DOI : https://doi.org/10.18517/ijaseit.5.6.647

Study of Equipment Presses of Cocoa Powder (Theobroma cacao,L) to Produce Quality Fat Cocoa and Analysis of the Resulting

Omil Charmyn Chatib (1), Sandra Sandra (2), Harly Meta Asbani (3)
(1) Department of Agricultural Engineering, Faculty of Agricultural Technology, Andalas University, Padang 25163, Indonesia
(2) Agriculture Engineering, Brawijaya University, Malang, Indonesia
(3) Laboratory of Food Processing and Agricultural Products, Andalas University, Padang, Indonesia
Fulltext View | Download
How to cite (IJASEIT) :
Chatib, Omil Charmyn, et al. “Study of Equipment Presses of Cocoa Powder (Theobroma cacao,L) to Produce Quality Fat Cocoa and Analysis of the Resulting”. International Journal on Advanced Science, Engineering and Information Technology, vol. 5, no. 6, Dec. 2015, pp. 510-7, doi:10.18517/ijaseit.5.6.647.
Citation Format :
This study was conducted to determine the performance of the press tool brands CARVER type Model 3912 Hydraulic Unit in producing cocoa fat and then analyzing the product. This research was conducted at the Laboratory of Food and Agricultural Products Processing and Chemistry Laboratory, Agricultural Products Biochemistry Faculty of Agricultural Technology, University of Andalas, Padang in April-June 2014. In this study, conducted observations such as pressure, temperature, and time presses ideal in the process. While the manufacturing unit made a tool to improve the performance of the instrument and the acquisition of fat that is carried out according to treatment pressure of 8.05 MPa at a temperature of 130 oC, 150 oC and 170 oC for each repetition. After that, analyzing the free fatty acids, iodine number, saponification number, and the moisture content of the product is done. Based on studies conducted by the information obtained from the data base in the presses, pressure 8.05 MPa and a temperature of 130 oC obtained average - average yield of 51.57% fat for 3 repetitions. This explains that the tool operates properly. As for test analysis, free fatty acids, iodine number, saponification number, and moisture content for each sample at all treatment is not obtained in accordance with the quality standards of Fat Cocoa determined by ISO 3748:2009.

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).