MEMPELAJARI KUALITAS BIJI KAKAO KERING YANG BEREDAR DI PASARAN DAERAH ISTIMEWA YOGYAKARTA DAN KEMUNGKINAN PENGOLAHAN LANJUTAN

Abstract

Research on quality of dry beans circulating in the DIY market and the possibility of further processing of the seed has been run. The purpose of this study was to determine the quality of dry beans circulating in the DIY market in terms of some quality parameters and level of preference panelist on processed products.

Cocoa beans come from the market Gunungkidul, Samigaluh and Pagilaran in the analysis of the number of seeds / 100 grams, moisture content, fat content, impurities. Furthermore cocoa beans processed into milk chocolate and sweet chocolate, tested favorite.
the result show that: dried cocoa beans from Mount Kidul and Pagilaran comprise less than 100/100 grams, the amount of dirt also meet the standard that is below 2%. While Samigaluh, numbered 137 seeds / 100 grams, the amount of dirt above the standard, amounting to 7.92%. The water content of the three samples above the standard, which ranged from 8.89 to 10.39%. While the fat content of the three samples as follows: beans from Gunungkidul 26.54%, from 31.97% Pagilaran and from Samigaluh 22,01%.

Keywords: seed kakao kering, quality, test A