Misnawi JatiINDONESIAN COFFEE AND COCOA RESEARCH INSTITUTE (ICCRI) - PUSAT PENELITIAN KOPI DAN KAKAO INDONESIA
Misnawi Jati
PhD
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41
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Citations since 2017
Introduction
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May 1985 - July 2015
Publications
Publications (41)
In an attempt to improve the quality of dried cocoa beans produced from small holder farming in Indonesia, experiment of cocoa beans and Lactobacillus fermentum (LF) was conducted. LF culture at concentration 5% w/w was added into dried cocoa beans and incubated for four days. Treated beans were sun dried and evaluated for slaty and purple appearan...
Estrogen depletion increases the risk of dyslipidemia by triggering higher levels of total cholesterol (TC), triglyceride (TG), and low density lipoprotein (LDL) besides depressed level of high density lipoprotein (HDL). This study was conducted to investigate the potential of cocoa products to affect serum lipid profile in the estrogen-deficient r...
Chocolate is associated with calm and happy feelings. However little is found to demonstrate if this effect is induced by active ingredient in cocoa ratherthan the sweetness of chocolate. In this study we tested the effect of cocoa on the depressive behavior of female rats suffering from estrogen deficiency. Twentyfemale rats aged seven weeks old w...
Cocoa bean is a rich source of polyphenols, which are the largest group secondary metabolite with natural antioxidant property. Polyphenols from cocoabeans was reported to possess health benefits. Fermentation, one step in cocoa processing is needed to improve the quality of cocoa in which the concentration of cocoa bean polyphenols might decrease...
Concentrations of some heavy metals (Pb, Cu, Cd, As and Hg) were assessed for cocoa beans (Theobroma cacao L) originating from East Luwu, South Sulawesi, Indonesia after five-day fermentation. Consisting of PB 123, BR 25, and MCC 02 cocoa clones, the spectrophotometric analysis showed that concentrations of Pb, Cd, As and Hg in the cocoa beans over...
Cocoa beans are raw materials of cocoa processed food products rich in protein and minerals. Availability of sufficient quantities greatly determines the nutritional quality of the food. One of the post-harvest processes affecting the protein and minerals contents in cocoa beans is fermentation. The purpose of this study was to determine the protei...
Low harvest amount of cocoa smallholder has became a great constraint for farmer in order to carry out a proper postharvest practice. Low production of raw cocoa beans cause farmers are not able to ferment their cocoa beans that lead to low quality of cocoa beans produced. Addition of starter culture to improve the fermentation performance has been...
Estrogen is a hormone that influences the growth of uterus. Ovariectomized rats lose their ovaries as the main source of estrogen so their uterus tends to shrink. The objective of thise study was to evaluate the potency of cocoa as an estrogen substitute, which was done through an experiment that tested the influence of cocoa products on the uterus...
Staphylococcus aureus (S. aureus) is positive gram bacteria which often infect humans. The use of antibiotic for therapy is the factor of resistance. S. aureus resistant towards some biotic like tetracycline, streptomycin, chloramphenicol, ampicilin, eritromisin and penicillin. The increase of the resistance demands more findings on new drugs. Etha...
The activity of an ethanolic extract from cocoa bean (Theobroma cacao L.,) towards the non-specific immune response in mice being challenged with Staphylococcus epidermidis was studied. Mice (Swiss-Webster, 12 weeks old, 35 ± 1.9g) received oral administration of cocoa extract (CE), positive control or negative control, every day for seven consecut...
Shigella dysenteriae is a gastrointestinal pathogen which shows resistance to antibiotics. A study has been conducted to investigate alternative antibacterial agents, due to the emerging resistance of S. dysenteriae to ciprofloxacin and other antibiotic classes. In this study, antibacterial properties of cocoa ethanolic extract (CEE) and its impact...
In septic condition, the skin normal flora Staphylococcal spp. may trigger local and sistemic skin infection. In this study antibacterial activity of cocoa ethanolic extract (CEE) against Staphylococcus aureus and Staphylococcus epidermidis infections was observed in vitro and in vivo. Ethanolic extract from unfermented cocoa beans was prepared as...
Effect of the cocoa crude extract on mortality of breast cancer cell lines i.e. MCF-7, T47D and normal cell (Vero), was observed. Crude cocoa extract prepared from a freshly dried cocoa bean that was containing 14% catechin and 0.6% caffeine. Catechin and caffeine content were modulated to 2-folds (28% catechin or 1.2% caffeine) and 3-folds (42% ca...
