Characterization of chemical and volatile compounds in cocoa beans (Theobroma cacao) from highland and lowland areas of Bantaeng, South Sulawesi

Norman Hanif,Jumriah Langkong,Adiansyah Syarifuddin

doi:10.20956/canrea.v3i2.332

Norman Hanif, Jumriah Langkong + Show 1 more

Open Access

https://doi.org/10.20956/canrea.v3i2.332

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Abstract

Volatile profiles of cocoa from highlands and lowlands have not been reported in scientific journals. Therefore, this study aims to determinethe volatile profiles of cocoa beans from highland and lowland regions. Cocoa beans were extracted using Maceration method and analyzed by Gas Chromatography-Mass Spectrometry (GC-MS). The results of this study indicate that the highest free fatty acid content (FFA) of 7.18% was obtained in sample from the highland with 3 days of fermentation (A1B1), the highest water content (4.29%) was obtained incocoa beans sample from lowland with 5 days of fermentation (A1B2), the highest ash content (4.28%) was obtained in cocoa beans sample from lowland with 3 days of fermentation (A2B1), the highest protein content (13.32%)was obtained in sample from the highland with 5 days of fermentation (A1B2), and the highest fat content(49.85%)was obtained incocoa beans sample from lowland with 3 days offermentation. Another differentiating characteristic between cocoa beans from lowland and highland was the occurrenceofn-Hexadecanoic acid and 3,7-dimethyl-3,7-dihydro-1h-purine-2,6-dione- in samples from lowland.

Highlights

Cocoa is one of the leading commodities that can enhance industrial economic growth
The efforts made cocoa beans to improve good quality, it still difficult to find dry cocoa beans of good quality and uniform, especially cocoa beans produced by smallholder plantations
The lowest free fat content (FFA) level was in treatment, Gantarangkeke Subdistrict low area location with 5 days fermentation time, while the highest FFA level was in the treatment with high area location in Tompobulo District with 3 days fermentation time

Summary

Introduction

Cocoa production in South Sulawesi in 2017 reached 134,090 tons with an area of 238,760 hectares of smallholder plantations spread across 22 regencies, mainly Luwu, Bone, Wajo, Soppeng, Pinrang, Bulukumba and Bantaeng Dinas Perkebunan, 2017. The amount of cocoa produced by Indonesia is not followed by the quality that can compete with the products from other countries, especially about quality standards, preharvest, and post-harvest handling. Some of the reasons for the low quality of cocoa beans are due to the little knowledge of farmers in handling foodstuffs. The efforts made cocoa beans to improve good quality, it still difficult to find dry cocoa beans of good quality and uniform, especially cocoa beans produced by smallholder plantations.

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