Pengaruh Penambahan Lesitin CPO (Crude Palm Oil) Sebagai Emulsifier Terhadap Karakteristik Fisiko Kimia dan Sensori Dark Chocolate

Nabila, Annisa Chandra (2023) Pengaruh Penambahan Lesitin CPO (Crude Palm Oil) Sebagai Emulsifier Terhadap Karakteristik Fisiko Kimia dan Sensori Dark Chocolate. S1 thesis, Universitas Jambi.

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Abstract

Penelitian ini dilakukan untuk mengetahui pengaruh serta jumlah penambahan lesitin CPO (Crude Palm Oil) yang tepat sebagai emulsifier terhadap karakteristik fisiko kimia dan sensori dark chocolate. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan taraf perlakuan yaitu 0%. 0,1%, 0,2%, 0,3%, 0,4% dengan 4 kali ulangan sehingga diperoleh 20 satuan percobaan. Parameter yang diamati meliputi derajat warna, aktivitas antioksidan, fat blooming, stabilitas, uji sensori warna, rasa, aroma, tekstur dan penerimaan keseluruhan. Data yang diperoleh dianalisis menggunakan ANOVA taraf 1% dan 5%. Apabila terdapat pengaruh nyata pada perlakuan, dilanjutkan dengan uji Duncan’s Multiple Range Test (DNMRT) pada taraf 5%. Perlakuan terbaik adalah penambahan lesitin CPO 0,3% yang mengandung aktivitas antioksidan 66,76%, derajat warna L*28,58, a* 13,67, b* 22,67, Hue 58,75, stabilitas yang baik, mampu mencegah fat blooming, memiliki warna yang sangat cokelat (4,20), aroma sangat khas cokelat (4,44), rasa yang pahit (2,68), tekstur halus (3,36) dan penerimaan keseluruhan sangat suka (8,16). This research was conducted to determine the effect of the addition of CPO (Crude Palm Oil) lecithin as an Emulsifier on the physicochemical and sensory characteristics of dark chocolate, and to determine the amount of lecithin addition as an appropriate Emulsifier to produce chocolate with the best physico-chemical and sensory characteristics. This study used a completely randomized design (CRD) method with a treatment level of 0%. 0.1%, 0.2%, 0.3%, 0.4% with 4 repetitions to obtain 20 experimental units. Parameters observed included color degee, antioxidant activity, fat blooming, stability level, color sensory test, taste, aroma, texture and overall acceptability. The data obtained were analyzed using ANOVA levels of 1% and 5%. If there is a significant effect on the treatment, it will be continued with the Duncan's Multiple Range Test (DNMRT) at the 5% level. The best concentration of adding lecithin to dark chocolate is 0.3% which contains 66.76% antioxidant activity, color degee L*28.58, a* 13.67, b* 22.67, hue 58.75, good stability (melting properties), able to prevent fat blooming, has good color very chocolatey (4.20), very distinctive aroma of chocolate (4.44), bitter taste (2.68), smooth texture (3.36) and the overall acceptance of the panelists really liked it (8.16).

Type:	Thesis (S1)
Uncontrolled Keywords:	CPO (Crude Palm Oil), dark chocolate, lecithin
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Nabila
Date Deposited:	17 Jul 2023 04:30
Last Modified:	17 Jul 2023 04:30
URI:	https://repository.unja.ac.id/id/eprint/53418

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