Physicochemical Characteristics of Cocoa Butter from Central Sulawesi, Indonesia
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central sulawesi, cocoa butter, fatty acid, melting, solid fat content, triglyceride
Abstract
Cocoa butter characteristics vary between origin, therefore influencing its industrial quality and application. This study investigated physicochemical characteristics of cocoa butter from eight districts in Central Sulawesi, Indonesia. Cocoa butter was extracted with a hydraulic press and analyzed for free fatty acids (FFA), moisture content (MC), slip melting point (SMP), fatty acids profile using GC-FID, triacylglycerol profile using HPLC-RID and solid fat content (SFC) profile convert from DSC melting curve. Data were analyzed using one-way ANOVA (p<0.05), followed by Tukey’s HSD test for multiple comparisons. Principal component analysis (PCA) was performed to identify geographic clustering patterns. Significant differences were observed across districts. Samples FFA were complied with the Indonesian, CODEX, and industry standard, except cocoa butter from BG. Major fatty acids were detected, such as palmitic (24.08–27.42%), stearic (27.78–35.37%), oleic (32.48–40.45%), as well as major triacylglycerol such as POP (14.87–18.55%), POS (40.91–43.37%) and SOS (27.28–31.42%). Slip melting point range from 29.5–32.22 °C. Butter contain 60.8–74.3% solid fraction at 20 °C, then rapid melting to 30 °C. Strong positive correlation was found between FFA, UFA, and MUFA. Conversely, those variable correlate negatively with SFA, SFC 25 °C, and SMP. PCA revealed four geographic clusters which show that geographic origin influence variation in fatty acid composition, triacylglycerol profile, and melting behavior. These findings show distinct regional profiles and confirm Central Sulawesi’s potential as a source of high-quality cocoa butter for industrial applications.
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