DOI: https://doi.org/10.14710/jksa.2.1.1-6

Komponen Kimia dari Aroma Biji Theobroma cacao L.

1Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Indonesia

2Biology Department, Faculty of Sciences and Mathematics, Diponegoro University, Indonesia

3Laboratorium Pusat Penelitian Kopi dan Kakao, Indonesia

Published: 28 Feb 1999.
Open Access Copyright 1999 Jurnal Kimia Sains dan Aplikasi under http://creativecommons.org/licenses/by-sa/4.0.

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Abstract
Telah dilakukan studi kimia terhadap komponen aroma dalam biji kakao jenis mulia (Theobroma cacao L.). Dengan indera penciuman, hasil analisis menunjukkan bahwa fermentasi selama 4 hari memberi aroma yang lebih baik dibanding dengan tanpa fermentasi, sebanding dengan makin banyaknya puncak pada kromatogramnya. Melalui Gas Kromatografi - Spektrometri massa (GCMS), analisis kimia beberapa komponen utama penyusun aroma kopi dapat diinterpretasikan.
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Keywords: Thebroma cacao L.; kakao; aroma; analisis kimia

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Section: Research Articles
Language : ID
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