TEKNOLOGI PENGOLAHAN KAKAOTP Unpas

CACAO TREE(Theobroma cacao)

Cacao was named Theobroma by Linnaeus, the word meaning FOOD OF THE GODS, so called from the goodness of its seeds (Botanical.com, 2007)

Four major types of cacao are cultivated: CRIOLLO, FORASTERO, TRINITARIO and NACIONAL (CacaoWeb.net, 2007)

The Criollo tree originates in Mexico and Central America and gives very high quality cacao beans and is mainly cultivated in South and Central America. The yield is fairly low. The Forastero is very much cultivated in Africa, but also in Central and South America and constitutes approximately 80% of world production of cacao. This tree grows faster and gives higher yield than other types of cacao. The Trinitario is a crossbreed between the Forastero and Criollo, and is mainly cultivated in Central and South America and Asia. The Nacional is mostly cultivated in South America west of the Andes. It is prone to disease and difficult to grow, but has an excellent aroma.

CACAO HARVEST

BUAH KAKAO MASAKPENGAMBILAN BIJI PENGANGKUTANFERMENTASI 28 - 45oC, (6 hari)PERENDAMAN, PENCUCIAN, PENIRISANPENGERINGAN 60oCTEMPERINGSORTASIKAKAO

PENGANGKUTANPENGANGKUTAN HARUS DILAKUKAN SECEPAT MUNGKIN UNTUKMENGHINDARI FERMENTASI DINI YANG TIDAK TERKENDALI.

BIJI KAKAO BIASANYA DIMASUKAN KEDALAM KERANJANG ATAU KOTAK KAYU YANG BERLUBANG, KEMUDIAN DI ANGKUT KE TEMPAT FERMENTASI.

FERMENTASIFERMENTASI BIASAYA DILAKUKAN SELAMA 5 HARI PADA SUHU 28oC 45oC.

TUJUAN FERMENTASI ADA 2 (DUA), YAITU :1. TUJUAN EKSTERNALUNTUK MELEPASKAN LAPISAN LENDIR (PULP) YANG MENYELIMUTI BIJI, SEHINGGA MEMPERCEPAT DAN MEMPERMUDAH PENGERINGAN.2. TUJUAN INTERNALUNTUK MEMATIKAN BIJI SEHINGGA BERLANGSUNG REAKSI KIMIA DAN BIOKIMIA PADA KEPING BIJI.

Yeast1. C6H12O62C2H5OH + 2CO2 + E Bakteri 2. C2H5OH + O2 CH3COOH + H2O

3. BROWNING ENZIMATIS.

PERANAN ASAM ASETAT PADA HASIL FERMENTASI1. DAPAT MENDIFUSI KEDALAM KEPING BIJI SECARA CEPAT2. MENYEBABKAN KEMATIAN BIJI3. MEMBANTU DISTRIBUSI SENYAWA POLIFENOL DIDALAM KEPING BIJI4. MEMBANTU HIDROLISIS YANG BERHUBUNGAN DENGAN FLAVOR5. BEREAKSI DENGAN ALKOHOL MEMBENTUK ESTER.PERUBAHAN KIMIA/BIOKIMIA SELAMA FERMENTASI KAKAO

TOLAK UKUR BERAKHIRNYA FERMENTASI :1. TIME SCHEDULE2. WARNA BAGIAN DALAM3. WARNA KULIT BIJI4. BAU5. PENURUNAN SUHU6. PERUBAHAN VOLUME BIJI

FERMENTATIONThe cacao fruits are opened and the pulp and seeds are transferred to larger containers

The cacao beans are transferred to wooden crates or baskets. The duration of the fermentation depends on the variety and is from 2 to more than 7 days. The length of the fermentation also affects the aroma, so if well-developed aroma is wanted the beans are fermented for a longer time. (CacaoWeb.net, 2007)

The fermentation process transforms the flavor to what we associate with cocoa and chocolate. Without the fermentation process there will not be any chocolate flavor

