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"Cacao bean Processing into its products may affect catechin and epicatechin contents in the final products. Temperature treatments during cacao processing can induce epimerization reaction of (-)-epicatechin to be (-)-catechin. The aims of this study were : (1) to obtain the valid analytical method which can be used to analyze catechin and epicatechin in cacao bean and cacao products by liquid chromatography mass spectrometry, and (2) to know the influence of temperature during Processing of cacao beans, especially concentration of catechin and epicatechin.Experiment was conducted in three steps, i.e.: optimization of analytical method, validation of selected method, and studying the influence of temperature to catechin and epicatechin concentration during cacao bean processing. Optimization of analytical method was carried out by varying solvents (acetonitrile and methanol) composition using gradient elution. Mobile phase flow rate was set at 0.5, 0.6, 0.8, and 1.0 ml/min. Catechin and epicatechin in cacao samples was detected by mass spectrometry. Condition of mass spectrometer was run by varying ESI voltage, nebulizer pressure, desolvation temperature, and desolvation gas. Validations test included some parameters such as specificity/ selectivity, linearity of calibration curve, limit of detection and limit of quantitation, precision and recovery test. Samples taken during the process were cacao nib, cacao mass, cacao powder and cacao butter.The results of this study showed that analytical conditions for catechin and epicatechin were using mobile phase A (0.1 % formic acid in deionized water) and mobile phase B (acetonitril-methanol - 50:50) at flow rate of 0.5 ml/min. Gradient elution were set at 0 minutes (10% B), 15 minutes (35% B), 20 minutes (40% B), 30 minutes (50% B), 35 minutes (60% B), and 35.1 minute (10% B). Mass spectrometer was set at ESI voltage (-) 3500 volt, desolvation temperature 300 °C, nebulizer pressure 50 psi, desolvation gas 10 L/min, and fragmentor voltage (-) 160 volt. Limit of detection and limit of quantitation of catechin were 0.28 and 0.93 ppm, respectively, while epicatechin were 7.15 and 23.84 ppm, respectively. Based on concentrations of catechin and epicatechin, heat treatment during cacao mass Processing showed a decrease tendency of catechin and epicatechin ratios."

"Cacao bean Processing into its products may affect catechin and epicatechin contents in the final products. Temperature treatments during cacao processing can induce epimerization reaction of (-)-epicatechin to be (-)-catechin. The aims of this study were : (1) to obtain the valid analytical method which can be used to analyze catechin and epicatechin in cacao bean and cacao products by liquid chromatography mass spectrometry, and (2) to know the influence of temperature during Processing of cacao beans, especially concentration of catechin and epicatechin.Experiment was conducted in three steps, i.e.: optimization of analytical method, validation of selected method, and studying the influence of temperature to catechin and epicatechin concentration during cacao bean processing. Optimization of analytical method was carried out by varying solvents (acetonitrile and methanol) composition using gradient elution. Mobile phase flow rate was set at 0.5, 0.6, 0.8, and 1.0 ml/min. Catechin and epicatechin in cacao samples was detected by mass spectrometry. Condition of mass spectrometer was run by varying ESI voltage, nebulizer pressure, desolvation temperature, and desolvation gas. Validations test included some parameters such as specificity/ selectivity, linearity of calibration curve, limit of detection and limit of quantitation, precision and recovery test. Samples taken during the process were cacao nib, cacao mass, cacao powder and cacao butter.The results of this study showed that analytical conditions for catechin and epicatechin were using mobile phase A (0.1 % formic acid in deionized water) and mobile phase B (acetonitril-methanol - 50:50) at flow rate of 0.5 ml/min. Gradient elution were set at 0 minutes (10% B), 15 minutes (35% B), 20 minutes (40% B), 30 minutes (50% B), 35 minutes (60% B), and 35.1 minute (10% B). Mass spectrometer was set at ESI voltage (-) 3500 volt, desolvation temperature 300 °C, nebulizer pressure 50 psi, desolvation gas 10 L/min, and fragmentor voltage (-) 160 volt. Limit of detection and limit of quantitation of catechin were 0.28 and 0.93 ppm, respectively, while epicatechin were 7.15 and 23.84 ppm, respectively. Based on concentrations of catechin and epicatechin, heat treatment during cacao mass Processing showed a decrease tendency of catechin and epicatechin ratios."

"Basic of cocoa bean preparation process is fermentation . Fermentation is done espicially to improve and build specific chocolate flavour of cocoa bean and its products,i.e cocoa liquor, butter, and powder and also to decrease this disliked flavors like better and acid...."

