SUPPLYING CACAO BUTTER FOR BASIC SUBSTANCE OF COSMETIC FROM NON-FERMENTED CACAO BEANS (THEOBROMA CACAO LINNE)

• Main Author: PURBANI, DIANING
• Format: Final Project
• Language: Indonesia
• Subjects: Kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/71536
• Institution: Institut Teknologi Bandung

Global commerce give new chance for cacao commodity to get big benefit. But, without strategy and hard effort, it is not impossible that the chance will be over. Fact shows that Indonesian cacao farmers still look for cacao just as commodity of food (chocolate). Whereas, there is one of the most dominant component of cacao beans and has been described as the world’s most expensive fat, that is cacao butter, which has dominant contents of fatty acids : oleic, stearic, and palmitic. There are a lot of application of cacao butter, especially for : foods, pharmacy, and cosmetics. To prepare cacao beans as commodity of basic substance of chocolate, farmers need about 11 days after harvested to ferment, dry, and distribute. But if it focused in fat commodity, farmers doesn’t need to ferment cacao beans and just need about 3 days to process and distribute. The aims of this experiment are to know the characters of cacao butter from cacao beans non-fermented and it’s suitable as basic substance of cosmetics. The analysis shows that the cacao butter gives rendement : 62,64 % from gross weight; melting area : 35-36,5 °C; iodine value : 40,07-44,66; saponification value : 119,90; and acid value : 0,87-0,93. Qualitative analysis by GLC shows that the fatty acids content of cacao butter from cacao beans non-fermented generally not different with fermented cacao beans. Stearic acids have the highest melting area and next followed by palmitic acids and oleic acids.