Detail Inovasi Perguruan Tinggi


Tema: PENGARUH KONSENTRASI INULIN DAN LEMAK KAKAO (CACAO BUTTER) TERHADAP KARAKTERISTIK PRODUK DARK CHOCOLATE 60%-70%
Judul: PENGARUH KONSENTRASI INULIN DAN LEMAK KAKAO (CACAO BUTTER) TERHADAP KARAKTERISTIK PRODUK DARK CHOCOLATE 60%-70%
Perguruan Tinggi: Universitas Pasundan
Jenis/sdm: dosen/0029106401#0421046801#

Tahun: 2015

Tujuan dari penelitian ini yaitu mempelajari pengaruh konsentrasi, serta interaksi antara inulin dan lemak kakao terhadap karakteristik dark chocolate. Manfaat yang diharapkan yaitu dapat memberikan informasi kepada masyarakat mengenai penambahan inulin, penambahan lemak kakao pada pembuatan dark chocolate, dan memberikan informasi pengembangan teknologi pengolahan cokelat rendah lemak. Analisis kimia yang dilakukan terhadap produk dark chocolate meliputi kadar lemak menggunakan metode soxhlet, kadar serat kasar menggunakan metode gravimetri dan uji organoleptik uji hedonik dengan respon warna, rasa, aroma dan tekstur. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan pola faktorial 3 x 3 dan tiga kali ulangan. Pola percobaan faktorial tersebut terdiri dari dua faktor, yaitu : faktor A (konsentrasi inulin) terdiri dari 3 taraf yaitu : 4% (a1), 6% (a2) dan 8% (a3) dan faktor B (konsentrasi lemak kakao) terdiri dari 3 taraf yaitu: 40% (b1), 50% (b2) dan 60% (b3). Hasil penelitian menunjukkan produk dark chocolate terpilih berdasarkan keseluruhan respon yang diuji baik respon organoleptik dan respon kimia adalah sampel a3b1 (konsentrasi inulin 8% dan lemak kakao 40%) dengan kadar lemak 47,67% dan kadar serat kasar 8,36%. The purpose of this research is studying how the concentration and interaction of the inulin and cacao butter affect the dark chocolate characteristic. The benefit of this research were to inform the societies about inulin and cacao butter whom added to the production process and how it will affect the dark chocolate characteristic of the dark chocolate. The other benefit is to contribute to the development of the production of the low-fat chocolate. The chemical analysis was conducted to dark chocolate product, including the fat content with soxhlet method, crude fiber content analyzed with gravimetry method and organoleptic test with hedonic scale method and the response were color, taste, aroma and texture. The experimental design used in this research was completely randomized block design with 3 x 3 pattern factorial and three times replicated. Experiment factorial pattern consist of two factors, namely A factor (inulin concentration) is covered in three levels : 4% (a1), 6% (a2) and 8% (a3) and B factor (cacao butter concentration) with three levels : 40% (b1), 50% (b2) and 60% (b3). The result of this research showed that the dark chocolate products with a3b1 sample (inulin concentration of 8% and cacao butter concentration of 40%) were selected based on the overall response of the tested both response organoleptic and chemical response, the a3b1 sample containing 47,67% of fat and 8,36% of crude fiber. Keyword : dark chocolate, cocoa butter, inulin