EFFECT OF COCOA BEAN DRYING TEMPERATURE CHANGES TO COCOA BEAN AND COCOA BUTTER QUALITY

• Main Author: Indriyani Syafitri, Dinny
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/33409
• Institution: Institut Teknologi Bandung

Cocoa plant (Theobroma cocoa L) is member of Sterculiaceae family. Nowadays, Indonesia produce more than 500.000 ton per year cocoa bean. In order to produce cocoa bean from a cocoa plant, it requires some treatment steps. One important step in processing cocoa bean is drying. Drying is a cocoa bean dehydration process to produce cocoa bean with good quality. Cocoa bean can be dried in three methods, that is drying using sunlight (sun drying), mechanical drying (drying machine) and combination both previous methods. In this study, it has been done a drying method using electrical oven by variation of drying temperature to identify cocoa bean and cocoa butter quality which indicated by the cocoa bean and fat characteristics such as water, pH, FFA content of cocoa bean, FFA content of cocoa butter, iodine value, saponification value. Cocoa butter itself is vegetable fat that is extracted from dried cocoa bean through several separating steps. Analysis method to determine good or bad quality of cocoa bean in this experiment, has been done using analysis procedure from SNI which has adapted AOAC standard. Experiment result shows that increasing drying temperature has effect to cocoa bean characteristics such as moisture, pH and FFA content of cocoa bean. Fastest drying process is measured at drying with temperature 65oC, 14 hour and 50 minutes and 14 hour and 16 minutes, while the slowest drying measured at drying with temperature 50oC. The higher drying temperature, the lower pH cocoa bean measured, that is at 50oC pH is 5.38 and at 65oC pH is 5.28 and the higher FFA content of the cocoa bean, that is at 50oC FFA content is 0.939% and at 65oC FFA content is 1.26%. Drying temperature changes does not have any effect to Iodine value and saponification value, it only has effect to FFA content of cocoa butter. The most efficient drying temperature is drying at 60oC, because, beside of fast drying time, analysis result of cocoa butter and cocoa bean quality still in the standard range of SNI. Keywords: cocoa bean, cocoa butter, drying, cocoa bean and cocoa butter SNI standard quality.