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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Oktaningsi Lapamona
Negeri Gorontalo University
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Karakteristik Organoleptik Selai Coklat Dengan Penambahan Corn Oil Oktaningsi Lapamona; Widya Rahmawaty Saman; Lisna Ahmad; Marleni Limonu; Hatija Daingo; Vidya Putri Haebun; Arwin Huruji
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i03.p14

Abstract

Indonesia is one of the most extensive cocoa cultivating countries in the world and the third largest cocoa producing country after Pantai Gading and Ghana, whose production value reached 777,500 tons/year. Cocoa (Theobroma cacao L.) is one of the leading commodities in the Indonesian plantation sub-sector which has great potential, with plantation area and production tending to increase every year. Chocolate spread has characteristics that are almost similar to chocolate spread but in manufacture, spread chocolate does not use the addition of pectin and water. The purpose of this study was to find out how the effect of the addition of coer oil on the characteristics of moisture content, organoleptic and spreadability of chocolate jam. This study was arranged using a completely randomized design with 1 factor, namely the concentration of corn oil. The study was conducted with 1 control and 3 treatments. The test parameters carried out included testing the water content, organoleptic and oiling power. Based on the results, the highest water content was 52.07%. The organoleptic taste was 3.07, the organoleptic color was 3.87, the organoleptic aroma was 3.27 and the highest rubability was 3.67.
Co-Authors Arwin Huruji Hatija Daingo Lisna Ahmad Marleni Limonu Vidya Putri Haebun Widya Rahmawaty Saman