KAJIAN SUHU DAN LAMA WAKTU PENYANGRAIAN NIBS TERHADAP MUTU BUBUK COKLAT

This study aims to determine the effect of temperature and roasting time the quality of cocoa
powder by SNI, to determine the effect of roasting time (100"C and I 15"C) for the quality of cocoa
powder (physical, chemical, biological, and organoleptic) and to determine the efiect of roasting
time : 30, 60, 90 and 120 minutes of quality cocoa powder. Variables in this study to determine the quality of cocoa powder consists only of fat content, moisture content, pH, microbial contamination
is the number of colonies of bacteria, fungi, Esclr erichia coli, refrnement, and organoleptic properties of cocoa powder. Results obtained show the temperature effect and long penyangruian
penyangraian nibs cocoa powder quality results as a whole meets the quality standards. Effect of
roasting temperature to produce quality cocoa powder on the observation variables (pH, moisture
content, fat content) and different organoleptic properties, whereas the level of tendemess,
microbial contamination, cocoa powder is no different.The effect of roasting time to produce quality cocoa powder on the observation variables (pH, moisture content, fat content) and different
organoleptic properties.The
level of tendemess and microbial contamination non significan.