A small scale cylindrical type cocoa roaster has been designed to improve Indonesian mallholder income and commence utilization of cocoa-base products. Capacity of the roaster was at 15 kg dried cocoa beans. Operating condition of the instrument in terms of temperature and duration of roasting for cocoa powder production has been optimized by using...
Cocoa Ethanolic Extract (CEE) was observed for antibacterial activity against Escherichia coli. CEE at different concentrations in E. coli-seeded Mueller-Hinton agar medium, resulted zone of inhibition after 24 h incubation in 37°C. CEE concentrations at 15.6, 31.25, 62.5, 125, 250, 500 and 1,000 mg/ml, developed annular radius of inhibition 0.4, 1...
Bulk Frying Oil (BFO) derived from semi-purified crude palm oil is widely used in Indonesia. Different from refined-bleached-deodorized palm olein that usually undergo full purification and fractionation, BFO is considered as lower quality because it still contains soft stearin fraction. Long shelf life and the reusability of frying oil could be im...
Effect of the Roselle (Hibiscus sabdariffa) extract on oxidation stability of bulk frying oil during open and deep frying: a response surface approach Abstract Synthetic antioxidant such as BHA (butylated-hydroxyanisole), BHT (butylated-hydroxytoluene) and TBHQ (tertiary-butyl-hydroquinone) are usually added into frying oil to prolong its shelf lif...
Central Composite Design (CCD) was used to optimise temperature and time of Robusta coffee beans roasting. Current method of roasting was able to give good quality beans in term of flavour but the formation of acrylamide was not studied. In this study, optimization was based on high quantity of flavour compounds (pyrazines) with low level of acryla...
Roasting is an important process that contributes to the formation of flavour compounds in cocoa beans. Pyrazines, by- products of Maillard reaction are the character impact compounds that contribute to its unique cocoa flavour. Unfortunately during roasting, carcinogenic acrylamide is also produced through the same Maillard reaction. This study wa...
Numerous polycyclic aromatic hydrocarbons (PAHs) are carcinogenic, making their presence in foods and the environment a health concern. This study assessed the contamination and or/ formation of PAHs in cocoa butter as affected by their cocoa bean drying methods. Three major drying methods were evaluated, including full sundrying, full artificial d...
Roasting is an important process that contribute to formation of flavour compounds in cocoa beans. Pyrazines, a by-product of Maillard reaction is one of the character impact compounds that contribute to unique cocoa flavour. Unfortunately during roasting, carcinogenic acrylamide are also produced through Maillard reaction. Therefore, this study wa...
High sucrose content in chocolate is not recommended for diabetics, whereas fructose is a simple monosaccharide which is sweeter and safer for replacing sucrose. Objective of this study was to study the effect of fructose and tapioca flour added into chocolate formulation replacing sucrose on physical and organoleptic
properties of chocolate bar pr...
Analisis pirazin dan senyawa volatil pada biji kakao dilakukan dengan perangkat mikroekstraksi fase padat (solid phase micro extraction, SPME), untuk mengembangkan metode ekstraksi tanpa pelarut yang efisien. Perangkat SPME
dilengkapi fiber stableflex dengan polimer DVB/Carboxen/PDMS yang menjerap senyawa volatil di area headspace. Biji kakao terfe...
Aroma of cocoa liquor extracted by using Solid Phase Micro Extraction with polydimethylsyloxane- divinylbenzene polymer was analyzed in Gas Chromatography-Olfactometry. Headspace extraction of cocoa odour-active compounds for 30 min at temperature of 60°C followed by GC separation elaborated with column oven initial temperature at 60°C and ramped a...
Pratylenchus coffeae is a parasitic nematoda that infected the roots of some plants, one of them is coffee. The Infection of Pratylenchus coffeae cause root tissue damage that led to root lession and make root become rotten, it will interfere the ability of roots to absorb water and nutrients in the soil which resulted in the growth of plants. At t...
Changes in cocoa procyanidins and tannin concentration as affected by cocoa liquor roasting were studied by heating up cocoa liquor of fermented beans containing 58 g kg-1 of polyphenols and the same liquor which was enriched with
crude polyphenols, extracted from freeze-dried unfermented cocoa beans to a final concentration of 170 g kg-1. The liqu...
