The chemical composition and sensory profile of cocoa beans are essential factors determining the quality of cocoa-based products. In this study, cocoa bean samples were collected from various regions of Indonesia, including Aceh, Banten, Bali, East Java, West Sumatra, West Sulawesi, East Kalimantan, and Yogyakarta. The cocoa beans were fermented and sun-dried according to the producers’ protocols and local practices. The sensory profile, fat content, total phenolic content, and the composition of sugars, organic acids, and amino acids of the cocoa bean samples were analyzed. The results revealed that the chemical composition and sensory profiles of the samples were diverse. The sensory profiles of cocoa liquor samples were described by low intensities of cocoa notes with the occurrence of fruity, floral, spicy, and sweet notes. The concentration of acetic acid, lactic acid, and some amino acids (glutamic acid, proline, and methionine) was associated with fresh fruit, browned fruit, and roasted note of the cocoa liquor, respectively. The variation in the environmental conditions and postharvest practices contributed to the diversity of cocoa beans’ chemical and sensory characteristics.

PROFIL AROMA DAN MUTU SENSORI CITARASA PASTA KAKAO UNGGULAN DARI BEBERAPA DAERAH DI INDONESIA [Aroma and Flavor Sensory Profiles of Superior Cocoa Liquors from Different Regions in Indonesia] Intan Kusumaningrum¹⁾*, C. Hanny Wijaya²⁾, Feri Kusnandar ²⁾, Misnawi³⁾ dan Ariza Budi Tunjung Sari^{3) 1)} Program Studi Magister Ilmu Pangan, Institut Pertanian Bogor, Bogor ²⁾ Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor ³⁾ Pusat Penelitian Kopi dan Kakao Indonesia, Jember Diterima 12 Desember 2013 / Disetujui 06 Mei 2014 ABSTRACT The objective of this research was to compare the aroma profiles and flavor sensory qualities of three cocoa liquors obtained from different regions in Indonesia, namely East Java, South Sulawesi and Bali. The Ghanaian cocoa liquor was used as the reference. The aroma of cocoa liquors was extracted by using a Solid Phase Microextraction (SPME), followed by detection with Gas Chromatography-Mass Spectrometry/Olfactometry (GC-MS/O) with the Nassal Impact Frequency (NIF) method. A total of 28 aroma active compounds in the cocoa liquors were identified, where in 21, 19, 22 and 18 compounds were detected in East Java, Bali, South Sulawesi and Ghana liquors, respectively. The profiles of these three liquors were not only different from one another but were also different from the reference. East Java liquor had a specific aroma of strong chocolate, enriched with creamy, caramel and coffee bean aroma, whileBali liquor was dominated by creamy, caramel and sweet, and South Sulawesi liquor was specified by its sweet green aroma. The aroma sensory characteristic was evaluated by descriptive test, presenting the aroma of nutty, acid, caramel, earthy and chocolate, while the taste sensory attributes included astringency, bitterness and acidity. The sensory profile analysis was carried out by applying a Quantitative Descriptive Analysis (QDA) method. Accompired with preference and ranking tests were also conducted. Among the three cocoa liquors, the sensory profile of South Sulawesi was the most similar to that of Ghanaian cocoa liquor. However, the cocoa liquor from Bali and East Java cocoa were more preferred comparing to the liquor from South Sulawesi.

The aim of this research is to find out the effect addition of bulking agents on the physicochemical properties of sucrose-free chocolate products using stevia as a sweetener. Sucrose-free chocolate using stevia as a sweetener needs various bulking agents to make the same physical characteristics as the commercial chocolate. The alternative bulking agent that could be used for sucrose-free chocolate is the combination of inulin and erythritol or inulin and sorbitol. The combination of inulin and sorbitol as a bulking agent on dark chocolate can improve the protein and fat content and lower the moisture content than the reference chocolate. Milk chocolate with inulin and erythritol as a bulking agent has a higher protein, fat content but lower carbohydrate content than commercial chocolate. A high concentration of inulin will increase the level of carbohydrate content both in dark and milk chocolate. Higher concentrations of sorbitol can decrease the fat content on sucrose-free dark chocolate. Erythritol with a high concentration will increase the color brightness and reduce moisture. Higher concentrations of inulin will decrease the fat content on sucrose-free milk chocolate.

The activity of an ethanolic extract from cocoa bean (Theobroma cacao L.,) towards the non-specific immune response in mice being challenged with Staphylococcus epidermidis was studied. Mice (Swiss-Webster, 12 weeks old, 35 ± 1.9g) received oral administration of cocoa extract (CE), positive control or negative control, every day for seven consecutive days. Cocoa extract (CE) was in three different doses, i.e. CE1 7.14mg/30g body weight (BW), CE2 14.28mg/30g BW, and CE3 28.57mg/30g BW. The positive control was Phyllanthus niruri Linn. (PN) extract (Stimuno®) 17.55mg/30g BW, while the negative control was sterile water (SW). On day 8, mice were given intraperitoneal injections of S. epidermidis suspension (0.5ml, 105 CFU). After being settled for one hour, mice were sacrificed and peritoneal fluid was withdrawn for staining and microscopy observation. The number of macrophages performing phagocytosis and number of bacterial cells being recruited were counted. CE increased the number of active macrophages as well as enhanced macrophage phagocytic capacity against S. epidermidis cells. Various doses of CE increased the number of active macrophages from 46 ± 5% (SW) to 73 ± 3% (CE1), 76 ± 3% (CE2), and 85 ± 12% (CE3). Phagocytic capacity was elevated more than 2-fold after consumption of CE, from 215 ± 25 cells (SW) to 437 ± 9 cells (CE1), 452 ± 4 cells (CE2), and 511 ± 6 cells (CE3). CE3 with the highest dose had activity equal to that of PN (p = 0.68; α = 0.05). This research suggests a potential use of CE as an immunostimulant. This study indicates macrophage activity and capacity in mice were enhanced by oral consumption of cocoa extract