Pengaruh Penambahan Bubuk Bunga Telang (Clitoria ternatea L.) terhadap Karakteristik Fisikokimia dan Sifat Sensori Dark chocolate Bar

Nurhaliza, Puti Dwi (2024) Pengaruh Penambahan Bubuk Bunga Telang (Clitoria ternatea L.) terhadap Karakteristik Fisikokimia dan Sifat Sensori Dark chocolate Bar. S1 thesis, UNIVERSITAS JAMBI.

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Abstract

Dark chocolate merupakan suspensi padat dari partikel solid, terdiri dari gula, kakao, dan lemak kakao. Tujuan dari penelitian ini guna mengetahui pengaruh penambahan bubuk bunga telang terhadap sifat fisikokimia dan sensori dark chocolate bar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 6 taraf perlakuan yaitu (0%, 2%, 4%, 6%, 8%, dan 10%) dan 3 kali ulangan sehingga diperoleh 18 satuan percobaan. Data dianalisis menggunakan analysis of varience (ANOVA) pada taraf 5%. Jika terdapat pengaruh perlakuan, dilanjutkan dengan uji lanjut duncan multiple range test (DMRT) pada taraf 5%. Perlakuan terbaik adalah dark chocolate bar dengan penambahan bubuk bunga telang 2% (P1) dengan karakteristik fisikokimia dan sensori yaitu aktivitas antioksidan 63,29%, total fenol 153,32 ppm, kadar air 2,56%, tekstur 65,73 N, nilai L 25,33, nilai a* 10,20, nilai b* 22,33, organoleptik mutu hedonik aroma 4,08 (khas dark chocolate bar), rasa 3,24 (agak pahit), tekstur 3,76 (agak halus), dan penerimaan keseluruhan 3,68 (agak suka). Dark chocolate is a solid suspension of solid particles, consisting of sugar, cocoa, and cocoa butter. The aim of this research is to determine the effect of adding butterfly pea flower powder on the physicochemical and sensory properties of dark chocolate bar. This research uses a Completely Randomised Design (CRD) with 6 levels of treatment (0%, 2%, 4%, 6%, 8%, and 10%) and 3 replications to obtain 18 experimental units. The data were analyzed using analysis of varience (ANOVA) at the 5% level. If there is an effect of treatment, it is followed by the Duncan multiple range test (DMRT) at the 5% level. The best result is the dark chocolate bar with the addition of 2% (P1) butterfly pea flower powder with physicochemical and sensory characteristics including antioxidant activity 63.29%, total phenol 153,32 ppm, moisture content 2.56%, texture 65,73 N, L value 25.33, a* value 10.20, b* value 22.33, hedonic organoleptic quality of aroma 4.08 (typical of dark chocolate bar), taste 3.24 (slightly bitter), texture 3.76 (slightly smooth), and overall acceptance 3.368 (slightly like).

Type:	Thesis (S1)
Uncontrolled Keywords:	Bubuk Bunga Telang, Bunga Telang, Dark Chocolate
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Nurhaliza
Date Deposited:	08 Jan 2025 02:00
Last Modified:	08 Jan 2025 02:00
URI:	https://repository.unja.ac.id/id/eprint/73554

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