Karakteristik Selai Cokelat Dengan Perbandingan Bubuk Kakao (Theobroma Cacao L.) Dan Minyak Kedelai (Glyncine Max Oil)

Abstract

Abstract

If chocolate jam was processed using cocoa butter, it resulted low spreadability. Therefore, it was necessary to investigate the use of liquid oils such as soybean oil as an alternative. The aim of this research was to determine the effect of ratio of cocoa powder to soybean oil and identify the optimal ratio for the best characteristics of chocolate jam. This study used Completely Randomized Design (CRD) with six treatment of cocoa powder and soybean oil ratios, 64%:36%, 61%:39%, 58%:42%, 55%:45%, 52%:48%, and 48%:52%. Each treatment was repeated three times, resulting 18 experimental. Data were analyzed using Analysis of Variance (ANOVA), and if a significant effect was observed (P<0,05), Duncan’s Multiple Range Test (DMRT) was conducted. Sensory evaluation were analyzed using Principal Component Analysis (PCA). The research results showed that the ratio of cocoa powder to soybean oil had a significant effect on the characteristics of the chocolate spread. Soybean oil improved the texture quality and spreadability of the chocolate spread without damaging the flavor and sensory acceptance. Chocolate jam with best characteristics was obtained from the formulation containing 55% cocoa powder and 45% soybean oil which corresponds to treatment P4, with characteristics of moisture content 16.79%, ash content 1.58%, fat content 25.26%, hardness 1,36 N, cohesiveness 0,31, adhesiveness 6,36 Nmm and the treatment received "liked" ratings on all hedonic attributes and was rated as "weak" in the spreadability intensity test.

Keywords: chocolate jam, cocoa powder, soybean oil

Abstrak

Selai cokelat jika dibuat dengan lemak kakao akan menghasilkan selai dengan daya oles yang kurang baik, oleh karena itu perlu diteliti menggunakan minyak cair seperti minyak kedelai. Tujuan penelitian ini untuk mengetahui pengaruh perbandingan bubuk kakao dan minyak kedelai serta untuk mendapatkan perbandingan tepat untuk memperoleh karakteristik selai cokelat terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan enam taraf perlakuan perbandingan bubuk kakao dan minyak kedelai, yaitu 64%:36%, 61%: 39%, 58%: 42%, 55%: 45%, 52%: 48%, dan 48%: 52%. Setiap perlakuan dilakukan pengulangan sebanyak tiga kali, sehingga terdapat 18 unit percobaan. Data dianalisis menggunakan Analysis of Variance (ANOVA) dan apabila didapatkan perlakuan yang berpengaruh secara signifikan (P<0,05) akan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Hasil pengujian sensoris dianalisis menggunakan Principal Component Analysis (PCA). Hasil penelitian menunjukkan bahwa perbandingan bubuk kakao dan minyak kedelai berpengaruh nyata terhadap karakteristik selai cokelat. Minyak kedelai meningkatkan kualitas tekstur dan daya oles selai cokelat, tanpa merusak rasa dan penerimaan sensoris. Selai cokelat yang memiliki karakteristik terbaik dihasilkan pada perbandingan 55% bubuk kakao dan 45% minyak kedelai dengan kadar air 16,79%, kadar abu 1,58%, kadar lemak 25,26%, hardness 1,36 N, cohesiveness 0,31, adhesiveness 6,36 Nmm, dengan kriteria suka pada seluruh atribut uji hedonik serta kriteria lemah pada uji intensitas daya oles.

Kata Kunci: bubuk kakao, minyak kedelai, selai cokelat