Sensory Profile of Cocoa Powder Using Analytical Hierarchy Process
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Dec 30, 2022
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Cocoa powder comes with various attributes in its taste affecting consumer acceptance. The analytical hierarchy process (AHP) approach can be used to identify the effect of each attribute on the sensory profile of cocoa powder. This present study used the AHP approach to determine the degree of importance of sensory attributes on several types of cocoa powder and find the type with the best sensory profile. Cocoa powder comes from cocoa beans made through fermentation and non-fermentation process. In addition, we used non-fermented cocoa powder treated with water and incubated at 45oC for 4, 8, and 16 hours later named as incubated cocoa powder. Then, the sensory attributes of fermented cocoa powder were used as the reference in assessing the sensory profile of incubated cocoa powder, including the one going through the treatment. The sensory analysis performed by trained panelists revealed 11 attributes that made up the flavor profile of cocoa powder. Of these 11 attributes, only 4 were considered primary attributes with a high degree of importance, including chocolate (23.7%), sweet (19.9%), caramel (11.8%), and nutty (10.9%). Other attributes had a lower degree of importance, including creamy (7.4%), fruity (6.5%), green (5.4%), flowery (4.8%), astringent (4.5%), bitter (3.1%), and acid (2.2%). AHP also ranked the incubated cocoa powder based on the similarity of the flavor profile with fermented cocoa powder. Nonfermented cocoa powder without treatments fell into the lowest rank, while nonfermented cocoa powder with treatments fell into a higher category in the following order: 8 hours > 16 hours > 4 hours. To summarize, AHP can be used in decisionmaking affected by many factors. AHP has been proven effective in determining the sensory profile of cocoa powder, especially in choosing the attribute withthe highest effect. In addition, AHP helps determine the best treatment for incubated cocoa powder to produce the most similar sensory profile to fermented cocoa powder.
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Tunjung-Sari, A., Prameswari, F., Belgis, M., & Amilia, W. (2022). Sensory Profile of Cocoa Powder Using Analytical Hierarchy Process. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 38(3), 211-220. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v38i3.514
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References
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Adriyendi dan Melia. 2013. DSS using AHP in Selection of Lecturer. International Journal of Advanced Science and Technology, Volume 52, Halaman: 30-44.
Badan Standarisasi Nasional. 2013. Bubuk Kakao. SNI No.3747 : 2013. Jakarta: Badan Standarisasi Nasional.
Basuki, Ari dan Andharini Dwi Cahyani. 2016. Sistem Pendukung Keputusan. Deepublish. Yogyakarta.
Bonvehí, J. S. (2005). Investigation of aromatic compounds in roasted cocoa powder. European Food Research and Technology, 221(1), 19-29.
Castro-Alayo, E. M., Idrogo-Vásquez, G., Siche, R., & Cardenas-Toro, F. P. (2019). Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa. Heliyon, 5(1), e01157.
De Vuyst, L., & Leroy, F. (2020). Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes. FEMS Microbiology Reviews, 44(4), 432-453.
El Kiyat, W., Monica, A., Qomariyah, N., & Manurung, B. S. (2018). Enzymes involving in chocolate processing. Journal of Food and Pharmaceutical Sciences, 6(1), 1-6.
Gockowski, J., Afari-Sefa, V., Sarpong, D. B., Osei-Asare, Y. B., & Dziwornu, A. K. (2011). Increasing income of Ghanaian cocoa farmers: is introduction of fine flavour cocoa a viable alternative. Quarterly Journal of International Agriculture, 50(892-2016-65197), 175-200.
Huang, R., & Xu, C. (2021). An overview of the perception and mitigation of astringency associated with phenolic compounds. Comprehensive Reviews in Food Science and Food Safety, 20(1), 1036-1074.
Kusumaningrum, Intan., Hanny Wijaya., Feri Kusnandar., Misnawi., dan Ariza Budi Tunjung Sari. 2014. Profil Aroma Dan Mutu Sensori Citarasa Pasta Kakao Unggulan Dari Beberapa Daerah Di Indonesia. Jurnal Teknologi dan Industri Pangan, Vol. 25 No. 1 Tahun 2014. ISSN 1979-7788.
Misnawi, Selamat, J., Bakar, J., Saari, N. 2002a. Oxidation of Polyphenol In Unfermented and Partly Fermented Cocoa Beans by Cocoa Polyphenol Oxidase and Tyrosinase. Journal of The Science of Food and Agriculture 82:559-566.
Misnawi, S. J., Nazamid, S., & Jamilah, B. 2002b. Activation of remaining key enzymes in dried under-fermented cocoa beans and its effect on aroma precursor formation. Food Chemistry, 78(4), 407-417.
Misnawi, Jinap, S., Jamilah, B., & Nazamid, S. 2004. Sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roasting. Food Quality and preference, 15(5), 403-409.
Najla, M., Shajina. 2016. Decision Making in Crane Selection: AHP and Expert Choice Approach. International Journal of Science and Research (IJSR),Vol 7(4),1317- 1318.
Navisah, P. 2020. Penilaian Sensori Citarasa Berbagai Varietas Kopi Arabika Gayo Peaberry Menggunakan Metode Analytical Hierarchy Process (AHP). Skripsi. Banda Aceh: Universitas Syiah Kuala.
