Pengaruh Penambahan Berbagai Jenis Lesitin Nabati Terhadap Karakteristik Dark Chocolate

Wahyuni, Wulan Tri (2025) Pengaruh Penambahan Berbagai Jenis Lesitin Nabati Terhadap Karakteristik Dark Chocolate. S1 thesis, Universitas Jambi.

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Abstract

Penelitian ini dilakukan untuk mengetahui perbedaan karakteristik dark chocolate dengan penambahan lesitin kedelai, lesitin bunga matahari dan lesitin CPO serta untuk mendapatkan formulasi terbaik dalam pembuatan dark chocolate dengan penambahan berbagai jenis lesitin. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan taraf perlakuan jenis: lesitin kedelai, lesitin bunga matahari, lesitin CPO dan konsentrasi: 0,3%, 0,6%. Parameter yang diamati pada penelitian ini yaitu uji stabilitas, uji tekstur, uji fat blooming, uji titik leleh, uji viskositas, uji derajat warna, uji kadar antioksidan, uji kadar air, uji kadar lemak dan uji organoleptik. Data yang diperoleh dianalisis menggunakan ANOVA pada taraf 1% dan 5% dan apabila hasil menunjukkan perbedaan yang signifikan maka dilanjukan analisis BNT. Berdasarkan hasil yang diperoleh jenis lesitin kedelai, formulasi terbaik diperoleh pada konsentrasi 0,3% dengan karakteristik dark chocolate yang dihasilkan; tingkat stabilitas 3,85, tidak terjadi fat blooming, titik leleh 34,94℃, tekstur 6357,66 gF, viskositas 34.378 cP, kadar antioksidan 76,31%, kadar air 1,21%, kadar lemak 49,38% dan parameter pengujian organoleptik penerimaan keseluruhan disukai panelis. This study was conducted to determine the differences in the characteristics of dark chocolate with the addition of soy lecithin, sunflower lecithin and CPO lecithin and to obtain the best formulation in making dark chocolate with the addition of various types of lecithin. This study used a factorial Completely Randomized Design (CRD) with treatment levels of types: soy lecithin, sunflower lecithin, CPO lecithin and concentrations: 0.3%, 0.6% The parameters observed in this study were stability test, texture test, fat blooming test, melting point test, viscosity test, color degree test, antioxidant content test, water content test, fat content test and organoleptic test. The data obtained were analyzed using ANOVA at 1% and 5% levels and if the results showed significant differences, BNT analysis was continued. Based on the results obtained, all types of lecithin used, namely soybean, sunflower lecithin and CPO lecithin can be applied in making dark chocolate without significant differences in product results. The best formulation was obtained at a concentration of 0.3% with the characteristics of the resulting dark chocolate; stability level 3.85, no fat blooming, melting point 34.94℃, texture 6357,66 gF, viscosity 34,378 cP, antioxidant content 76.31%, water content 1.21%, fat content 49.38% and the overall acceptance of the organoleptic attributes was liked by the panelists.

Type:	Thesis (S1)
Uncontrolled Keywords:	Dark chocolate, lesitin bunga matahari, lesitin CPO, lesitin kedelai
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Wahyuni
Date Deposited:	10 Jul 2025 03:31
Last Modified:	10 Jul 2025 03:31
URI:	https://repository.unja.ac.id/id/eprint/82326

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