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Sukrisno Widyotomo - One of the best experts on this subject based on the ideXlab platform.
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pengaruh asal biji kakao dan lama Conching terhadap karakteristik sensori cokelat hitam dengan pendekatan discrete time intensity
Jurnal Teknologi Pertanian, 2018Co-Authors: La Ode Muhammad Fajrul Azhar, Kiki Fibrianto, Sukrisno Widyotomo, Harijono HarijonoAbstract:ABSTRAK Kakao merupakan salah satu komoditas andalan di Indonesia. Pengolahan kakao menjadi cokelat merupakan salah satu cara untuk meningkatkan nilai tambah kakao. Tujuan penelitian ini adalah mengetahui pengaruh asal biji kakao dan lama Conching terhadap karakteristik sensori cokelat hitam. Cokelat dibuat dengan menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor yaitu asal biji kakao (100% biji kakao fermentasi Jember, 100% biji kakao fermentasi Sulawesi Tenggara, 50% biji kakao fermentasi Jember + 50% biji kakao nonfermentasi Sulawesi Tenggara, dan 50% biji kakao fermentasi Sulawesi Tenggara + 50% biji kakao nonfermentasi Sulawesi Tenggara) dan lama Conching (4, 6, dan 8 jam). Analisa sensori dilaksanakan dengan menggunakan panelis terlatih dengan menggunakan metode discrete time intensity. Hasil analisa menunjukkan bahwa kekerasan dan kekenyalan tertinggi yaitu pada perlakuan 100% biji kakao fermentasi Jember dengan lama Conching 8 jam yaitu 12.6 dan 11.9 pada detik ke-30, kekompakan tertinggi yaitu pada perlakuan 50% biji kakao fermentasi Sulawesi Tenggara + 50% biji kakao nonfermentasi Sulawesi Tenggara dengan lama Conching 8 jam yaitu 12.4 pada detik ke-30 dan kelengketan yang tertinggi yaitu pada perlakuan 100% biji kakao fermentasi Jember dengan lama Conching 4 jam yaitu 5.9 pada detik ke 120 ABSTRACT Cocoa is one of the largest commodities in Indonesia. Processing cocoa into chocolate is a way to increase the added of cocoa value. The purpose of this study was to determine the effect of cocoa bean origin and length of Conching on sensory characteristics of dark chocolate. Chocolate was made using a completely randomized block design with factorial design consisting of two factors cocoa bean origin (100% Jember fermented cocoa beans, 100% Southeast Sulawesi fermented cocoa beans, 50% Jember fermented cocoa beans + 50% Southeast Sulawesi non-fermented cocoa beans and 50% Southeast Sulawesi fermented cocoa beans + 50% Southeast Sulawesi non-fermented cocoa beans) and length of Conching (4, 6, and 8 hours). Analysis sensory using trained panelist with discrete time intensity method. The analysis showed that the highest hardness and gumminess at 100% Jember fermented cocoa beans with length of Conching 8 hours is 12.6 and 11.9 at 30 seconds. The highest cohesiveness at 50% fermented cocoa beans Southeast Sulawesi+ 50% non-fermented cocoa beans from Southeast Sulawesi with length of Conching 8 hours is 12.4 at 30 seconds. The highest adhesiveness at 100% Jember fermented cocoa beans with length of Conching 4 hours is 5.9 at 120 seconds