Oracz, J., & Nebesny, E. 2019. Effect of roasting parameters on the physicochemical characteristics of high-molecular-weight Maillard reaction products isolated from cocoa beans of different Theobroma cacao L. groups. European Food Research and Technology, 245(1), 111-128.
Saaty, Thomas., L. 1994. The Fundamentals of Decision Making and Priority Theory with The Analytical Hierarchy Process. RWS Publications. Pittsburgh.
Saaty, Thomas., L. 2008. Decision Making With Analytical Hierarchy Process. International Journal Services Sciences, Vol 1. No.1.
Villacis, A., Alwang, J., & Barrera, V. 2020. Does the use of specialty varieties and post-harvest practices benefit farmers? Cocoa value chains in Ecuador.
Voigt, J., Biehl, B., Heinrichs, H., Kamaruddin, S., Marsoner, G. G., & Hugi, A. 1994. In-vitro formation of cocoa-specific aroma precursors: aroma-related peptides generated from cocoa-seed protein by co-operation of an aspartic endoprotease and a carboxypeptidase. Food Chemistry, 49(2), 173-180.
Adriyendi dan Melia. 2013. DSS using AHP in Selection of Lecturer. International Journal of Advanced Science and Technology, Volume 52, Halaman: 30-44.
Badan Standarisasi Nasional. 2013. Bubuk Kakao. SNI No.3747 : 2013. Jakarta: Badan Standarisasi Nasional.
Basuki, Ari dan Andharini Dwi Cahyani. 2016. Sistem Pendukung Keputusan. Deepublish. Yogyakarta.
Bonvehí, J. S. (2005). Investigation of aromatic compounds in roasted cocoa powder. European Food Research and Technology, 221(1), 19-29.
Castro-Alayo, E. M., Idrogo-Vásquez, G., Siche, R., & Cardenas-Toro, F. P. (2019). Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa. Heliyon, 5(1), e01157.
De Vuyst, L., & Leroy, F. (2020). Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes. FEMS Microbiology Reviews, 44(4), 432-453.
El Kiyat, W., Monica, A., Qomariyah, N., & Manurung, B. S. (2018). Enzymes involving in chocolate processing. Journal of Food and Pharmaceutical Sciences, 6(1), 1-6.
Gockowski, J., Afari-Sefa, V., Sarpong, D. B., Osei-Asare, Y. B., & Dziwornu, A. K. (2011). Increasing income of Ghanaian cocoa farmers: is introduction of fine flavour cocoa a viable alternative. Quarterly Journal of International Agriculture, 50(892-2016-65197), 175-200.
Huang, R., & Xu, C. (2021). An overview of the perception and mitigation of astringency associated with phenolic compounds. Comprehensive Reviews in Food Science and Food Safety, 20(1), 1036-1074.
Kusumaningrum, Intan., Hanny Wijaya., Feri Kusnandar., Misnawi., dan Ariza Budi Tunjung Sari. 2014. Profil Aroma Dan Mutu Sensori Citarasa Pasta Kakao Unggulan Dari Beberapa Daerah Di Indonesia. Jurnal Teknologi dan Industri Pangan, Vol. 25 No. 1 Tahun 2014. ISSN 1979-7788.
Misnawi, Selamat, J., Bakar, J., Saari, N. 2002a. Oxidation of Polyphenol In Unfermented and Partly Fermented Cocoa Beans by Cocoa Polyphenol Oxidase and Tyrosinase. Journal of The Science of Food and Agriculture 82:559-566.
Misnawi, S. J., Nazamid, S., & Jamilah, B. 2002b. Activation of remaining key enzymes in dried under-fermented cocoa beans and its effect on aroma precursor formation. Food Chemistry, 78(4), 407-417.
Misnawi, Jinap, S., Jamilah, B., & Nazamid, S. 2004. Sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roasting. Food Quality and preference, 15(5), 403-409.
Najla, M., Shajina. 2016. Decision Making in Crane Selection: AHP and Expert Choice Approach. International Journal of Science and Research (IJSR),Vol 7(4),1317- 1318.
Navisah, P. 2020. Penilaian Sensori Citarasa Berbagai Varietas Kopi Arabika Gayo Peaberry Menggunakan Metode Analytical Hierarchy Process (AHP). Skripsi. Banda Aceh: Universitas Syiah Kuala.
Oracz, J., & Nebesny, E. 2019. Effect of roasting parameters on the physicochemical characteristics of high-molecular-weight Maillard reaction products isolated from cocoa beans of different Theobroma cacao L. groups. European Food Research and Technology, 245(1), 111-128.
Saaty, Thomas., L. 1994. The Fundamentals of Decision Making and Priority Theory with The Analytical Hierarchy Process. RWS Publications. Pittsburgh.
Saaty, Thomas., L. 2008. Decision Making With Analytical Hierarchy Process. International Journal Services Sciences, Vol 1. No.1.
Villacis, A., Alwang, J., & Barrera, V. 2020. Does the use of specialty varieties and post-harvest practices benefit farmers? Cocoa value chains in Ecuador.
Voigt, J., Biehl, B., Heinrichs, H., Kamaruddin, S., Marsoner, G. G., & Hugi, A. 1994. In-vitro formation of cocoa-specific aroma precursors: aroma-related peptides generated from cocoa-seed protein by co-operation of an aspartic endoprotease and a carboxypeptidase. Food Chemistry, 49(2), 173-180.
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