Rahardjo, Devina Andrea and Puteri, Maria Dewi P. T. Gunawan and Effendy, Juli (2019) Evaluation of Undersized Cacao Bean (Theobroma Cacao) and its Utilization into Cocoa Liquor and Cocoa Butter. Bachelor thesis, Swiss German University.

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Abstract

In cacao agriculture, recent climate changes and age of cacao plants result in increasing production of undersized cacao beans which are rejected by big manufacturer, became waste in the storage room, or purchased in much lower values by home industry. This causes major loss in studied cacao farm, which is not relevant with the increase demand of cocoa ingredients and chocolate products in the market. In this study, the yield and quality parameters of cocoa liquor and cocoa butter, which were produced from undersized cacao beans, were evaluated. Result showed that the quality parameters such as moisture content, peroxide value, free fatty acid, and iodine value complies with Indonesian National Standard (SNI) requirement, and comparable to standard-sized bean. Except for fat content which was slightly lower than SNI, given option to producer or buyer to utilize undersized cacao bean by combining it with standard-sized ones. By investing in customized equipment, undersized cacao bean is possible to be processed into cocoa liquor with commercial values, which is overall able to contribute in the sustainability of cacao farm.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Undersized Cacao Bean ; Agriculture ; Cacao Processing ; Cocoa Liquor ; Cocoa Butter
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	18 May 2020 04:44
Last Modified:	18 May 2020 04:44
URI:	http://repository.sgu.ac.id/id/eprint/357

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