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PENGARUH ASAL BIJI KAKAO DAN LAMA Conching TERHADAP KARAKTERISTIK SENSORI COKELAT HITAM DENGAN PENDEKATAN DISCRETE TIME INTENSITY
University of Brawijaya, 2018Co-Authors: La Ode Muhammad Fajrul Azhar, Kiki Fibrianto, Sukrisno WidyotomoAbstract:Kakao merupakan salah satu komoditas andalan di Indonesia. Pengolahan kakao menjadi cokelat merupakan salah satu cara untuk meningkatkan nilai tambah kakao. Tujuan penelitian ini adalah mengetahui pengaruh asal biji kakao dan lama Conching terhadap karakteristik sensori cokelat hitam. Cokelat dibuat dengan menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor yaitu asal biji kakao (100% biji kakao fermentasi Jember, 100% biji kakao fermentasi Sulawesi Tenggara, 50% biji kakao fermentasi Jember + 50% biji kakao nonfermentasi Sulawesi Tenggara, dan 50% biji kakao fermentasi Sulawesi Tenggara + 50% biji kakao nonfermentasi Sulawesi Tenggara) dan lama Conching (4, 6, dan 8 jam). Analisa sensori dilaksanakan dengan menggunakan panelis terlatih dengan menggunakan metode discrete time intensity. Hasil analisa menunjukkan bahwa kekerasan dan kekenyalan tertinggi yaitu pada perlakuan 100% biji kakao fermentasi Jember dengan lama Conching 8 jam yaitu 12.6 dan 11.9 pada detik ke-30, kekompakan tertinggi yaitu pada perlakuan 50% biji kakao fermentasi Sulawesi Tenggara + 50% biji kakao nonfermentasi Sulawesi Tenggara dengan lama Conching 8 jam yaitu 12.4 pada detik ke-30 dan kelengketan yang tertinggi yaitu pada perlakuan 100% biji kakao fermentasi Jember dengan lama Conching 4 jam yaitu 5.9 pada detik ke 12
La Ode Muhammad Fajrul Azhar - One of the best experts on this subject based on the ideXlab platform.
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pengaruh asal biji kakao dan lama Conching terhadap karakteristik sensori cokelat hitam dengan pendekatan discrete time intensity
Jurnal Teknologi Pertanian, 2018Co-Authors: La Ode Muhammad Fajrul Azhar, Kiki Fibrianto, Sukrisno Widyotomo, Harijono HarijonoAbstract:ABSTRAK Kakao merupakan salah satu komoditas andalan di Indonesia. Pengolahan kakao menjadi cokelat merupakan salah satu cara untuk meningkatkan nilai tambah kakao. Tujuan penelitian ini adalah mengetahui pengaruh asal biji kakao dan lama Conching terhadap karakteristik sensori cokelat hitam. Cokelat dibuat dengan menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor yaitu asal biji kakao (100% biji kakao fermentasi Jember, 100% biji kakao fermentasi Sulawesi Tenggara, 50% biji kakao fermentasi Jember + 50% biji kakao nonfermentasi Sulawesi Tenggara, dan 50% biji kakao fermentasi Sulawesi Tenggara + 50% biji kakao nonfermentasi Sulawesi Tenggara) dan lama Conching (4, 6, dan 8 jam). Analisa sensori dilaksanakan dengan menggunakan panelis terlatih dengan menggunakan metode discrete time intensity. Hasil analisa menunjukkan bahwa kekerasan dan kekenyalan tertinggi yaitu pada perlakuan 100% biji kakao fermentasi Jember dengan lama Conching 8 jam yaitu 12.6 dan 11.9 pada detik ke-30, kekompakan tertinggi yaitu pada perlakuan 50% biji kakao fermentasi Sulawesi Tenggara + 50% biji kakao nonfermentasi Sulawesi Tenggara dengan lama Conching 8 jam yaitu 