Characteristics of the liquid chemical properties of cocoa skin [Theobroma cacao L.] in different water levels

Abstract

Cocoa is one of Indonesia’s mainstay plantation commodities that have a large amount of production. The amount of cocoa production produces cocoa skin waste products that have not been used optimally. Cocoa skin is known to contain cellulose, hemicellulose and lignin compounds which can be processed into liquid smoke. This study aims to determine the characteristics of the chemical properties of liquid cocoa smoke in different moisture content. This study used a completely randomized design [CRD] of four levels of moisture content 10%, 15%, 20% and 25% with three replications. Observation data were analyzed by ANOVA followed by Duncan’s New Multiple Range Test [DNMRT] at the level of one percent and five percent. The results showed that the skin moisture content of cocoa had a very significant effect on pH and phenol from the liquid smoke of cocoa skin. The higher the level of cocoa skin, the pH also increases, while for total phenol, the higher the water content of cocoa skin the lower the total phenol. Furthermore, the water content of cocoa skin does not affect the specific gravity. Analysis of chemical compound components using GC-MS was carried out on the liquid smoke of the best cocoa skin [10%] to produce fifty components of chemical compounds present in the moisture content of cocoa skin. Analysis of the wavelength of the liquid smoke carbonyl group of cacao skin with different moisture content using furrier transform infra-red [FT-IR]. The liquid smoke of cocoa skin with the treatment of ten percent cocoa peel moisture content from the pH observations fulfills the quality requirements set by Japanese standard wood vinegar.