Application of cocoa powder substitute made from fermented and unfermented durian (Durio zibethinus L.) seed to baked brownie

Felicia, Mona (2021) Application of cocoa powder substitute made from fermented and unfermented durian (Durio zibethinus L.) seed to baked brownie. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Currently, some top cocoa producing countries including Indonesia are experiencing negative trend of cocoa production. This has prompted the search for materials that can be used as substitutes for cocoa powder. Durian seed is underutilized waste that has the potential to produce chocolate flavor due to the similarity of carbohydrate and protein composition with cocoa beans. In this research, durian seed was used as a substitute for cocoa powder in baked product. There are two types of durian seed powder produced, namely fermented and unfermented ones. Fermentation was carried out anaerobically for 7 days by adding durian pulp and a starter culture of tape yeast on the durian seeds. Both fermented and unfermented durian seeds were then dried in the same condition. Roasting was performed afterwards with a combination of different temperatures (180 ºC, 200 ºC) and times (20 minutes, 30 minutes, 40 minutes). Based on the research, fermented durian seed that was roasted at 180 ºC for 40 minutes had a ºhue of 58.28±7.42 which was similar to Natural cocoa powder. The application of it into baked brownie generated a fairly high acceptance, namely 4.87±1.01 for chocolate aroma, 4.97±1.16 for chocolate taste, and 5.27±0.98 for overall acceptance. The similarities of fermented and unfermented durian seed powders with Natural cocoa powder were 62.50% and 55.75%, while with Dutch cocoa powder were 56.75% and 55.75% respectively.

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