12.4 pada detik ke-30 dan kelengketan yang tertinggi yaitu pada perlakuan 100% biji kakao fermentasi Jember dengan lama Conching 4 jam yaitu 5.9 pada detik ke 120 ABSTRACT Cocoa is one of the largest commodities in Indonesia. Processing cocoa into chocolate is a way to increase the added of cocoa value. The purpose of this study was to determine the effect of cocoa bean origin and length of Conching on sensory characteristics of dark chocolate. Chocolate was made using a completely randomized block design with factorial design consisting of two factors cocoa bean origin (100% Jember fermented cocoa beans, 100% Southeast Sulawesi fermented cocoa beans, 50% Jember fermented cocoa beans + 50% Southeast Sulawesi non-fermented cocoa beans and 50% Southeast Sulawesi fermented cocoa beans + 50% Southeast Sulawesi non-fermented cocoa beans) and length of Conching (4, 6, and 8 hours). Analysis sensory using trained panelist with discrete time intensity method. The analysis showed that the highest hardness and gumminess at 100% Jember fermented cocoa beans with length of Conching 8 hours is 12.6 and 11.9 at 30 seconds. The highest cohesiveness at 50% fermented cocoa beans Southeast Sulawesi+ 50% non-fermented cocoa beans from Southeast Sulawesi with length of Conching 8 hours is 12.4 at 30 seconds. The highest adhesiveness at 100% Jember fermented cocoa beans with length of Conching 4 hours is 5.9 at 120 seconds
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PENGARUH ASAL BIJI KAKAO DAN LAMA Conching TERHADAP KARAKTERISTIK SENSORI COKELAT HITAM DENGAN PENDEKATAN DISCRETE TIME INTENSITY
University of Brawijaya, 2018Co-Authors: La Ode Muhammad Fajrul Azhar, Kiki Fibrianto, Sukrisno WidyotomoAbstract:Kakao merupakan salah satu komoditas andalan di Indonesia. Pengolahan kakao menjadi cokelat merupakan salah satu cara untuk meningkatkan nilai tambah kakao. Tujuan penelitian ini adalah mengetahui pengaruh asal biji kakao dan lama Conching terhadap karakteristik sensori cokelat hitam. Cokelat dibuat dengan menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor yaitu asal biji kakao (100% biji kakao fermentasi Jember, 100% biji kakao fermentasi Sulawesi Tenggara, 50% biji kakao fermentasi Jember + 50% biji kakao nonfermentasi Sulawesi Tenggara, dan 50% biji kakao fermentasi Sulawesi Tenggara + 50% biji kakao nonfermentasi Sulawesi Tenggara) dan lama Conching (4, 6, dan 8 jam). Analisa sensori dilaksanakan dengan menggunakan panelis terlatih dengan menggunakan metode discrete time intensity. Hasil analisa menunjukkan bahwa kekerasan dan kekenyalan tertinggi yaitu pada perlakuan 100% biji kakao fermentasi Jember dengan lama Conching 8 jam yaitu 12.6 dan 11.9 pada detik ke-30, kekompakan tertinggi yaitu pada perlakuan 50% biji kakao fermentasi Sulawesi Tenggara + 50% biji kakao nonfermentasi Sulawesi Tenggara dengan lama Conching 8 jam yaitu 12.4 pada detik ke-30 dan kelengketan yang tertinggi yaitu pada perlakuan 100% biji kakao fermentasi Jember dengan lama Conching 4 jam yaitu 5.9 pada detik ke 12
Harijono Harijono - One of the best experts on this subject based on the ideXlab platform.
