Effect of extraction time and pressing temperature on characteristic of cocoa powder quality

The aim of the research was to investigate the effect of extraction time and temperature on cocoa powder quality. The study was conducted at Cocoa Processing Incubation Laboratory, Agroindustry Program, Vocational College, Universitas Gadjah Mada in Juni-Juli 2018. The samples were fermented cocoa beans obtained from Banjaroya, Kulonprogo. First, cocoa beans were roasted and grinded. Then, 200 g cocoa liquor were extracted for 20, 30 and 45 minutes at 70, 100 and 110°C. Cocoa powder characteristics e.g: moisture content, fat content, the weight of cocoa bungkil, and colour level were evaluated. The result showed that cocoa powder which was extracted in 70°C for 30 minutes had a lowest moisture content (3,12 ). The fat content is about 40-47 for all treatment. The color intensity is similiar, with the most brightest are cocoa powder which was extracted in 70°C. The temperature treatment in 70°C were accordance with the quality standards of cocoa butter determined by SNI 3747:2009. © 2019 IOP Publishing Ltd. All rights reserved.