Theobromine Content of Non Fermented Cacao Powder With Steam Roasting Related With Health

Abstract

The theobromine content in cacao is believed to have health benefits for humans. This study aims to determine the theobromine content of non-fermented cacao powder with hot steam roasting treatment. The raw material for this research is cacao pods from Bantaeng district, South Sulawesi with seeds that are blanched, not fermented, dried in the sun, then roasted using low temperature hot steam at 80 oC, stirring for 30 minutes. Cacao beans are processed into powdered cacao which is rich in flavonoids as raw material for functional food or beverages. Tests were carried out using chromameter for color test, organoleptic test with trained panelists, and HPLC tool to measure theobromine levels. The results showed that color test of cacao powder is pale brown because it comes from unfermented cacao beans, organoleptic scores in general there is no difference in taste between cacao powder that is roasted and not roasted, and the theobromine content in ground roasted cacao (2.41%) was higher than that given unroasted powdered cacao (2.31%). Roasting with heating will evaporate the water in the cacao beans so that the detected theobromine content increases. These results support the function of theobromine in cacao powder as a bioactive component that plays an important role in health.