Pengaruh Substitusi Lemak Kakao dengan Minyak Sawit Merah (Red Palm Oil) Terhadap Karakteristik Fisikokimia dan Sensori Cokelat Oles

Firmansius, Sumanro (2023) Pengaruh Substitusi Lemak Kakao dengan Minyak Sawit Merah (Red Palm Oil) Terhadap Karakteristik Fisikokimia dan Sensori Cokelat Oles. S1 thesis, Universitas Jambi.

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Abstract

ABSTRAK - Penelitian ini dilakukan untuk mengetahui pengaruh substitusi lemak kakao dengan minyak sawit merah terhadap karakteristik fisikokimia dan sensori cokelat oles dan untuk mengetahui perlakuan terbaik substitusi lemak kakao dengan minyak sawit merah yang diberikan dalam pembuatan cokelat oles. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL), dengan 5 taraf perlakuan substitusi lemak kakao: minyak sawit merah (100%:0%, 10%:90%, 20%:80%, 30%:70%, 40%:60%, 50%:50%) dan 3 kali ulangan sehingga diperoleh 18 satuan percobaan. Parameter yang diamati meliputi uji warna, viskositas, tekstur, kadar air, kadar lemak, aktivitas antioksidan dan uji organoleptik penerimaan keseluruhan. Data yang diperoleh di analisis menggunakan ANOVA 5%. Apabila terdapat pengaruh nyata pada perlakuan, maka dilanjutkan uji Duncan’s New Multiple Range Test(DNMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa perlakuan terbaik substitusi lemak kakao dengan minyak sawit merah terhadap karakteristik fisikokimia dan sensori cokelat oles adalah perlakuan Lemak Kakao 50% : Minyak Sawit Merah 50%. Hasil yang didapat yaitu warna (L=14,23, a=14,93, b=14,7), viskositas (32632 cP), tekstur (4,09 gF), kadar air (14,25%), kadar lemak (43,04%), aktivitas antioksidan (54,82%), tekstur lembut (177) dan penerimaan keseluruhan panelis suka (7,16) terhadap cokelat oles. Kata Kunci : Cokelat Oles, Lemak Kakao, Minyak Sawit Merah ABSTRACT - This research was conducted to determine the effect of substitution of cocoa butter with red palm oil on the physicochemical and sensory characteristics of spreadable chocolate and to determine the best treatment for substitution of cocoa butter with red palm oil given in the manufacture of spreadable chocolate. This research used the Completely Randomized Design (CRD) method, with 5 levels of cocoa butter substitution treatment: red palm oil (100%:0%, 10%:90%, 20%:80%, 30%:70%, 40%:60%, 50%:50%) and 3 repetitions to obtain 18 experimental units. The parameters observed include color tests, viscosity, texture, water content, fat content, antioxidant activity and overall acceptability organoleptic tests. The data obtained were analyzed using 5% ANOVA. If there is a real effect on the treatment, then continue with Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results of the research show that the best treatment for substitution of cocoa butter with red palm oil for the physicochemical and sensory characteristics of spreadable chocolate is the 50% Cocoa Butter : 50% Red Palm Oil treatment. The results obtained were color (L=14,23, a=14,93, b=14,7), viscosity (32632 cP), texture (4,09 gF), water content (14.25%), fat content (43.04%), antioxidant activity (54.82%), soft texture (177) and overall acceptance of panelists' liking (7.16) for spreadable chocolate. Keywords : Chocolate Spread, Cocoa Butter, Red Palm Oil

Type:	Thesis (S1)
Uncontrolled Keywords:	Keywords : Chocolate Spread, Cocoa Butter, Red Palm Oil
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	FIRMANSIUS
Date Deposited:	11 Jan 2024 07:40
Last Modified:	11 Jan 2024 07:40
URI:	https://repository.unja.ac.id/id/eprint/60075

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