Devina Andrea Rahardjo I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or writer by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.

Devina Andrea Rahardjo

Student Date

Approved by:

Maria D.P.T Gunawan Puteri, S.T.P, M.Sc, Ph.D

Thesis Advisor Date

Juli Effendy, B.AppSc. (Hons), M.Sc

Thesis Co-Advisor Date

Dr. Dipl. –Ing. Samuel P. Kusumocahyo

Dean Date

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Devina Andrea Rahardjo ABSTRACT

EVALUATION OF UNDERSIZED CACAO BEAN (Theobroma cacao) AND ITS UTILIZATION INTO COCOA LIQUOR AND COCOA BUTTER

By

Maria D.P.T Gunawan Puteri, S.T.P, M.Sc, Ph.D, Advisor Juli Effendy, B.AppSc. (Hons), M.Sc, Co-Advisor

SWISS GERMAN UNIVERSITY

In cacao agriculture, recent climate changes and age of cacao plants result in increasing production of undersized cacao beans which are rejected by big manufacturer, became waste in the storage room, or purchased in much lower values by home industry. This causes major loss in studied cacao farm, which is not relevant with the increase demand of cocoa ingredients and chocolate products in the market. In this study, the yield and quality parameters of cocoa liquor and cocoa butter, which were produced from undersized cacao beans, were evaluated.

Result showed that the quality parameters such as moisture content, peroxide value, free fatty acid, and iodine value complies with Indonesian National Standard (SNI) requirement, and comparable to standard-sized bean. Except for fat content which was slightly lower than SNI, given option to producer or buyer to utilize undersized cacao bean by combining it with standard-sized ones. By investing in customized equipment, undersized cacao bean is possible to be processed into cocoa liquor with commercial values, which is overall able to contribute in the sustainability of cacao farm.

Keywords: undersized cacao bean, agriculture, cacao processing, cocoa liquor, cocoa butter

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Devina Andrea Rahardjo DEDICATION

I dedicate this works to the sustainability of Indonesian cacao agriculture and to the prosperity of cacao farmers in Indonesia

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Devina Andrea Rahardjo ACKNOWLEDGEMENTS

I would like to express my gratitude to God for guiding me through this thesis work. Only by His grace could I achieve every milestone in my life. To God be the Glory.

I would like to thank Mrs. Maria D.P.T Gunawan Puteri and Mrs. Juli Effendy. No words could express how grateful and lucky I am to have them as my thesis advisor and co-advisor. I thank you for your advices that helped me not only in this thesis work, but also useful for my future career and in daily life.

I would also like to thank all my friends at Swiss German University for all the memories during our study. To all lecturers and staffs, thank you for sharing precious knowledge. To laboratory staffs, thank you for your kind help and patience throughout my thesis lab work.

Last but not least, I would like to thank my family; my mother, father, and brother who always support me.

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