TEKNOLOGI PENGOLAHAN

KAKAO

TP Unpas

CACAO TREE
(Theobroma cacao)

Cacao was named Theobroma by

Linnaeus, the word meaning FOOD OF
THE GODS, so called from the goodness
of its seeds

(Botanical.com, 2007)

Four major types of cacao are cultivated: CRIOLLO, FORASTERO,

TRINITARIO and NACIONAL (CacaoWeb.net, 2007)
The Criollo tree originates in Mexico and Central America and gives very high
quality cacao beans and is mainly cultivated in South and Central
America. The yield is fairly low.
The Forastero is very much cultivated in Africa, but
also in Central and South America and
constitutes approximately 80% of world
production of cacao. This tree grows faster
and gives higher yield than other types of
cacao.
The Trinitario is a crossbreed between the Forastero
and Criollo, and is mainly cultivated in
Central and South America and Asia.
The Nacional is mostly cultivated in South America
west of the Andes. It is prone to disease and
difficult to grow, but has an excellent aroma.

CACAO
HARVEST

FERMENTED & DRIED COCOA BEANS

CLEANING & ROASTING

BREAKING & WINNOWING

SHELL
NIB
GERM SEPARATION
MILLING

CHOCOLATE LIQUOR

COCOA MANUFACTURE

CHOCOLATE MANUFACTURE

ALKALIZATION

ADDITION OF SUGAR, FLAVOR,

MILK, COCOA BUTTER, etc

FAT PRESSING
COCOA BUTTER
PRESS CAKE

MIXING & REFINING

CONCHING

BREAKING, GRINDING

TEMPERING

& SIEVING
MOLDING

ENROBING

COCOA POWDER
PLAIN or MILK CHOCOLATE

CHOCOLATE COATED PRODUCTS

BUAH KAKAO MASAK

PENGAMBILAN BIJI
PENGANGKUTAN
FERMENTASI 28 - 45oC, (6 hari)
PERENDAMAN, PENCUCIAN,
PENIRISAN
PENGERINGAN 60oC
TEMPERING
SORTASI

KAKAO

PENGANGKUTAN

PENGANGKUTAN HARUS DILAKUKAN SECEPAT MUNGKIN UNTUK

MENGHINDARI FERMENTASI DINI YANG TIDAK TERKENDALI.
BIJI KAKAO BIASANYA DIMASUKAN KEDALAM KERANJANG ATAU
KOTAK KAYU YANG BERLUBANG, KEMUDIAN DI ANGKUT KE
TEMPAT FERMENTASI.

FERMENTASI

FERMENTASI BIASAYA DILAKUKAN SELAMA 5 HARI PADA SUHU

28oC 45oC.
TUJUAN FERMENTASI ADA 2 (DUA), YAITU :
1. TUJUAN EKSTERNAL
UNTUK MELEPASKAN LAPISAN LENDIR (PULP) YANG MENYELIMUTI
BIJI, SEHINGGA MEMPERCEPAT DAN MEMPERMUDAH
PENGERINGAN.
2. TUJUAN INTERNAL
UNTUK MEMATIKAN BIJI SEHINGGA BERLANGSUNG REAKSI KIMIA
DAN BIOKIMIA PADA KEPING BIJI.

PERUBAHAN KIMIA/BIOKIMIA SELAMA

FERMENTASI KAKAO
Yeast
1. C6H12O6
2. C2H5OH + O2

2C2H5OH + 2CO2 + E
Bakteri
CH3COOH + H2O

3. BROWNING ENZIMATIS.
PERANAN ASAM ASETAT PADA HASIL FERMENTASI
1. DAPAT MENDIFUSI KEDALAM KEPING BIJI SECARA CEPAT
2. MENYEBABKAN KEMATIAN BIJI
3. MEMBANTU DISTRIBUSI SENYAWA POLIFENOL DIDALAM
KEPING BIJI
4. MEMBANTU HIDROLISIS YANG BERHUBUNGAN DENGAN
FLAVOR
5. BEREAKSI DENGAN ALKOHOL MEMBENTUK ESTER.

TOLAK UKUR BERAKHIRNYA FERMENTASI :

1. TIME SCHEDULE
2. WARNA BAGIAN DALAM
3. WARNA KULIT BIJI
4. BAU
5. PENURUNAN SUHU
6. PERUBAHAN VOLUME BIJI

FERMENTATION

The cacao fruits are opened and the pulp and

seeds are transferred to larger containers

The cacao beans are transferred to wooden crates or

baskets. The duration of the fermentation depends on the
variety and is from 2 to more than 7 days. The length of the
fermentation also affects the aroma, so if well-developed
aroma is wanted the beans are fermented for a longer time.
(CacaoWeb.net, 2007)

The fermentation
process
transforms the
flavor to what we
associate with
cocoa and
chocolate.
Without the
fermentation
process there will
not be any
chocolate flavor

