DAFTAR ISI

LEMBAR PENGESAHAN............................................................................ ii
ABSTRAK....................................................................................................... iii
KATA PENGANTAR..................................................................................... iv
DAFTAR ISI.................................................................................................... v
DAFTAR GAMBAR ...................................................................................... vi
DAFTAR TABEL........................................................................................... vii
BAB 1 PENDAHULUAN............................................................................... 1
1.1 Latar Belakang Masalah .................................................................... 1
1.2 Perumusan Masalah ........................................................................... 2
1.3 Tujuan Penelitian ............................................................................... 3
1.4 Manfaat Penelitian ............................................................................. 3
BAB II TINJAUAN PUSTAKA.................................................................... 4
2.1 Jenis Kakao......................................................................................... 4
2.2 Kandungan Bahan Aktif Kakao.......................................................... 6
2.3 Proses Pengolahan ............................................................................. 6
2.4 Alkalisasi ........................................................................................... 8
2.5 Karakteristik Kakao Bubuk ............................................................... 10
2.6 Faktor Yang Mempengaruhi Kakao .................................................. 13
BAB III METODOLOGI PENELITIAN .................................................... 14
3.1 Waktu Penelitian................................................................................. 14
3.2 Jenis Penelitian .................................................................................. 14
3.3 Alat dan Bahan ................................................................................... 14
3.4 Variabel Peneitian .............................................................................. 16
3.5 Prosedur Penelitian ............................................................................ 17
3.6 Prosedur Analisa Produk ................................................................... 22

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 DAFTAR GAMBAR

Gambar 2.1 Buah Kakao ................................................................................ 5

Gambar 3.1 Beaker Glass ............................................................................... 15
Gambar 3.2 Pengaduk Kaca ........................................................................... 15
Gambar 3.3 Alumunium Foil.......................................................................... 15
Gambar 3.4 Ayakan 200 mess......................................................................... 15
Gambar 3.5 Nampan Alumunium .................................................................. 15
Gambar 3.6 Timbangan Digital ...................................................................... 15
Gambar 3.7 Gelas Ukur .................................................................................. 16
Gambar 3.8 Oven ........................................................................................... 16
Gambar 3.9 Mixer .......................................................................................... 16
Gambar 3.10 Diagram Alir Penelitian ............................................................ 17
Gambar 3.11 Diagram Alir Prosedur Alkalisasi ............................................ 19
Gambar 3.12 Diagram alir prosedur alkalisasi bungkil kakao dengan natrium
hidroksida dan pottasium carbonat .................................................................. 21

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 DAFTAR TABEL

Tabel 2.1 Karakteristik produk olahan kakao sesuai SNI 01- 3747:2009..........11
Tabel 2.2 Karakteristik olahan kakao ................................................................ 12