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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."

"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."

"Gen 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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Maturase-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."

"Penelitian telah dilakukan untuk melihat variasi genetik pada tanaman kakao (Theobroma cacao L.) Trinitario yang diperoleh dari hasil eksplorasi dan seleksi di Provinsi Lampung, yaitu HJ1, HJ2, HJ3 dan HJ4 serta tanaman kakao Trinitario tetua, yaitu DR2. Identifikasi dilakukan dengan membandingkan sekuen daerah matK pada genom DNA kloroplas. Isolasi genom dilakukan pada sampel daun kakao yang tua dan segar. Selanjutnya, dilakukan amplifikasi dengan menggunakan dua primer yang berbeda, yaitu Mac 02 (872 bp) dan Mac 09 (1.153 bp). Hasil sekuensing yang diperoleh menunjukkan terdapat variasi genetik pada sampel HJ3 yang diamplifikasi dengan menggunakan primer Mac 09. Dendrogram yang dikonstruksi menggunakan metode UPGMA menunjukkan bahwa tanaman kakao hasil eksplorasi dan seleksi (HJ1, HJ2, HJ3 dan HJ4) mengelompok ke dalam satu cluster, dan sampel DR2 merupakan tetua dari keempat tanaman kakao hasil eksplorasi dan seleksi tersebut.

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The research was conducted to know the genetic variation in the Trinitario cacao plant (Theobroma cacao L.) obtained from exploration and selection in Lampung Province, named HJ1, HJ2, HJ3 and HJ4 and the elder Trinitario cacao crop, named DR2. The identification was performed by comparing the DNA sequence of the matK region in chloroplasts DNA genome. Genomic isolation was carried out on samples of an old and fresh cacao leaf. Furthermore, the amplification was conducted using two different primers, named Mac 02 (872 bp) and Mac 09 (1.153 bp). The sequencing results obtained indicate genetic variations in samples that amplified using Mac 09 primer. Dendrogram that was constructed using UPGMA method showed that the cacao plant from the exploration and selection (HJ1, HJ2, HJ3 and HJ4) are grouped into one cluster, and the DR2 plant are the elder of that four cacao plant."