Pengembangan Proses dan Prototipe Alat Pembuatan Bubuk Kakao dari Biji Fermentasi dan Tanpa Fermentasi
| Main Author: | GUSTA, Abraham |
|---|---|
| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2013
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/122167/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=62267 |
Daftar Isi:
- One of the plantations of commodities grown in the province of “Daerah Istimewa Yogyakarta” (DIY) is a cocoa. But cocoa produced by farmers is still sold in the form of dried cacao beans, so the added value is not obtained by farmers. Added value for the cocoa farmers can be increased when the cocoa processing were developed using simple tools, so the cocoa farmers can produce products of cocoa which has higher economic bargaining value. The purpose of this research is to develop a simply model of processing cocoa powder from dried cocoa beans. The mechanism of this research is to know the optimum process conditions of the cocoa powder manufacture through the study of the literature. Then the preparation of the qualitative flow chart and the selection of simple tools. The next step is making the prototype of cocoa powder by soaking and without soaking pretreatment variations on the fermented and unfermented dried cocoa beans, then analyzed the physic, chemic, and organoleptic in order to determining the prototype of cocoa powder having the best quality. The next step is the preparation of the simply prototype of the process, as well as the design and manufacture of tools of processing dried cocoa beans into cocoa powder in a household scale, then conducted economic analysis about its feasibility. The best cocoa powder prototype is cocoa powder which obtained from the dried fermented cocoa beans with soaking pretreatment, having specification of 33,72% fat content; 3.65% water content; 16,61% protein levels; 3.99% ash content; 42,03% carbohydrate levels; 5.39 pH; 0,1116 meq of NaOH/gram titratble acid; reddish-brown color; as well as passes 30 mesh siever. The prototype of the process of cocoa powder production is soaking, roasting, separation of nib, nib grinding, compression, and cake pulverization. Every step of the process using simple equipment. The added value which can be obtained by cocoa farmers was Rp 30,271,544 / year for 5.19 years Return of Investment.