IMPACT OF DURATION AND TEMPERATURE OF ROASTING ON THE PHYSICAL CHARACTERISTICS OF HALF FERMENTED COCOA BEANS (Theobroma cacao L.) Nurhalima Dinda Efryla1, Arifin Dwi Saputro 1a, Hagi Argitama Putra1, Nursigit Bintoro1, Redika Ardi Kusuma1
Departement of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta
a) Corresponding author: arifin_saputro[at]ugm.ac.id
Abstract
Prior to chocolate processing, cacao beans have to be fermented and roasted. Fermentation and roasting process influences the characteristics of cocoa beans which further influences the characteristics of chocolate. The aim of this study was to examine the effect of temperature and duration of roasting on half-fermented cocoa beans from different origins. In this study, a roasting temperature of 150 C was used to roast cocoa beans obtained from Lampung and Sulawesi. As comparison, a roasting temperature of 140 C was used to roast cocoa beans obtained from Sulawesi. The roasting durations used were 25, 30, and 35 minutes. The results showed that roasting temperature affected the moisture content, acidity (pH), and L (lightness) values of cocoa beans. Roasting duration affects the moisture content and L (lightness) values of beans. The higher the roasting temperature, the lower the water content and the L (lightness) of the cocoa beans, whereas the acidity (pH) value of cocoa beans increased. The longer the roasting duration, the lower the water content and L (lightness) values. The best treatment for roasting duration and temperature was found for beans from Sulawesi with roasting temperature of 140 C for 35 minutes
