Pengaruh Penambahan Cocoa Butter Substitute (CBS) dan Minyak Jagung (Corn Oil) Terhadap Organoleptik dan Aktivitas Antioksidan Produk Cokelat Compound

Elvi Silvianti, Tamrin Tamrin, Nur asyik

Abstract


ABSTRACT        

                The purpose of this study was to analyze the effect of cocoa butter substitute (CBS) and corn oil addition on organoleptic assessment and antioxidant activity of chocolate compounds. This study used a completely randomized design (CRD) with five treatments of cocoa butter substitute and corn oil formulations in respective ratios of (100:0), (95:5), (90:10), (85:15), and (80:20). Data were analyzed using analysis of variance (ANOVA). The results show that the formulation of cocoa butter substitute and corn oil had a very significant effect (P<0.01) on increasing the aroma and texture, a significant effect (P<0.51) on increasing the taste, and no significant effect (P>0.05) on the color in the organoleptic assessment. The product with the highest organoleptic score was the S1 formulation (95% cocoa butter substitute and 5% corn oil) with scores of color, aroma, taste, and texture reaching 4.48 (like), 3.8 (like), 3.67 (like), and 3.93 (like). The highest antioxidant activity was found in the S1 treatment at a concentration of 150, which was 93.29 ppm. The best IC50 value was found in the S1 treatment, which reached 51.23 ppm (strong). Compound chocolate with the addition of cocoa butter substitute and corn oil was accepted (preferred) by panelists and has strong antioxidant activity.

Keywords: chocolate compound, cocoa butter substitute (CBS), corn oil.

 

ABSTRAK

Tujuan penelitian ini adalah untuk menentukan pengaruh penambahan cocoa butter substitute (CBS) dan minyak jagung terhadap penilaian organoleptik serta aktivitas antioksidan cokelat compound. Penelitian ini menggunakan rancangan acak  lengkap (RAL) dengan 5 perlakuan formulasi cocoa butter substitute dan minyak jagung dengan perbandingan (100:0), (95:5), (90:10), (85:15), (80:20). Data dianalisis menggunakan analysis of variance (ANOVA). Hasil penelitian menunjukkan bahwa formulasi cocoa butter substitute dan minyak jagung berpengaruh sangat nyata (P<0,01) dalam peningkatan terhadap uji organoleptik aroma dan tekstur dan berpengaruh nyata (P<0,01) dalam peningkatan terhadap uji organoleptik rasa, tetapi berpengaruh tidak nyata (P>0,01) dalam peningkatan terhadap uji organoleptik warna. Perlakuan organoleptik terpilih diperoleh pada formulasi S1 (95% cocoa butter substitute dan 5% minyak jagung) dengan skor penilaian warna 4,48 (suka), aroma 3,8 (suka), rasa 3,67 (suka) dan tekstur 3,93 (suka). Aktivitas antioksidan tertinggi terdapat pada perlakuan S1 pada konsentrasi 150 yaitu sebesar 93,29 ppm. Nilai IC50terbaik pada perlakuan S1 yaitu sebesar 51,23 ppm (kuat). Cokelat compound dengan penambahan cocoa butter substitute dan minyak jagung dapat diterima (disukai) oleh panelis dan memiliki aktivitas antioksidan yang tergolong kuat.

Kata kunci: cokelat compound, cocoa butter substitute (CBS), minyak jagung

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