PENGEMBANGAN PROSES DAN PROTOTIPE ALAT PEMBUATAN COKELAT BATANG DARI BIJI KAKAO KERING FERMENTASI
| Main Authors: | , FERDIAN ZENDYTHIA PURWANDARU, , Prof. Dr. Ir. Purnama Darmadji, M.Sc., |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2013
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/122165/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=62265 |
Daftar Isi:
- Cocoa beans from Indonesia has a weakness both in the domestic market as well as in the global market. The lack of a means of processing, weak quality control as well as application of technology at all stages of processing cocoa beans which are not oriented to people's quality is the cause of the low quality of the cocoa Indonesia. Therefore, the required method to process cocoa beans into products that have better quality and higher selling prices. The purpose of this research was to develop a of processing chocolate bars and to know how the stage soaking on the quality of chocolate bars. chocolate bars The mechanism of this research is to know the condition of the process and the optimum conditions for each stage of manufacture of the product of through the study of the literature. Then, the preparation flowchart qualitative and the selection tools to be used. The next stage of making prototype products chocolate bars with variations of soaking and without soaking is based on optimum conditions of data that already exist in previous research. Prototype product that is so then analyzed physically, chemically, and organoleptic. The next step is preparation of a quantitative and flowchart design tools processing the cocoa into chocolate bars small medium enterprise scale then done economic analysis. bars It brings the way of processing chocolate in simply use tools are simple and appropriate. Products chocolate bars with soaking is the best product with the specifications of the product moisture content 1,73 %, ash content 1,77%, protein content 6,88%, fat content 54,58%, 35% carbohydrate levels, pH level 5,76, acid levels tertitrasi 0.04 meq NaOH/gram and color is reddish brown but has a high level of sandy texture that still accompanied economic analysis calculation processing industry chocolate bars.