PENGARUH JUMLAH PELARUT ETANOL DAN SUHU FRAKSINASI TERHADAP KARAKTERISTIK LEMAK KAKAO HASIL EKSTRAKSI NON ALKALIZED COCOA
ABSTRACT: Cocoa and its
derivative products are examples of very potential export comdities that could contributed to an
increase in foreign exchange. The
extraction of non-alkalized cocoa powder resulted in pure cocoa extract as the main product and cocoa fat as by
product. Cocoa fat can be exploited
further to produce some final products, either food or non food products. This research was aimed to study the effects
of ethanol addition for extraction and fractionation temperature on the characteristic
of cocoa fat. This study used a Complete
Randomized Block Design with two factor treatments and three replications. The first factor was quantity of ethanol 450
ml, 600 ml, and 750 ml, and the second factor was temperature for fractionation
15oC, 18oC, and 21oC. The data obtained
were analyzed using Bartlett test for homogenity. Tuckey Test was used for analyzing their
additivity, then the data were analyzed using ANOVA to see differences among
treatments. The data were further tested using Least Significant Difference at
of 5% level of significancy to find the
best characteristic. The results showed that the best characteristic of cocoa
fat obtained from the treatment of the addition of 750 ml ethanol and
fractionation temperature 15oC. It
resulted in fat yield of 35.0382%, fat content of 86.742%, its flavor was close
to characteristic of cocoa flavor ,and the composition of unsaturated fatty
acids was 49, 71% of the total fatty acids.
Penulis: Carolina Maria
Susanti, Ribut Sugiharto, Sri Setyani, Subeki
Kode Jurnal: jppertaniandd140117
