Karakteristik Fisik, Kimia dan Sensoris Biji Kakao Criollo, Forastero dan Trinitario: Review
DOI:
https://doi.org/10.59188/jcs.v2i3.271Keywords:
Biji Kakao, Fitokimia, Senyawa VolatilAbstract
Biji kakao merupakan bahan utama dalam pembuatan produk cokelat. Biji kakao menjadi salah satu bahan pangan dengan kandungan senyawa aktif seperti fenol, teobromin, dan fenilalanin yang dapat memberikan dampak baik untuk tubuh. Selain itu, terdapat kandungan senyawa volatile seperti pentanol, linalool, dan asam asetat yang berhubungan dengan rasa dan aroma yang dihasilkan pada biji kakao. Terdapat tiga jensi biji kakao komersial yaitu criollo, forastero, dan trinitario. Perbedaan secara fisik, kandungan kimia, dan sensori biji kakao menghasilkan biji yang berbeda kualitas. Sensori biji kakao yang unik hasil dari kandungan kimia berupa rasa floral, buah-buahan, madu, malt, kayu, kacang, dan herbal. Tujuan dari penulisan ulasan artikel ini untuk mendapatkan data karakteristik biji kakao criollo, forastero, dan trinitario dari segi fisik, kimia, dan organoleptik. Metode yang dipakai pada penelitian ini yaitu menggunakan metode Literature Review. Berdasarkan hasil ulasan dapat disimpulkan bahwa biji kakao criollo, forastero, dan trinitario memiliki perbedaan dari segi fisik, kimia, dan sensoris. Perbedaan tersebut, terutama dari kandungan kimia menghasilkan kualitas biji yang berbeda pula.
References
Afoakwa, Emmanuel Ohene, Quao, Jennifer, Takrama, Jemmy, Budu, Agnes Simpson, & Saalia, Firibu Kwesi. (2013). Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation. Journal of Food Science and Technology, 50(6), 1097–1105. https://doi.org/10.1007/s13197-011-0446-5.
Ali, Baso. (2020). Analisis Sistem Pendukung Keputusan Pemilihan Bibit Kakao Menggunakan Metode AHP. D’ComPutarE: Jurnal Ilmiah Information Technology, 9(2), 8–17.
Ariyanti, Melia, Rosniati, Rosniati, Yumas, Medan, Wahyuni, Wahyuni, & Indriana, Dwi. (2021). Kandungan Asam Amino dan Asam Lemak Kakao Bubuk Tidak Fermentasi dengan Perlakuan Penyangraian Uap Panas Suhu Rendah. Jurnal Industri Hasil Perkebunan, 16(2), 70–82. https://doi.org/10.33104/jihp.v16i2.7052.
Attahmid, Nur Fitriani Usdayana, Rauf, Abdul, & Yusuf, Muhammad. (2021). Formulasi minuman imunomodulator dari biji kakao pilihan klon Sulawesi Barat dengan penambahan kayu manis (Cinnammomum cassia). Agrokompleks, 21(2), 1–10. https://doi.org/10.51978/japp.v21i2.333.
Beg, Mohd Shavez, Ahmad, Sameer, Jan, Kulsum, & Bashir, Khalid. (2017). Status, supply chain and processing of cocoa-A review. Trends in Food Science & Technology, 66, 108–116. https://doi.org/10.1016/j.tifs.2017.06.007.
Brunetto, María del Rosario, Gallignani, Máximo, Orozco, Wendy, Clavijo, Sabrina, Delgado, Yelitza, Ayala, Carlos, & Zambrano, Alexis. (2020). RP-HPLC-DAD determination of free amino acids in cocoa samples during fermentation and roasting. Revista Colombiana de Química, 49(1), 11–19. https://doi.org/10.15446/rev.colomb.quim.v1n49.7781.
Castro-Alayo, Efraín M., Idrogo-Vásquez, Guillermo, Siche, Raúl, & Cardenas-Toro, Fiorella P. (2019). Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa. Heliyon, 5(1), e01157. https://doi.org/10.1016/j.heliyon.2019.e01157.
Cevallos-Cevallos, Juan Manuel, Gysel, Laura, Maridueña-Zavala, Maria Gabriela, & Molina-Miranda, María José. (2018). Time-related changes in volatile compounds during fermentation of bulk and fine-flavor cocoa (Theobroma cacao) beans. Journal of Food Quality. https://doi.org/10.1155/2018/1758381.
Claresta, Laveda Jasslyn, & Purwoko, Yosef. (2017). Pengaruh Konsumsi Cokelat Terhadap Tingkat Kecemasan Mahasiswa Fakultas Kedokteran Praujian. Jurnal Kedokteran Diponegoro (Diponegoro Medical Journal), 6(2), 737–747. https://doi.org/10.14710/dmj.v6i2.18591.
de Souza, Pahlevi A., Moreira, Lunian F., Sarmento, Diógenes H. A., & da Costa, Franciscleudo B. (2018). Cacao—Theobroma Cacao. In Exotic fruits (pp. 69–76). https://doi.org/10.1016/b978-0-12-803138-4.00010-1.
Dzelagha, Banboye Frederick, Ngwa, Ngwabie Martin, & Nde Bup, Divine. (2020). A review of cocoa drying technologies and the effect on bean quality parameters. International Journal of Food Science. https://doi.org/10.1155/2020/8830127.
Endang, Sri, & Jumiono, Aji. (2020). Faktor-faktor Pasca Panen Yang Memengaruhi Mutu Kakao. Jurnal Ilmiah Pangan Halal, 2(2), 73–78.
