KARAKTERISTIK FISIKOKIMIA LEMAK KAKAO (Theobroma cacao L) DENGAN PRETREATMENT BAHAN BAKU DAN VARIASI TEKANAN PUFFING

LESTARI, REFIANTI INTAN and Malahayati, Nura and Aunillah, Asif (2021) KARAKTERISTIK FISIKOKIMIA LEMAK KAKAO (Theobroma cacao L) DENGAN PRETREATMENT BAHAN BAKU DAN VARIASI TEKANAN PUFFING. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to obtain the physicochemical characteristics of cocoa butter by analyzing the effect of pretreatment of raw materials (non-fermentation, spontaneous fermentation, and yeast-based fermentation of cocoa bean) and variations in puffing gun pressure (3, 4, and 5 kgf/cm2) to obtain an optimal cocoa bean processing in producing good quality of cocoa butter. This research was conducted at the Integrated Laboratory of the Indonesian Industry and Beverages Crops Research Institute, Sukabumi, West Java. This study used a Factorial Completely Randomized Design (CRD) with two treatment factors, which are raw material pretreatment (A) wich consists of non-fermentation, spontaneous fermentation, and yeast fermentation and the level of puffing gun pressure (B) at levels of 3, 4, and 5 kgf/cm2. Each treatment was repeated 3 times and the analysis was carried out in duplicate. Parameters observed included physical characteristics (color) and chemical characteristics (water content, fat content, free fatty acids, peroxide value, saponification value, and oxidation stability). The results showed that puffing pressure had a significant effect (P≤0,05) on water content, fat content, and saponification number. The higher the puffing pressure, the fat content and the saponification rate will increase, while the water content will decrease. The type of raw material had a significant effect (P≤0,05) on refractive index, fat content, and oxidation stability. Highest fat content was found in spontaneously fermented cocoa butter and the lowest value was in yeast-fermented cocoa butter. The longest induction time was found in yeast-fermented cocoa butter, while the fastest was in non-fermented cocoa butter.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	lemak kakao, puffing gun, fermentasi, tekanan
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Refianti Intan Lestari
Date Deposited:	27 Jul 2021 06:55
Last Modified:	27 Jul 2021 06:55
URI:	http://repository.unsri.ac.id/id/eprint/50449

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