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pengaruh asal biji kakao dan lama Conching terhadap karakteristik sensori cokelat hitam dengan pendekatan discrete time intensity
Jurnal Teknologi Pertanian, 2018Co-Authors: La Ode Muhammad Fajrul Azhar, Kiki Fibrianto, Sukrisno Widyotomo, Harijono HarijonoAbstract:ABSTRAK Kakao merupakan salah satu komoditas andalan di Indonesia. Pengolahan kakao menjadi cokelat merupakan salah satu cara untuk meningkatkan nilai tambah kakao. Tujuan penelitian ini adalah mengetahui pengaruh asal biji kakao dan lama Conching terhadap karakteristik sensori cokelat hitam. Cokelat dibuat dengan menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor yaitu asal biji kakao (100% biji kakao fermentasi Jember, 100% biji kakao fermentasi Sulawesi Tenggara, 50% biji kakao fermentasi Jember + 50% biji kakao nonfermentasi Sulawesi Tenggara, dan 50% biji kakao fermentasi Sulawesi Tenggara + 50% biji kakao nonfermentasi Sulawesi Tenggara) dan lama Conching (4, 6, dan 8 jam). Analisa sensori dilaksanakan dengan menggunakan panelis terlatih dengan menggunakan metode discrete time intensity. Hasil analisa menunjukkan bahwa kekerasan dan kekenyalan tertinggi yaitu pada perlakuan 100% biji kakao fermentasi Jember dengan lama Conching 8 jam yaitu 12.6 dan 11.9 pada detik ke-30, kekompakan tertinggi yaitu pada perlakuan 50% biji kakao fermentasi Sulawesi Tenggara + 50% biji kakao nonfermentasi Sulawesi Tenggara dengan lama Conching 8 jam yaitu 12.4 pada detik ke-30 dan kelengketan yang tertinggi yaitu pada perlakuan 100% biji kakao fermentasi Jember dengan lama Conching 4 jam yaitu 5.9 pada detik ke 120 ABSTRACT Cocoa is one of the largest commodities in Indonesia. Processing cocoa into chocolate is a way to increase the added of cocoa value. The purpose of this study was to determine the effect of cocoa bean origin and length of Conching on sensory characteristics of dark chocolate. Chocolate was made using a completely randomized block design with factorial design consisting of two factors cocoa bean origin (100% Jember fermented cocoa beans, 100% Southeast Sulawesi fermented cocoa beans, 50% Jember fermented cocoa beans + 50% Southeast Sulawesi non-fermented cocoa beans and 50% Southeast Sulawesi fermented cocoa beans + 50% Southeast Sulawesi non-fermented cocoa beans) and length of Conching (4, 6, and 8 hours). Analysis sensory using trained panelist with discrete time intensity method. The analysis showed that the highest hardness and gumminess at 100% Jember fermented cocoa beans with length of Conching 8 hours is 12.6 and 11.9 at 30 seconds. The highest cohesiveness at 50% fermented cocoa beans Southeast Sulawesi+ 50% non-fermented cocoa beans from Southeast Sulawesi with length of Conching 8 hours is 12.4 at 30 seconds. The highest adhesiveness at 100% Jember fermented cocoa beans with length of Conching 4 hours is 5.9 at 120 seconds
Kiki Fibrianto - One of the best experts on this subject based on the ideXlab platform.
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pengaruh asal biji kakao dan lama Conching terhadap karakteristik sensori cokelat hitam dengan pendekatan discrete time intensity
Jurnal Teknologi Pertanian, 2018Co-Authors: La Ode Muhammad Fajrul Azhar, Kiki Fibrianto, Sukrisno Widyotomo, Harijono HarijonoAbstract:ABSTRAK Kakao merupakan salah satu komoditas andalan di Indonesia. Pengolahan kakao menjadi cokelat merupakan salah satu cara untuk meningkatkan nilai tambah kakao. Tujuan penelitian ini adalah mengetahui pengaruh asal biji kakao dan lama Conching terhadap karakteristik sensori cokelat hitam. Cokelat dibuat dengan menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor yaitu asal biji kakao (100% biji kakao fermentasi Jember, 100% biji kakao fermentasi Sulawesi Tenggara, 50% biji