Академический Документы
Профессиональный Документы
Культура Документы
KAKAO
TP Unpas
CACAO TREE
(Theobroma cacao)
(Botanical.com, 2007)
CACAO
HARVEST
CHOCOLATE LIQUOR
COCOA MANUFACTURE
CHOCOLATE MANUFACTURE
ALKALIZATION
FAT PRESSING
COCOA BUTTER
PRESS CAKE
BREAKING, GRINDING
TEMPERING
& SIEVING
MOLDING
ENROBING
COCOA POWDER
PLAIN or MILK CHOCOLATE
KAKAO
PENGANGKUTAN
FERMENTASI
2C2H5OH + 2CO2 + E
Bakteri
CH3COOH + H2O
3. BROWNING ENZIMATIS.
PERANAN ASAM ASETAT PADA HASIL FERMENTASI
1. DAPAT MENDIFUSI KEDALAM KEPING BIJI SECARA CEPAT
2. MENYEBABKAN KEMATIAN BIJI
3. MEMBANTU DISTRIBUSI SENYAWA POLIFENOL DIDALAM
KEPING BIJI
4. MEMBANTU HIDROLISIS YANG BERHUBUNGAN DENGAN
FLAVOR
5. BEREAKSI DENGAN ALKOHOL MEMBENTUK ESTER.
FERMENTATION
The fermentation
process
transforms the
flavor to what we
associate with
cocoa and
chocolate.
Without the
fermentation
process there will
not be any
chocolate flavor
PENGERINGAN
TUJUAN PENGERINGAN
1.
MENURUNKAN KADAR AIR BIJI KAKAO SAMPAI 8%
2.
MEMBERIKAN KESEMPATAN TERJADINYA REAKSI
OKSIDASI ENZIMATIS.
CARA PENGERINGAN:
1. SUN DRYING
2. ARTIFICIAL DRYING
3. MODIFIKASI
PENGERINGAN DILAKUKAN SELAMA 24 30 JAM
PADA SUHU 45 60oC SELAMA PENGERINGAN PERLU
DILAKUKAN PENGADUKAN UNTUK MERATAKAN
SUPPLY OKSIGEN KE SELURUH PERMUKAAN BIJI.
TEMPERING
SETELAH PENGERINGAN BIJI KAKAO DI BIARKAN TERLEBIH
DAHULU DALAM SUATU TEMPAT TERTENTU, AGAR TERCAPAI
KADAR AIR SEIMBANG ANTARA KADAR AIR BIJI KAKAO DENGAN
KELEMBABAN UDARA SEKELILINGNYA.
APABILA KADAR AIR BIJI KAKAO KERING LEBIH KECIL DARI RH
SEKELILINGNYA, KULIT BIJI KAKAO BERSIFAT RAPUH YANG
MENYEBABKAN MENURUNNYA KUALITAS.
SORTASI
SORTASI DILAKUKAN OLEH PEKERJA WANITA SECARA VISUAL,
DENGAN MAKSUD :
1. MEMISAHKAN BIJI KAKAO BERDASARKAN BENTUK DAN
WARNA SERTA KENAMPAKAN.
2. MEMISAHKAN BENDA ASING SEPERTI BATU, TANAH, BESI,
DLL.
PEMBUATAN COCOA
POWDER
BIJI KAKAO KERING
PRESSING
(90oC-100oC)
ROASTING
98oC Chocolate
110oC C. Powder
MILLING
Cocoa Butter
- Lesitin
-Flavor Agent
-
WINOWING
GRINDING
COCOA MASS
(100 )
COOLING
(12oC)
SEPARASI
COCOA
POWDER
PEMBUATAN CHOCOLATE
COCOA MASS
TEMPERING
Gula
MIXING
(Kadar Lemak 26%)
REFINING
(100 25 )
CONCHING
Susu
Bubuk
MOULDING
(25oC)
- Cocoa Butter
- Lesitin
- Flavor Agent
COOLING
5 12oC, 45
STABILISATION
18o 20oC , 24 jam
CHOCOLAT
E
ROASTING
PROSES PEMANASAN BIJI KAKAO PADA SUHU 90 -120oC UNTUK , MENGURANGI
AIR, MELEPASKAN KULIT ARI, MEMBENTUK FLAVOR DAN WARNA.
