature more than 70oC cause loss of (+)-catechin. During roasting, protein that bounded to the cell wall (cellulose and pectin) undergo Maillard reaction where its products potentially as antioxidants. This study is useful to know the proper of cocoa beans processing so antioxidant content can be maximized.

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Journal Info
Jurnal Industri Hasil Perkebunan
Website

Abbrev

bbihp

Publisher

Kementerian Perindustrian Republik Indonesia

Subject

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Industrial & Manufacturing Engineering

Description

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