# Application of Gamma Irradiation in Dried Cocoa (Theobroma Cacao L.) Seeds Physico-Chemical Properties
> Kadir I.

URL kanonis: https://discover.unhas.ac.id/publications/pub_scopus_85163388990
Jurnal / Konferensi: Iop Conference Series Earth and Environmental Science
Tahun terbit: 2023
DOI: https://doi.org/10.1088/1755-1315/1177/1/012041
ISSN: 17551307
Citations: 1

## Authors
- Kadir I.

## Abstract
Abstract A preliminary study has been conducted on the Physicochemical properties of irradiated cocoa beans. Polyethylene (PE) plastic was used to pack dried cocoa beans. After that, samples were vacuumed and irradiated using the gamma rays at the levels dose of 2 kGy, 4 kGy, and 6 kGy as well as non-irradiated used as control. Physico-chemical properties were tested, including water content, pH, water activity (Aw), protein, fat, and polyphenols of irradiated cocoa beans, immediately after the irradiation process. The examination results revealed that moderate doses of 2 kGy up to 6 kGy did not affect the moisture content, pH, water activity (Aw), protein, and fat content of cocoa beans, whereas the polyphenol content tends to increase. Therefore, the moderate levels dose of irradiation 2 kGy up to 6 kGy can maintain the quality of cocoa beans such as moisture content, pH, water activity (Aw) as well as protein and fat content, whereas polyphenols content was increased. Further investigation is needed on the effect of gamma irradiation on the physicochemical properties of other cocoa beans and the microbiological properties and storage time.

## Keywords
- Theobroma
- Food science
- Polyphenol
- Water content
- Chemistry
- Irradiation
- COCOA BEAN
- Water activity
- Moisture
- Gamma irradiation
- Horticulture
- Fermentation
- Antioxidant
- Biology
- Biochemistry
- Engineering
- Nuclear physics
- Physics
- Geotechnical engineering
- Organic chemistry

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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