Characteristics of Physical and Chemical of Cocoa Skin Liquid Smoke (Treoboma Cacao L.) on different Moisture Content

This study aims to determine the physical and chemical characteristics of the liquid smoke of cocoa peels at different moisture content. This study used a completely randomized design (CRD) of four levels of three replications. Observation data were analyzed by ANOVA followed by Duncan's New Multiple Range Test (DNMRT) at the level of one percent and five percent. The results showed that the moisture content of cocoa skin had a very significant effect on yield, pH and phenol from the liquid smoke of cocoa skin. The higher the cocoa skin content, the higher the yield and pH, while for total phenol, the higher the moisture content of the cocoa skin, the lower the total phenol. Furthermore, the moisture content of the cocoa skin has no effect on the specific gravity, the higher the moisture content of the cocoa skin, the lower specific gravity, the results of the study of the liquid smoke color of cocoa skin visually the color produced increases from brownish yellow to light brown. Analysis of the components of chemical compounds using GCMS produced fifty components of chemical compounds that exist in 10 percent cocoa peel moisture content. Analysis of wavelengths of liquid smoke carbonyl groups with different moisture content using forrie transform infra red (FT-IR). The treatment of liquid smoke of cocoa bags with ten percent moisture content produced meets the quality requirements set by Japanese standard wood vinegar