PENGARUH PENAMBAHAN NIB KAKAO TERHADAP KARAKTERISTIK FISIK, KIMIA, ORGANOLEPTIK SERTA AKTIVITAS ANTIOKSIDAN COKELAT BATANG

Ramlan Ramlan, tamrin tamrin, Nur Asyik

Abstract


ABSTRACT This study aimed to determine the effect of addition of cacao nib to physical, chemical, organoleptic characteristics and antioxidant activity of chocolate bar. This study used a completely randomized design (CRD) with making chocolate bars 100% as P0 (control) = cocoa nib of 0%, P1 = cocoa nib of 4%, P2 = cocoa nib of 7%, P3 = cacao nib of 10% and P4 = cocoa nib of 13%. The results showed that the chosen treatment of chocolate bar products was P1 (4% cocoa nib) with an average preference for color, aroma, texture and taste were 4.40 (like), 3.90 (like), 4.37 (like) and 4.40 (like), respectively. The P1 chocolate sample had fat blooming after 1 week of storage at 30-33°C and a moisture content of 2.05%. However, P1 had higher levels of fat, protein and antioxidant activity than controls. Fat content, protein content and antioxidant activity of P1 were 46.56%, 19.17% and 18.69% respectively. The results of this study indicated the addition of cacao nib does not affect the quality of the chocolate bar. Keywords: Cocoa Nib, chocolate bar, organoleptic, antioxidant activity. ABSTRAK Penilitian ini bertujuan untuk mengetahui pengaruh penambahan nib kakao terhadap karakteristik fisik, kimia, organoleptik serta aktivitas antioksidan cokelat batang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan pembuatan cokelat batang 100% sebagai P0 (kontrol) = nib kakao 0%, P1 = nib kakao 4%, P2 = nib kakao 7%, P3 = nib kakao 10%, P4 = nib kakao 13%. Hasil penelitian yang diperoleh menunjukkan bahwa perlakuan terpilih produk cokelat batang yaitu P1 (nib kakao 4%) dengan rata-rata kesukaan terhadap warna, aroma, tekstur dan rasa sebesar 4.40 (suka), 3.90 (suka), 4.37 (suka) dan 4.40 (suka). Sampel P1 cokelat mengalami fat blooming setelah penyimpanan 1 minggu di suhu 30-330C dan kadar air sebesar 2.05%. Akan tetapi, P1 mengandung kadar lemak, protein, dan aktivitas antioksidan lebih tinggi dibandingkan kontrol. Kandungan lemak, protein, dan aktivitas antioksidan P1 berturut-turut adalah 46.56%, 19.17% dan 18.69%. Hasil penelitian ini menunjukkan bahwa nib kakao tidak mempengaruhi kualitas coklat batang. Kata kunci: Nib kakao, cokelat batang, organoleptik, aktivitas antioksidan.

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