EFFECT OF EXTRACTION TEMPERATURE AND TIME ON CHARACTERISTIC OF COCOA POWDER QUALITY
Satria Bhirawa Anoraga*, Sri Wijanarti, Dan Iman Sabarisman
Agroindustrial Program, Departement of Bioresources dan Veterinary, Vocational College, Universitas Gadjah Mada, Yogyakarta, Indonesia
Abstract
The aim of the research was to investigate the effect of extraction time and temperature on cocoa powder quality. The study was conducted at Cocoa Processing Incubation Laboratory, Agroindustry Program, Vocational College, Universitas Gadjah Mada in Juni-Juli 2018. The samples were fermented cocoa beans obtained from Banjaroya, Kulonprogo. First, cocoa beans were roasted and liquored. Then, 200 g cocoa liquor were extracted for 20, 30 and 45 minutes at 70, 100 and 110oC. Cocoa powder characteristics e.g: moisture content, fat content, the weight of cocoa bungkil, and colour level were evaluated. The result showed that cocoa powder which was extracted in 70oC for 30 minutes had a lowest moisture content (3,12 %). The fat content is about 40-47% for all treatment. The color intensity is similiar, with the most brightest are cocoa powder which was extracted in 70oC. The temperature treatment in 70oC were accordance with the quality standards of Fat Cocoa determined by SNI 3747:2009.
Keywords: Butter, Cocoa Powder, Chocolate, Color, Press
Topic: Postharvest and food engineering