Judul: Quality of Cocoa Powder from Alkalization Process in  Unfermented and Fermented Cocoa
Abstrak: Bubuk kakao merupakan salah satu produk turunan kakao yang banyak digunakan dalam industri pangan. Fermentasi merupakan salah satu tahap penting untuk menghasilkan prekursor cita rasa khas kakao saat proses pengolahan kakao. Sayangnya, biji kakao kering dari petani Indonesia banyak yang tidak difermentasi sehingga ketika diolah menjadi bubuk akan menghasilkan mutu dan cita rasa yang lemah. Salah satu upaya yang dapat dilakukan untuk meningkatkan mutu bubuk kakao yaitu dengan menerapkan proses alkalisasi sebelum biji kering diolah menjadi bubuk. Penelitian ini bertujuan untuk menganalisis pengaruh alkalisasi menggunakan natrium karbonat (Na2CO3) pada biji kakao kering tanpa fermentasi dan fermentasi terhadap mutu bubuk kakao meliputi rendemen, kadar air, kadar lemak, pH, warna, kelarutan, dan uji organoleptik (warna, rasa, aroma, tekstur, aftertaste) serta menentukan perlakuan terbaik untuk meningkatkan mutu bubuk kakao. Tahapan penelitian terdiri dari pengolahan biji kakao kering menjadi nib, proses alkalisasi, pembuatan bubuk kakao, dan analisis mutu bubuk kakao. Perlakuan fermentasi yang digunakan yaitu biji kering tanpa fermentasi dan terfermentasi. Perlakuan alkalisasi yang digunakan yaitu alkalisasi nib dengan perendaman pada larutan alkali Na2CO3 1,5%, 2%, 2,5%, dan 3%. Hasil penelitian menunjukkan bahwa perlakuan fermentasi dan alkalisasi dengan Na2CO3 berpengaruh positif terhadap mutu bubuk kakao yang diamati terutama meningkatkan cita rasa. Penerapan alkalisasi dengan Na2CO3 pada biji kakao kering yang tidak difermentasi mampu menghasilkan mutu bubuk yang dapat mengimbangi mutu bubuk kakao fermentasi. Alkalisasi dengan Na2CO3 pada konsentrasi 2,5% merupakan konsentrasi terbaik untuk alkalisasi baik pada biji kakao kering yang tidak difermentasi maupun pada biji kakao kering yang telah difermentasi., Cocoa powder is one of cocoa derivatives widely used in the food industry. Fermentation is a crucial stage in producing the flavor precursors of cocoa during cocoa processing. Unfortunately, many dried cocoa beans from Indonesian farmers are not fermented, resulting low quality and weak flavor when processed into cocoa powder. Application of alkalization process before processing dried beans into powder is one way that can be made to improve the quality of cocoa powder. This study aims to analyze the effect of alkalization using sodium carbonate (Na2CO3) on unfermented and fermented dried cocoa beans on the quality of cocoa powder including yield, water content, fat content, pH, color, solubility, anda organoleptic test (color, taste, aroma, texture, aftertaste) and to determine the best treatment to improve the quality of cocoa powder. The research stages consisted of processing dried cocoa beans into nib, alkalization process, making cocoa powder, and analyzing the quality of cocoa powder. The fermentation treatment used was unfermented and fermented dried beans. The alkalization method used was nib alkalization by immersion in 1.5%, 2%, 2.5%, and 3% Na2CO3 alkaline solution. The results showed that fermentation and alkalization treatment with Na2CO3 had a positive effect on the quality of cocoa powder which was observed, especially improving the taste. Applying alkalization with Na2CO3 to unfermented dried cocoa beans can produce a powder quality that can match the quality of fermented cocoa powder. Na2CO3 concentration of 2.5% is the best concentration for alkalization process for both unfermented and fermented dried cocoa beans.
