Pengaruh Penambahan Lesitin dari CPO Sebagai Emulsifier Terhadap Karakteristik Fisiko Kimia dan Sensori Milk Chocolate

Hendza, Qurrata Aini (2025) Pengaruh Penambahan Lesitin dari CPO Sebagai Emulsifier Terhadap Karakteristik Fisiko Kimia dan Sensori Milk Chocolate. S1 thesis, UNIVERSITAS JAMBI.

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Abstract

ABSTRAK - Penelitian ini dilakukan untuk mengetahui pengaruh penambahan lesitin CPO (Crude Palm Oil) sebagai emulsifier terhadap karakteristik fisikokimia dan sensori milk chocolate, dan untuk mengetahui jumlah penambahan lesitin sebagai emulsifier yang tepat untuk menghasilkan cokelat dengan karakteristik fisikokimia dan sensori terbaik. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) dengan taraf perlakuan 0% 0,1% 0,2% 0,3% 0,4% 0,5% dengan 3 kali pengulangan sehingga diperoleh 18 satuan percobaan. Parameter yang diamati meliputi derajat warna, aktivitas antioksidan, fat blooming, tingkat stabilitas (sifat leleh), uji sensori warna, rasa, aroma, tekstur dan penerimaan keseluruhan. Data yang diperoleh danalisis menggunakan ANOVA taraf 1% dan 5%. Apabila terdapat pengaruh nyata terhadap perlakuan, maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf 5%. Konsentrasi penambahan lesitin terbaik pada milk chocolate adalah 0,3% yang memiliki aktivitas antioksidan sebesar 70.52% derajat warna L* 30.72, a* 9.1, b* 20.33, hue 65.79, stabilitas (sifat leleh) yang baik, mampu mencegah terjadinya fat blooming, memiliki warna cokelat (4.05), aroma khas cokelat (4.00), rasa agak manis (3.55), tekstur halus (4.15), dan penerimaan keseluruhan suka (4.05). Kata kunci : CPO (Crude Palm Oil), lesitin, milk chocolate. ABSTRACT - This study was conducted to determine the effect of adding CPO (Crude Palm Oil) lecithin as an emulsifier on the physicochemical and sensory characteristics of milk chocolate, and to determine the amount of lecithin addition as an emulsifier that is right to produce chocolate with the best physicochemical 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%, and 0.5% with 3 repetitions so that 18 experimental units were obtained. The parameters observed included color degree, stability level, fat blooming, antioxidant activity, color sensory test, taste, aroma, texture and overall acceptance. The data obtained were analyzed using ANOVA at 1% and 5% levels. If there is a significant effect on the treatment, then it is continued with the Duncan's Multiple Range Test (DMRT) at 5%. The best concentration of lecithin addition to milk chocolate is 0.3% which has an antioxidant activity of 70.52%, color degree of L* 30.72, a* 9.1, b* 20.33, hue, st 65.79, good ability (melting properties), able to prevent fat blooming, has a chocolatey color (4.05), a distinctive chocolate aroma (4.00), a slightly sweet taste (3.55), smooth texture (4.15), and overall acceptance is liked (4.05) Keywords : CPO (Crude Palm Oil), lecithin, milk chocolate

Type:	Thesis (S1)
Uncontrolled Keywords:	CPO (Crude Palm Oil), lesitin, milk chocolate
Subjects:	L Education > L Education (General)
Depositing User:	HENDZA
Date Deposited:	15 Jul 2025 06:31
Last Modified:	03 Sep 2025 01:48
URI:	https://repository.unja.ac.id/id/eprint/84342

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