One of the problems of national cocoa is the quality of cocoa beans is still low, as the aroma and distinctive taste of chocolate are lacking. This is due to the fermentation of cocoa beans are carried out imperfectly. This study aims to evaluate the effect of addition of the crude polyphenol oxidase enzyme from the cocoa pods and the extract of cocoa leaf shoots on fermentation time and quality of cocoa beans. The stages of this research are the preparation of nutrients, the preparation of crude enzyme polyphenol oxidase using the extracts of cocoa leaf shoots, carry out fermentation of cocoa beans for one day, two days and five days as a control that is without additions of crude enzyme polyphenol oxidase and the extract of cacao leaf shoots, do the testing, as well as carried out descriptive data analysis. The results showed that the cocoa beans were fermented for one day and two days have a fermentation index of 0.9998 and 1.0373; has a slety seed percentage of 1% and 0%; has a fat content of 49,97 % and 50,04%; in acccordance with the SNI 01-2323-200; cocoa beans were light brown in color and not moldy during storage for one month, three months and 5 months.

The aim of this research was to study  the effect of cocoa butter  addition on stability, irritation effect, and sensory properties of hair shampoo. The hair shampoo formula referred to the Rosniati formula (2015) modified by the addition of cetyl alcohol, glycerin, novenmer, stearic acid and 2.5% SLS. The new formulas were made by adding respectively 0%, 1.0%, and 1.5% cocoa butter  into the formula. The results showed that the addition of 1.0% cocoa butter to the shampoo formula had the highest viscosity and sensory properties were better compared to the two other formulas, especially in terms of consistency, color, and foam. In general, the three formulas were stable, pH was standard, and there was no eye-irritation effect in the clinic test. However, they caused light irritation effect to the rabbit skin with the IIKP values of 0.361, 0.417, and 0.403 for formulas A, B, and C, respectively.Keywords: cocoa butter, hair shampoo, and shampoo formulaABSTRAK. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan lemak kakao terhadap kestabilan, efek  iritasi, dan sifat  sensori  sampo rambut.  Formula sampo  rambut mengacu ke formula Rosniati, (2015)  yang dimodifikasi dengan penambahan setil alkohol, gliserin, novenmer, asam stearate dan SLS 2.5 %. Tiga formula baru dibuat masing-masing menggunakan lemak kakao    0 %, 1.0 %, dan 1,5 % dalam formula. Hasil penelitian menunjukkan bahwa penambahan lemak kakao 1.0 % ke dalam formula sampo mempunyai nilai viskositas yang paling tinggi dan nilai sensori yang lebih baik dibandingkan dengan kedua formula lainnya, dalam hal konsistensi, warna dan busa. Secara keseluruhan semua sediaan formula sampo mempunyai sifat stabil, pH sesuai standar dan hasil uji klinis, menunjukkan bahwa tidak menimbulkan efek iritasi terhadap mata, tetapi menimbulkan iritasi ringan terhadap kulit kelinci dengan nilai IIKP berturut-turut  0.361, 0.417, dan 0.403 untuk formula A, B, dan C.Kata kunci : lemak kakao, sampo rambut, dan formula sampo

Study of cocoa powder processing from fermented and unfermented cocoa beans as functional food ingredients has been carried out. The aim of this study was to know the functional compounds (polyphenol and amino acid) content from fermented cocoa beans, unfermented cocoa beans and cocoa powder processed from (fermented-roasted cocoa beans) and from (unfermented-unroasted cocoa beans). The study consisted of 4 treatments, i.e : A (fermented cocoa beans), B (unfermented cocoa beans), C (cocoa powder processed from fermented-roasted cocoa beans) and D (cocoa powder from unfermented-unroasted cocoa beans). The results show that unfermented and fermented cocoa beans polyphenol content were 15.09% and 13.95%, respectively. Polyphenol content of cocoa powder from (unfermented-unroasted cocoa beans) and from (fermented-roasted) were 14.03% and 11.60%, respectively. Unfermented and fermented cocoa beans amino acid content were 8.55% and 9.26%, respectively. Amino acid content of cocoa powder from (unfermented-unroasted cocoa beans) and from (fermented-roasted cocoa beans) were 16.81% and 21.99%, respectively. The content of polyphenols and amino acids in cocoa powder greatly contributes to personal health, that usefull as functional food ingredients.

