KARAKTERISTIK DARK CHOCOLATE BAR MENGGUNAKAN
LEMAK TENGKAWANG (Shorea spp.)
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Institusion
Universitas Jambi
Author
Alethea, Kesya
Subject
L Education (General)
Datestamp
2023-09-29 07:54:04
Abstract :
ABSTRAK ? Penelitian ini bertujuan untuk mengetahui pengaruh lemak tengkawang terhadap karakteristik dan organoleptik dark chocolate bar serta mengetahui persentase terbaik dari lemak tengkawang terhadap karakteristik dan organoleptik dark chocolate bar. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) dengan 6 perlakuan penggunaan persentase lemak tengkawang yaitu 28,4%, 30,7%, 32,4%, 34%, 35,5% dan 36,9%. Perlakuan diulang sebanyak 3 kali sehingga memperoleh 18 satuan percobaan. Hasil penelitian menunjukkan bahwa lemak tengkawang berpengaruh nyata terhadap titik leleh, fat blooming, after taste, sifat organoleptik (aroma, tekstur, rasa) dan tidak berpengaruh nyata terhadap warna (fisik). Perlakuan dengan persentase lemak tengkawang 32,0% merupakan perlakuan yang tepat sebagai perlakuan terbaik dalam penelitian yang telah dilakukan dengan nilai titik leleh 35,66 warna (L: 23, a*: 3,66, b*: -2) dengan deskripsi warna very dark grayish pink tidak ada fat blooming selama masa pengujian. nilai rasa sebesar 4,23 (agak pahit), aroma 4,66 (agak khas tengkawang), tekstur 4,20 (agak halus), after taste 2,36 (sangat terasa) dan nilai warna 5,2 (cokelat). Kata kunci: Cokelat hitam, Lemak, Tengkawang. ABSTRACT ? The purpose of this research was to determine the effect of tengkawang fat on the characteristics and organoleptic of dark chocolate bar and to determine the best percentage of tengkawang fat on the characteristics and organoleptic of dark chocolate bar. This study used a completely randomized design (CRD) with 6 treatments using the percentage of tengkawang fat, namely 28.4%, 30.7%, 32.4%, 34%, 35.5% and 36.9%. The treatment was repeated 3 times to obtain 18 experimental units. The results showed that tengkawang fat had a significant effect on melting point, after taste, organoleptic properties (aroma, texture, taste) and had no significant effect on color (physical) and fat blooming. Treatment with a tengkawang fat percentage of 32.0% is the appropriate treatment as the best treatment in research that has been carried out with a melting point value of 35.66 colors (L: 23, a*: 3.66, b*: -2) with color description very dark grayish pink no fat blooming during the testing period. taste value of 4.23 (slightly bitter), aroma 4.66 (somewhat typical of tengkawang), texture 4.20 (slightly smooth), after taste 2.36 (very pronounced) and color value 5.2 (chocolate). Keyword: Dark chocolate, Fat, Illipe.
ABSTRAK ? Penelitian ini bertujuan untuk mengetahui pengaruh lemak tengkawang terhadap karakteristik dan organoleptik dark chocolate bar serta mengetahui persentase terbaik dari lemak tengkawang terhadap karakteristik dan organoleptik dark chocolate bar. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) dengan 6 perlakuan penggunaan persentase lemak tengkawang yaitu 28,4%, 30,7%, 32,4%, 34%, 35,5% dan 36,9%. Perlakuan diulang sebanyak 3 kali sehingga memperoleh 18 satuan percobaan. Hasil penelitian menunjukkan bahwa lemak tengkawang berpengaruh nyata terhadap titik leleh, fat blooming, after taste, sifat organoleptik (aroma, tekstur, rasa) dan tidak berpengaruh nyata terhadap warna (fisik). Perlakuan dengan persentase lemak tengkawang 32,0% merupakan perlakuan yang tepat sebagai perlakuan terbaik dalam penelitian yang telah dilakukan dengan nilai titik leleh 35,66 warna (L: 23, a*: 3,66, b*: -2) dengan deskripsi warna very dark grayish pink tidak ada fat blooming selama masa pengujian. nilai rasa sebesar 4,23 (agak pahit), aroma 4,66 (agak khas tengkawang), tekstur 4,20 (agak halus), after taste 2,36 (sangat terasa) dan nilai warna 5,2 (cokelat). Kata kunci: Cokelat hitam, Lemak, Tengkawang. ABSTRACT ? The purpose of this research was to determine the effect of tengkawang fat on the characteristics and organoleptic of dark chocolate bar and to determine the best percentage of tengkawang fat on the characteristics and organoleptic of dark chocolate bar. This study used a completely randomized design (CRD) with 6 treatments using the percentage of tengkawang fat, namely 28.4%, 30.7%, 32.4%, 34%, 35.5% and 36.9%. The treatment was repeated 3 times to obtain 18 experimental units. The results showed that tengkawang fat had a significant effect on melting point, after taste, organoleptic properties (aroma, texture, taste) and had no significant effect on color (physical) and fat blooming. Treatment with a tengkawang fat percentage of 32.0% is the appropriate treatment as the best treatment in research that has been carried out with a melting point value of 35.66 colors (L: 23, a*: 3.66, b*: -2) with color description very dark grayish pink no fat blooming during the testing period. taste value of 4.23 (slightly bitter), aroma 4.66 (somewhat typical of tengkawang), texture 4.20 (slightly smooth), after taste 2.36 (very pronounced) and color value 5.2 (chocolate). Keyword: Dark chocolate, Fat, Illipe.
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