IMPACT OF FERMENTATION AND ROASTING DURATION ON THE PROPERTIES OF COCOA BEANS AND DARK CHOCOLATES Arifin Dwi Saputro 1a, Hagi Argitama Putra1, Nurhalima Dinda Efryla1, Nursigit Bintoro1, Joko Nugroho Wahyu Karyadi1
Departement of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta
a) Corresponding author: arifin_saputro[at]ugm.ac.id
Abstract
Fermentation and roasting are processes that are widely known to have big influences on the characteristics of cocoa beans and chocolates. In this work, two different durations of fermentation, namely 3 and 6 days, and three different roasting duration, namely 25, 30, and 35 minutes were used as research variables. The roasting temperature was set at 140 C. The results showed that hardness of cocoa beans was influenced by fermentation and roasting duration. pH, and color parameters tended to have comparable values. With regards to the chocolate properties, the results showed that hardness and particle size were influenced by fermentation and roasting duration. However, melting, pH and colour parameter had propensity to be comparable.