WINNOWING
PROSES PEMISAHAN KULIT ARI DARI KAKAO DENGAN MENGHEMBUSKAN
UDARA DAN PENGAYAKAN.
COUNCHING
PROSES PENGHALUSAN ADONAN DENGAN TUJUAN UNTUK :
1. REDUKSI AIR
2. REDUKSI SENYAWA VOLATIL
3. HOMOGENISASI
4. MEMPERBAIKI VISKOSITAS DAN TEKSTUR
REFINING
PROSES PENGECILAN UKURAN PARTIKEL CHOCOLATE SEHINGGA TERDISPERSI
DENGAN MERATA DAN SERAGAM
TEMPERING
PROSES PENURUNAN SUHU ADONAN SECARA TERKENDALI
MOULDING
PROSES PENCETAKAN DAN PEMBENTUKAN CHOCOLATE
STABILISATION
PROSES AKHIR PEMBUATAN CHOCOLATE SAMPAI PROSES KRISTALISASI
BERJALAN SEMPURNA.
WHITE CHOCOLATE
Chocolate made with cocoa butter, sugar, milk, emulsifier, vanilla and
sometimes other flavorings. It does not contain any non-fat ingredients
from the cacao bean and has therefore an off-white color. In some
countries white chocolate cannot be called 'chocolate' because of the low
content of cocoa solids. It has a mild and pleasant flavor.
MILK CHOCOLATE
Sweet chocolate which normally contains 10-20% cocoa solids (which
includes cocoa and cocoa butter) and more than 12% milk solids. It is
seldom used for baking, except for cookies.
DARK CHOCOLATE
Sweetened chocolate with high content of cocoa solids and no or very little
milk, it may contain up to 12% milk solids. Dark chocolate can either be
sweet, semi-sweet, bittersweet or unsweetened. If a recipe specifies 'dark
chocolate' you should first try semi-sweet dark chocolate.
SEMI-SWEET CHOCOLATE
This is the classic dark baking chocolate which can be purchased in
most grocery stores. It is frequently used for cakes, cookies and
brownies. Can be used instead of sweet dark chocolate. It has a good,
sweet flavor. Contains often 40-62% cocoa solids.
BITTERSWEET CHOCOLATE
A dark sweetened chocolate which must contain at least 35% cocoa solids.
Good quality bittersweet chocolate usually contains 60% to 85% cocoa
solids depending on brand. If the content of cocoa solids is high the
content of sugar is low, giving a rich, intense and more or less bitter
chocolate flavor. Bittersweet chocolate is often used for baking/cooking.
UNSWEETENED CHOCOLATE
A bitter chocolate which is only used for
baking. The flavor is not good, so it is not
suitable for eating. It contains almost 100%
cocoa solids, about half of it might be fat
(cocoa butter).
NUTRITION FACTS
The presented values are based on a selection of brands. Variations outside
the given ranges can be expected. (numbers are % by weight).
Ingredient
Cocoa - low
fat
(European
type)
Cocoa - high
fat
(Breakfast
cocoa)
Unsweeten
ed
chocolate
Bittersweet
chocolate
Semisweet
chocolate and
baking chocolate
Fat
10-15%
20-25%
45-55%
33-45%
20-35%
Carbohydrates
45-60%
45-60%
30-35%
20-50%
50-70%
Sugars
0-2%
0-2%
0-2%
13-45%
45-65%
Dietary
fibers
20-35%
30-35%
15-20%
5-8%
3-8%
Protein
17-22%
15-20%
10-15%
5-10%
3-8%
ca 60
ca 90
140-150
150-160
130-160
ca 200
ca 300
470-500
500-550
450-550
Calories
per oz
Calories
per 100 g
.
Tabel 3. Beberapa perbedaan antara biji kakao yang difermentasi dengan yang tidak
difermentasi
Kakao Kering
Tidak Difermentasi
Difermentasi
Kondisi kulit
Aroma(digoreng)