| dc.description.abstract | The roasting stage is one of the most important steps in the manufacture of cocoa powder. In the
roasting process, a distinctive flavor and color are formed, besides that it will reduce the acid content
in cacao, cell wall swelling is caused by protein hydrolysis and water absorption. However, the color
and flavor formed still vary greatly depending on the length of the roasting process, temperature, and
the tools used. The Field Work Practice (PKL) activities carried out aim to find out the cocoa processing
process to become the final product. There are two types of cocoa produced at the Pagergunung factory,
namely edel, and bulk types. The stages of cocoa processing carried out at the Pagergunung Factory
include the stages of receiving, fermenting, drying, tempering, sorting, mixing, and packaging. One of
the processes that determine the distinctive flavor and color of chocolate products is the roasting
process. The roasting process carried out at the Pagergunung Glenmore Factory is carried out as much
as 10 kThe roasting stage is one of the most important steps in the manufacture of cocoa powder. In the
roasting process, a distinctive flavor and color are formed, besides that it will reduce the acid content
in cacao, cell wall swelling is caused by protein hydrolysis and water absorption. However, the color
and flavor formed still vary greatly depending on the length of the roasting process, temperature, and
the tools used. The Field Work Practice (PKL) activities carried out aim to find out the cocoa processing
process to become the final product. There are two types of cocoa produced at the Pagergunung factory,
namely edel, and bulk types. The stages of cocoa processing carried out at the Pagergunung Factory
include the stages of receiving, fermenting, drying, tempering, sorting, mixing, and packaging. One of
the processes that determine the distinctive flavor and color of chocolate products is the roasting
process. The roasting process carried out at the Pagergunung Glenmore Factory is carried out as much
as 10 kg per roast at a temperature of 100°-120°C to make the texture of the cocoa beans more crunchy
even though there is a weight loss of 1.5 kg. With this roasting method, the signature chocolate of the
Glenmore Pager Mountain Factory is produced.g per roast at a temperature of 100°-120°C to make the texture of the cocoa beans more crunchy
even though there is a weight loss of 1.5 kg. With this roasting method, the signature chocolate of the
Glenmore Pager Mountain Factory is produced. | en_US |
