Profiling Metabolit Senyawa Volatil Biji Kakao (Theobroma cacao L.) Asal Soppeng Sulawesi Selatan
Metabolite Profiling of Volatile Compounds in Cocoa Beans (Theobroma cacao L.) from Soppeng South Sulawesi
DOI:
https://doi.org/10.30605/17h1pr05Keywords:
biji kakao, Soppeng, GCMS, volatile, aromaAbstract
Kabupaten Soppeng, Sulawesi Selatan, dikenal sebagai salah satu sentra produksi kakao di Indonesia. Akan tetapi, informasi mengenai kandungan volatil biji kakao asal Soppeng saat ini masih terbatas. Oleh karena itu, penelitian ini bertujuan untuk menggunakan pendekatan Gas Chromatography-Mass Spectrometry (GC-MS) untuk mendata profil metabolit senyawa volatil dari biji kakao fermentasi asal Soppeng dan mengungkap potensi keunggulan biji kakao tersebut. Penelitian ini menggunakan biji kakao terfermentasi asal Soppeng yang kemudian dipanggang dan dihaluskan hingga homogen. Biji yang telah dihaluskan kemudian dimaserasi menggunakan n-heksana, lalu dimurnikan filtratnya menggunakan metode destilasi dan senyawa n-pentana sebagai larutan penangkap senyawa volatil hasil destilasi. Filtrat kemudian dianalisis menggunakan GC-MS dan diidentifikasi senyawanya menggunakan data library dari NIST dan Wiley 9. Kromatogram GC-MS yang diperoleh menunjukkan munculnya 100 puncak metabolit yang dikelompokkan menjadi 5 kelompok senyawa kimia utama, yaitu n-alkana, alkylpyrazine, lactone/ester, derivat lipid, fenolik, purin, asam amino, dan senyawa artifact/kontaminan yang tidak berasal dari sampel. Terdeteksinya senyawa pyrazine dan lacton serta senyawa derivat lipid pada biji kakao mengindikasikan adanya asosiasi dengan aroma yang unik, yaitu nutty, fruity, dan creamy dengan sedikit rasa seperti kelapa. Berdasarkan hasil penelitian ini, biji kakao asal Soppeng berpotensi menghasilkan profil aroma yang khas sehingga dapat menjadi referensi dalam meningkatkan kualitas biji kakao asal Soppeng dari tipe bulk menjadi tipe fine flavor cocoa (FFC).
Soppeng Regency, South Sulawesi, is recognized as one of the major cocoa-producing regions in Indonesia. However, information regarding the volatile compound composition of cocoa beans originating from this region remains limited. Therefore, this study aimed to characterize the volatile metabolite profile of fermented cocoa beans from Soppeng using Gas Chromatography–Mass Spectrometry (GC–MS) and to explore their potential flavor characteristics. Fermented cocoa beans obtained from Soppeng were roasted and ground into a homogeneous powder. The powdered samples were subsequently macerated with n-hexane, and the resulting extract was purified through distillation using n-pentane as a trapping solvent for volatile compounds. The distillate was then analyzed using GC–MS, and compound identification was performed by comparison with the NIST and Wiley 9 mass spectral libraries. The GC–MS chromatogram revealed the presence of 100 metabolite peaks, which were classified into six major chemical groups, including n-alkanes, alkylpyrazines, lactones/esters, lipid derivatives, phenolic compounds, purines, amino acids, and artifact or contaminant compounds not originating from the cocoa bean samples. The detection of alkylpyrazines, lactones, and lipid-derived compounds suggests their potential association with desirable flavor attributes, including nutty, fruity, and creamy notes, and a hint of coconut-like flavor. These findings indicate that cocoa beans from Soppeng possess the potential to develop a distinctive and complex aroma profile. This study provides a preliminary characterization of the volatile metabolite composition of fermented cocoa beans from Soppeng and highlights their potential as a source of desirable flavor attributes. The findings may serve as a scientific basis for future quality improvement and value-added development strategies aimed at upgrading Soppeng cocoa from conventional bulk cocoa to fine flavor cocoa (FFC).
