Pemanggangan adalah suatu proses pemanasan kering yang dilakukan untuk
merubah karakteristik seperti warna, rasa dan menambahkan keenakanan biji koko.
Biji koko merupakan bahan utama yang digunakan dalam proses pembuatan coklat
atau produk berasaskan coklat.
Roasting is one of the most important heat treatment that is usually undertaken to
develop the characteristic color, flavour, as well as the palatability of cocoa beans.
Cocoa beans are the primary raw material used for manufacturing chocolate and
chocolate-based products. In this study, superheated steam and convectional methods
were used to roast cocoa beans at 150, 200 and 250 0C for 0, 10, 30 and 50 min
