KAJIAN PENGOLAHAN COKELAT BATANG DENGAN PENAMBAHAN BUBUK KOPI ARABIKA TERHADAP ORGANOLEPTIK DAN KARAKTERISTIK KIMIA COKELAT BATANG

Alfreski Sangri Sesa, tamrin tamrin, Nur Asyik

Abstract


ABSTRACT
This study aimed to study and determine the effect of Arabica coffee powder addition on the organoleptic and
chemical characteristics of chocolate bars. This study used a completely randomized design (CRD) with the addition of
Arabica coffee powder: K
0
as the control treatment (without addition of arabica coffee powder), K
1
(2% arabica coffee powder
addition), K
2
(4% arabica coffee powder addition), K
3
(6% arabica coffee powder addition), K
4
(8% arabica coffee powder
addition), and K
5
(10% arabica coffee powder addition). The observation variables in this study were organoleptic (color,
aroma, texture, and taste) and chemical characteristics (moisture, ash, and fat contents as well as antioxidant activity).
Organoleptic assessment results data were analyzed using Analysis of Variance (ANOVA). The results show that the
treatment of arabica coffee powder addition had a very significant effect on the color, texture, aroma, and taste of the
chocolate bar. The most preferred chocolate product based on its organoleptic assessment was the K
2
treatment (2%
arabica coffee powder addition) with assessment scores of color, aroma, texture, and tastes of 4.08, 4.28, 4.23, and 4.28,
respectively. The nutritional value of the selected chocolate bar product included the water, ash, and fat contents as well as
antioxidant activity with the values of 1.37%, 2.04%, 52.42%, and 15.00%, respectively. The chocolate bar product had water
and fat contents that meet the national standard.

Keywords: chocolate, cocoa, arabica coffee powder

ABSTRAK
Penelitian ini bertujuan untuk mempelajari dan mengetahui pengaruh penambahan bubuk kopi arabika terhadap
organoleptik dan karakteristik kimia cokelat batang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan
penambahan bubuk kopi arabika : K0 Kontrol (Tanpa penambahan bubuk kopi arabika), P1(Penambahan bubuk kopi
arabika 2%), K2 (Penambahan bubuk kopi arabika 4%), K3 (Penambahan bubuk kopi arabika 6%), K4 (Penambahan bubuk
kopi arabika 8%), K5 (penambahan bubuk kopi arabika 10%). Variabel pengamatan pada penelitian ini yaitu organoleptik
(warna, aroma, tekstur dan rasa), dan karakteristik kimia (kadar air, kadar abu, kadar lemak, dan aktivitas antioksidan). Data
hasil penilaian organoleptik dianalisis menggunakan Analysis of Varians (ANOVA). Hasil penelitian menunjukkan bahwa
perlakuan penambahan bubuk kopi arabika berpengaruh sangat nyata terhadap warna, tekstur, aroma dan rasa cokelat
batang. Cokelat batang terpilih berdasarkan penilaian organoleptik terdapat pada perlakuan K2( Penambahan bubuk kopi
arabika 2 %) dengan skor penilaian terhadap karakteristik organoleptik warna (4,08), aroma(4,28), tekstur(4,23) dan rasa
(4,28). Nilai gizi dari produk cokelat batang terbaik meliputi kadar air, kadar abu, kadar lemak, dan aktivitas antioksidan
dengan nilai yaitu 1,37%, 2,04%, 52,42%, 15,00.%. Produk cokelat batang nilai karakteristik kadar air, kadar abu dan kadar
lemak telah memenuhi SNI.
Kata kunci : cokelat, kakao, bubuk kopi arabika


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