References
Afoakwa, E. O., Paterson, A., Fowler, M., & Ryan, A. (2008). Flavor formation and character in cocoa and chocolate: A critical review. Critical Reviews in Food Science and Nutrition, 48(9), 840–857. https://doi.org/10.1080/10408390701719272 DOI: https://doi.org/10.1080/10408390701719272
Anita-Sari, I., Murti, R. H., Misnawi, Putra, E. T. S., Setyawan, B., & Susilo, A. W. (2023). Flavor characteristics of three indonesian cocoa clones in four environments. Agronomy, 13(10), 1–12. https://doi.org/10.3390/agronomy13102658 DOI: https://doi.org/10.3390/agronomy13102658
Braga, S. C. G. N., Oliveira, L. F., Hashimoto, J. C., Gama, M. R., Efraim, P., Poppi, R. J., & Augusto, F. (2018). Study of volatile profile in cocoa nibs, cocoa liquor and chocolate on production process using GC × GC-QMS. Microchemical Journal, 141, 353–361. https://doi.org/10.1016/j.microc.2018.05.042 DOI: https://doi.org/10.1016/j.microc.2018.05.042
Devy, L., Susilo, A. W., Wachjar, A., & Sobir. (2019). Metabolite profiling of Indonesian cacao using Gas Chromatography-Mass Spectrometry. IOP Conference Series: Earth and Environmental Science, 347(1). https://doi.org/10.1088/1755-1315/347/1/012071 DOI: https://doi.org/10.1088/1755-1315/347/1/012071
Ducki, S., Miralles-Garcia, J., Zumbé, A., Tornero, A., & Storey, D. M. (2008). Evaluation of solid-phase micro-extraction coupled to gas chromatography–mass spectrometry for the headspace analysis of volatile compounds in cocoa products. Talanta, 74(5), 1166–1174. https://doi.org/10.1016/j.talanta.2007.08.034 DOI: https://doi.org/10.1016/j.talanta.2007.08.034
Food and Agriculture Organization of the United Nations (FAO). (2024). Indonesia: Upgrading bulk cocoa into fine cocoa. One Country One Priority Product (OCOP). https://www.fao.org/one-country-one-priority-product/asia-pacific/good-practices/detail/indonesi-upgrading-bulk-cocoa-into-fine-cocoa/en
Hala, D. M., Mutalib, A., Indriani, S., Poleuleng, A. B., & Nurnawati, A. A. (2024). Analysis chemical compound content of roasted fermented cocoa beans from South Sulawesi using gas chromatography mass spectrometry (GC-MS). PROPER : Jurnal Penelitian Pertanian Terapan, 1(2), 105–111. https://doi.org/10.61119/prp.v1i2.469 DOI: https://doi.org/10.61119/prp.v1i2.469
Hanifah, A., Firmanto, H., Putri, S. P., & Fukusaki, E. (2022). Unique metabolite profiles of Indonesian cocoa beans from different origins and their correlation with temperature. Journal of Bioscience and Bioengineering, 134(2), 125–132. https://doi.org/10.1016/j.jbiosc.2022.05.001 DOI: https://doi.org/10.1016/j.jbiosc.2022.05.001