"Basic of cocoa bean preparation process is fermentation. Fermentation is done especially to improve and build specific chocolate flavour of cocoa bean and its products, i.e. cocoa liquor, butter, and powder; and also to decrease the disliked flavors, like bitter and acid. Research of cocoa bean fermentation was hold on in Subak Abian Pucaksari, Tabanan. This research involved 20 cooperative farmers with 0,5 hectare farm area per each farmer. The treatment used was time of cocoa bean fermentation, i.e. without fermentation, not fully fermentation (4 days), and fully fermentation (5 days). Variables abserved were dried cocoa bean's physic and chemical quality, and also cocoa product's chemical and organoleptic quality. Organoleptic test done to cocoa liquor and powder was descriptive and ranking test used 15 semi-trained panelists. The ersult showed that the fermentation process had significant influence to dried cocoa bean's chemical quality and its products. Fermentation had no significant influence to dried cocoa bean's physic quality. For organoleptic quality attributes, all panelists gave the highest rank for cocoa liquor and powder prepared from fullyfermented cocoa bean."

"This state of the art text thoroughly explores the different aspects of the relationship between chocolate and health. After introductory discussion of the historical background, careful attention is devoted to technological developments designed to improve the health-giving qualities of chocolate and biochemical and clinical trials of cocoa and its components. Various health impacts of cocoa and chocolate are thoroughly evaluated, including acute vascular effects and effects on blood pressure, blood lipids, and platelets. Psychological drivers of chocolate consumption and craving are also considered."

"ABSTRAKGen Maturase-K (matK) merupakan gen yang terdapat pada kloroplas. matK digunakan sebagai penanda untuk melihat variasi genetik kakao Trinitario dan Forastero asal Indonesia dan introduksi. Sampel kakao yang digunakan dalam penelitian adalah Sul-1, MCC-01, dan Pa-191 yang merupakan varietas Forastero serta HJ-5 dan PB-1 yang merupakan Trinitario. Hasil penelitian menunjukkan urutan basa nukleotida daerah matK pada kelima sampel berhasil diketahui dan terdapat perbedaan basa nukleotida daerah matK yang diamplifikasi dengan primer mac02 pada sampel Sul-1 dan Pa-191 dan dengan primer mac09 pada sampel PB-1. Data yang diperoleh dibentuk menjadi dendogram yang menunjukkan bahwa terjadi pengelompokkan antara kakao varietas Trinitario dan Forastero.

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ABSTRACTMaturase-K gene (matK) is a gene found in chloroplast. The matK used as a marker to determine genetic variation of Indonesian’s Trinitario and Forastero cacao and cacao’s introduced from England. Samples of cacao used in the study are Sul-1, MCC-01, and Pa-191 grouped as Forastero and HJ-5 and PB-1 grouped as Trinitario. The results of research showed that matK’s sequence of the five samples has successfully identified and there were variations in nucleotides sequence of matK which were amplified by mac02 primer on Sul-1 and Pa-191 and by mac09 primer on PB-1. Subsequently, the data obtained were formed into dendogram grouped between Trinitario and Forastero."

"ABSTRAKKaries gigi masih menjadi masalah kesehatan gigi di Indonesia, sehingga pencegahan menjadi penting. Email gigi merupakan lapisan terluar gigi yang berperan dalam ketahanan gigi terhadap penyebab karies. Biji Kakao Sulawesi Tengah merupakan bahan alam hasil perkebunan unggulan Indonesia, mengandung senyawa alkaloid yang berpotensi meningkatkan ketahanan host email gigi . Penelitian ini merupakan studi biomimetika eksperimental laboratorik in vitro, yang mencakup identifikasi karakteristik senyawaan alkaloid biji kakao klon Sulawesi-1 S1 dan Sulawesi-2 S2 asal Sulawesi Tengah untuk mendapatkan prototype biomimetika, uji khasiat formula alkaloid pada email gigi berupa uji kekerasan email gigi, karakteristik permukaan dan kristal apatit email, serta uji karakteristik permukaan email setelah proses demineralisasi dan remineralisasi email gigi. Hasil penelitian menunjukkan bahwa senyawaan alkaloid klon biji kakao klon S1 dan S2 asal Sulawesi Tengah teridentifikasi mengandung Teobromin T , Teofilin TF dan Kafein K , dengan komposisi T : TF : K = 6 : 1 : 1 untuk S1 dan T : TF : K = 4 : 1 : 1 untuk S2. Formula alkaloid biomimik S1 lebih bermakna dalam meningkatkan kekerasan mikro email gigi dibandingkan S2. Formula alkaloid biomimik S1 dapat mempengaruhi karakteristik permukaan dan meningkatkan derajat kristalinitas apatit email gigi, serta berkhasiat terhadap remineralisasi email gigi. Dengan demikian alkaloid biji kakao Sulawesi Tengah dalam bentuk formula biomimik, berpotensi sebagai alternatif agen remineralisasi email gigi.

