Alfiolena, Nurisya (2015) Pengembangan Alternatif Standar Pengujian Organoleptik Pasta Kakao (Kajian Penambahan Gula dan Air). Sarjana thesis, Universitas Brawijaya.
Abstract
Kakao merupakan salah satu komoditas perkebunan yang peranannya cukup penting bagi perekonomian nasional. Uji organoleptik merupakan salah satu cara mengidentifikasi karakteristik cokelat. Banyakanya polifenol menyebabkan rasa pahit dan sepat berlebihan pada kakao. Masyarakat Indonesia cenderung menyukai cokelat yang rasanya tidak terlalu pahit dan sepat. Untuk mengetahui kualitas citarasa dapat dilakukan dengan cara pengujian organoleptik. Di Puslitkoka, proses penilaian uji organoleptik dengan penambahan gula dan air belum dibakukan. Penelitian ini menggunakan rancangan acak kelompok (RAK) faktorial. Faktor I penambahan gula yang digunakan adalah 75%, 100%, dan 120% dari pasta kakao serta Faktor II penambahan air yaitu sebanyak 2000%, 2500%, dan 3000% dari pasta kakao. Penelitian dilakukan dua tahap, yaitu penyiapan bahan baku, penelitian pendahuluan untuk mengetahui cara pembuatan pasta kakao. Kedua, pengujian organoleptik pasta kakao dengan penambahan gula dan air. Penentuan pengujian total fenol dengan metode Folin-Ciocalteu. Hasil uji organoleptik pasta kakao didapatkan perlakuan terbaik dengan kombinasi penambahan gula sebesar 75% dan penambahan air sebanyak 3000% dengan nilai atribut rasa cokelat 5,00, rasa manis 4.84, rasa pahit 5,32, rasa sepat 5.32, rasa asam 4.88, rasa krim 5,48, aroma cokelat 5,80, karamel 5,32, dan kehalusan 5,76. Hasil uji total fenol didapatkan sebesar 0.228 mg/g sedangkan pada pasta kakao tanpa penambahan adalah 50.000 mg/g, yang menunjukan penurunan kandungan total fenol pada pasta kakao yang menyebabkan rasa pahit dan sepat. Prosedur uij organolpetik dengan penambahan gula 75% dan air 3000% dari pasta kakao dapat diajukan sebagai alternatif standar pengujian pasta kakao.
English Abstract
SUMMARY Cocoa is one of the commodities that role of plantations quite important for the national economy. Organoleptic is one way of identifying characteristics of chocolate. Many polyphenols are bitter taste and astringency overload on cocoa. Indonesia society tend to be fond of chocolates that taste is not too bitter and astringency. To find out the quality of flavor can be done by way of testing organoleptic. In ICCRI, organoleptic assessment process with the addition of sugar and water have not been standardized. This study used a randomized design group factorial. Factor I, addition of sugar that is used is 75%, 100% and 120% of the cocoa paste and Factor II, on water that is as much as 2000%, 2500 and 3000%,% of cocoa paste. The research was conducted in two phases, namely, the preparation of raw materials, preliminary research to find out how to manufacture of cocoa paste. Second, testing organoleptic cocoa paste with the addition of sugar and water. Total phenol in cocoa paste with Folin-Ciocalteu metode. Results of the study on the paste of cocoa obtained the best treatment with combination treatment the addition of sugar is equal to 75% and the addition of water as much as 3000% whit attribute testing chocholate flavor 5,00, sweetness 4.84, bitterness 5,32, astringency 5.32, acid 4.88, creamy 5,48, aroma 5,80, caramel 5,32, dan smoothness 5,76. The total phenol with a 0.228 mg/g while the cocoa paste is fermented in 50000 mg/g. This indicates the existence of a decrease in the total phenol content in cocoa paste that causes a bitter taste and the astringency. The organolpetic procedure, with the addition of sugar 75% and water 3000% can be used as standard alternative testing especially in cacao paste
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/51/051502292 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 23 Mar 2015 10:40 |
| Last Modified: | 23 Oct 2021 05:52 |
| URI: | http://repository.ub.ac.id/id/eprint/150437 |
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