Pengaruh Rasio Minyak Kanola Dan Cooking Cream Serta Suhu Pemanasan Terhadap Karakteristik Sensori Selai Cokelat Gula Jawa

Triani, Rini (2019) Pengaruh Rasio Minyak Kanola Dan Cooking Cream Serta Suhu Pemanasan Terhadap Karakteristik Sensori Selai Cokelat Gula Jawa. Sarjana thesis, Universitas Brawijaya.

Abstract

Mahkota Atarangi merupakan bisnis lokal skala rumah tangga di Jakarta yang memproduksi selai cokelat dipadukan dengan gula jawa. Namun, masih ditemukan permasalahan yaitu kristal tidak seragam, blooming, kenampakan kurang mengkilap, serta daya oles yang rendah. Campuran lemak dan suhu pemanasan merupakan faktor yang dapat mempengaruhi karakteristik selai cokelat. Tujuan dari penelitian ini adalah mengetahui pengaruh rasio minyak kanola dan cooking cream serta suhu pemanasan terhadap karakteristik sensori selai cokelat gula jawa. Metode pada uji organoleptik adalah Just About Right yang dianalisa dengan penalty analysis pada XLSTAT 2019. Hasil penelitian menunjukkan bahwa sampel M2T3 dianggap paling baik berdasarkan penalty analysis, analisa biaya bahan baku dan critical corner. Sampel ini memiliki karakteristik atribut manis, pahit, aroma, tekstur halus, creamy, daya oles, kenampakan kilap, dan warna yang paling ideal. Sampel M2T3 memiliki kandungan air 8.18%, abu 1.56%, gula total 28.52%, protein 3.05%, lemak 38.35%, serta nilai hardness sebesar 3.3 Newton .

English Abstract

Mahkota Atarangi is a local household business in Jakarta that produces chocolate spread mixed with palm sugar. However, there are several problems such as: the crystals were not uniform, blooming, the appearance was less shiny, and it was not easily spreadable. The mixture of fat and heating temperature is a factor that can affect the characteristics of chocolate spread. The purpose of this study is to determine the effect of the ratio of canola oil with cooking cream and heating temperature to the sensory attributes of palm sugar chocolate spread. The method used in the organoleptic test is Just About Right which analyzed using penalty analysis on the XLSTAT 2019. The results show that M2T3 sample is considered to be best based on penalty analysis, analysis of raw material costs and critical corner. This sample has the most ideal characteristics of sweet, bitter, aroma, fine texture, creamy, spreadable, shiny appearance and color. M2T3 sample contains of 8.18% water, 1.56% ash,

Other obstract

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Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2019/564/052002625
Uncontrolled Keywords:	Just About Right, Rasio, Selai Cokelat Gula Jawa, Suhu Pemanasan, Just About Right, Ratio, Palm Sugar Chocolate Spread, Heating Temperature
Subjects:	600 Technology (Applied sciences) > 664 Food technology > 664.07 Tests, analyses, quality controls
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Nur Cholis
Date Deposited:	02 Oct 2020 01:52
Last Modified:	24 Oct 2021 02:32
URI:	http://repository.ub.ac.id/id/eprint/181653

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