MODIFIKASI MESIN PEMASTA COKELAT

Abstract

Long-term goal to be achieved in this research is how to produce cocoa-based food that is processed directly bythe cocoa farmers community. In this case, as an alternative to reduce the dependence of farmers on exporters andmaintain the stability of cocoa prices. The specific target of this research is to desgin small scale applied technologybased machines to produce fine pastas of cocoa. The resulting chocolate paste serves as a base for making chocolatebasedor chocolate-flavored foods. The pasta maker is designed and built by a team of researchers and students. Themethod used in this research is the design, manufacture and testing of the brown chiller machine with the followingstages: designing tools, making components such as; Stone Mill, spriral stirrer, Stone Mill casing, cocoa bean inputfunnel and pre-made cocoa bean paste, pasta smoothing container, and other components, subsequent stages of assemblyand testing. The pellet machine produced in this study can produce a fine brown paste equivalent to a roughness level of<20 μm.