Pengaruh Konsentrasi Maltodekstrin Terhadap Karakteristik Minuman Kakao (Theobroma cacao L)

isra, isra (2023) Pengaruh Konsentrasi Maltodekstrin Terhadap Karakteristik Minuman Kakao (Theobroma cacao L). S1 thesis, Universitas jambi.

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Abstract

ABSTRAK– Coklat merupakan produk hasil olahan dari biji tanaman kakao yang dapat dijadikan makanan atau pun minuman. Coklat instan merupakan coklat yang bersifat mudah larut dengan air tanpa meninggalkan serbuk. Tujuan penelitian ini dilakukan untuk mengetahui pengaruh dan mencari perlakuan terbaik penambahan maltodekstrin terhadap karakteristik minuman kakao yang dihasilkan. Penelitian ini dilaksanakan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 taraf perlakuan. Tiap perlakuan diulang sebanyak 3 kali. Adapun taraf perlakuan dalam penelitian ini adalah P0 = 0% Maltodekstrin, P1 = 5 % Maltodekstrin, P2 = 10% Maltodekstrin, P3 = 15% Maltodekstrin, P4 = 20% Maltodekstrin, dan P5 = 25% Maltodekstrin. Parameter yang diamati adalah kadar air, kelarutan, kecepatan larut, total padatan terlarut, rendemen, warna, dan organoleptik minuman coklat. Hasil penelitian ini menunjukkan konsentrasi maltodekstrin 15% menghasilkan coklat instan dengan karakteristik terbaik yaitu dengan nilai kadar air 3,52%, kelarutan 93,50 %, kecepatan larut 152,27 detik, total padatan terlarut 2,630Brix, rendemen 27,89%, warna (lightness) 31,82, nilai organoleptik mutu hedonik 4,0 (khas coklat). Kata kunci : Coklat instan, Maltodekstrin, Konsentrasi ABSTRACT– Chocolate is a processed product from the seeds of the cocoa plant which can be used as food or drink. Instant chocolate is chocolate that dissolves easily in water without leaving powder. The purpose of this study was to determine the effect and seek the best treatment for the addition of maltodextrin to the characteristics of the resulting cocoa drink. This research was carried out using a completely randomized design (CRD) which consisted of 5 treatment levels. Each treatment was repeated 3 times. The treatment levels in this study were P0 = 0% Maltodextrin, P1 = 5% Maltodextrin, P2 = 10% Maltodextrin, P3 = 15% Maltodextrin, P4 = 20% Maltodextrin, and P5 = 25% Maltodextrin. Parameters observed were water content, solubility, dissolution rate, total dissolved solids, yield, color, and organoleptic of chocolate drink. The results of this study showed that the concentration of 15% maltodextrin produced instant chocolate with the best characteristics with a water content value of 3.52%, solubility of 93.50%, dissolving speed of 152.27 seconds, total dissolved solids of 2.630Brix, yield of 27.89%, color (lightness) 31.82, organoleptic value of hedonic quality 4.0 (typical for brown). Keywords: Instant chocolate, Maltodextrin, Concentration

Type:	Thesis (S1)
Uncontrolled Keywords:	Kata kunci: Coklat instan, Maltodekstrin, Konsentrasi
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	ISRA
Date Deposited:	12 Apr 2023 04:13
Last Modified:	12 Apr 2023 04:13
URI:	https://repository.unja.ac.id/id/eprint/47064

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