IMPACT OF ROASTING TEMPERATURE AND DURATION ON THE PROPERTIES OF FULLY FERMENTED COCOA BEANS Hagi Argitama Putra1, Arifin Dwi Saputro 1a, 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
Cocoa bean is one of raw materials used in the manufacture of dark chocolate. Fermentation and roasting process are needed prior to chocolate production. This research aimed to examine the physical characteristics of fully fermented cocoa beans with temperature and time of roasting as research variables. The roasting temperatures used were 140C, 150C, and 160C. The durations were 25, 30, and 35 minutes. Roasting temperature affected the value of moisture content, acidity, hardness, and color of cocoa beans. Roasting time affected the hardness of cocoa beans. Hardness, moisture content, lightness (L), and acidity (pH) of cocoa beans decreased with the increasing of temperature and time of roasting. Redness (a), yellowness (b), chroma (C), and hue (h) increased with the increasing of temperature and duration of roasting. Water content, hardness, acidity, lightness, redness, yellowness, chroma and hue angle values were in the range of 3,2-3,4- 3,47-4,87 N/mm2- 5,46 -5,81- 25,73- 27,48- 8,38-11,13- 5,31-7,89- 9,94-13,1 and 31,77-41,23, respectively.
