PENGARUH PERENDAMAN BIJI KAKAO KERING DAN BAHAN ALAT SANGRAI TERHADAP SIFAT FISIK DAN PROFIL SENYAWA VOLATIL KAKAO SANGRAI SERTA SIFAT SENSORIS COKELAT BATANG YANG DIHASILKAN
This research aimed to measure the effect of dry cocoa bean soaking and utilization of different materials of roasting instrument on physical properties, and volatile compound profile of roasted cocoa bean as well as to measure sensorial attributes of chocolate bar made from the beans. Factorial Ran...
Saved in:
| Main Authors: | , |
|---|---|
| 格式: | Theses and Dissertations NonPeerReviewed |
| 出版: |
[Yogyakarta] : Universitas Gadjah Mada
2014
|
| 主題: | |
| 在線閱讀: | https://repository.ugm.ac.id/134001/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=74941 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
| 總結: | This research aimed to measure the effect of dry cocoa bean soaking and
utilization of different materials of roasting instrument on physical properties, and
volatile compound profile of roasted cocoa bean as well as to measure sensorial
attributes of chocolate bar made from the beans. Factorial Randomized Design
was used as research design on several factors: dry bean soaking (soaking and
non-soaking), and roasting instrument material (alumunium, iron, and clay).
Soaking was conducted using water for 2 hours to reduce cocoa beans acid
content, while roasting using different kinds of instrument was carried out to
obtain 2 � 3.5% moisture content. Results showed that cooking period using
roasting instrument made from clay was shorter (50 minutes) with faster and
higher temperature increase rate, followed by iron (70 minutes) dan aluminum (90
minutes). Dry cocoa bean soaking had significant effect on physical properties,
which was on L* and �E value of color measurement, as well as chocolate bar
sensorial attributes, particularly on cocoa distinctive aroma, acid taste and
bitterness |
|---|