PERENDAMAN DAN PENCUCIANPERENDAMAN DIMAKSUDKAN UNTUK :1. MENGHENTIKAN FERMENTASI2. MELEPASKAN LENDIR/PULP YANG MASIH MENEMPEL PADA KULIT BIJI3. MENGURANGI ASAM ASETAT YANG TERDAPAT PADA BIJI(PERENDAMAN DILAUKAN SELAMA 2 JAM)

PENCUCIAN DIMAKSUDKAN UNTUK :1. MENGURANGI PULP YANG MASIH MENEMPEL2. MENGURANGI KEPEKAAN TERHADAP SERANGGA3. MENINGKATKAN KETAHANAN TERHADAP SERANGAN HAMA4. MEMBERIKAN KENAMPAKAN LUAR YANG LEBIH BAIK.

PENGERINGANTUJUAN PENGERINGAN1. MENURUNKAN KADAR AIR BIJI KAKAO SAMPAI 8%2. MEMBERIKAN KESEMPATAN TERJADINYA REAKSI OKSIDASI ENZIMATIS.

CARA PENGERINGAN:1. SUN DRYING2. ARTIFICIAL DRYING3. MODIFIKASI

PENGERINGAN DILAKUKAN SELAMA 24 30 JAM PADA SUHU 45 60oC SELAMA PENGERINGAN PERLU DILAKUKAN PENGADUKAN UNTUK MERATAKAN SUPPLY OKSIGEN KE SELURUH PERMUKAAN BIJI.

COCOA BEAN DRYINGWhen the fermentation is terminated the cacao beans are sun-dried. At this stage the smell of cocoa can be observed. The drying process takes 1-2 weeks, and during that period the color changes from reddish brown to dark brown. The beans are then polished by a machine to obtain an improved visual appearance. (CacaoWeb.net, 2007)

TEMPERINGSETELAH PENGERINGAN BIJI KAKAO DI BIARKAN TERLEBIH DAHULU DALAM SUATU TEMPAT TERTENTU, AGAR TERCAPAI KADAR AIR SEIMBANG ANTARA KADAR AIR BIJI KAKAO DENGAN KELEMBABAN UDARA SEKELILINGNYA.

APABILA KADAR AIR BIJI KAKAO KERING LEBIH KECIL DARI RHSEKELILINGNYA, KULIT BIJI KAKAO BERSIFAT RAPUH YANG MENYEBABKAN MENURUNNYA KUALITAS.SORTASISORTASI DILAKUKAN OLEH PEKERJA WANITA SECARA VISUAL, DENGAN MAKSUD :1. MEMISAHKAN BIJI KAKAO BERDASARKAN BENTUK DAN WARNA SERTA KENAMPAKAN.2. MEMISAHKAN BENDA ASING SEPERTI BATU, TANAH, BESI, DLL.

BIJI KAKAO KERINGROASTING 98oC Chocolate110oC C. Powder

WINOWINGPRESSING(90oC-100oC)PEMBUATAN COCOA POWDER

GRINDINGCOCOA MASS(100 )

MILLING

COOLING(12oC)

SEPARASI

COCOA POWDER Cocoa powder digunakan u/. Coating, pengisi, substitusi, minuman.

Cocoa Butter LesitinFlavor Agent

COCOA MASSMIXING (Kadar Lemak 26%) PEMBUATAN CHOCOLATE

CONCHING50 65oC milk chocolate65 90oC Plain Chocolate3 JamREFINING(100 25 )

CHOCOLATE

TEMPERING25 26oC milk chocolate26 27oC Plain ChocolateMOULDING(25oC)COOLING5 12oC, 45STABILISATION18o 20oC , 24 jam- Cocoa Butter Lesitin Flavor AgentSusu BubukGula

ROASTING PROSES PEMANASAN BIJI KAKAO PADA SUHU 90 -120oC UNTUK , MENGURANGIAIR, MELEPASKAN KULIT ARI, MEMBENTUK FLAVOR DAN WARNA.

WINNOWINGPROSES PEMISAHAN KULIT ARI DARI KAKAO DENGAN MENGHEMBUSKANUDARA DAN PENGAYAKAN.

