Analisis Pengaruh Suhu dan Lama Penyangraian terhadap Kadar Air dan Warna Biji Kakao menggunakan Mesin Penyangrai Berbasis Elemen Pemanas Resistif

Bashori, Michael (2025) Analisis Pengaruh Suhu dan Lama Penyangraian terhadap Kadar Air dan Warna Biji Kakao menggunakan Mesin Penyangrai Berbasis Elemen Pemanas Resistif. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Biji kakao (Theobroma cacao L.) merupakan komoditas penting di industri makanan dan minuman, terutama sebagai bahan baku utama pembuatan cokelat. Proses penyangraian biji kakao berperan penting dalam pengembangan cita rasa, aroma, dan karakteristik warna yang menentukan kualitas produk olahan kakao. Tugas Akhir ini bertujuan untuk menganalisis pengaruh temperatur dan waktu penyangraian terhadap kadar air dan perubahan warna biji kakao menggunakan penyangrai yang menggunakan elemen pemanas resistif sebagai sumber panasnya agar bisa menjadi alternatif. Alat penyangrai yang digunakan dirancang dengan elemen pemanas resistif dalam drum penyangrai yang digerakan motor DC, sensor suhu Pt100, serta sensor berat loadcell yang terintegrasi dengan mikrokontroler. Tugas Akhir ini menggunakan tiga variasi suhu yaitu 135◦C, 145◦C dan 155◦C dan tiga variasi waktu yaitu 10 menit, 15 menit, dan 20 menit yang masing-masing diulang tiga kali sehingga menghasilkan 27 sampel yang masing-masing memiliki berat 50 gram. Kadar air awal diukur menggunakan grain moisture sensor MD-7822, dan berat sampel ditimbang sebelum dan sesudah proses penyangraian. Warna biji setelah penyangraian dianalisis melalui citra digital menggunakan kamera DSLR Canon EOS-750D, kemudian diukur nilai warnanya dalam ruang LAB serta dihitung nilai Chroma, Hue, dan ∆E menggunakan perangkat lunak ImageJ dan MATLAB yang kemudian akan dibandingkan antar sampel. Dari data yang telah didapatkan, kadar air terendah didapatkan dengan menggunakan suhu 155◦C dengan waktu 15 dan 20 menit yaitu 0,2%. Diperoleh penurunan nilai L*, a*, dan b* seiring dengan peningkatan suhu dan lama waktu. Kemudian terjadi penurunan pada nilai Chroma yang mengakibatkan sampel menjadi lebih jenuh, dan tidak ada perubahan signifikan pada derajat Hue. Nilai L* tertinggi diperoleh dari suhu terendah yaitu 135◦C dengan waktu 10 menit, dan L* tertinggi oleh 155◦C dengan waktu 15 dan 20 menit. Hasil yang didapatkan yaitu 2 sampel yang digolongkan light roast, 4 sampel medium-to-dark roast dan 3 sampel dark roast.
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Cocoa beans (Theobroma cacao L.) are an important commodity in the food and beverage industry, especially as the main raw material for chocolate making. The roasting process of cocoa beans plays an important role in the development of flavor, aroma, and color characteristics that determine the quality of processed cocoa products. Therefore, this final project aims to analyze the effect of roasting temperature and duration on the moisture content and color changes of cocoa beans using a roaster equipped with a resistive heating element as an alternative method. The roaster used in this study was designed with a resistive heating element inside a rotating drum powered by a DC motor, a Pt100 temperature sensor, and a load cell weight sensor integrated with a microcontroller. Three temperature variations (135°C, 145°C, and 155°C) and three time durations (10, 15, and 20 minutes) were tested, each repeated three times, resulting in a total of 27 samples, each weighing 50 grams. The initial moisture content was measured using an MD-7822 grain moisture sensor, and the sample weight was recorded before and after the roasting process. The color of the beans after roasting was analyzed through digital imaging using a Canon EOS-750D DSLR camera. The color values were then measured in the CIE LAB color space, and Chroma, Hue, and ∆E values were calculated using ImageJ and MATLAB software for comparative analysis among the samples. The results showed a decrease in L*, a*, and b* values with increasing roasting temperature and duration. A decline in Chroma was also observed, indicating increased color saturation, while the Hue angle remained relatively unchanged. The highest L* value was observed at the lowest temperature (135°C for 10 minutes), while the lowest L* was found at 155°C for 15 and 20 minutes. Based on the analysis, 2 samples were classified as light roast, 4 samples as medium to dark roast, and 3 samples as dark roast.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	kakao, kadar air, penyangrain, warna cocoa, color, moisture content, roasting
Subjects:	Q Science > QC Physics > QC100.5 Measuring instruments (General) Q Science > QC Physics > QC 611.97.T46 Temperature effects. Including transition temperature S Agriculture > S Agriculture (General)
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Physics > 45201-(S1) Undergraduate Thesis
Depositing User:	Michael Ars Davin Bashori
Date Deposited:	22 Jul 2025 09:19
Last Modified:	22 Jul 2025 09:19
URI:	http://repository.its.ac.id/id/eprint/120655

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