Empowerment of Pendawa Farmer Group to Improve Quality of Cocoa Product

Edy Syahputra Harahap, W. Akasah, Rahmatika Alfi, Nursa’adah
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Abstract

The Pendawa farmer group located in Candirejo Village, Sibiru-biru, Deli Serdang, North Sumatra has processed cocoa beans into milk chocolate bars. The aims this activity is to find and increase the melting point temperature of milk chocolate bar products that have been produced by farmers. The low melting point causes the chocolate produced by the Pendawa farmer group to not last long and easily melts at room temperature in a short time. Some of the innovations the team provided were the addition of vegetable oil (coconut oil) and the addition of a tempering process before the chocolate was molded/frozen. The tempering process aims to change the shape of the crystals in chocolate. Based on observations, chocolate with coconut oil added has a good aroma and a shinier appearance compared to chocolate without coconut oil added. In addition, milk chocolate bar products with the addition of a tempering process have a higher melting point temperature than non-tempered products. Products with the tempering process also show a denser form than non-tempered chocolate bars.
潘达瓦农民团体提高可可产品质量的赋权
位于北苏门答腊Deli Serdang Sibiru-biru的Candirejo村的Pendawa农民团体将可可豆加工成牛奶巧克力棒。这项活动的目的是发现并提高牛奶巧克力棒产品的熔点温度,这些产品是由农民生产的。低熔点导致Pendawa农民小组生产的巧克力保质期不长,在室温下很容易在短时间内融化。该团队提供的一些创新是添加植物油(椰子油)和在巧克力成型/冷冻之前添加回火过程。回火过程的目的是改变巧克力晶体的形状。根据观察,添加椰子油的巧克力比没有添加椰子油的巧克力香气更好,外观更亮。此外,加入回火工艺的牛奶巧克力棒产品的熔点温度比未回火的产品高。经过回火处理的巧克力也比未经回火处理的巧克力更致密。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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