Characteristics of Cocoa Powder (Theobroma Cacao L.) During Storage Using Aluminum Foil Standing Pouch Packaging

Abstract

Storing harvests is a very important stage after obtaining sufficient harvests. Storage plays an important role in the durability of products or food ingredients. This research aims to determine the characteristics of chocolate/cocoa powder during storage using aluminum foil standing pouch packaging at various storage room temperatures. The method used in this research is an experimental method and is followed by data testing using ANOVA.  The parameters used include water content, weight loss and color chromosity. Based on research that has been conducted, the water content of chocolate powder during storage experiences increases and decreases in water content.  The average moisture content of chocolate powder stored in boxes was 5.50%, in the room 5.38%, and in the refrigerator 5.19%.  The weight loss of chocolate powder during storage experienced an irregular increase and decrease in weight loss so that the storage location and storage time affected the weight loss value of chocolate powder. The colors L, a, and b for the storage place show insignificant results or have no effect while the storage time shows significant results on the values ​​of L, a and b.