Pengaruh Perbandingan Madu dan Gula Pasir Terhadap Sifat Sensori dan Fisikokimia Dark Chocolate Dari Biji Kakao (Thebroma cacao).

Anggraini, Fiwi Revalia (2024) Pengaruh Perbandingan Madu dan Gula Pasir Terhadap Sifat Sensori dan Fisikokimia Dark Chocolate Dari Biji Kakao (Thebroma cacao). S1 thesis, UNIVERSITAS UNJA.

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Abstract

ABSTRAK - Penelitian ini bertujusn untuk mengetahui pengaruh perbandingan madu dan gula pasir terhadap sifat fisikokimia dan sensori dark chocolate dan untuk mendapatkan perbandingan madu dan gula pasir yang tepat untuk menghasilkan dark chocolate dengan mutu yang baik. Penelitian ini dilakukan dalam bentuk Rancangan Lengkap (RAL) dengan satu faktor yaitu penambahan madu, terdiri dari 5 taraf dan 4 kali pengulangan sehingga diperoleh 20 satuan percobaan. Taraf perlakuan terdiri dari S0 = penambahan madu 0% : gula pasir 40%, S1 = penambahan madu 10% : gula pasir 30%, S2 = penambahan madu 20% : gula pasir 20% , S3 = penambahan madu 30% : gula pasir 10% , S4 = penambahan madu 40% : gula pasir 0%. Data yang diperoleh kemudian dianalisis menggunakan sidik ragam taraf 1% dan 5%. Apabila berbeda nyata maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DNMRT) taraf 5%. Hasil penelitian menunjukkan bahwa perbandingan madu dan gula pasir berpengaruh nyata terhadap tingkat kecerahan (L*), stabilitas, aktivitas antioksidan, tekstur, rasa, aroma, penerimaan keseluruhan (hedonik) dark chocolate, namun tidak berbeda nyata pada nilai a* dan b*. Perlakuan terbaik terdapat pada perlakuan S0 (10% madu : 30% gula pasir) menghasilkan dark chocolate dengan nilai L* 29.63, nilai a* 9.03, b*18.83, keterangan warna Very dark desaturated orange, stabilitas 3,50 (Agak keras – keras), aktivitas antioksidan 36,00 % inhibisi, uji sensori tekstur 3,96 (halus), rasa 2,76 (agak khas madu), aroma 2,56 (agak kas madu), penerimaan keseluruhan 4,08 (suka). Kata kunci: Dark chocolate, Gula Pasir, Kakao, Madu ABSTRACT - This research aims to determine the effect of the ratio of honey and granulated sugar on the physicochemical and sensory properties of dark chocolate and to obtain the correct ratio of honey and granulated sugar to produce good quality dark chocolate. This research was carried out in the form of a Complete Design (RAL) with one factor, namely the addition of honey, consisting of 5 levels and 4 repetitions to obtain 20 experimental units. The treatment level consists of S0 = adding 0% honey : 40% granulated sugar, S1 = adding 10% honey : 30% granulated sugar, S2 = adding 20% honey : 20% granulated sugar, S3 = adding 30% honey : 10% granulated sugar % , S4 = addition of 40% honey : 0% granulated sugar. The data obtained was then analyzed using variance levels of 1% and 5%. If the difference is significant then proceed with the Duncan's Multiple Range Test (DNMRT) at 5% level. The research results showed that the ratio of honey and granulated sugar had a significant effect on the level of brightness (L*), stability, antioxidant activity, texture, taste, aroma, overall acceptability (hedonics) of dark chocolate, but there was no significant difference in the a* and b* values. The best treatment is the S0 treatment (10% honey : 30% granulated sugar) producing dark chocolate with an L* value of 29.63, a* value of 9.03, b*18.83, color description Very dark desaturated orange, stability 3.50 (Slightly hard – hard ), antioxidant activity 36.00% inhibition, sensory test texture 3.96 (smooth), taste 2.76 (somewhat typical of honey), aroma 2.56 (somewhat honey), overall acceptance 4.08 (like). Keywords: Cocoa, Dark chocolate, Honey, Granulated Sugar

Type:	Thesis (S1)
Uncontrolled Keywords:	Dark chocolate, Gula Pasir, Kakao, Madu
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	ANGGRAINI
Date Deposited:	18 Jul 2024 07:08
Last Modified:	18 Jul 2024 07:08
URI:	https://repository.unja.ac.id/id/eprint/68707

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