Thesis
The Utilization of Cacao Waste from Winnowing Process for Developing Cacao Tea Variants at PT Cau Chocolate International
This internship report focuses on the utilization of winnowing waste which was cacao husks
into variants of cacao tea. Huge amounts of cacao waste are being thrown away, which causes
environmental pollution in along with increasing economic issues. One of the waste products of
chocolate that are typically discarded as waste are cacao husks. Cacao husks could be transformed
into a variety of drinking products. As a result, cacao tea has been developed in this project as the new
product of the company. The author developed three variants of cacao tea: lemon, peppermint, and
pandan. The control used in this project is cacao tea that was already sold commercially. The
acceptability of the cacao tea variants was done using 9-scale hedonic sensory evaluation which
measures several attributes: color, aroma, flavor, aftertaste, and overall likeness. Comparing all four
samples, the panelists preferred the pandan cacao tea in almost every attribute, with only the color
attribute as its exception. Thus, it can be concluded that the pandan cacao tea was the most preferred
among the other samples. All four samples were shown to reject the null hypothesis, which means
that the samples were significantly different from each other. Microbial assay was also conducted to
detect the presence of E. coli and Salmonella s. The microbial assay showed that both of E. coli and
Salmonella s. were not present in all of the sample, and hence all of the prototypes were safe to
consume. Cacao tea as a beverage product has a great potential to boost industry profits while
minimizing the company's waste.
No other version available