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Pelita Perkebunan (Coffee and Cocoa Research Journal)
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  This is an Open Access Journal Open Access journal
ISSN (Print) 0215-0212 - ISSN (Online) 2406-9574
Published by Indonesian Coffee and Cocoa Research Institute Homepage  [1 journal]
  • Antioxidant Content of Tisane of Cocoa Bean Shells as Affected by Roasting

    • Authors: Gumelar ., Hendy Firmanto, Mochamad Nurcholis
      Pages: 200 - 210
      Abstract: Cocoa bean shell is a by-product of processing chocolate products that can be used as a tea infusion because it contains bioactive compounds such as polyphenols which act as antioxidants. Roasting plays a very important role in the development of aromas and flavors. The temperature commonly used in roasting is about 100 – 150 ºC. Phenolic content plays a role in the formation of sensory properties of the product due to the presence of interaction with proteins through the Maillard reaction that occurs in the roasting process. This study aims to determine the effect of roasting temperature on the antioxidant activity of tea infusions from cocoa bean shells. The methods used in this study are the folin-ciocalteu method and the DPPH method. Cocoa bean shell tea with a roasting temperature of 100ºC, 20 minutes has the highest total phenols, antioxidant levels, and radical scavenging activity of 21.54 ± 0.37 mg GAE/g; 12.80 ± 0.17 mg AA/g; and 85.18 ± 1.28%. The total amount of phenols has a very strong correlation to antioxidant levels, radical scavenging, the color value of the brew L*, b*, and is inversely proportional to the color value of a*. Cocoa bean shell tea roasting temperature of 140ºC, 18 minutes has the highest IC50 value of 22.76 mg /ml. In addition, the roasting temperature can affect the sensory attribute character of cocoa bean shell tea.
      PubDate: 2022-12-30
      DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i3.524
      Issue No: Vol. 38, No. 3 (2022)
  • Sensory Profile of Cocoa Powder Using Analytical Hierarchy Process

    • Authors: Ariza Budi Tunjung-Sari, Fitrih Salsabilah Prameswari, Maria Belgis, Winda Amilia
      Pages: 211 - 220
      Abstract: Cocoa powder comes with various attributes in its taste affecting consumer acceptance. The analytical hierarchy process (AHP) approach can be used to identify the effect of each attribute on the sensory profile of cocoa powder. This present study used the AHP approach to determine the degree of importance of sensory attributes on several types of cocoa powder and find the type with the best sensory profile. Cocoa powder comes from cocoa beans made through fermentation and non-fermentation process. In addition, we used non-fermented cocoa powder treated with water and incubated at 45oC for 4, 8, and 16 hours later named as incubated cocoa powder. Then, the sensory attributes of fermented cocoa powder were used as the reference in assessing the sensory profile of incubated cocoa powder, including the one going through the treatment. The sensory analysis performed by trained panelists revealed 11 attributes that made up the flavor profile of cocoa powder. Of these 11 attributes, only 4 were considered primary attributes with a high degree of importance, including chocolate (23.7%), sweet (19.9%), caramel (11.8%), and nutty (10.9%). Other attributes had a lower degree of importance, including creamy (7.4%), fruity (6.5%), green (5.4%), flowery (4.8%), astringent (4.5%), bitter (3.1%), and acid (2.2%). AHP also ranked the incubated cocoa powder based on the similarity of the flavor profile with fermented cocoa powder. Nonfermented cocoa powder without treatments fell into the lowest rank, while nonfermented cocoa powder with treatments fell into a higher category in the following order: 8 hours > 16 hours > 4 hours. To summarize, AHP can be used in decisionmaking affected by many factors. AHP has been proven effective in determining the sensory profile of cocoa powder, especially in choosing the attribute with
      the highest effect. In addition, AHP helps determine the best treatment for incubated cocoa powder to produce the most similar sensory profile to fermented cocoa powder.
      PubDate: 2022-12-30
      DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i3.514
      Issue No: Vol. 38, No. 3 (2022)
  • Consumer Satisfaction of Chocolate Product and Its Marketing Facilities:
           Case Study of a MSME Chocolate Factory in Jember

    • Authors: Diany Faila Sophia Hartatri, Sugesti Dwi Aprilia
      Pages: 221 - 236
      Abstract: The role of micro, small and medium enterprises (MSME)-scale of cocoa agro-industry sector in Indonesia has increased along with the increasing number of MSMEs engaged in secondary cocoa processing sector. One of the factors that influence the sustainability of cocoa agroindustry business is customer satisfaction index (CSI). Therefore, this study aims to analyze consumer satisfaction index of chocolate product and its marketing facilities offered by producer which can then be used as input for the development of chocolate business. This research was conducted at MSME chocolate factory located in Jember, Indonesia. The selection of this location was done purposively with the consideration that the MSME chocolate factory produces couverture chocolate products. The research method chosen is descriptive using the analysis method of customer satisfaction
      index (CSI) and importance performance analysis (IPA). There were 96 respondents involved in this research. Determination of sample size was calculated by using the Slovin formula. The results showed that the majority of the chocolate consumers are, young generation female who have well literacy of digital experiences. Furthermore, CSI of chocolate products and its marketing facilities was 77.86%, which indicates that overall consumers were satisfied. Several attributes that has satisfied the consumers are chocolate taste, packaging, chocolate shape, food safety guarantees labeled at the chocolate products, outlet cleanliness, outlet convenience, the atmosphere offered by the outlet, friendliness of the salesperson to the customer, salesperson’s knowledge of the menu, responsiveness of salespeople in fulfilling orders, attractive outlet interior design, cleanliness and availability of toilets, prayer rooms and supporting facilities for consumer comfort has also satisfied the consumers. Priority improvement strategies that require to be conducted to increase consumer satisfaction include adjusting the price of chocolate products, increasing promotions through social media and providing entertainment facilities, such as music, wi-fi, and TV at chocolate marketing facilities.
      PubDate: 2022-12-30
      DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i3.527
      Issue No: Vol. 38, No. 3 (2022)
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Heriot-Watt University
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