Pengaruh Penambahan Cocoa Butter Substitute (CBS) dan Mentega Putih Terhadap Organoleptik dan Aktivitas Antioksidan Produk Cokelat Compound

Abstract

ABSTRACT

The purpose of this study was to determine the effect of cocoa butter substitute (CBS) and white butter addition on the organoleptic assessment and antioxidant activity of compound chocolate products. This study used a completely randomized design (CRD) with five treatments of cocoa butter substitute (CBS) formulation and white butter with ratios (100:0), (95:5), (90:10), (85:15), and (80:20). Data were analyzed using analysis of variance (ANOVA). The results show that the formulations of cocoa butter substitute (CBS) and white butter had a significant effect (P<0.05) on the increase in the aroma organoleptic test and a very significant effect (P<0.01) on the increase in color, taste, and texture. The highest organoleptic assessment was found in the K1 formulation of 95% cocoa butter substitute (CBS) and 5% white butter with average assessment scores of color, aroma, taste, and texture reaching 4.15 (like), 3.78 (like), 3.97 (like), and 3.72 (like). The highest antioxidant activity was found in the K2 treatment at a concentration of 150, which was 94.95 ppm. The best IC₅₀ value was found in the K0 treatment with a value of 48.55 ppm (very strong). The results show that compound chocolate products with cocoa butter substitute (CBS) and white butter addition were acceptable (preferred) by the panelists and had strong antioxidant activity.

Keywords: Chocolate compound, cocoa butter substitute (CBS), white butter.

ABSTRAK

Tujuan penelitian ini adalah untuk menentukan pengaruh penambahan cocoa butter substitute (CBS) dan mentega putih terhadap penilaian organoleptik serta aktivitas antioksidan produk cokelat compound. Penelitian ini menggunakan rancangan acak  lengkap (RAL) dengan 5 perlakuan formulasi cocoa butter substitute (CBS) dan mentega putih dengan perbandingan (100:0), (95:5), (90:10), (85:15), dan (80:20). Data dianalisis menggunakan analysis of variance (ANOVA). Hasil penelitian menunjukkan bahwa formulasi cocoa butter substitute (CBS) dan mentega putih berpengaruh nyata (P<0,01) dalam peningkatan uji organoleptik aroma dan berpengaruh sangat nyata (P<0,01) dalam peningkatan terhadap warna, rasa, dan tekstur. Cokelat compound berdasarkan penilaian organoleptik tertinggi terdapat pada formulasi K1 cocoa butter substitute (cbs) 95% dan mentega putih 5%) dengan skor penilaian terhadap karakteristik organoleptik warna 4,15 (suka), aroma 3,78 (suka), rasa 3,97 (suka) dan tekstur 3,72 (suka). Aktivitas antioksidan tertinggi terdapat pada perlakuan K2 pada konsentrasi 150 yaitu sebesar 94,95 ppm. Nilai IC₅₀  terbaik pada perlakuan K0 yaitu sebesar 48,55 ppm (sangat kuat). Berdasarkan hasil penelitian produk cokelat compound dengan penambahan cocoa butter substitute (CBS) dan mentega putih dapat diterima (disukai) oleh panelis dan memiliki aktivitas antioksidan yang tergolong kuat.

Kata kunci: Cokelat compound, cocoa butter substitute (CBS), mentega putih.