| dc.description.abstract | NOURMAN WILSON SIDABARIBA : Drying Temperature Test of Cocoa
beans on Cocoa Powder Quality Using a Cabinet Dryer, supervised by AINUN
ROHANAH and SAIPUL BAHRI DAULAY
The temperature of cabinet dryer is needed to control. The temperature
will affect product quality. This research was testing of variation of drying
temperature on cocoa powder quality using a cabinet dryer. Research had been
conducted at agricultural engineering laboratory, Agricultural faculty USU and
at food and biochemistry laboratory, MIPA faculty USU in January - April
2015by using a non-factorial completely randomized design at 550
C, 600
C, and
650
C. Parameters observed were moisture content, fat content, and organoleptic
test (aroma and color). The results showed that the temperature had highly
significant effect on moisture content and color, had significant effect on fat
content, and had no significant effect on aroma. The best treatment was at T2
(600
C) which produced 3,13 % moisture, and 38,53 % fat content. Color 2,97
(brown), and aroma 1,57 (less favored) | en_US |