Hatmi, R. U., Ainuri, M., & Sukartiko, A. C. (2021). Fatty acid composition of cocoa beans from Yogyakarta special region for the establishment of geographical origin discriminations. AgriTECH, 41(1), 25. https://doi.org/10.22146/agritech.55172 DOI: https://doi.org/10.22146/agritech.55172
Hotmian, E., Suoth, E., Umar, F., & Tallei, T. (2021). Analisis GC-MS (gas chromatography - mass spectrometry) ekstrak metanol dari umbi rumput teki (Cyperus rotundus L.). Pharmacon, 10(2), 849–856. DOI:10.35799/pha.10.2021.34034 DOI: https://doi.org/10.35799/pha.10.2021.34034
International Cocoa Organization (ICCO). (2022). Fine or flavour cocoa. https://www.icco.org/fine-or-flavor-cocoa/
Jetter, R., Kunst, L., & Samuels, A. L. (2006). Composition of Plant Cuticular Waxes. In Biology of the Plant Cuticle (pp. 145–181). Blackwell Publishing Ltd. https://doi.org/10.1002/9780470988718.ch4 DOI: https://doi.org/10.1002/9780470988718.ch4
Kongor, J. E., Hinneh, M., de Walle, D. Van, Afoakwa, E. O., Boeckx, P., & Dewettinck, K. (2016). Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile - A review. Food Research International, 82, 44–52. https://doi.org/10.1016/j.foodres.2016.01.012 DOI: https://doi.org/10.1016/j.foodres.2016.01.012
Kresnowati, M. T. A. P., Fitriana, H. N., & Purwadi, R. (2017). Pemetaan pengaruh proses pengolahan pada kualitas biji kakao menggunakan metode metabolik profiling dengan GC / MS. Reaktor: Chemical Engineering Journal, 17(3), 132-139. https://doi.org/10.14710/reaktor.17.3.132-139 DOI: https://doi.org/10.14710/reaktor.17.3.132-139
Kusumaningrum, I., Hanny Wijaya, C., Kusnandar, F., Misnawi, & Sari, A. B. T. (2014). Profil aroma dan mutu sensori citarasa pasta kakao unggulan dari beberapa daerah di Indonesia. Jurnal Teknologi dan Industri Pangan, 25(1), 106–114. https://doi.org/10.6066/jtip.2014.25.106 DOI: https://doi.org/10.6066/jtip.2014.25.106
Magagna, F., Guglielmetti, A., Liberto, E., Reichenbach, S. E., Allegrucci, E., Gobino, G., Bicchi, C., & Cordero, C. (2017). Comprehensive chemical fingerprinting of high-quality cocoa at early stages of processing: effectiveness of combined untargeted and targeted approaches for classification and discrimination. Journal of Agricultural and Food Chemistry, 65(30), 6329–6341. https://doi.org/10.1021/acs.jafc.7b02167 DOI: https://doi.org/10.1021/acs.jafc.7b02167
Marseglia, A., Musci, M., Rinaldi, M., Palla, G., & Caligiani, A. (2020). Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins. Food Research International, 132, 109101. https://doi.org/10.1016/j.foodres.2020.109101 DOI: https://doi.org/10.1016/j.foodres.2020.109101
Misnawi, & Ariza, B. T. S. (2011). Use of gas Chromatography-Olfactometry in combination with solid phase micro extraction for cocoa liquor aroma analysis. International Food Research Journal, 18(2).
