PENGARUH PENAMBAHAN PEKTIN KULIT BUAH KAKAO TERHADAP SIFAT SENSORIK COKELAT BATANG

Fadhlan Fajri, Tamrin Tamrin, Nur Asyik

Abstract


ABSTRACT  
Chocolate bar is a derivative product of cocoa beans, but it has a problem of easily melting at room temperature.
To solve the problem, we used pectin extracted from the cacao pod husk to improve the texture of chocolate bars.
This study aimed to study the effect of pectin addition on the sensory properties of chocolate bar. This study used
the non-factorial completely randomized design (CRD) consisted of four treatments, which were the addition of
0%, 0.5%, 1%, and 1.5% pectin of the cocoa paste weight. Observational variables consisted of the analysis of
sensory properties (color, flavor, taste, and texture). The data were analyzed using analysis of variance (ANOVA).
If there was a sample with significant effect on observation variable, then it was further analyzed by Duncan's
multiple range test (DMRT) at 95% confidence level. The results show that the addition of pectin significantly
affected the color, aroma, and taste while it had a very significant effect on the texture. 1.5% pectin addition
treatment (P3) was the most preferred treatment by panelists with a hedonic rating score of color, aroma, texture,
and taste reached 4.38 (liked), 3.96 (slightly like), 4.11 (like), and 4.11 (like), respectively.
 
Keywords: Pectin, chocolate bar, sensory properties.
 
 
ABSTRAK  
Cokelat batang merupakan suatu produk derivat dari biji kakao, tapi cokelat batang memiliki masalah mudah
meleleh pada suhu ruang. Untuk mengatasi masalah tersebut dimanfaatkan pektin yang diekstrak dari kulit buah
kakao untuk memperbaiki tekstur cokelat batang tersebut. Penelitian ini bertujuan untuk mempelajari pengaruh
penambahan pektin terhadap sifat sensorik cokelat batang. Penelitian ini menggunakan Rancangan Acak
Lengkap (RAL) non-faktorial. Penelitian ini terdiri atas 4 perlakuan, yaitu penambahan pektin 0%; 0,5%, 1%, dan
1,5% dari berat pasta kakao. Variabel pengamatan terdiri atas analisis sifat sensorik (meliputi warna, aroma, rasa,
dan tekstur). Data dianalisis menggunakan Analisis Ragam (ANOVA), apabila berpengaruh nyata terhadap
variabel pengamatan, maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan
95%. Hasil penelitian menunjukkan bahwa perlakuan penambahan pektin berpengaruh nyata terhadap warna,
aroma, dan rasa, serta berpengaruh sangat nyata terhadap tekstur. Perlakuan penambahan pektin 1,5% (P3)
merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan (hedonik) terhadap warna 4,38
(suka); aroma 3,96 (agak suka); tekstur 4,11 (suka); dan rasa 4,11 (suka).

Kata kunci: Pektin, cokelat batang, sifat sensorik.

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