Pengaruh Perbandingan Lemak Kakao dengan Minyak Sawit Merah (Red Palm Oil) terhadap Karakteristik Fisikokimia dan Organoleptik Chocolate Bar

Wahdiny, Nanda (2023) Pengaruh Perbandingan Lemak Kakao dengan Minyak Sawit Merah (Red Palm Oil) terhadap Karakteristik Fisikokimia dan Organoleptik Chocolate Bar. S1 thesis, Universitas Jambi.

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Abstract

Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan lemak kakao dengan minyak sawit merah terhadap karakteristik fisikokimia dan organoleptik chocolate bar. Penelitian ini dilakukan menggunakan rancangan acak lengkap (RAL), dengan 5 perlakuan perbandingan lemak kakao dan minyak sawit merah (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%) dan 4 kali ulangan sehingga diperoleh 20 satuan percobaan. Parameter yang diamati meliputi uji warna, fat blooming, kadar air, titik leleh, aktivitas antioksidan, uji mutu hedonik dan uji hedonik. Data yang diperoleh di analisis menggunakan ANOVA taraf 1% dan 5%. Apabila data yang diperoleh berpengaruh nyata, maka dilanjutkan uji Duncan’s New Multiple Range Test (DNMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa perlakuan terbaik perbandingan lemak kakao dengan minyak sawit merah terhadap karakteristik fisikokimia dan organoleptik chocolate bar adalah perlakuan perbandingan lemak kakao dengan minyak sawit merah 90%:10%. Hasil yang didapat yaitu warna (L=66,60, a=8,75, b=41,10) Moderate Orange, tidak terjadi fat blooming, titik leleh (36,1ºC), kadar air (1,368%), kadar lemak (45,44%), aktivitas antioksidan (44.06), tekstur lembut, aroma khas coklat dan penerimaan keseluruhan disukai oleh panelis. This study was conducted to determine the effect of the ratio of cocoa butter to red palm oil on the physicochemical and organoleptic characteristics of chocolate bars. This research was conducted using a completely randomized design (CRD), with 5 comparisons of cocoa butter and red palm oil (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40). %) and 4 repetitions to obtain 20 experimental units. Parameters observed included color test, fat blooming, moisture content, melting point, antioxidant activity, hedonic quality test and hedonic test. The data obtained were analyzed using ANOVA levels of 1% and 5%. If the data obtained has a significant effect, then continue with the Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results showed that the best treatment for the ratio of cocoa butter to red palm oil on the physicochemical and organoleptic characteristics of chocolate bar was the treatment of the ratio of cocoa butter to red palm oil 90%:10%. The results obtained were color (L=66.60, a=8.75, b=41.10) Moderate Orange, no fat blooming, melting point (36.1ºC), moisture content (1.368%), fat content (45.97%), antioxidant activity (44.06), soft texture, characteristic chocolate aroma and overall acceptability were favored by the panelists.

Type:	Thesis (S1)
Uncontrolled Keywords:	chocolate bar, cocoa butter, red palm oil
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Pertanian
Depositing User:	Wahdiny
Date Deposited:	09 Oct 2023 03:14
Last Modified:	09 Oct 2023 03:14
URI:	https://repository.unja.ac.id/id/eprint/56553

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