Roasting Time Optimization for Fermented Cocoa Beans: Effects on Chemical Composition and Sensory Profile of Cocoa Powder

Food Technology Study Program, Faculty of Agriculture-Animal Science, University of Muhammadiyah Malang, Indonesia

Abstract

Cocoa (Theobroma cacao L.) is a highly valued commodity, widely used as a raw material in the food and beverage industry. The roasting process of fermented cocoa beans is a crucial stage in determining the chemical and sensory quality of the final product, such as cocoa powder. This study aims to analyze the effect of roasting duration on the chemical characteristics (pH, moisture level, fat level, color intensity, and fineness) and sensory properties (color, flavor, and taste) of cocoa powder from fermented cocoa beans. The research employed a completely randomized design with four roasting duration treatments (30, 45, 60, and 75 minutes) at a constant temperature of 100 °C. Data were analyzed using ANOVA, and sensory evaluation was analyzed using Kruskal-Wallis and Mann-Whitney tests. The 75-minute roasting treatment yielded the best results, with pH, moisture level, fat level, color, and fineness most closely meeting the SNI quality standards for cocoa powder and achieving the highest sensory score.