Perbaikan Mutu Bubuk Kakao Melalui Proses Ekstraksi Lemak dan Alkalisasi
Abstract: “This study aimed to
investigate the possibility of reducing the fat content of cacao powder by
using organic solvent extraction and to improve the cacao powder quality that
meets the quality standard and market requirement. The research was carried out
at the University of Syiah Kuala from September 2007 to November 2007.
Fermented cacao beans as raw material for the research were collected from
farmers in Seureuke, Aceh Utara. Cacao fat was extracted from the powder by
pressing them at high pressure. Remaining fat in the powder was further reduced
by organic solvent extraction to approximately 4 percent to meet the Indonesian
National Standard (SNI). The cacao powder was alkalized with variation
treatments of potassium carbonate concentration of 2.0, 2.5 and 3.0 percent and
alkalization time of 15, 30 and 45 minutes. The experiment was designed
according to randomized factorial design with three replications.
Alkalization had affected pH and solubility of cacao powder
significantly. pH of the powder increased proportionally as followed the
function of y=0.35x + 5.00. The effect of alkalization to the solubility was
quadratic with a function of y= -16.34x2 + 76.93x – 60.60. The maximum
solubility of 30% was reached at the concentration of potassium carbonate of
2.35%.
The alkalization affected the colour hue L* of the cacao powder. Addition
of potassium carbonate and time of alkalization had a significant effect but no
effect on the interaction. The effect of potassium carbonate and time of
alkalization followed the function of y= -4.39x + 42.17 and y= -0.13x + 35.17
respectively. Aroma of alkalized cacao powder was better than commercial
products from the market. This had been investigated by panellist consisting of
20 people.
Keywords: cacao, cacao powder,
alkalization, fat extraction
Penulis: Heru P Widayat
Kode Jurnal: jppertaniandd130141
