Kajian Lama Tempering Terhadap Karakteristik Sensori Dan Kadar Lemak Coklat Batang Dengan Metode Couverture

Abstract

Chocolate bars are the result of the processing of cocoa beans which are the most popular. Chocolate is known to contain antioxidants and flavonoids which are very useful for preventing the entry of free radicals into the body which can cause cancer. Tempering is carried out with the aim of changing the shape of the crystals in the fat because if tempering is not carried out, the crystal form of the fat is unstable so that the resulting chocolate will melt easily. This study aims to determine: (1) The effect of variations in length of tempering chocolate on fat content and organoleptic (color, aroma, taste, and texture) and (2) The best time of variation in length of tempering of chocolate bars. The research treatment was the length of tempering consisting of 10, 20 and 30 minutes. Data analysis used a completely randomized design (CRD) with three replications. Observational data were analyzed using variance (ANOVA) and LSD follow-up test. Based on the results of the study, it was shown that the treatment of variations in length of tempering of chocolate bars was significantly different in terms of fat content, color, taste, texture, and was not significantly different in aroma. The best results were obtained from chocolate bar with 30 minutes of tempering time in terms of fat content 37.27%, color 4.07% (likes), aroma 4.23% (likes), taste 4.32% (likes) and texture 4.35% (likes) based on the Indonesian National Standard

Cokelat batang adalah hasil pengolahan biji kakao yang paling banyak digemari. Cokelat terkenal mengandung antioksidan dan flavonoid yang sangat berguna untuk mencegah masuknya radikal bebas ke dalam tubuh yang dapat menyebabkan kanker. Tempering dilakukan dengan tujuan untuk memberikan perubahan bentuk kristal pada lemak karena jika tidak dilakukan tempering maka bentuk kristal lemak tidak stabil sehingga coklat yang dihasilkan akan mudah meleleh. Penelitian ini bertujuan untuk mengetahui pengaruh variasi lama tempering cokelat terhadap kadar lemak dan organoleptik (warna, aroma, cita rasa, dan tekstur) dan waktu terbaik dari variasi lama tempering coklat batang. Perlakuan penelitian yaitu lama tempering terdiri dari 10, 20 dan 30 menit. Analisis data menggunakan Rancangan Acak Lengkap (RAL) dengan tiga kali ulangan. Data hasil pengamatan dianalisis menggunakan keragaman (ANOVA) dan uji lanjutan BNT. Berdasarkan hasil penelitian menunjukkan bahwa perlakuan variasi lama tempering coklat batang berbeda nyata terhadap kadar lemak, warna, cita rasa, tekstur, dan tidak berbeda nyata terhadap aroma. Hasil terbaik dari coklat batang dengan perlakuan lama tempering 30 menit ditinjau dari kadar lemak 37,27%, warna 4,07% (suka), aroma 4,23% (suka), cita rasa 4,32% (suka) dan tekstur 4,35% (suka) berdasarkan Standar Nasional Indonesia