Gunawan, Gabriella Putri and Puteri, Maria Dewi P. T. Gunawan and Effendy, Juli (2018) Utilization Of Small Cacao Beans As Ingredient In Cookie With High Antioxidant. Bachelor thesis, Swiss German University.

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Abstract

Cocoa beans are valuable for cocoa butter production. Size of cocoa beans is a crucial quality parameter that affects butter content, thus large cocoa beans are more preferable. Due to climate inconsistency, Indonesia tend to produce smaller cocoa beans. Calling for another selling point to enhance its commercial value. In this research, small cocoa beans were utilized in focus to antioxidant activity and popular flavour for development of cookies with high antioxidant. Antioxidant degradation was measured in cocoa ingredient before and after cookie processing. Sensory test was done to evaluate the acceptance of cocoa beans cookie and cocoa powder cookie as control showing that direct application of cocoa bean lower the sensory acceptance due to extreme bitterness. However, sugar addition enhance cocoa beans cookie acceptance. Antioxidant was measured with DPPH scavenging activity and total polyphenol content. Raw and processed cocoa ingredient required to inhibit 50% of DPPH activity were 0.48 mg and 0.59 per ml solvent, respectively. While cookie processing only reduced 23% of cocoa bean ingredient activity against DPPH it reduces total polyphenol content from 120 mg GAE /g to 48 mg GAE /g. In addition, cocoa beans cookie also contain higher fiber compare to cocoa powder cookie (10% ; 12%, respectively).

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Cocoa Beans; Cookie; Antioxidant; DPPH; Polyphenol
Subjects:	R Medicine > RM Therapeutics. Pharmacology > RM237.85 Sugar-free snack foods T Technology > TP Chemical technology > TP159 Chemical detectors T Technology > TP Chemical technology > TP640 Chocolate
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	30 May 2020 09:28
Last Modified:	30 May 2020 09:28
URI:	http://repository.sgu.ac.id/id/eprint/655

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