COUNCHINGPROSES PENGHALUSAN ADONAN DENGAN TUJUAN UNTUK :1. REDUKSI AIR2. REDUKSI SENYAWA VOLATIL3. HOMOGENISASI4. MEMPERBAIKI VISKOSITAS DAN TEKSTUR

REFININGPROSES PENGECILAN UKURAN PARTIKEL CHOCOLATE SEHINGGA TERDISPERSI DENGAN MERATA DAN SERAGAM

TEMPERINGPROSES PENURUNAN SUHU ADONAN SECARA TERKENDALI

MOULDINGPROSES PENCETAKAN DAN PEMBENTUKAN CHOCOLATE

STABILISATIONPROSES AKHIR PEMBUATAN CHOCOLATE SAMPAI PROSES KRISTALISASI BERJALAN SEMPURNA.

The main types of chocolate are white chocolate, milk chocolate, semisweet chocolate, bittersweet chocolate and unsweetened chocolate. These types of chocolate may be produced with ordinary cacao beans (mass-produced and cheap) or specialty cacao beans (aromatic and expensive) or a mixture of these two types.

WHITE CHOCOLATEChocolate made with cocoa butter, sugar, milk, emulsifier, vanilla and sometimes other flavorings. It does not contain any non-fat ingredients from the cacao bean and has therefore an off-white color. In some countries white chocolate cannot be called 'chocolate' because of the low content of cocoa solids. It has a mild and pleasant flavor.

MILK CHOCOLATESweet chocolate which normally contains 10-20% cocoa solids (which includes cocoa and cocoa butter) and more than 12% milk solids. It is seldom used for baking, except for cookies.

DARK CHOCOLATESweetened chocolate with high content of cocoa solids and no or very little milk, it may contain up to 12% milk solids. Dark chocolate can either be sweet, semi-sweet, bittersweet or unsweetened. If a recipe specifies 'dark chocolate' you should first try semi-sweet dark chocolate.

SWEET DARK CHOCOLATESimilar to semi-sweet chocolate, it is not always possible to distinguish between the flavor of sweet and semi-sweet chocolate. If a recipe asks for sweet dark chocolate you may also use semi-sweet chocolate. Contains often 35-45% cocoa solids.

SEMI-SWEET CHOCOLATEThis is the classic dark baking chocolate which can be purchased in most grocery stores. It is frequently used for cakes, cookies and brownies. Can be used instead of sweet dark chocolate. It has a good, sweet flavor. Contains often 40-62% cocoa solids.

BITTERSWEET CHOCOLATEA dark sweetened chocolate which must contain at least 35% cocoa solids. Good quality bittersweet chocolate usually contains 60% to 85% cocoa solids depending on brand. If the content of cocoa solids is high the content of sugar is low, giving a rich, intense and more or less bitter chocolate flavor. Bittersweet chocolate is often used for baking/cooking. UNSWEETENED CHOCOLATEA bitter chocolate which is only used for baking. The flavor is not good, so it is not suitable for eating. It contains almost 100% cocoa solids, about half of it might be fat (cocoa butter).

NUTRITION FACTS The presented values are based on a selection of brands. Variations outside the given ranges can be expected. (numbers are % by weight).Source: CacaoWeb.net (2007)

. Tabel 3. Beberapa perbedaan antara biji kakao yang difermentasi dengan yang tidak difermentasi (Sumber: Budi , 1989)

Kakao KeringTidak DifermentasiDifermentasiKondisi kulitLunak, melekat ke keping bijiRapuh, ada yang melekat dan tidak ke keping bijiWarna dibalik kulit bijiBersih dan pucatTerdapat endapan berwarna coklatKondisi biji jika dibelahPecah pecah dan putihPecah pecah, coklatKonsistensi keping biji Seperti kulit yang disamak atau seperti kejuRapuhBagian-bagian kotiledon yang aslinya putihPutih kotor atau keabu abuanCoklat kayumanis atau kremBagian-bagian kotiledon yang ungu tuaSlaty, abu abu kebiruanCoklat tua atau unguRasaPahit dan sepatTidak begitu pahit dan tidak begitu sepatAroma (tidak digoreng)Sedikit seperti tanahAsam dan sedikit harumAroma(digoreng)Menyerupai biji bijian pada umumnyaKhas Cokelat