utilization of small cacao beans as ingredient in cookie with

(1)

By

Gabriella Putri Gunawan 11405027

BACHELOR’S DEGREE in

FOOD TECHNOLOGY

LIFE SCIENCES AND TECHNOLOGY

SWISS GERMAN UNIVERSITY The Prominence Tower

Jalan Jalur Sutera Barat No. 15, Alam Sutera Tangerang, Banten 15143 - Indonesia

August 2018

Revisiaon after Thesis Defense on July 24^th, 2018

(2)

Gabriella Putri Gunawan STATEMENT BY THE AUTHOR

I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written 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.

Gabriella Putri Gunawan

_____________________________________________

Student Date

Revision after Thesis Defense on July 24^th, 2018

Approved by:

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

_____________________________________________

Thesis Advisor Date

Juli Effendy, B.AppSc, M.Sc

_____________________________________________

Thesis Co-Advisor

Date

Dr. Dipl. –Ing. Samuel P. Kusumocahyo

_____________________________________________

Dean Date

(3)

Gabriella Putri Gunawan ABSTRACT

UTILIZATION OF SMALL CACAO BEANS

AS INGREDIENT IN COOKIES WITH HIGH ANTIOXIDANT

By

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

SWISS GERMAN UNIVERSITY

Cocoa beans are valuable for cocoa butter production. Size of cocoa beans is a crucial quality parameter that affects butter content, thus large cocoa beans are more preferable. Due to climate inconsistency, Indonesia tend to produce smaller cocoa beans. Calling for another selling point to enhance its commercial value. In this research, small cocoa beans were utilized in focus to antioxidant activity and popular flavour for development of cookies with high antioxidant. Antioxidant degradation was measured in cocoa ingredient before and after cookie processing. Sensory test was done to evaluate the acceptance of cocoa beans cookie and cocoa powder cookie as control showing that direct application of cocoa bean lower the sensory acceptance due to extreme bitterness. However, sugar addition enhance cocoa beans cookie acceptance. Antioxidant was measured with DPPH scavenging activity and total polyphenol content. Raw and processed cocoa ingredient required to inhibit 50% of DPPH activity were 0.48 mg and 0.59 per ml solvent, respectively. While cookie processing only reduced 23% of cocoa bean ingredient activity against DPPH it reduces total polyphenol content from 120 mg GAE /g to 48 mg GAE /g. In addition, cocoa beans cookie also contain higher fiber compare to cocoa powder cookie (10% ; 12%, respectively).

Keywords: Cocoa beans, cookie, antioxidant, DPPH, polyphenol, sensory

(4)

(5)

Gabriella Putri Gunawan DEDICATION

I dedicate this works to the Glory of Almighty God, God the Father, the Son, and the Holy Spirit.

(6)

Gabriella Putri Gunawan ACKNOWLEDGEMENTS

I take this opportunity to glorify Jesus Christ my lord and best friend. For it is only by His grace that I am capable to do everything I have done and will do in my entire life. I would like to thank my family and friends for everything they have given to me that makes me who I am. Every joy and sorrow, support and opposition, encouragement and conflict have built me into a better me.

I wish to thank the members of my committee for their support, patience and guidance. Their time and energy spent to help me has been most appreciated. Mrs. Maria D.P.T. Gunawan Puteri was particularly helpful in guiding me throughout the whole thesis challenges. Also Mrs Juli Effendy supported greatly in sample provision and advices in every step of thesis work. Finally, I would like to thank all of SGU students and staff for their participation to my thesis work. SGU laboratory assistants for their massive help throughout the thesis period.

All of SGU Food Technology 2014 students for the amazing teamwork in facing thesis difficulty. And all of SGU students who have participated in my sensory tests.

I have found my coursework throughout the Curriculum and Instruction program to be stimulating and thoughtful, providing me with the tools with which to explore both past and present ideas and issues.

(7)

Gabriella Putri Gunawan Page

STATEMENT BY THE AUTHOR ... 2

ABSTRACT ... 3

DEDICATION ... 5

ACKNOWLEDGEMENTS ... 6

TABLE OF CONTENTS ... 7

LIST OF FIGURES ... 9

LIST OF TABLES ... 10

CHAPTER 1 - INTRODUCTION ... 11

1.1 Research Problem ... 14

1.2 Research Objectives ... 14

1.3 Significance of Studies ... 14

1.4 Research Question ... 15

1.5 Hypothesis... 15

CHAPTER 2 - LITERATURE REVIEW ... 16

2.1 Cacao... 16

2.2 Cocoa nibs antioxidant content ... 19

2.3 Polyphenol ... 20

2.4 Procyanidin ... 22

2.5 Flavonoid ... 23

2.6 Cocoa functional properties ... 24

2.7 Snack requirement ... 24

2.8 Mycotoxin ... 25

2.9 Cocoa Lipid ... 26

2.10 Extraction ... 26

CHAPTER 3 – RESEARCH METHODS ... 28

3.1 Venue and time ... 28

3.2 Materials and Equipment ... 28

3.3 Design of Experiment ... 28

(8)

3.4.1 Production of cocoa ingredient ... 29

3.4.2 Formulation of cocoa beans cookies ... 29

3.5 Analytical Procedure ... 32

3.5.1 Ochratoxin A and Aflatoxin test ... 32

3.5.2 Hedonic Sensory test ... 33

3.5.3 Antioxidant test ... 34

3.5.4 Nutrient, fiber, and calorie evaluation ... 36

3.5.5 Microbial evaluation ... 38

3.5.6 Heavy metal evaluation ... 40

CHAPTER 4 – RESULTS AND DISCUSSIONS... 42

4.1. Preliminary Research: Toxin conformity to BPOM regulation ... 42

4.2. Formula Determination of Cocoa Beans Cookie with acceptable sensory characteristic ... 42

4.3. Polyphenol Content and Antioxidant Activity Analysis, and Nutrient, Calories, and Fiber Evaluation ... 44

4.4. Analysis of Nutrient, Fiber, and Calories ... 47

4.5. Conformity to cookie SNI (heavy metal and microbial analysis) ... 50

CHAPTER 5 – CONCLUSIONS AND RECCOMENDATIONS ... 52

REFERENCES ... 53

APPENDICES ... 58

CURRICULUM VITAE ... 88