Quality Quality Analysis of Cocoa Powder Production at the Indonesian Coffee and Cocoa Research Center

Authors

  • Agung Dwicahyo Universitas Darussalam Gontor
  • Kresna Mulya Santosa Universitas Darussalam Gontor
  • Agustin Rani Nurfadila Universitas Darussalam Gontor

DOI:

https://doi.org/10.25047/jii.v24i3.5041

Keywords:

Chocolate powder, The degree of fineness of cocoa powder

Abstract

Cocoa is one of the agricultural commodities that has the potential to be developed in Indonesia. Cocoa beans can be processed into processed food products with high selling value. Processed cocoa products include chocolate bars, cocoa butter and cocoa powder. Several processing stages are required to process cocoa into food products, including secondary and tertiary processing. Cocoa powder is one of the processed cocoa products that is in great demand by consumers. The use of cocoa powder as a substitute for processed food makes the process of processing cocoa powder very interesting for research. One of the factors that influences the quality of cocoa powder is the level of fineness of the cocoa powder.

Downloads

Download data is not yet available.

References

Widyastuti, L. S., Y. Parapasan, dan M. Same. 2021. Pertumbuhan Bibit Kakao (Theobroma cacao L.) Pada Berbagai Jenis Klon dan Jenis Pupuk Kandang. Jurnal Agro Industri Perkebunan, vol. 9, no. 2, pp. 109–118, doi: 10.25181/jaip.v9i2.1574.

Kementan. 2022. Outlook Komoditas Perkebunan Kakao. Kementan, p. 80. Jakarta

Utami, R. R. 2018. Antioksidan Biji Kakao: Pengaruh Fermentasi dan Penyangraian Terhadap Perubahannya (Ulasan). Jurnal Industri Hasil Perkebunan, vol. 13, no. 2, p. 75, doi: 10.33104/jihp.v13i2.4062.

Kasim. R dan K. Kalsum. 2018. Pengolahan Kakao Bubuk dari Biji Kakao Fermentasi dan Tanpa Fermentasi Sebagai Sediaan Bahan Pangan Fungsional. Jurnal Industri Hasil Perkebunan, vol. 13, no. 2, p. 107, doi: 10.33104/jihp.v13i2.4157.

Herdhiansyah. D dan A. Asriani. 2022. Kajian Proses Pengolahan Cokelat Batangan (Chocolate Bar) di PT XYZ di Kota Kendari - Sulawesi Tenggara,” Agritech, vol. 24, no. 1, p. 28, doi: 10.30595/agritech.v24i1.9736.

Putra, S., Y. Ferry, dan R. Harni. 2022. Pengendalian Penyakit Busuk Buah Kakao Menggunakan Trichoderma dan Pupuk Kalium. Kultivasi, vol. 21, no. 2, pp. 173–180, doi: 10.24198/kultivasi.v21i2.36807.

Satria, F. M., A. Nugraha, E. P. Yudha, and E. Ernah. 2021. Faktor-Faktor Yang Mempengaruhi Permintaan Industri Hilir Domestik Terhadap Biji Kakao. Agricore: Jurnal Agribisnis dan Sosial Ekonomi Pertanian Unpad, vol. 5, no. 2, pp. 139–150, doi: 10.24198/agricore.v5i2.30800.

Indarti, E., N. Arpi, and S. Budijanto. 2013. Kajian Pembuatan Cokelat Batang dengan Metode Tempering dan Tanpa Tempering. Jurnal Teknologi dan Industri Pertanian Indonesia, vol. 5, no. 1, pp. 1–6, doi: 10.17969/jtipi.v5i1.996.

Fahrurrozi, F., P. Lisdiyanti, S. Ratnakomala, S. Fauziyyah, and M. N. Sari. 2020. Teknologi Fermentasi dan Pengolahan Biji Kakao. doi: 10.14203/press.307.

Ulfah. N. O., R. Hendrawan., A. D. K. Annas., dan G. W. Wicaksono. 2021. Klasifikasi Penyakit Padi berdasarkan Citra Daun Menggunakan Model Terlatih Resnet101,” Jurnal RESTI (Rekayasa Sistem dan Teknologi Informasi), vol. 5, no. 6, pp. 1216–1222, doi: 10.29207/resti.v5i6.3607.

P. English et al., “1 平易記載法への取組状況について （1）⽶国における平易記載法が成⽴するまでの背景 ア 歴史的経緯 1,” vol. 10, no. 2, pp. 5–6, 2017.

Senna, A. B. 2020. Pengolahan Pascapanen pada Tanaman Kakao untuk Meningkatkan Mutu Biji Kakao : Review. JT, vol. 11, no. 2, pp. 51–57, doi: 10.47687/jt.v11i2.111.

Downloads

Published

2024-12-30

How to Cite

Dwicahyo, A., Mulya Santosa, K., & Rani Nurfadila, A. (2024). Quality Quality Analysis of Cocoa Powder Production at the Indonesian Coffee and Cocoa Research Center . Jurnal Ilmiah Inovasi, 24(3), 222–227. https://doi.org/10.25047/jii.v24i3.5041

Issue

Vol. 24 No. 3 (2024): Desember

Section

Article

License

Copyright (c) 2024 Agung Dwicahyo, Kresna Mulya Santosa, Agustin Rani Nurfadila

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Copyright Notice

Authors who publish with this journal agree to the following terms:

  • Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  • Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  • Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).