EVALUASI SENSORI PRODUK COKLAT BATANGAN BERBAHAN BAKU BIJI KOKAO KERING PADA BERBAGAI PERLAKUAN FERMENTASI

Apriyanto, Mulono and Yulianti, Yulianti (2020) EVALUASI SENSORI PRODUK COKLAT BATANGAN BERBAHAN BAKU BIJI KOKAO KERING PADA BERBAGAI PERLAKUAN FERMENTASI. Jurnal Teknologi Pertanian, 9 (2). pp. 53-59. ISSN 2598-5132

Text EVALUASI SENSORI PRODUK COKLAT BATANGAN.pdf Download (308kB)

Abstract

This study aims to determine the acceptance of panelists in chocolate bars produced from various fermentation treatments on dry cocoa beans in the sun. The fermentation variation consisted of two treatments, namely, the addition of inoculums gradually (A1) and the addition of inoculum simultaneously at the beginning of fermentation (A2). The inoculums added were S. cerevisiae (FNCC 3056), L. lactis (FNC 0086) and A. aceti (FNCC 0016). The control treatment was dry cocoa beans without fermentation (A0). The fermentation time is 120 hours, then the fermented cocoa beans then processed into chocolate bars. The resulting chocolate bars were analyzed sensory includes evaluation of the taste of sepia, bitter, and sour and in the test used chocolate bar polyphenol content. The results showed that There was a decrease in the septic, bitter and sour taste respectively from treatment A0, A2, A1. The highest polyphenol content was A0, A2, and A1, respectively. Panelists declared brown The preferred stem is made from treated A1 cocoa beans.

Actions (login required)

View Item