PERENDAMAN DAN PENCUCIAN

PERENDAMAN DIMAKSUDKAN UNTUK :
1. MENGHENTIKAN FERMENTASI
2. MELEPASKAN LENDIR/PULP YANG MASIH MENEMPEL PADA
KULIT BIJI
3. MENGURANGI ASAM ASETAT YANG TERDAPAT PADA BIJI
(PERENDAMAN DILAUKAN SELAMA 2 JAM)
PENCUCIAN DIMAKSUDKAN UNTUK :
1. MENGURANGI PULP YANG MASIH MENEMPEL
2. MENGURANGI KEPEKAAN TERHADAP SERANGGA
3. MENINGKATKAN KETAHANAN TERHADAP SERANGAN HAMA
4. MEMBERIKAN KENAMPAKAN LUAR YANG LEBIH BAIK.

PENGERINGAN
TUJUAN PENGERINGAN
1.
MENURUNKAN KADAR AIR BIJI KAKAO SAMPAI 8%
2.
MEMBERIKAN KESEMPATAN TERJADINYA REAKSI
OKSIDASI ENZIMATIS.
CARA PENGERINGAN:
1. SUN DRYING
2. ARTIFICIAL DRYING
3. MODIFIKASI
PENGERINGAN DILAKUKAN SELAMA 24 30 JAM
PADA SUHU 45 60oC SELAMA PENGERINGAN PERLU
DILAKUKAN PENGADUKAN UNTUK MERATAKAN
SUPPLY OKSIGEN KE SELURUH PERMUKAAN BIJI.

COCOA BEAN DRYING

When the fermentation is terminated the cacao beans are sun-dried. At this
stage the smell of cocoa can be observed.
The drying process takes 1-2 weeks, and during that period the color
changes from reddish brown to dark brown. The beans are then polished by
a machine to obtain an improved visual appearance. (CacaoWeb.net, 2007)

TEMPERING
SETELAH PENGERINGAN BIJI KAKAO DI BIARKAN TERLEBIH
DAHULU DALAM SUATU TEMPAT TERTENTU, AGAR TERCAPAI
KADAR AIR SEIMBANG ANTARA KADAR AIR BIJI KAKAO DENGAN
KELEMBABAN UDARA SEKELILINGNYA.
APABILA KADAR AIR BIJI KAKAO KERING LEBIH KECIL DARI RH
SEKELILINGNYA, KULIT BIJI KAKAO BERSIFAT RAPUH YANG
MENYEBABKAN MENURUNNYA KUALITAS.

SORTASI
SORTASI DILAKUKAN OLEH PEKERJA WANITA SECARA VISUAL,
DENGAN MAKSUD :
1. MEMISAHKAN BIJI KAKAO BERDASARKAN BENTUK DAN
WARNA SERTA KENAMPAKAN.
2. MEMISAHKAN BENDA ASING SEPERTI BATU, TANAH, BESI,
DLL.

PEMBUATAN COCOA
POWDER
BIJI KAKAO KERING
PRESSING
(90oC-100oC)

ROASTING
98oC Chocolate
110oC C. Powder

MILLING
Cocoa Butter
- Lesitin
-Flavor Agent
-

WINOWING

GRINDING

COCOA MASS
(100 )

COOLING
(12oC)

SEPARASI

COCOA
POWDER

Cocoa powder digunakan u/. Coating, pengisi, substitusi, minuman.

PEMBUATAN CHOCOLATE
COCOA MASS
TEMPERING

Gula

MIXING
(Kadar Lemak 26%)

REFINING
(100 25 )

CONCHING

50 65oC milk chocolate

65 90oC Plain Chocolate
3 Jam

Susu
Bubuk

25 26oC milk chocolate

26 27oC Plain Chocolate

MOULDING
(25oC)
- Cocoa Butter
- Lesitin
- Flavor Agent

COOLING
5 12oC, 45
STABILISATION
18o 20oC , 24 jam

CHOCOLAT
E

ROASTING
PROSES PEMANASAN BIJI KAKAO PADA SUHU 90 -120oC UNTUK , MENGURANGI
AIR, MELEPASKAN KULIT ARI, MEMBENTUK FLAVOR DAN WARNA.

WINNOWING
PROSES PEMISAHAN KULIT ARI DARI KAKAO DENGAN MENGHEMBUSKAN
UDARA DAN PENGAYAKAN.

