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All Journal Jurnal Penelitian dan Pengabdian Masyarakat International Journal Multidisciplinary Science
Hanun Kiyasah Izzah
Universitas Negeri Jakarta
Humanities Economics, Econometrics & Finance Education Environmental Science Social Sciences Other

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Effect of Final Tempering Temperature Variations on the Physical Characteristics (Hardness and Gloss) of Dark Couverture and Milk Couverture Hanun Kiyasah Izzah; Priskila Mutiara Vina Asnawi; Abiyyu Syafiar; Andryansyah Maulana Mikha Zizou; Azita Laeticea Elfarizan; Renhart Mauritz Hutauruk; Efrina; Leila Siti Chairan
International Journal Multidisciplinary Science Vol. 5 No. 2 (2026): June: International Journal Multidiciplinary Science
Publisher : Asosiasi Dosen Muda Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56127/ijml.v5i2.2787

Abstract

This study aimed to analyze the effect of final tempering temperature variations on the physical characteristics of dark couverture and milk couverture, particularly hardness and gloss. The study used a qualitative experimental approach based on visual and tactile observations, field notes, and photographic documentation. Dark and milk couverture samples were treated at final tempering temperatures of 28°C, 30°C, and 32°C, then molded and evaluated using observation rubrics. The data were analyzed through data preparation, data reduction, coding, theme grouping, data display, preliminary conclusion drawing, and verification. The findings indicate that final tempering temperature affected hardness and gloss in both types of couverture. Dark couverture showed its highest visual gloss at 28°C, a balanced hardness-gloss response at 30°C, and the strongest mechanical resistance at 32°C. Milk couverture showed the highest hardness at 28°C, a balanced response at 30°C, and the highest gloss but lower hardness at 32°C. These findings confirm that dark and milk couverture respond differently to final tempering temperature because of differences in cocoa butter, cocoa solids, sugar, and milk components. This study provides an observation-based framework for chocolate tempering evaluation in culinary laboratories and small-scale confectionery practices.
Nilai Ekonomis Penerapan Hazard Analysis Critical Control Point (HACCP) Terhadap Mutu Gizi Makanan: Systematic Literature Review Berbasis PRISMA Dan Bibliometrik Hanun Kiyasah Izzah; Maheswari Cetta Wijaya; Islamiah Kamil
Jurnal Penelitian dan Pengabdian Masyarakat Vol. 4 No. 3 (2026): August 2026 In Press
Publisher : Yayasan Pondok Pesantren Sunan Bonang Tuban

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61231/mh5rw590

Abstract

This study aims to analyze implementation costs, economic benefits, and the contribution of Hazard Analysis Critical Control Point (HACCP) to the protection of food nutritional quality based on scientific articles published from 2020 to 2026. The study used a Systematic Literature Review based on PRISMA 2020 and supported by simple bibliometric mapping. Articles were searched through Scopus, Web of Science, Google Scholar, Crossref/DOI, Garuda/Sinta, PubMed, ScienceDirect, MDPI, Frontiers, and relevant journal platforms. The results show that 17 articles discussed HACCP/FSMS, 7 articles focused on economic aspects and implementation barriers, and 6 articles examined nutritional quality and food processing. In addition, 20 articles or 66.7% were published in 2024-2025, indicating increased research attention to HACCP, FSMS, and digital food safety monitoring. The main costs of HACCP include training, documentation, equipment, audits, certification, and facility improvement, while the benefits include process efficiency, reduced product rejection, reputation improvement, and wider market access. 
Co-Authors Abiyyu Syafiar Andryansyah Maulana Mikha Zizou Azita Laeticea Elfarizan Efrina Islamiah Kamil Leila Siti Chairan Maheswari Cetta Wijaya Priskila Mutiara Vina Asnawi Renhart Mauritz Hutauruk