Farhanandi, Bisma Wahyu, & Indah, Novita Kartika. (2022). Karakteristik Morfologi dan Anatomi Tanaman Kakao (Theobroma cacao L.) yang Tumbuh pada Ketinggian Berbeda. LenteraBio: Berkala Ilmiah Biologi, 11(2), 310–325. https://doi.org/10.26740/lenterabio.v11n2.p310-325.
Ferri, Claudio, Desideri, Giovambattista, Ferri, Livia, Proietti, Ilenia, Di Agostino, Stefania, Martella, Letizia, Mai, Francesca, Di Giosia, Paolo, & Grassi, Davide. (2015). Cocoa, blood pressure, and cardiovascular health. Journal of Agricultural and Food Chemistry, 63(45), 9901–9909. https://doi.org/10.1021/acs.jafc.5b01064.
Gu, Fenglin, Tan, Lehe, Wu, Huasong, Fang, Yiming, Xu, Fei, Chu, Zhong, & Wang, Qinghuang. (2013). Comparison of cocoa beans from china, indonesia and papua new guinea. Foods, 2(2), 183–197. https://doi.org/10.3390/foods2020183.
Gutierrez, Eliana Alviarez, Caetano, Aline Camila, Hoyos, Yhosep Ramirez, Santos, Milagros Granda, & Espinoza, Santos Leiva. (2022). Physicochemical and organoleptic profile of the native fine aroma cocoa from northeastern area of Peru. Food Science and Technology, 42, 1–9. https://doi.org/10.1590/fst.06422.
Herdhiansyah, Dhian, & Asriani, Asriani. (2022). Kajian Proses Pengolahan Cokelat Batangan (Chocolate Bar) di PT XYZ di Kota Kendari- Sulawesi Tenggara. Agritech: Jurnal Fakultas Pertanian Universitas Muhammadiyah Purwokerto, 24(1), 28–34. https://doi.org/10.30595/agritech.v24i1.9736
Munarso, S. Joni. (2016). Penanganan pascapanen untuk peningkatan mutu dan daya saing komoditas kakao. Jurnal Penelitian Dan Pengembangan Pertanian, 35(3), 111–120. https://doi.org/10.21082/jp3.v35n3.2016.p111-120.
Qin, Xiao Wei, Lai, Jian Xiong, Tan, Le He, Hao, Chao Yun, Li, Fu Peng, He, Shu Zhen, & Song, Ying Hui. (2017). Characterization of volatile compounds in Criollo, Forastero, and Trinitario cocoa seeds (Theobroma cacao L.) in China. International Journal of Food Properties, 20(10), 2261–2275. https://doi.org/10.1080/10942912.2016.1236270.
Quelal, Orlando Meneses, Hurtado, David Pilamunga, Benavides, Andrés Arroyo, Alanes, Pamela Vidaurre, & Alanes, Norka Vidaurre. (2023). Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate. Fermentation, 9(2), 166–187. https://doi.org/10.3390/fermentation9020166.
Rottiers, Hayley, Tzompa Sosa, Daylan Amelia, De Winne, Ann, Ruales, Jenny, De Clippeleer, Jessika, De Leersnyder, Ilse, De Wever, Jocelyn, Everaert, Helena, Messens, Kathy, & Dewettinck, Koen. (2019). Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans. European Food Research and Technology, 245, 1917–1937. https://doi.org/10.1007/s00217-019-03307-y.
Sari, Indah Anita, Murti, Rudi Hari Murti, Misnawi, Putra, Eka Tarwaca Susila Putra, & Susilo, Agung Wahyu. (2022). Sensory profiles of cocoa genotypes in Indonesia. Biodiversitas Journal of Biological Diversity, 23(2), 648–654.
Tardzenyuy, Mobey Emmanuel, Jianguo, Zheng, Akyene, Tetteh, & Mbuwel, Mobey Peter. (2020). Improving cocoa beans value chain using a local convection dryer: A case study of Fako division Cameroon. Scientific African, 8, e00343. https://doi.org/10.1016/j.sciaf.2020.e00343.
Thifany, Ariny Jihan, Santosa, Edi, & Khumaida, Nurul. (2020). Faktor-faktor yang Memengaruhi Produksi dan Efektivitas Panen pada Kakao Mulia. Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy), 48(2), 187–195. https://doi.org/10.24831/jai.v48i2.30565.
Undadraja, Bigi. (2020). Identifikasi Nutrisi dan Sensori Biji Kakao (Theobroma cacao L.) dengan Media Fermentor Kotak Kayu dan Daun Pisang dalam Pengolahan Cokelat Bubuk. Jurnal Wacana Pertanian, 16(1), 29–35. https://doi.org/10.37694/jwp.v16i1.60.
Van der Kooij, S. (2013). Market study of fine flavour cocoa in 11 selected countries. Royal Tropical Institute, KIT Development Policy & Practice, Amsterdam, The Netherlands.
Yang, Ji Yong, Scascitelli, Moira, Motilal, Lambert A., Sveinsson, Saemundur, Engels, Johannes M. M., Kane, Nolan C., Dempewolf, Hannes, Zhang, Dapeng, Maharaj, Kamaldeo, & Cronk, Quentin C. B. (2013). Complex origin of Trinitario-type Theobroma cacao (Malvaceae) from Trinidad and Tobago revealed using plastid genomics. Tree Genetics & Genomes, 9, 829–840. https://doi.org/10.1007/s11295-013-0601-4.
Yin, Wenting, Hewson, Louise, Linforth, Robert, Taylor, Moira, & Fisk, Ian D. (2017). Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake. Appetite, 114, 265–274. https://doi.org/10.1016/j.appet.2017.04.005.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Syntiya Inanda Khoidir
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International (CC-BY-SA). that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