Keyword: alkalization, fermentation, cocoa powder quality, sodium carbonate

Judul: Aroma Profile of Fermented and Unfermented Cocoa Powder with Several Alkali Concentrations
Abstrak: Alkalisasi dan fermentasi adalah teknik pascapanen kakao yang mempengaruhi sifat akhir bubuk kakao. Penelitian ini bertujuan untuk menganalisis pengaruh fermentasi dan alkalisasi natrium karbonat (Na2CO3) terhadap profil aroma bubuk kakao dan menentukan kombinasi perlakuan fermentasi dan konsentrasi alkalisasi Na2CO3 terbaik. Tahapan penelitian terdiri dari pengolahan biji kakao kering menjadi nib, proses alkalisasi (Na2CO3 1,5%, 2%, 2,5%, dan 3%), pembuatan bubuk kakao, pengujian nilai pH, komponen volatil, serta organoleptik. Bubuk dengan aroma terbaik adalah yang memiliki nilai aldehida dan pirazin tertinggi, yaitu sampel bubuk kakao fermentasi dan alkalisasi Na2CO3 1,5% yang mempunyai aroma kakao, ringan, dan segar dengan total skor pembobotan 0,47 , pH 6,89 dan nilai rata-rata warna, aroma, rasa, dan tekstur masing-masing 3,44; 3,93; 3,46; 3,25. Namun dengan metode pembobotan sampel terbaik dengan mempertimbangkan atribut organoleptik adalah bubuk kakao yang difermentasi dan dialkalisasi 2,5% dengan skor total 0,49, pH 7,51 dengan nilai rata-rata. untuk warna, aroma, rasa, dan tekstur masing-masing 3,89; 3,92; 3,71; 3,40. Nilai penerimaan uji hedonik adalah 3 sehingga seluruh sampel dapat diterima., Alkalization and fermentation are postharvest cocoa techniques that affect cocoa powder’s final properties. This research aims to analyze the effect of fermentation and alkalization of sodium carbonate (Na2CO3) on the aroma profile of cocoa powder and determine the best combination of fermentation treatment and Na2CO3 alkalization concentration. The research stages consisted of processing dry cocoa beans into nibs, alkalization processes (1,5%, 2%, 2,5%, and 3% Na2CO3), making cocoa powder, testing pH values, volatile components, and organoleptic. The best cocoa powder based on aroma had the highest aldehyde and pyrazine values, namely the 1.5% Na2CO3 fermented and alkalized cocoa powder sample which had cocoa, mild, and fresh aroma with a total weighting score of 0,49, pH 6,89 with an average values for color, aroma, taste, and texture respectively 3,44; 3,93; 3,46; 3,25. However, with the best sample weighting method taking into consideration the parameters of organoleptic, it is fermented and alkalized 2.5% Na2CO3 cocoa powder with a total score of 0,47, pH 7,51 with the average values for color, aroma, taste, and texture respectively 3,89; 3,92; 3,71; 3,40. The hedonic test acceptance value is 3 so all samples can be accepted.
Keyword: alkalisasi, aroma, fermentasi, bubuk kakao, natrium karbonat

Judul: Posisi Filogenetik Kura-Kura Carettochelys Insculpta  (Reptillia: Testudinata)
Abstrak: Carettochelys insculpta is an endemic freshwater turtle of southern Papua and northern Australia. Phylogenetic position of this turtle is remain unresolved until now. Most of the research conducted show close relationships of C. insculpta and members of Trionychidae family. However, some of the research show distance between C. insculpta and members of Trionychidae family. This research is conducted to analyze phylogenetic relationship between C. insculpta and other members of Testudinata using 12S rRNA, 16S rRNA, and both gene as markers. DNA samples were obtained from three different organisms of C. insculpta. Two species used as outgroups were Alligator mississippiensis and Iguana iguana. Phylogenetic analysis was carried out using Neighbor-Joining method with Felsenstein 1981 (F81) modeltest. A polytomy tree of Testudinata was produced by using 12S rRNA gene. However, analysis using 16S rRNA and both genes as markers confirmed that C. insculpta was located between the Chelonidae and the Trionychidae family.
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