PENGARUH SUBSTITUSI VIRGIN COCONUT OIL (VCO) PADA LEMAK KAKAO TERHADAP TINGKAT KEKERASAN, pH, KADAR LEMAK DAN DAYA TERIMA DARK CHOCOLATE

LAMYA NAURATU ZAHRA, . (2023) PENGARUH SUBSTITUSI VIRGIN COCONUT OIL (VCO) PADA LEMAK KAKAO TERHADAP TINGKAT KEKERASAN, pH, KADAR LEMAK DAN DAYA TERIMA DARK CHOCOLATE. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi Virgin Coconut Oil (VCO) pada lemak kakao terhadap tingkat kekerasan, pH, kadar lemak dan daya terima dark chocolate. Penelitian ini dilakukan di Laboratorium Mikrobiologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Negeri Jakarta. Sampel dalam penelitian ini adalah dark chocolate substitusi Virgin Coconut Oil (VCO) dengan tiga perlakuan, yaitu persentase 15%, 25% dan 35%. Penelitian ini dilakukan dengan metode eksperimen yaitu pengujian tingkat kekerasan, nilai pH, kadar lemak dan uji daya terima konsumen yang dilakukan kepada 30 panelis tidak terlatih mahasiswa Pendidikan Tata Boga dan Biologi dengan aspek penilaian meliputi aspek warna, kepahitan, rasa kelapa, aroma cokelat, aroma kelapa, kekerasan dan tekstur lilin. Hasil penelitian tingkat kekerasan, nilai pH dan kadar lemak dianalisis menggunakan Uji ANOVA yang menunjukkan terdapat pengaruh pada aspek nilai pH dan kadar lemak. Produk dengan nilai kekerasan rendah (lunak) yaitu perlakuan 35% dengan nilai 13,5 gf, nilai pH tertinggi pada perlakuan 15% yaitu 4,59 dan kadar lemak tertinggi pada perlakuan 25% yaitu 44,25%. Uji daya terima dianalisis dengan Uji Friedman pada taraf signifikansi α = 0,05 menunjukkan dark chocolate substitusi VCO 35% merupakan produk terbaik dan disukai oleh panelis dengan perolehan nilai rata-rata aspek warna 3,97, kepahitan 3,63, rasa kelapa 3,43, aroma cokelat 3,97, aroma kelapa 3,63, kekerasan 4,40 dan tekstur lilin 3,80. ************ This study aims to analyze the effect of Virgin Coconut Oil (VCO) substitution in cocoa butter on the hardness, pH, fat content and acceptability of dark chocolate. This research was conducted at the Microbiology Laboratory, Faculty of Mathematics and Natural Sciences, State University of Jakarta. The sample in this study was dark chocolate substituted with Virgin Coconut Oil (VCO) with three treatments, namely the percentage of 15%, 25% and 35%. This research was conducted with an experimental method, namely testing the hardness, pH value, fat content and consumer acceptance test conducted on 30 untrained panelists of Culinary Education and Biology students with aspects of assessment including aspects of color, bitterness, coconut flavor, chocolate aroma, coconut aroma, hardness and wax mouthfeel. The results of the study on the level of hardness, pH value and fat content were analyzed using ANOVA test which showed that there was an effect on the aspects of pH value and fat content. The product with the lowest hardness value (soft) is the 35% treatment with a value of 13,5 gf, the highest pH value in the 15% treatment is 4,59 and the highest fat content in the 25% treatment is 44,25%. The acceptability test analyzed by Friedman Test at the significance level α = 0,05 showed that dark chocolate with 35% VCO substitution was the best product and preferred by panelist with mean value of color 3,97, bitterness 3,63, coconut flavor 3,43, chocolate aroma 3,97, coconut aroma 3,63, hardness 4,40 and wax mouthfeel 3,80.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Guspri Devi Artanti, S.Pd.,M.Si. ; 2). Dr. Dalia Sukmawati, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 20979 not found.
Date Deposited:	26 Jan 2024 01:52
Last Modified:	26 Jan 2024 01:52
URI:	http://repository.unj.ac.id/id/eprint/43445

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