Chocolate products for consumption in tropical areas frequently become soft and tend to bloom due to melting and migration of fat contained, the product becomes dully and less interesting. Fat fraction determines chocolate texture, appearance and its handling. Objective of this research is to study the characteristic of mixed fat of cocoa butter, m...
The effects of alkalization on antioxidant activity and physical properties of chocolate were studied during conching using a chocolate recipe of the Indonesian Coffee and Cocoa Research Institute. The study was designed according to Response Surface Methodology in two variables. Alkali concentration and conching temperature were plotted in the ran...
Cocoa pod borer (Conopomorpha cramerella (Snellen)) is the main fatal pest that destroys cocoa plantations in South East Asia, mainly in Indonesia and Malaysia. Infested cocoa beans stick to each other, the pulp become hard and normal fermentation process to produce flavour precursors cannot be done. This research aimed to utilize the infested coco...
Alkalization is an addition of alkali into cocoa mass to improve product quality in terms of flavour and colour appearance. Sodium bicarbonate and potassium bicarbonate are usual to be added into cocoa cotyledon prior to roasting. A study has been carried out to evaluate the effects of alkalization proceeded upon conching on chocolate sensory prope...
Polyphenols in cocoa products determine the astringent sensation due to their interaction with salivary proline-rich protein. Changes in the ability of polyphenols to produce astringency during cocoa roasting have been studied through an evaluation of the polyphenolprotein interaction in cocoa cake/liquor roasted at 120 °C for 45 min, with and wit...
Sensory properties of cocoa liquor roasted at 120 °C for 15, 25, 35 and 45 min and containing different polyphenol concentrations (58, 116, 143 and 170 g kg−1) were studied. Eight trained panellists carried out the sensory analysis using line scale with Ghanaian fermented cocoa liquor as a reference. The sensory attributes were cocoa flavour, astri...
A study on effect of polyphenol on pyrazine formation during cocoa liquor roasting has been carried out. Cocoa liquors, having polyphenol concentrations of 41, 58, 116, 143 and 170 g kg−1, were roasted at 120 °C for 15, 25, 35 and 45 min. Results of the study showed that, as polyphenol concentration increases, pyrazine formation decreases; this was...
Summary Incubation of unfermented and partly fermented cocoa beans in acetate buffer, pH 5.5, at 45 °C increased yellowness, total colour differences and fermentation index value of the cocoa bean powders and decreased cocoa procyanidins (monomers to pentamers), and their astringency. Fermentation index and (–)-epicatechin content, equivalent to th...
Incubation-activation of remaining key enzymes in dried under-fermented cocoa beans and its effect on aroma precursor formation has been studied using defatted unfermented and partly fermented cocoa bean powders. Results of the study showed that aspartic endoprotease, carboxypeptidase and invertase were significantly inactivated during fermentation...
Unfermented and partly fermented dried cocoa beans have an excessively astringent and bitter flavour owing to their high polyphenol content. Studies on the remaining polyphenol oxidase activity and the oxidation of polyphenols in these beans have been conducted in relation to two factors, ie incubation time (0, 1, 2, 4, 8 and 16 h) and pH of incuba...
Roasting of cocoa beans is a critical stage for development of its desirable flavour, aroma and colour. Prior to roasting, cocoa bean may taste astringent, bitter, acidy, musty, unclean, nutty or even chocolate-like, depends on the bean sources and their preparations. After roasting, the bean possesses a typical intense cocoa flavour. The Maillard...
Projects
Projects (2)
The aim of this project is the complete valorization of the cocoa pods with a focus on the use of the aromatic pulp in food applications and husk utilization. Different cocoa genetics will be screened for their pulp and husk amounts and their compositions. The husk will be used as substrate for mushroom cultivation to obtain a protein and fiber rich food ingredient. The pulp will be removed from the beans. As a very perishable good, the pulp will be preserved by different technologies and used as raw material for different food applications such as jams, fruit preparations, and beverages. The remaining beans will be further processed without fermentation. Therefore, the beans will be dried, pressed to obtain virgin cocoa butter, which might be a replacer for palm fat or hardened fats in bakery products. Afterwards the defatted cocoa press cake will be extracted using aqueous ethanol. The ethanolic extract has a high content of polyphenols and might be used as antioxidant. The remaining extracted cocoa grade powder can be further processed to obtain a fine flavored cocoa powder or it can be used as food ingredient due to its high fiber and protein content.