Instant chocolate drinks,  as  immunomodulator  drinks,  were  developed from the instant chocolate - ginger drink of Rosniati, as a functional drink (2011). Drinks were  formulated from  55 % sucrose, 30 %  cocoa  powder (processed from non – fermented and non roasted cocoa beans), and 15 % non – dairy creamer, in (w/w), as A formula, and the other from 55 % sucrose, 30 % cocoa  powder (processd from non – fermented and non – roasted cocoa beans), and 15 % instant soy powder, in (w/w), as B formula. Preparation of drinks also used co-crystallization technique. Of the two formulas, the B formula (combination of cocoa powder and instant soy powder), in the in-vivo tests, showed better in immunomodulation effects. Indeed, at a dose of 39 (mg/kg of mice weight), the B formula had non specific immune response with phagocytic index of 2.042 (strong), primary antibody titer of 1 : 384 and secondary antibody titer of 1 : 768, as humoral immune response, and IFN- γ of 1,436,360.14 (pmol) and IL-2 of 941.30 (pmol), as cellular immune response, all above the control drink values.Key words: instant chocolate drink, immunomodulator, non-fermented, non-roasted cocoa beans, instant soy powder .Abstrak. Minuman instan cokelat sebagai minuman imunomodulator, dikembangkan dari minuman cokelat-jahe instan dari Rosniati, sebagai minuman fungsional (2011). Minuman imunomodulator diformulasi dari bubuk kakao 30% (diolah dari biji kakao tanpa fermentasi dan tanpa sangrai), gula sukrosa 55%, dan non-dairy creamer 15% (b/b), sebagai formula A, dan dari bubuk kakao 30% (diolah dari biji kakao tanpa fermentasi dan tanpa sangrai, gula sukrosa 55%, dan bubuk kedelai instan15% (b/b), sebagai formula B. Penyiapan produk minuman ini juga menggunakan teknik ko- kristalisasi. Dari kedua formula minuman imunomodukator, formula B (kombinasi bubuk kakao dengan bubuk instan kedelai) memberikan efek imunomodulasi yang lebih tinggi. Bahkan pada pemberian dosis 39 (mg/kg berat mencit), secara in vivo, menghasilkan respon imun non spesifik dengan indeks fagositik 2,042 (kuat), titer antibodi primer 1:384 dan titer antibodi sekunder 1:768, sebagai respon imun humoral, dan IFN-γ sebesar.436.60,14 (pmol) dan IL-2 sebesar 941,30 (pmol), sebagai respon imun selular, yang semuanya berada diatas nilai kontrol.Kata kunci: minuman cokelat instan, imunomodulator, biji kakao tanpa fermentasi dan tanpa sangrai, bubuk kedelai instan.

Study effect of steam blanching and drying method of unfermented cocoa beans to total flavonoid content, total fenol content, and antioxidant activity had been carried out. The aim of this research was to know the effect steam blanching and drying method of the unfermented cocoa beans to flavonoid content, fenol content, and antioxidant activity. The research consisted of 4 treatments, i.e : A1B1 (Non blanching and sun drying), A1B2 (Non blanching and oven drying), A2B1 (Blanching and sun drying), and A2B2. (Blanching and oven drying). This research used experimental and descriptive analysis method. The results showed that treatment combination of non blanching and sun drying (A1B1) has the highest of flavonoid content of 4,60% and the lowest of DPPH free radicals scavenging activity as IC 50 (which means has highest antioxidant activity), while treatment combination of non blanching and oven drying (A1B2) has the highest phenol content of 4,04%.