Abstract
This research has conducted to find out the effects of the cocoa beans quality on chocolate manufacture to produce the chocolate mass, chocolate butter and cocoa powder. Parameter evaluated of the cocoa beans quality (SNI 01-2323- 2002) were moisture. insects. fungi. foreigh matters, and shell content. Parameter analysis of the chocolate mass were colour. flavor. moisture. butter and pH. The analysis ot Ihe cocoa butter were colour. flavor and free fatty acid (FFA) content The analysis of cocoa powder were colour. flavor. butter content, pH and total plate count. The quality of cocoa beans coming from 6 (six) regencies was analyzed and tehe the best two (from Kutai Timor and Samarinda) of them were chosen for further process to make chocolate mass. After that cocoa butter and powder produced. All the qualify of cocoa beans. chocolate mass. cocoa butter and cocoa powder were analyzed based on appropriate National Standard of Indonesia (SNI). The main quality parameters. influencing tne products were moeisture and fat content while the key step of process to meet the standard were the fermentation. roasting and pressing.
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