Utilization of Cocoa Bean Husk Extract (Theobroma cacao L) on The Product Chocolate Cookies

Jumriah Langkong,Andi Nur Faidah Rahman,Meta Mahendradatta,Mulyati M Tahir,Nurlaila Abdullah,N Marina

doi:10.20956/canrea.v3i1.279

Jumriah Langkong, Andi Nur Faidah Rahman + Show 4 more

Open Access

https://doi.org/10.20956/canrea.v3i1.279

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Abstract

Cocoa bean husk is one of the byproducts of cocoa, which is only utilized as animal feed and low economic value. The economic value of cocoa bean husks can be enhanced by extracting the husk using methanol into a powder and applied to a product into cookies. Cookies are types of biscuit which are made from soft dough, high in fat and relatively crisp. The purpose of this study is to know the amount of powder that is added and its impact on the cookies product. The analysis was done for the sensory test. In the organoleptic test, the color and odor which were preferred by the panelists was treatment A0 (control), whereas the taste and texture were treatment A1 (addition of 5% powder).

Highlights

Cocoa is one of the plantation commodity that plays an important role in development in Indonesia because it gives big enough contribution to society's earnings
Cocoa has obtained some results from the other side that is pulp, juice, and seed skin
Procedure of Research This research consists of repairs cocoa bean husk powder and the making of cocoa bean husk powder analyzed content water, level of ash and level of fat at cocoa bean husk powder that produced by taking the best treatment from researcher previously Andi Intan Putri (2011) used in the main research to find out the best amount of cocoa bean husk powder in making cacao cookies [3]. 2.2.1

Summary

Introduction

Cocoa is one of the plantation commodity that plays an important role in development in Indonesia because it gives big enough contribution to society's earnings. Commodity cocoa haves a larger one's market prospect in comparison with other plantation commodities [1,2]. Cocoa can give various benefits in so many areas like the food industry and pharmacy. Cocoa has obtained some results from the other side that is pulp (husk), juice, and seed skin. Flesh and skin are obtained when cocoa processed becomes dry seed cocoa. Whereas seed skin is obtained when seed cocoa will be processed become brown products

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