kakao fermentasi Jember + 50% biji kakao nonfermentasi Sulawesi Tenggara, dan 50% biji kakao fermentasi Sulawesi Tenggara + 50% biji kakao nonfermentasi Sulawesi Tenggara) dan lama Conching (4, 6, dan 8 jam). Analisa sensori dilaksanakan dengan menggunakan panelis terlatih dengan menggunakan metode discrete time intensity. Hasil analisa menunjukkan bahwa kekerasan dan kekenyalan tertinggi yaitu pada perlakuan 100% biji kakao fermentasi Jember dengan lama Conching 8 jam yaitu 12.6 dan 11.9 pada detik ke-30, kekompakan tertinggi yaitu pada perlakuan 50% biji kakao fermentasi Sulawesi Tenggara + 50% biji kakao nonfermentasi Sulawesi Tenggara dengan lama Conching 8 jam yaitu 12.4 pada detik ke-30 dan kelengketan yang tertinggi yaitu pada perlakuan 100% biji kakao fermentasi Jember dengan lama Conching 4 jam yaitu 5.9 pada detik ke 120 ABSTRACT Cocoa is one of the largest commodities in Indonesia. Processing cocoa into chocolate is a way to increase the added of cocoa value. The purpose of this study was to determine the effect of cocoa bean origin and length of Conching on sensory characteristics of dark chocolate. Chocolate was made using a completely randomized block design with factorial design consisting of two factors cocoa bean origin (100% Jember fermented cocoa beans, 100% Southeast Sulawesi fermented cocoa beans, 50% Jember fermented cocoa beans + 50% Southeast Sulawesi non-fermented cocoa beans and 50% Southeast Sulawesi fermented cocoa beans + 50% Southeast Sulawesi non-fermented cocoa beans) and length of Conching (4, 6, and 8 hours). Analysis sensory using trained panelist with discrete time intensity method. The analysis showed that the highest hardness and gumminess at 100% Jember fermented cocoa beans with length of Conching 8 hours is 12.6 and 11.9 at 30 seconds. The highest cohesiveness at 50% fermented cocoa beans Southeast Sulawesi+ 50% non-fermented cocoa beans from Southeast Sulawesi with length of Conching 8 hours is 12.4 at 30 seconds. The highest adhesiveness at 100% Jember fermented cocoa beans with length of Conching 4 hours is 5.9 at 120 seconds
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PENGARUH ASAL BIJI KAKAO DAN LAMA Conching TERHADAP KARAKTERISTIK SENSORI COKELAT HITAM DENGAN PENDEKATAN DISCRETE TIME INTENSITY
University of Brawijaya, 2018Co-Authors: La Ode Muhammad Fajrul Azhar, Kiki Fibrianto, Sukrisno WidyotomoAbstract:Kakao merupakan salah satu komoditas andalan di Indonesia. Pengolahan kakao menjadi cokelat merupakan salah satu cara untuk meningkatkan nilai tambah kakao. Tujuan penelitian ini adalah mengetahui pengaruh asal biji kakao dan lama Conching terhadap karakteristik sensori cokelat hitam. Cokelat dibuat dengan menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor yaitu asal biji kakao (100% biji kakao fermentasi Jember, 100% biji kakao fermentasi Sulawesi Tenggara, 50% biji kakao fermentasi Jember + 50% biji kakao nonfermentasi Sulawesi Tenggara, dan 50% biji kakao fermentasi Sulawesi Tenggara + 50% biji kakao nonfermentasi Sulawesi Tenggara) dan lama Conching (4, 6, dan 8 jam). Analisa sensori dilaksanakan dengan menggunakan panelis terlatih dengan menggunakan metode discrete time intensity. Hasil analisa menunjukkan bahwa kekerasan dan kekenyalan tertinggi yaitu pada perlakuan 100% biji kakao fermentasi Jember dengan lama Conching 8 jam yaitu 12.6 dan 11.9 pada detik ke-30, kekompakan tertinggi yaitu pada perlakuan 50% biji kakao fermentasi Sulawesi Tenggara + 50% biji kakao nonfermentasi Sulawesi Tenggara dengan lama Conching 8 jam yaitu 12.4 pada detik ke-30 dan kelengketan yang tertinggi yaitu pada perlakuan 100% biji kakao fermentasi Jember dengan lama Conching 4 jam yaitu 5.9 pada detik ke 12
Eberhard Lipp - One of the best experts on this subject based on the ideXlab platform.
