KANDUNGAN ASAM AMINO DAN ASAM LEMAK KAKAO BUBUK TIDAK FERMENTASI DENGAN PERLAKUAN PENYANGRAIAN UAP PANAS SUHU RENDAH

Abstract

This study aims to determine the content of amino acids and fatty acids in unfermented cocoa powder with low temperature steam roasting treatment. The experimental research method was the processing technology of flavonoid-rich cocoa powder with the blanching method with steaming (hot steam), drying cocoa beans, and roasting using the Low Temperature Short Time method. The raw materials used are cocoa pods from the district Bantaeng, South Sulawesi. The parameters analyzed were the amino acid and fatty acid content of roasted and non-roasted cocoa powder, compared to dry cocoa beans using gas chromatography and LCMS methods. The results showed that the highest fatty acid in dry cocoa beans was Methyl Octadecanoate (32.16%), in unroasted and roasted cocoa powder, namely Cis-9-Oleic Methyl Ester (31.56%). While the highest amino acid in dry cocoa beans is L-Arginine (1.13%). L-Lysine as the highest amino acid in unroasted and roasted cocoa powder was 6.76% and 4.8%, respectively. For the lowest types of amino acids in cocoa beans and powder, namely L-cysteine in dry cocoa beans (0.001%), unroasted cocoa powder (0.07%) and roasted cocoa powder (0.06%).