COUNCHING
PROSES PENGHALUSAN ADONAN DENGAN TUJUAN UNTUK :
1. REDUKSI AIR
2. REDUKSI SENYAWA VOLATIL
3. HOMOGENISASI
4. MEMPERBAIKI VISKOSITAS DAN TEKSTUR

REFINING
PROSES PENGECILAN UKURAN PARTIKEL CHOCOLATE SEHINGGA TERDISPERSI
DENGAN MERATA DAN SERAGAM

TEMPERING
PROSES PENURUNAN SUHU ADONAN SECARA TERKENDALI

MOULDING
PROSES PENCETAKAN DAN PEMBENTUKAN CHOCOLATE

STABILISATION
PROSES AKHIR PEMBUATAN CHOCOLATE SAMPAI PROSES KRISTALISASI
BERJALAN SEMPURNA.

The main types of chocolate are white chocolate, milk chocolate,

semisweet chocolate, bittersweet chocolate and unsweetened chocolate.
These types of chocolate may be produced with ordinary cacao beans
(mass-produced and cheap) or specialty cacao beans (aromatic and
expensive) or a mixture of these two types.

WHITE CHOCOLATE
Chocolate made with cocoa butter, sugar, milk, emulsifier, vanilla and
sometimes other flavorings. It does not contain any non-fat ingredients
from the cacao bean and has therefore an off-white color. In some
countries white chocolate cannot be called 'chocolate' because of the low
content of cocoa solids. It has a mild and pleasant flavor.

MILK CHOCOLATE
Sweet chocolate which normally contains 10-20% cocoa solids (which
includes cocoa and cocoa butter) and more than 12% milk solids. It is
seldom used for baking, except for cookies.

DARK CHOCOLATE
Sweetened chocolate with high content of cocoa solids and no or very little
milk, it may contain up to 12% milk solids. Dark chocolate can either be
sweet, semi-sweet, bittersweet or unsweetened. If a recipe specifies 'dark
chocolate' you should first try semi-sweet dark chocolate.

SWEET DARK CHOCOLATE

Similar to semi-sweet chocolate, it is not always possible to distinguish
between the flavor of sweet and semi-sweet chocolate. If a recipe asks
for sweet dark chocolate you may also use semi-sweet chocolate.
Contains often 35-45% cocoa solids.

SEMI-SWEET CHOCOLATE
This is the classic dark baking chocolate which can be purchased in
most grocery stores. It is frequently used for cakes, cookies and
brownies. Can be used instead of sweet dark chocolate. It has a good,
sweet flavor. Contains often 40-62% cocoa solids.

BITTERSWEET CHOCOLATE
A dark sweetened chocolate which must contain at least 35% cocoa solids.
Good quality bittersweet chocolate usually contains 60% to 85% cocoa
solids depending on brand. If the content of cocoa solids is high the
content of sugar is low, giving a rich, intense and more or less bitter
chocolate flavor. Bittersweet chocolate is often used for baking/cooking.

UNSWEETENED CHOCOLATE
A bitter chocolate which is only used for
baking. The flavor is not good, so it is not
suitable for eating. It contains almost 100%
cocoa solids, about half of it might be fat
(cocoa butter).

NUTRITION FACTS
The presented values are based on a selection of brands. Variations outside
the given ranges can be expected. (numbers are % by weight).
Ingredient

Cocoa - low
fat
(European
type)

Cocoa - high
fat
(Breakfast
cocoa)

Unsweeten
ed
chocolate

Bittersweet
chocolate

Semisweet
chocolate and
baking chocolate

Fat

10-15%

20-25%

45-55%

33-45%

20-35%

Carbohydrates

45-60%

45-60%

30-35%

20-50%

50-70%

Sugars

0-2%

0-2%

0-2%

13-45%

45-65%

Dietary
fibers

20-35%

30-35%

15-20%

5-8%

3-8%

Protein

17-22%

15-20%

10-15%

5-10%

3-8%

ca 60

ca 90

140-150

150-160

130-160

ca 200

ca 300

470-500

500-550

450-550

Calories
per oz
Calories
per 100 g

Source: CacaoWeb.net (2007)

.
Tabel 3. Beberapa perbedaan antara biji kakao yang difermentasi dengan yang tidak

difermentasi

(Sumber: Budi , 1989)

Kakao Kering

Tidak Difermentasi

Difermentasi

Kondisi kulit

Lunak, melekat ke keping biji

Rapuh, ada yang melekat dan

tidak ke keping biji

Warna dibalik kulit biji

Bersih dan pucat

Kondisi biji jika dibelah

Pecah pecah dan putih

Terdapat endapan berwarna

coklat
Pecah pecah, coklat

Konsistensi keping biji

Seperti kulit yang disamak atau Rapuh

seperti keju
Bagian-bagian kotiledon yang Putih kotor atau keabu abuan Coklat kayumanis atau krem
aslinya putih
Bagian-bagian kotiledon yang Slaty, abu abu kebiruan
ungu tua
Rasa
Pahit dan sepat

Coklat tua atau ungu

Tidak begitu pahit dan tidak
begitu sepat
Asam dan sedikit harum

Aroma (tidak digoreng)

Sedikit seperti tanah

Aroma(digoreng)

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