Analysis Chemical Compound Content of Roasted Fermented Cocoa Beans from South Sulawesi Using Gas Chromatography Mass Spectrometry (GC-MS)

Analisis Kandungan Senyawa Kimia Pada Biji Kakao Panggang Terfermentasi Asal Sulawesi Selatan Menggunakan Gas Chromatography Mass Spectrometry (GC-MS)

Abstract

Cocoa beans are the main raw material in chocolate bar processing. The quality and flavor of chocolate product are highly dependent on the chemical compounds contained the cocoa beans used. In addition, post-harvest handling of cocoa beans in the form of fermentation and roasting causes the appearance of a distinctive chocolate flavor. This research aims to analyze the content of chemical compounds contained in fermented roasted cocoa benas using gas chromatography- mass spectrometry (GC-MS) instruments. The results of GS-MS analysis showed 19 peaks that are representing 13 chemical compounds. Based on the result, there are 5 compounds that significantly have the largest percent peak’s area, which sequentially consist of Tetrapentacontane compounds of 8,44% and 5, 85%, Nondecane (CAS) as many as 7,10%, 14-beta-h-pregna compounds of 6.50%, Hahnfett compounds of 5,75%, and Tetratriacontane compounds as many as 4,12%.