Physicochemical, Fatty Acid and Sensory Profile of Cocoa Butter Produced from Fermented and Non-Fermented Cocoa Butter

Abstract

The study aimed to explore the influence of fermentation and non-fermentation on cocoa processing (Theobroma cacao L.) on physical properties, chemical properties, fatty acid profiles and sensory properties of cococa butter. The study was conducted using an experimental method with two treatments and three replications. Analysis of cocoa butter consisted of yield, color, moisture content, free fatty acids, iod numbers, peroxide numbers, determination of fatty acid profile using GC-MS, and analysis of sensory properties. The results showed that the yield was between 20.82-21.00%. The color of fermented cocoa butter has a value of L* 17.88, a*8.70, and b*7.99 while for nonfermented cocoa butter has a value of L* 14.88, a* 8.96, and b* 6.78, water content between 0.10-0.12%, free fatty acids 0.51-0.56%, iod numbers 26.40-26.50 g I2/100g, peroxide numbers between 0.40-0.70 meq peroxide/kg fat, 190.23-191.40 mg KOH/g fat. The fatty acid profile using GC-MS showed that the dominant fatty acid constituents contained in fermented and nonfermented cocoa fats are oleic acid (29.39-29.57%), heptadecanoic acid (25.85-26.77%), and palmitic acid (21.49-21.83%). Based on sensory analysis of cocoa butter with fermented treatment is preferred because it has a more attractive color, taste, and aroma compared to nonfermented cocoa butter.

Effect of Fermentation and Extraction Techniques on the Physicochemical Composition of Copoazú Butter (Theobroma grandiflorum) as an Ingredient for the Cosmetic Industry

“…On the other hand, the darker coloration observed in the four treatments compared to the commercial sample may be linked to factors related to the soil conditions of copoazú growth. However, it is more likely associated with the fermentation process, as noted in a study on Theobroma cacao, where it was shown that fermentation significantly influences butter coloration [20,21]. This difference is also influenced by the unknown fermentation process of the commercial sample.…”

“…As extensively researched, the fermentation of Theobroma grains leads to changes in both physical and chemical properties. Various enzymatic reactions alter components such as polyphenols, proteins, and carbohydrates, among others [20,22].…”

Pengaruh Penambahan Ragi NKL dan Waktu Fermentasi terhadap Populasi Mikroorganisme selama Fermentasi Biji Kakao

“…Menambahkan S. cerevisiae, L. lactis, dan A. aceti ke fermentasi biji kakao segar dapat meningkatkan suhu fermentasi, sehingga mempercepat proses fermentasi Kusuma et al, 2020). Oleh karena itu, diharapkan penambahan ragi NKL akan mempercepat konversi gula menjadi asam asetat, sehingga mempercepat suhu kematian benih (Andriani et al, 2020).…”