CD Tugas Akhir
Pembuatan Serta Analisis Kadar Air, Kadar Abu Dan Lemak Tepung Biji Kakao (Variasi Larutan Perendam Nacl Dan Ca(Oh)2)
Cocoa bean flour is solid particles in the form of fine or very fine granules derived from cocoa beans. This research aimed to determine effect of soaking with NaCl and Ca(OH)2 solution at concentration 6%, 12% and 18% to chemical properties of cocoa flour by testing moisture content, ash content, flavour, colour and fat content, also determine the quality of the best flour. This research method is carried out in several stages, there are preparation of tools and material, making solutions, submergence, drying, sieving and quality testing. Based on this research, the highest water content results in variations of NaCl, namely NaCl 6% with total moisture content of 6% and the lowest in NaCl 12% and 18%, namely 3.6%, while the results of the water content in the variation of Ca(OH)2 with concentration 6%, 12%, 18% have the same which is 3.2%. The highest ash content is NaCl 6% variation at 6.5% and the lowest is NaCl 18% variation at 5%, while the results of the ash content in the variation of Ca(OH)2 solution are Ca(OH)2 18% with a total ash content of 6% and lowest is Ca(OH)2 6% and 12% at 5%. %. The highest fat content in the variation of NaCl solution is NaCl 12% with a value of 4.6% fat content and the lowest is NaCl 18%, while the result of fat content in the variation of Ca(OH)2 is Ca(OH)2 12% at 50% and the amount of the lowest fat content is Ca(OH)2 6% with a value of 36% fat content. The aroma and color of Ca(OH)2 variations is better than the variation of NaCl.
Kata Kunci: Ash content, Cocoa NaCl, Ca(OH)2, Fat content, Flour, Moisture content
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