Evaluation of Physical and Chemical Characteristics of Cocoa Powder Products in Indonesia

Dewi Amrih; Atika Nur Syarifah; Adi Sutakwa; Mariani L

doi:10.29303/profood.v11i2.427

Penulis

Dewi Amrih Department of Agricultural Product Technology, Faculty of Agriculture, Universitas PGRI Yogyakarta
Atika Nur Syarifah Program Sarjana Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas PGRI Yogyakarta
Adi Sutakwa PT Indofood Sukses Makmur Tbk, Bogasari Flour Mills Division
Mariani L Department Food Science Technology, Faculty of Agriculture, Halu Oleo University

DOI:

https://doi.org/10.29303/profood.v11i2.427

Kata Kunci:

Bubuk kakao, analisis fisik, analisis proksimat

Abstrak

Kakao (Theobroma cacao L.) adalah tanaman yang menghasilkan bahan baku utama untuk industri cokelat. Tanaman kakao tersebar di negara-negara tropis di seluruh dunia, seperti Indonesia, Amerika Selatan, dan Afrika. Biji kakao dapat diolah menjadi berbagai produk cokelat olahan, seperti cokelat batangan dan cokelat bubuk, untuk meningkatkan nilai ekonominya. Karakteristik kakao di setiap wilayah memiliki perbedaan tergantung pada faktor-faktor proses penanaman di wilayah tersebut dan proses pengolahannya. Penelitian ini akan membandingkan karakteristik bubuk kakao dari berbagai wilayah di Indonesia, seperti Yogyakarta, Jember, Lampung, Aceh, Kendari, dan Jayapura. Kadar air bubuk kakao berkisar 4,23-11,86%, kadar abu berkisar 4,06-10,58%, kadar protein berkisar 16,10-24,99%, kadar lemak berkisar 11,75-40,37%, dan kadar karbohidrat berkisar 34,83-48,24%. Analisis fisik dalam penelitian ini meliputi analisis kehalusan berkisar 99,27%-99,70%, uji warna menggunakan Metode Hunter dengan nilai L berkisar 29,79-42,05, nilai a* berkisar 17,65-24,71, nilai b* berkisar 18,75-26,29, dan analisis pH berkisar 5,74-6,93. Kesimpulannya, terdapat perbedaan karakteristik bubuk kakao antara wilayah-wilayah di Indonesia. Perbedaan faktor lingkungan dan proses pengolahan di setiap wilayah menyebabkan kandungan gizi dan sifat fisik bubuk kakao menjadi berbeda.

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