KAJIAN SUHU DAN LAMA WAKTU PENYANGRAIAN NIBS TERHADAP MUTUBUBUK COKLAT

TL;DRAbstract

This study aims to determine the effect of temperature and roasting time the quality of cocoa powder by SNI, to determine the effect of roasting time (100C and I 15C) for the quality of cocoa powder (physical, chemical, biological, and organoleptic) and to determine the efiect of roasting time : 30, 60, 90 and 120 minutes of quality cocoa powder. Variables in this study to determine the quality of cocoa powder consists only of fat content, moisture content, pH, microbial contamination is the number of colonies of bacteria, fungi, Esclr erichia coli, refrnement, and organoleptic properties of cocoa powder. Results obtained show the temperature effect and long penyangruian penyangraian nibs cocoa powder quality results as a whole meets the quality standards. Effect of roasting temperature to produce quality cocoa powder on the observation variables (pH, moisture content, fat content) and different organoleptic properties, whereas the level of tendemess, microbial contamination, c

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