OPTIMIZATION OF ROSTING TEMPERATURE COCOA

Theobroma Cacao L WITH OVEN ON

CHARACTERISTICS OF COARD CHOCOLATE PASTE

HERTINI RANI
KURNIA R. NINGTYAS
ERSAN
 1. INTRODUCTION

 The stages of processing cocoa beans into semi-finished

products (pasta, fat and cocoa powder) consist of four
main parts, namely
 1. The preparation of raw materials,
 2. Rosting,
3. Pasta and
4. Pressing
 The rosting stage aims to In addition to giving color to the chocolate
paste, it also has a distinctive aroma and taste of chocolate. "Let the
aroma come out.“

 The problem faced for processing cocoa beans is that there is no

rosting technology that can be applied in the community, so that the
development of downstream industries that produce cocoa bean
processing products in the form of paste is also hampered.

 The purpose of this research is to get the rosting temperature with the
right oven in the process of maturation of cocoa beans on the
characteristics of the resulting coarse chocolate paste.
2. Methods
 THE TOOL used in this study is an electric oven that can be adjusted for
the upper and lower flame temperatures.
 also equipped with a timer to adjust the rosting process to be carried out,
stainless basin, tray, digital scale, knife, grand blender .

 a set of tools for analysis of moisture content, fat content, and organoleptic
(color and aroma). Glass, plate.
 THE MATERIALS used are super quality cocoa beans and
materials for chemical analysis.

 The study was conducted in a completely randomized block

design with the treatment of cocoa bean rosting temperature
with oven temperature:
 - 120 °C;
 - 130 °C ;
 - 140 °C ; and
-150 °C for : 40 minutes.
 The resulting coarse chocolate paste was subjected to
chemical and organoleptic observations, namely:
 water content, fat content,
 color, and aroma.
3. Results and Discussion
 It can be seen that the water content of coarse chocolate paste by rosting temperature
treatment resulted:
 - temperature 120 °C water content 4.69 percent;
 - temperature 130 °C water content 1.54 percent;
 - temperature 140 °C water content 1.54 percent;
 - temperature 150 °C water content 1.44 percent.

 The higher the rosting temperature for 40 minutes, the lower the water content difference.

 This moisture content is caused by the higher rosting temperature, the more free water
evaporation will occur in the cocoa beans, so that the water content in the cocoa beans will
decrease, resulting in the lower water content of the coarse chocolate paste.
 This is because rosting will result in changes in the physical and chemical properties of
nibs, one of which is the evaporation of free water when the rosting on the surface of the
nibs cell wall has mostly evaporated.

a. The results of the analysis of the water content

Water content
5 4.69

Series1
2 1.54 1.54 1.44

0
1 2 3 4

Temperature rosting

1 = 120°C; 2 = 130 °C ; 3= 140 °C ; 4= 150 °C

b. The results of the analysis of the fat content

Fat content

Persen
52
50.75 50.66
50.04
50

48

Series1
46 45.05

44

42
1 2 3 4

Temperature rosting

1 = 120°C; 2 = 130 °C ; 3= 140 °C ; 4= 150 °C

 Cocoa butter (cocoa butter} is fat obtained from cocoa beans . The results of
the analysis of fat content in coarse chocolate paste with a rosting
 - temperature of 120 °C, fat content of 50.45 percent;
 - temperature of 130 °C, fat content 50.04 percent;
 - temperature of 140 °C, fat content 50.66 percent;
 - temperature of 150 °C, fat content of 45.05 percent.

 The difference in fat content is caused by the treatment of different rosting

temperature processes, the higher the rosting temperature the more
evaporation of water content in the cocoa nib produced which will affect the
fat content.
c. The results of organoleptic observations of the aroma

Aroma chocolate paste

5
4 4.09
4
3.18 3.27
average

3
Series1
2

0
1 2 3 4

Temperature rosting

1 = 120 °C; 2 = 130 °C ; 3= 140 °C ; 4= 150 °C

Score 5 = very strong aroma; Score 4 = strong chocolate aroma

Score 3 = moderately strong chocolate ;Score 2 = Not strong enough
Score 1 = not strong chocolate aroma
 Aroma score of coarse chocolate paste with a rosting for 40 minutes resulted
 - temperature of 120 °C in an aroma score of 3.18 which means that the aroma
 of chocolate is quite strong;
 - temperature 130 °C, the aroma score of 4.0 means a strong chocolate aroma;
 - temperature 140 °C, the aroma score of 4.09 means a strong chocolate aroma;
 - temperature of 150 °C, the aroma score of 3.27 means that the aroma of
 chocolate is quite strong.

 The decrease in chocolate aroma at 150 °C oven temperature is caused by over-roasting

and gives a significant bitter taste and charred taste similar to coffee.
d. The results of organoleptic observations of colour chocolate paste

Colour chocolate paste

5 4.55
4.09
4
3.27 3.36
average

2
Series1

0
1 2 3 4

Temperature rosting

1 = 120°C; 2 = 130 °C ; 3= 140 °C ; 4= 150 °C

Score 5 = dark brown; Score 4 = slightly dark brown

Score 3 = chocolate; Score 2 = light brown
Score 1 = light brown
 The colour score of coarse chocolate paste resulted:
 - temperature of 120 °C, the color score of 3.27 means brown color;
 - temperature 130 °C, the color score value 3.36 means brown;
 - temperature 140 °C color score value of 4.09 means a slightly
dark brown color;
 - temperature 150 ° C color score value of 4.55 means dark brown
 color.

 The higher the rosting temperature, the faster the water content will decrease,
at low water content it can cause the browning reaction to not take place
perfectly because the mobility between the reactants is very limited. In
addition, a rapid increase in temperature can cause pyrolysis which can cause
tissue structure damage to become charred. During roasting through non-
enzymatic browning driven by temperature and oxygen availability, these
compounds and other compounds such as flavonoids, anthocyanins, protein
amino acids and carbohydrates form complex compounds that have different
colours. followed by the formation of a dark color the resulting powder
4. Conclusions

 The results of observations of the optimum rosting temperature of

MCC variety cocoa using an electric oven.

 Optimum a rosting temperature of 140 °C for 40 minutes to produce a

coarse chocolate paste with a
- moisture content of 1.54 percent;
- fat content 50.66 percent;
- Aroma with a score of 4.09 means strong chocolate aroma.
- Color with a score of 4.09 means a slightly dark brown.
1. BAHAN BAKU : KAKAO