Color Of Cocoa Beans Research Articles

ANALYSIS OF COCOA FERMENTATION WITH THE ADDITION OF YEAST AND LACTIC ACID BACTERIA

Abstract One of the factors that affect the quality of cocoa beans is post-harvest handling such as the fermentation process. Fermentation plays an important role in determining the final quality of dried cocoa beans. Chocolate flavors can be produced from microbial fermentation from high-quality cocoa bean raw materials by utilizing microbes. This study aims to calculate the number of microbes at the beginning and end of the cocoa bean fermentation process, observing the pH value, temperature, and color of cocoa beans. The treatment carried out is a fermentation variation consisting of: (1) natural fermentation or without the addition of microorganisms; (2) controlled fermentation with the addition of microorganisms consisting of Saccharomyces cerevisiae, Lactic Acid Bacteria simultaneously added at the beginning of fermentation. The addition of microorganisms is 106 CFU / 1kg of cocoa beans each. Fermentation is carried out in a fermentation box with a capacity of 1 kg of fresh cocoa, at room temperature (33-35oC), for 4 days. The analysis carried out includes calculating the number of microbes at the beginning and end of fermentation, measuring pH, and organoleptic observations of the color of fermented cocoa beans. The results of the experiment can be concluded that there is an increase in the addition of mixed inoculum (Saccharomyces cerevisiae and Lactobacillus lactis) affecting the influence of chemical changes of the substrate during fermentation; the temperature value in cocoa fermentation ranges from 30 – 32 oC, the pH value in cocoa fermentation does not have a significant increase; and the color of cocoa beans from mixed inoculum fermentation is close to good with a dominant brown color against purple

The Appearance of Cocoa Clones Tolerant to Infection Phytophthora palmivora

Cocoa pod rot (PBK) is the main disease that attacks cocoa pods caused by P. palmivora. Fruit rot disease causes loss of cocoa yield. Cocoa pod rot disease caused by P. palmivora pathogen is not a good and stable control method. One strategy that can be used for control is to develop superior clones tolerant of P. palmivora. Breeding program to obtain P. palmivora tolerant cocoa clones by utilizing cocoa genetic resources derived from potential cultivated clones through detached pot test. The study aimed to obtain cocoa pods tolerant of pod rot using the detached pod test. The research was conducted at the Phytopathology Laboratory of the Department of Plant Pests and Diseases, Faculty of Agriculture, Andalas University. The tested cocoa clones consisted of 6 clones, e.g., Sca 12, TSH 858, ICS 60, GC 7, K TSH 858, and K ICS 60. Cocoa clones were collected from a cocoa plantation owned by PT. Host Sari Lubuk Basuk-Agam Regency. The observed variables related to P. palmivora tolerant cocoa clones were; incubation period, growth of cacao fruit spot area, and color of cocoa beans. The results showed that the TSH 858 and ICS 60 clones had an incubation period of 3 DAI, while the Sca 12, ICS 60, GC 7, K TSH 858, and K ICS 60 clones had an incubation period of 2 DAI. The TSH 858 clone grew 10.82 cm2.day 1, while the ICS 60, GC 7, K. TSH 858 and K. ICS 60 clones grew in spot area, respectively; 11.42, 12.95, 13.24 and 13.58 cm2.day-1. TSH 858 clone has potential as a tolerant clone to P. palmivora attack through detached pod test on fruit.

KOMBINASI METODE PENJEMURAN DAN PENGERINGAN TUMPUKAN UNTUK MEMPERBAIKI MUTU BIJI KAKAO KERING

Deficiencies in the drying and stacking methods of cocoa beans can be minimized by using a combination of both to improve quality. The purpose of this study was to obtain physicochemical and organoleptic quality information of dried cocoa beans produced by a combination of drying and stack drying. The treatments analyzed were drying 3, 8 and 16 hours followed by mechanical drying using an air flow of 0.05 m/s and 0.2 m/s at a temperature of 55 °C. As a control is only mechanical drying with two flow rates, up to a water content <6%. Measurement data were analyzed using descriptive statistics and mean values. The best combination of drying and mechanical drying is found in 8 hours of drying with an air flow velocity of 0.05 m/s and 0.2 m/s. The combination of sun and mechanical drying has no effect on physical parameters namely water content and pH, chemical parameters namely total fat and fermentation index. The best color of cocoa beans is produced from a combination of 16 hours of drying with an air flow rate of 0.05 m/s. The lowest free fatty acid levels come from full mechanical drying with an air flow velocity of 0.05 m/s and 3 hours drying in the air flow velocity of 0.2 m/s. The combination of the best treatment based on the special requirements of SNI 2008 about the quality of defective seeds and organoleptic test results were produced by 8 hours drying air velocity of 0.05 m/s and 0.2 m/s. Included in the IB quality class and has the aroma, texture and color most preferred by panelists. Keywords: air flow, bed dryer, cacao quality, dried cacao, sundrying

Optimization of cocoa nib roasting based on sensory properties and colour using response surface methodology

Roasting of cocoa beans is a critical stage for development of its desirable flavour, aroma and colour. Prior to roasting, cocoa bean may taste astringent, bitter, acidy, musty, unclean, nutty or even chocolate-like, depends on the bean sources and their preparations. After roasting, the bean possesses a typical intense cocoa flavour. The Maillard or non-enzymatic browning reactions is a very important process for the development of cocoa flavor, which occurs primarily during the roasting process and it has generally been agreed that the main flavor components, pyrazines formation is associated within this reaction involving amino acids and reducing sugars. The effect of cocoa nib roasting conditions on sensory properties and colour of cocoa beans were investigated in this study. Roasting conditions in terms of temperature ranged from 110 to 160OC and time ranged from 15 to 40 min were optimized by using Response Surface Methodology based on the cocoa sensory characteristics including chocolate aroma, acidity, astringency, burnt taste and overall acceptability. The analyses used 9- point hedonic scale with twelve trained panelist. The changes in colour due to the roasting condition were also monitored using chromameter. Result of this study showed that sensory quality of cocoa liquor increased with the increase in roasting time and temperature up to 160OC and up to 40 min, respectively. Based on the Response Surface Methodology, the optimised operating condition for the roaster was at temperature of 127OC and time of 25 min. The proposed roasting conditions were able to produce superior quality cocoa beans that will be very useful for cocoa manufactures.Key words : Cocoa, cocoa liquor, flavour, aroma, colour, sensory characteristic, response surface methodology.