Mori-Mestanza, D., Valdivia-Culqui, J. E., Balcázar-Zumaeta, C. R., Cayo-Colca, I. S., Cassel, E., Castro-Alayo, E. M., & Cárdenas-Toro, F. P. (2026). Dynamic profile of metabolites and volatile compounds in post-harvest cocoa beans until chocolate production. European Food Research and Technology, 252(3). https://doi.org/10.1007/s00217-026-05088-7 DOI: https://doi.org/10.1007/s00217-026-05088-7
Munira, & Arsyad, M. (2021). Post-harvest handling of cocoa commodities. IOP Conference Series: Earth and Environmental Science, 681(1). https://doi.org/10.1088/1755-1315/681/1/012070 DOI: https://doi.org/10.1088/1755-1315/681/1/012070
National Center for Biotechnology Information (NCBI). (2026). PubChem Compound Summary. https://pubchem.ncbi.nlm.nih.gov/compound
Ostrowska-Ligęza, E., Dolatowska-żebrowska, K., Wirkowska-Wojdyła, M., Bryś, J., & Górska, A. (2021). Comparison of thermal characteristics and fatty acids composition in raw and roasted cocoa beans from Peru (Criollo) and Ecuador (forastero). Applied Sciences (Switzerland), 11(6). https://doi.org/10.3390/app11062698 DOI: https://doi.org/10.3390/app11062698
Putri, D. N., Tunjung Sari, A. B., Firmanto, H., Devaere, J., De Winne, A., & Schouteten, J. J. (2025). Volatile compounds and flavor perception of cocoa mass and dark chocolates from Indonesian cocoa beans: insights into sensory acceptability. Lwt, 238, 118790. https://doi.org/10.1016/j.lwt.2025.118790 DOI: https://doi.org/10.1016/j.lwt.2025.118790
Quelal, O. M., Hurtado, D. P., Benavides, A. A., Alanes, P. V., & Alanes, N. V. (2023). Key aromatic volatile compounds from roasted cocoa beans, cocoa liquor, and chocolate. Fermentation, 9(2). https://doi.org/10.3390/fermentation9020166 DOI: https://doi.org/10.3390/fermentation9020166
Rojas, M., Hommes, A., Heeres, H. J., & Chejne, F. (2022). Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.). Food Engineering Reviews, 14(3), 509–533. https://doi.org/10.1007/s12393-021-09301-z DOI: https://doi.org/10.1007/s12393-021-09301-z
Shepherd, T., & Wynne Griffiths, D. (2006). The effects of stress on plant cuticular waxes. New Phytologist, 171(3), 469–499. https://doi.org/10.1111/j.1469-8137.2006.01826.x DOI: https://doi.org/10.1111/j.1469-8137.2006.01826.x
Ullrich, L., Casty, B., André, A., Hühn, T., Steinhaus, M., & Chetschik, I. (2022). Decoding the fine flavor properties of dark chocolates. Journal of Agricultural and Food Chemistry, 70(42), 13730–13740. https://doi.org/10.1021/acs.jafc.2c04166 DOI: https://doi.org/10.1021/acs.jafc.2c04166
Utrilla-Vázquez, M., Rodríguez-Campos, J., Avendaño-Arazate, C. H., Gschaedler, A., & Lugo-Cervantes, E. (2020). Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA. Food Research International, 129, 108834. https://doi.org/10.1016/j.foodres.2019.108834 DOI: https://doi.org/10.1016/j.foodres.2019.108834
Wahyudi, T., Panggabean, T., & Pujiyanto. (2013). Panduan Lengkap Kakao: Manajemen Agribisnis dari Hulu hingga Hilir (F. Tamaluddin (ed.); 3rd ed.). Penebar Swadaya.
Zakidou, P., Plati, F., Matsakidou, A., Varka, E. M., Blekas, G., & Paraskevopoulou, A. (2020). Single origin coffee aroma: From optimized flavor protocols and coffee customization to instrumental volatile characterization and chemometrics. Molecules, 12(33), 46–53. https://doi.org/10.1039/d0ay00901f DOI: https://doi.org/10.1039/D0AY00901F
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Dian Magfirah Hala, Abdul Mutalib, Susi Indriani, Andi Ayu Nurnawati
This work is licensed under a Creative Commons Attribution 4.0 International License.
In submitting the manuscript to the journal, the authors certify that:
- They are authorized by their co-authors to enter into these arrangements.
- The work described has not been formally published before, except in the form of an abstract or as part of a published lecture, review, thesis, or overlay journal.
- That it is not under consideration for publication elsewhere,
- That its publication has been approved by all the author(s) and by the responsible authorities – tacitly or explicitly – of the institutes where the work has been carried out.
- They secure the right to reproduce any material that has already been published or copyrighted elsewhere.
- They agree to the following license and copyright agreement.
License and Copyright Agreement
Authors who publish with Onoma Journal: Education, Languages??, and Literature agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under Creative Commons Attribution License (CC BY 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