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ABSTRACTDental caries is still a major dental health problem in Indonesia, and preventive measures needs to be done to resolve it. The enamel is the outermost layer of teeth in which play a role in resistance to the cause of dental caries. Central Sulawesi cacao beans are natural materials featured Indonesian plantation crops, contains the alkaloid compounds that could potentially increase the resistance of the host the enamel . The research was a biomimetic study laboratory experiment in vitro, which covered identification of the characteristics of cacao beans s alkaloid compounds of clones Sulawesi 1 S1 and Sulawesi 2 S2 from Central Sulawesi, to obtain biomimetics prototype, to test the efficacy of the alkaloid formula to tooth enamel i.e. enamel microhardhess, surface and apatite crystal characteristics test, and also enamel surface characteristics test after demineralization and remineralization process of tooth enamel. The results of this research showed that the cacao beans s alkaloid compounds of clones S1 and S2 from Central Sulawesi contains Theobromine T , Theophylline TF and Caffeine K , with composition T TF K 6 1 1 for S1 and T TF K 4 1 1 for S2. The S1 biomimic alkaloid formula was more significant in increasing tooth enamel microhardness than S2. S1 biomimic alkaloid formula affected the characteristics of the surface and increased the degree of apatite crystallinity of tooth enamel, as well as efficacious against the remineralization of tooth enamel. Thus Central Sulawesi cacao beans alkaloid in the form of biomimic formula, have potential as an alternative remineralization agents of tooth enamel."

"Perkembangan ekspor kakao dan produk kakao Indonesia cukup pesat. Hampir sekitar 80% dari produksi kakao nasional di ekspor karena daya serap industri pengolahan dalam negeri relatif rendah. Namun citra mutu kakao Indonesia yang dikenal rendah serta rendahnya kapasitas industri pengolahan dapat menghambat peningkatan daya saing kakao dan kakao olahan Indonesia. Penelitian ini bertujuan untuk mengetahui daya saing kakao dan kakao olahan Indonesia dan faktor-faktor apa yang menjadi penentu daya saing komoditi tersebut di pasar internasional serta bagaimana strategi untuk meningkatkan daya saing kakao dan kakao olahan Indonesia. Analisis data dalam Penelitian ini menggunakan pendekatan analisis Constant Market Share (CMS), Indeks Spesialisasi Perdagangan (ISP), dan Analisis faktor penentu daya saing dengan pendekatan lingkungan eksternal dan internal untuk formulasi strategi. Hasil penelitian terhadap lima produk kakao yaitu Kakao Biji (SITC 0721), Kakao Bubuk (SITC 0722), Kakao Pasta (S1TC 0723), Kakao Buffer (SITC 0724) serta Cokelat dan Produk Cokelat (SITC 073) memperlihatkan bahwa Indonesia memiliki spesialisasi ekspor untuk komoditas kakao biji, kakao pasta dan kakao buffer dengan daya saing yang kuat, komoditas kakao bubuk berada pada tahap mengimpor kembali dengan daya saing rendah, sedangkan komoditas cokelat dan produk cokelat berada pada tahap perluasan ekspor dengan daya saing yang kuat. Daya saing produk kakao Indonesia di samping dipengaruhi oleh besarnya pemintaan dunia juga ditentukan oleh harga produk kakao Indonesia yang relatif lebih murah karena mutunya yang rendah, murahnya tenaga kerja, dan alam yang cukup produktif dibandingkan dengan negara pesaing. Selain itu, kondisi sosial budaya, situasi politik dan hubungan kelembagaan perdagangan internasional juga mempengaruhi daya saing produk kakao Indonesia di pasar dunia. Berdasarkan hasil penelitian, direkomendasikan bahwa untuk meningkatkan daya saing kakao dan kakao olahan Indonesia, maka perhatian yang lebih intensif harus difokuskan pada peningkatan mutu produk, peningkatan kapasitas industri pengolahan dalam negeri, mempertahankan pangsa ekspor dan mencari pasar ekspor baru, peningkatan profesionalisme pelaku bisnis, peningkatan peran Asosiasi pengusaha dan kerjasama kelembagaan internasional."