Komponen Kimia dari Aroma Biji Theobroma cacao L.

Meiny Suzery; Sriani Hendarko; Sulistyowati Sulistyowati; Nazli Nazli; Bambang Cahyono

doi:10.14710/jksa.2.1.1-6

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

Komponen Kimia dari Aroma Biji Theobroma cacao L.

Meiny Suzery¹

, Sriani Hendarko², Sulistyowati Sulistyowati³, Nazli Nazli¹, Bambang Cahyono¹

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.

Citation Format:

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.

Fulltext View|Download

Keywords: Thebroma cacao L.; kakao; aroma; analisis kimia

Article Metrics:

Article Info

Section: Research Articles

Language : ID

In Vol 2, No 1 (1999): Volume 2 Issue 1 Year 1999

Recent articles

Analisis Batuan Andesit dengan Metode Difraksi Sinar-X Komponen Kimia dari Aroma Biji Theobroma cacao L. Pengaruh Metode Destruksi Minyak Pelumas terhadap Analisis Fe, Cu, dan Ni dengan Spektrometri Serapan Atom More recent articles

Most cited articles

Pengaruh Diameter Kanal Pelet Katalis Zeolit Aktif dan Ni-Zeolit terhadap Pirolisis Limbah Batang Pohon Sagu (Metroxylonsp.) Isolasi Senyawa Antioksidan dari Fraksi Etil Asetat Daun Tempuyung (Sonchus arvensis L) Dimerisasi Metilisoeugenol dengan Katalis HCl Antioxidant Activity of Daemonorops draco Resin Profil Kandungan Protein dan Tekstur Tahu Akibat Penambahan Fitat pada Proses Pembuatan Tahu More cited articles

Charalambus, G. dan G.E. Inglett (1978), Flavor of Food and Beverages: Chemistry and Technology, Acad. Press Inc, NY
Wahyudi, T (1988), “Periksa Kakao dan Komponen-komponennya”, Pelita Perkebunan, 4, 106-110
Sulistyowati (1994), “Keasaman Biji Kakao dan Masalahnya”, Pelita Perkebunan, 3, 151-158
Hudiyono, S (1994), “Metode Distilasi Uap-Mikrodistilasi Suatu Cara Alternatif Isolasi Senyawa Volatil untuk Analisis Komponen Suatu Aroma”, Proceeding UNESCO National Seminar, Depok, 15-16 Desember 1994
Rohan, T.A., dan T. Stewart (1967), “The Precursors of Chocolate Aroma: Production of Free Amino Acids during Fermentation of Cocoa beans”, J. Food Science, 32, 395-402
Lopez, A.S. (1986), “Chemical Change Occurring during the Processing of Cacao”, Proc. Cacao Biotech. Sym., Pensylvania, p. 19-54
Baigrie, B.D. dan S. J. Rumbelow (1987), “Investigation of Flavor Defect in Asian Cocoa Liquors”, J. Science Food Agric., 39. p. 357-368
Bailey. S.D., D.G. Mitchell, M.L. Bazinet dan C. Weurman (1961), “Studies on the Volatile Components of Different Varietes of Cacao Beans”, J. Food Sciene, 27, p. 1 65
Bainbridge, J.S. dan S. H. Davies (1972), “The Essential Oil of Cacao”, J. Chem. Soc. 101. p. 2209
Lopez, A. dan V.C. Quesnel (1973), “Volatile Fatty Acid Production in Cacao Fermentation and Effect on Chocolate Flavour”, J. Science Food Agric., 24, p. 319-326
Vitzthum, O.G. (1975), “Volatile Components of Roasted Cocoa, Basic Fraction”, J. Food Science, 40. p. 911- 916

Last update:

No citation recorded.

Last update: 2024-11-24 09:39:41

No citation recorded.

As an article writer, the author has the right to use their articles for various purposes, including use by institutions that employ authors or institutions that provide funding for research. Author rights are granted without special permission.

Author who publishes a paper at JKSA has the broad right to use their work for teaching and scientific purposes without the need to ask permission, including: used for (i) teaching in the author's class or institution, (ii) presentation at meetings or conferences and distributing copies to participants ; (iii) training conducted by the author or author's institution; (iv) distribution to colleagues for research use; (v) use in the compilation of subsequent authors' works; (vi) inclusion in a thesis or dissertation; (vi) reuse of part of the article in another work (with citation); (vii) preparation of derivative works (with citation); (viii) voluntary posting on open websites operated by authors or author institutions for scientific purposes (follow the CC BY-SA License).

Authors and readers can copy and redistribute material in any media or format, and mix, modify, and build material for any purpose but they must provide appropriate credit (provide article citation or content), providing links to the license, and indicate if there are changes.

The authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Jurnal Kimia Sains dan Aplikasi (JKSA). Copyright encompasses rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms and any other similar reproductions, as well as translations.

Reproduce any part of this journal, its storage in the database or its transmission by all forms or media is permitted does not need for written permission from JKSA. However, it should be cited as an honor in academic manners

JKSA and the Chemistry Department of Diponegoro University and the Editor make every effort to ensure that there are no data, opinions, or false or misleading statements published in JKSA. However, the content of the article is the sole and exclusive responsibility of each author.

The Copyright Transfer Form can be downloaded here: [Copyright Transfer Form - Indonesian] [Copyright Transfer Form - English]. The copyright form should be signed originally and send to the Editor in the form of printed letters, scanned documents sent via email or fax.

Adi Darmawan, Ph.D (Editor in Chief)

Editor in chief of Jurnal Kimia Sains dan Aplikasi (JKSA)

Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Jl. Prof. Soedarto, Kampus Undip Tembalang, Semarang, Central Java, Indonesia 50275
Email: jksa@live.undip.ac.id