Aplikasi Bubuk dan Lemak Kakao Fermentasi Dan Non Fermentasi (Dari Wilayah Perbatasan Indonesia-Malaysia) pada Brownies Kukus Application Of Powder and Fat Cocoa Fermentation and Non Fermentation (Border Area From Indonesia-Malaysia) in Steamed Bro

Abstract

In this study using a treatment powder and fermented and non fermented fat that is added to steamed brownies. Problems in the study are whether consumers can receive steamed brownies using cocoa powder and fat. Based on this, the researchers raised concerns about the level of consumer preference on steamed Brownies that use cocoa powder and fat. The purpose of this study is as information to the public that the powder and cocoa butter can be used to make steamed brownies. Given this research, the cocoa in West Kalimantan to more attention by farmers and government to further processing into products that are not in the form of dry beans and remember a very important function in the health sector and find out the level of consumer preference towards using the powder and steamed brownies fat cocoa. From this research we can conclude that, steamed brownies with cocoa powder treatment and non-fermented fermentation significantly different. Brownies steamed with cocoa powder fermentation of West Kalimantan are preferred by consumers when compared with steamed brownies using cocoa powder market. From the research, cocoa butter can be concluded that the first test that the hedonic test were not significantly different, mean fat-fermented, non-fermentation, the control, just a little bit popular. Both fat and non-fermented cocoa fermentation serves as a fortification for the same consumer acceptance is somewhat less preferred by consumers.