Chemical characteristics of Indonesian single-origin cocoa beans and the effect of tempering treatments on dark chocolate - a preliminary study

• Published in: IOP conference series. Earth and environmental science 2021-11, Vol.924 (1), p.12026
• Main Authors: Wahyuni, N L, Yuwono, S S, Mahatmanto, T, Fathuroya, V, Sunarharum, W B
• Format: Article
• Language: English
• Subjects: Chocolate; Cocoa; Cocoa beans; Computer programs; Moisture content; Sensory evaluation; Sensory properties; Software; Tempering; Water content
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/924/1/012026

The aim of this study was to investigate the effect of geographical origin on the chemical characteristics of cocoa beans and to determine the effect of tempering treatment on the glossiness of dark chocolate. In this study, three roasted single-origin cocoa nibs, i.e., single-origin Kulon Progo, Aceh, and Gunung Kidul, were analysed to determine their moisture content, ash, crude protein, total fat, and pH value, as well as their sensory properties. Kulon Progo cocoa nibs were mostly preferred and further processed into dark chocolate using three tempering variations and analysed to determine their glossiness, texture, and colour. The glossiness level of dark chocolates under different tempering treatments was ranked using RedJade Sensory Software. Data were analysed using Minitab 17.0 Statistical Software. The results show that single-origin cocoa beans from Kulon Progo had the lowest moisture content (1.33 ± 0.015 %) and the highest fat content (54.01 ± 0.434 %). Dark chocolate tempered at 50:32:27:32°C had the most preferred glossy appearance (2.59 out of 3.00).