Pengaruh Penambahan Bubuk Ekstrak Bunga Telang (Clitoria ternatea L.) Terhadap Sifat Fisikokimia dan Sensori Dark Chocolate

Lorensa, Choryn (2024) Pengaruh Penambahan Bubuk Ekstrak Bunga Telang (Clitoria ternatea L.) Terhadap Sifat Fisikokimia dan Sensori Dark Chocolate. S1 thesis, UNIVERSITAS JAMBI.

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Abstract

Dark chocolate merupakan produk pangan yang dibuat dari pasta kakao dengan lemak kakao dan sedikit campuran gula dan vanili, yang biasanya ditambahkan dengan lesitin. Penelitian ini bertujuan untuk mengetahui pengaruh dan perlakuan terbaik dari penambahan bubuk ekstrak bunga telang terhadap sifat fisikokimia dan organoleptik dark chocolate. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan hanya satu faktor: presentase penambahan bubuk ekstrak bunga telang, yang terdiri dari 6 (enam) perlakuan yaitu (0%, 3%, 4%, 5%, 6%, 7%) dengan masing-masing 3 (tiga) kali ulangan, sehingga diperoleh 18 (delapan belas) unit percobaan. Data yang diperoleh dianalisis menggunakan Analysis of Variance (ANOVA) dengan taraf 1% dan 5%. Apabila terdapat pengaruh pada perlakuan, maka akan dilanjutkan dengan uji lanjut Duncan Multiple Range Test (DMRT) dengan taraf nyata 5%. Hasil penelitian menunjukkan perlakuan penambahan bubuk ekstrak bunga telang pada dark chocolate berpengaruh nyata terhadap aktivitas antioksidan, kadar total fenol, kadar air, derajat warna, tekstur, organoleptik mutu hedonik warna dan hedonik penerimaan keseluruhan, tetapi tidak berpengaruh nyata terhadap organoleptik mutu hedonik rasa dan tekstur. Perlakuan dark chocolate terbaik terdapat pada penambahan bubuk ekstrak bunga telang 6% yang menghasilkan aktivitas antioksidan sebesar 72,27%; kadar total fenol 80,26 mg GAE/g ; kadar air 1,71%; deskripsi warna very dark desatured red (nilai L* 22,20, nilai a* 10,17, nilai b* 10,13); tekstur 74,02 gF; dan organoleptik mutu hedonik warna 4,64 (cokelat), rasa 3,36 (agak pahit), tekstur 4,16 (halus) dan hedonik penerimaan keseluruhan 4,88 (suka). Dark chocolate is a food product made from cocoa paste with cocoa butter and a small mixture of sugar and vanilla, which is usually added with lecithin. This research aims to determine the effect and best treatment of adding butterfly pea flower extract powder on the physicochemical and organoleptic properties of dark chocolate. This research used a Completely Randomized Design (CRD) with only one factor: the percentage of added butterfly pea flower extract powder, which consisted of 6 (six) treatments, namely (0%, 3%, 4%, 5%, 6%, 7%) with 3 (three) repetitions of each, to obtain 18 (eighteen) experimental units. The data obtained were analyzed using Analysis of Variance (ANOVA) with levels of 1% and 5%. If there is an influence on the treatment, it will be continued with the Duncan Multiple Range Test (DMRT) with a significance level of 5%. The results of the research showed that the treatment of adding butterfly pea flower extract powder to dark chocolate had a significant effect on antioxidant activity, total phenol content, water content, degree of color, texture, organoleptic hedonic quality of color and hedonic overall acceptability, but had no significant effect on the organoleptic hedonic quality of taste and texture. The best dark chocolate treatment is the addition of 6% butterfly pea flower extract powder which produces antioxidant activity of 72.27%; total phenol content 80.26 mg GAE/g; water content 1.71%; color description very dark desaturated red (L* value 22.20, a* value 10.17, b* value 10.13); texture 74.02 gF; and organoleptic quality hedonic color 4.64 (chocolate), taste 3.36 (slightly bitter), texture 4.16 (smooth) and overall acceptance hedonic 4.88 (like).

Type:	Thesis (S1)
Uncontrolled Keywords:	Bubuk ekstrak bunga telang, bunga telang, dark chocolate
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Lorensa
Date Deposited:	08 Jan 2025 03:02
Last Modified:	08 Jan 2025 03:02
URI:	https://repository.unja.ac.id/id/eprint/73565

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