THE STARTER DOSES EFFECT OF CACAO PULP ON FORMING NATA DE CACAO

Abstract

Pulp cacao (Theobroma cacao L.) is the waste of seed cacao fermentation process. The fermentation process pulp layer of cacao beans will produce mucus like sap containing glucose sugar. The purpose of this study was to utilize the waste pulp of cacao with how to process them into one of the food product, nata de cacao. The method used in the study started with the preparations, cacao pulp-making, rejuvenation starter, filtering and boiling, and also fermentation. Quantitative data that obtained from testing, were analyzed using analysis of variance (ANOVA) in the form of the F test with 5%, followed by LSD test. Starter dose used was 70 mL, 8 mL, and 90 mL. The test results were measured using parameters consists of nata weight and thickness, as well as organoleptic tests. The results showed the highest thickness were obtained at a starter dose of 90 mL, 373.33 grams for the weight and 0.73 cm of the thickness for nata. In terms of organoleptic testing obtained the highest yield for color is the dose of 90 mL, 70 mL dose of aroma, and dose of 70 mL for taste. Based on the results of data analysis can be concluded if the starter dose of nata de cacaohad not significant effect on the weight and thickness of nata de cacao pulp made from cacao. Organoleptic test for starter dose significant effect on the color of nata de cacao, but no significant effect on the aroma and taste of nata de cacao made from cacao pulp.