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.
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