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using extra dry milk ingredients for accelerated Conching of milk chocolate
European Food Research and Technology, 2008Co-Authors: Siegfried Bolenz, Elisa Kutschke, Eberhard LippAbstract:Core objective of the work was to shorten conventional Conching by means of omitting the dry Conching phase and to replace it with a short or continuous liquefaction process. In order to achieve this for milk chocolate, it is necessary to dry milk powder below its equilibrium beforehand. Thus water removal by Conching will no longer be necessary, but fat covering of particles and adjustment of flow properties still has to be done by using high shear force. In a first step a procedure was developed, in which skim milk powder is dried to <1% moisture and then coated and stabilised in fat. Milk chocolate flakes produced thereof contained <0.6% water. Secondly, Conching time was gradually reduced. Flow properties of samples were very close to a standard, if enough shear was applied. Thirdly, scale up trials using industrial equipment gave similar results. A batch process now takes 15–30 min, however using a continuous high shear mixer is also feasible. Minor sensory differences between samples and standards were neither related to milk powder drying nor to fast liquefaction. Finally an outlook is given on other feasible drying methods and productivity benefits.
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pre dried refiner flakes allow very short or even continuous Conching of milk chocolate
European Food Research and Technology, 2007Co-Authors: Siegfried Bolenz, Eberhard Lipp, Elisa Kutschke, Annika SenkpiehlAbstract:Chocolate Conching is usually still performed in a time consuming batch process. For milk chocolate, its main purpose is to remove water and to adjust flow properties. As the conch is not an efficient dryer and flow properties are mainly influenced by shear treatment, the objective of this study was to separate and optimise both processes. Prior to liquefaction, refiner flakes were dried to <0.6% of water in an oven, which allows to omit the dry phase of Conching. Conventional Conching of 5 h was then reduced to a liquefaction process taking 20 min. Alternatively, continuous processing was tested applying a high shear mixer REFLECTOR®. Sample properties were very close to a standard. Only continuous liquefaction at very high throughput resulted in slightly increased viscosity. Sensory analyses just found negligible differences. Thus neither pre-drying nor short or continuous liquefaction had a negative impact on product quality.
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New concept for fast continuous Conching of milk chocolate
European Food Research and Technology, 2005Co-Authors: Siegfried Bolenz, Kristina Amtsberg, Eberhard LippAbstract:The objective of the development was to conch milk chocolate continuously in a device applying high shear during a short residence time. Compared with conventional Conching—still taking many hours—this would increase productivity by lowering investment and energy costs. On the basis of previous tests about shortening batch Conching and experiments monitoring water content during Conching and its influence on flow properties the continuous high shear mixer REFLECTOR was selected. First, experiments on developing continuous dosing and parameter settings were run at low throughputs. Sample properties were very close to standard with just slightly increased yield values and only negligible differences in sensory perception. Scale-up to industrial throughput made the flow properties fall off. Possibly no more drying happened, and this is assumed to be effective at low throughput. Usage of polyglycerol polyricinoleate improved the results, although water residues were still left. The best flow properties could be achieved by combining a short conventional dry Conching step with subsequent rapid liquefying by the REFLECTOR. Further process development will focus on predrying either refiner flakes or raw materials.
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New concept for fast continuous Conching of milk chocolate
European Food Research and Technology, 2005Co-Authors: Siegfried Bolenz, Kristina Amtsberg, Eberhard LippAbstract:The objective of the development was to conch milk chocolate continuously in a device applying high shear during a short residence time. Compared with conventional Conching—still taking many hours—this would increase productivity by lowering investment and energy costs. On the basis of previous tests about shortening batch Conching and experiments monitoring water content during Conching and its influence on flow properties the continuous high shear mixer REFLECTOR was selected. First, experiments on developing continuous dosing and parameter settings were run at low throughputs. Sample properties were very close to standard with just slightly increased yield values and only negligible differences in sensory perception. Scale-up to industrial throughput made the flow properties fall off. Possibly no more drying happened, and this is assumed to be effective at low throughput. Usage of polyglycerol polyricinoleate improved the results, although water residues were still left. The best flow properties could be achieved by combining a short conventional dry Conching step with subsequent rapid liquefying by the REFLECTOR. Further process development will focus on predrying either refiner flakes or raw materials.