PRE-DESIGN OF COCOA POWDER INDUSTRY (THEOBROMA CACAO L.) INTEGRATED WITH CONTROLLED FERMENTATION TECHNOLOGY AND ROASTING PROCESS: OPTIMIZING OF ROASTING COCOA BEANS (THEOBROMA CACAO L.) TO IMPROVE THE QUALITY OF ROASTED COCOA BEANS USING THE RESPONSE SURFACE METHODOLOGY (RSM) APPROACH

• Main Author: Muhammad Ramdhani, Yuda
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/68887
• Institution: Institut Teknologi Bandung

Cocoa is one of the mainstay commodities of plantations in Indonesia with the highest amount of production produced from smallholder plantations. Cocoa contains bioactive compounds that are beneficial for health and have antioxidant, anticarcinogenic and antimicrobial properties. West Nusa Tenggara is one of the cocoa-producing provinces in Indonesia with the highest cocoa production on the island of Lombok, especially North Lombok. The type of cocoa that is mostly cultivated by farmers there is the Forastero type of cocoa (Bulk cacao). However, there is a problem, namely the quality of cocoa that comes from farmers is still relatively low. To improve the quality and consistency of cocoa quality, it is necessary to have good post-harvest handling or processing of cocoa. The roasting process is one of the stages in cocoa processing which is very important because it can affect the quality of the cocoa products produced, especially the distinctive aroma and taste of chocolate. The temperature factor and roasting time determine the success of the roasting process. Therefore, it is necessary to optimize the roasting of cocoa beans originating from Lombok. The research design was carried out using the Minitab 20® Response Surface Methodology (RSM) Central Composite Design (CCD) program. Response components were tested based on parameters of weight loss, moisture content, skin content, organoleptic, pH, color value, brightness and total polyphenols. The range of independent variable values is based on the appearance character of the cocoa beans, namely the roasting temperature of 120-140°C and the roasting time of 10-40 minutes. The difference in temperature variation and roasting time significantly affected the response of the I-xiii water content test, weight loss, organoleptic aroma, pH, total polyphenols, brightness and color values. Meanwhile, the response of skin content test, organoleptic color and organoleptic texture was only affected by differences in roasting time variations. The most optimal variation of roasting conditions to improve the quality of roasted cocoa beans is a roasting temperature of 132.14°C for 18.36 minutes with a desirability value of 0.79.