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All Journal CEMARA Jurnal Agroindustri Jurnal Ilmiah Rekayasa Pertanian dan Biosistem JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Journal of Applied Food Technology Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Teknologi Hasil Pertanian Jurnal Ilmiah Teknik Industri Jurnal Pengabdian dan Pengembangan Masyarakat Agroindustrial Journal
Sari, Anjar Ruspita
Program Studi Pengembangan Produk Agroindustri Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Transportation Other

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Formulation and physical characteristics of ready-to-drink chocolate beverages with the addition of xanthan gum: Formulasi Dan Karakteristik Fisik Minuman Cokelat Ready-To-Drink Dengan Penstabil Xanthan Gum Esa, Sonia Dora Febri; Sari, Anjar Ruspita; Sabarisman, Iman; Setyowati, Rini
JITIPARI Vol 10 No 1 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i1.11623

Abstract

Ready-to-drink (RTD) chocolate beverages are increasingly popular, yet traditional formulations often contain dairy components while some consumers are lactose intolerance. The primary challenges in RTD chocolate beverages include achieving acceptable flavor profiles and managing cocoa powder precipitation. This study aimed to formulate a non-dairy ready-to-drink chocolate beverage using a hedonic test and  enhance its physical stability through varied xanthan gum concentrations applying Completely Randomized Design (CRD).A hedonic test involving 30 untrained respondents determined the most preferred formula with the highest preference level (3.7), which consisted of 40% local cocoa powder from Kulon Progo, Yogyakarta, 15% commercial cocoa powder, and 45% castor sugar. Stability analysis involved incorporating xanthan gum at concentrations of 0.1%, 0.15%, and 0.2% (w/v). Results demonstrated that 0.2% xanthan gum concentration yielded the highest viscosity (98 N.s/m²), significantly differing from the control. The lowest precipitation was observed at 0.2% concentration (p-value 0.048). Particle size analysis revealed progressive reduction from 21 μm to 5 μm with increasing xanthan gum concentration. The study conclusively identified 0.2% (w/v) xanthan gum as the most effective concentration for improving chocolate beverage stability, offering a promising approach for developing innovative, dairy-free RTD products.
Co-Authors Anjar Kistia Purwaditya Cindy Virgiani Budi Utami Diklusari Isnarosi Norsita Diklusari Isnarosi Norsita Diklusari Isnarosi Norsita Dyah Retno Safitri Esa, Sonia Dora Febri Ika Restu Revulaningtyas Ika Restu Revulaningtyas Iman Sabarisman Iman Sabarisman Mohammad Affan Fajar Falah Ratih Hardiyanti Rini Setyowati, Rini Sabarisman, Iman Saraswati Martika Padma Satria Bhirawa Anoraga Satria Bhirawa Anoraga Sherly Novia Yuana Putri Sri Wijanarti Sri Wijanarti Sri Wijanarti Sri Wijanarti Wahyu Fajri Syaharani Wildan Fajar Bachtiar Wildan Fajar Bachtiar Zahra Nur Arum Zulfa Shafira Prihastari Zulfa Shafira Prihastari