STUDI TENTANG PERUBAHAN WARNA SELAMA PROSES PENGOLAHAN BIJI KAKAO MENJADI COKELAT BATANG JENIS DARK CHOCOLATE

Abstract

Cocoa plants produce cocoa beans which, through a series of processing, produce intermediate products such as liquor, cocoa butter and cocoa powder. The purpose of this study was to determine the changes in color components (L*, a*, b*) of cocoa during the processing of fresh cocoa beans into chocolate bars. This research is an experimental research conducted using a completely randomized design (CRD). The study was conducted by examining the effect of cocoa bean processing stages into chocolate bars as a treatment factor on changes in color components (L*: indicates color brightness/lightness, a*: red/green component, b*: yellow/blue component). Samples were taken at each processing stage and repeated three times, resulting in a total of 21 treatments. Physical analysis of changes in color components was carried out using a Hunterlab Miniscan EZ Chromameter. Data were analyzed using analysis of variance (ANOVA) and further test with the HSD test (Tukey test). The average L* value during the chocolate bar processing ranged from 38.74 to 23.37. The HSD test results showed that the highest L* value was found in the fermentation process which was 38.74. While the average a* value ranged from 8.14-10.26 and the average b* value ranged from 11.93-16.47.