Physicochemical Characteristics of Local Cocoa Powder

DOI

10.2991/978-94-6463-338-2_5How to use a DOI?

Keywords

Agricultural Technology; Physicochemical; Cocoa

ABSTRACT

Gunungkidul is one of the cocoa-producing areas in DI Yogyakarta, Indonesia. In addition to being marketed in the form of cocoa beans, farmer groups in the Gunungkidul area also process cocoa beans into cocoa powder. From the selected cocoa beans, the fermentation, drying, roasting, and pressing process is carried out until the cocoa powder is obtained. This study aims to determine the physicochemical characteristics of the original local cocoa powder from Gunungkidul. The analysis procedure to determine the physicochemical characteristics of the original local cocoa powder from Gunungkidul is proximate analysis, namely water content with the thermogravimetric method, ash content with direct enumeration method, fat content with soxhlet extraction method, protein content with micro-Kjeldahl and carbohydrate content by different. In addition, color analysis with a CS10 Colorimeter is carried out, pH and fineness analysis by the method set out in SNI 3747:2013. Based on the results of chemical analysis to determine the characterization of local cocoa powder from Gunungkidul, the water content was processed at 5.0993% (db), ash content of 4.7240% (db), the fat content of 30.0388% (db), the protein content of 18.1661% (db), and carbohydrate content by different 41.9719% (db). The color of the local cocoa powder from Gunungkidul obtained an L* value of 45,755; an a* value of + 18,715 and a b* value of + 18,060. The pH of local cocoa powder from Gunungkidul is 5.87 with a smoothness level of up to 99.80%. The characteristics of cocoa powder can be the same as other regions, or vice versa where from the same area different characteristics can be obtained due to many factors that affect it. This characteristic of cocoa powder is beneficial because it will affect the choice of processing and formulation in the industry.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Dewi Amrih
AU  - Atika Nur Syarifah
AU  - Adi Sutakwa
AU  - Nuril Khairunisa Izzati
PY  - 2023
DA  - 2023/12/23
TI  - Physicochemical Characteristics of Local Cocoa Powder
BT  - Proceedings of the 2023 International Conference on Information Technology and Engineering (ICITE 2023)
PB  - Atlantis Press
SP  - 33
EP  - 38
SN  - 1951-6851
UR  - https://doi.org/10.2991/978-94-6463-338-2_5
DO  - 10.2991/978-94-6463-338-2_5
ID  - Amrih2023
ER  -