THE POTENCIAL OF DRY FERMENTED COCOA (Theobroma cacao L.) BEAN SHELL VARIETY LINDAK AS FUNCTIONAL FOOD IN DEGREE OF ROASTING Elazmanawati Lembong1, Mohamad Djali1, Zaida1, Gemilang Lara Utama1
1Department of Food Industry, Faculty of Agriculture Technology Universitas Padjadjaran
Abstract
Cocoa bean shell is a waste from the chocolate processing industry that has not been used optimally and still contains 5.78% polyphenols which has potential as a source of natural antioxidant compounds. The chocolate processing industry roasting with low, medium and high degrees, based on the desired product. The purpose of this study was to determine the polyphenol content and antioxidant activity of the dry fermented cocoa shells as a result of the best degree of roasting. The research method used was an experimental method using a Randomized Block Design (RBD) with 4 treatments roasting dried fermented cocoa beans of Lindak varieties by using different degrees of roasting (No roasting, low degree (110 degree of Celcius for 35 minutes), medium degree (140 degree of Celcius for 30 minutes), and high degree (190 degree of Celcius for 15 minutes) and repeated 3 times. The results showed the dry fermented cocoa shells of Lindak varieties by high degree roasting treatment has the best phenolic total (5.24%) and antioxidant activity (37.92 ppm).
Keywords: Cocoa Bean Shell, Degree of Roasting, Antioxidant
