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All Journal Jurnal Penelitian Tanaman Industri Jurnal Tanaman Industri dan Penyegar Jurnal Penelitian Tanaman Industri (Littri)
Juniaty Towaha
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Industrial & Manufacturing Engineering

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SUBSTITUSI LEMAK KAKAO DENGAN MINYAK DARI INTI KELAPA SAWIT DAN KELAPA TERHIDROGENASI UNTUK PRODUK COKELAT SUSU / Substitution of Cocoa Butter with Hydrogenated Oil From Palm Kernel and Coconut for Milk Chocolate Product Elsera Br Tarigan; Juniaty Towaha; Tajul Iflah; Dibyo Pranowo
Jurnal Penelitian Tanaman Industri Vol 22, No 4 (2016): Desember, 2016
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/littri.v22n4.2016.167-175

Abstract

Many studies have been conducted to obtain equivalens, substitutent and replacers of cocoa butter, but limited application was observed for their application in milk chocolate. Research carried out in the Bioindustry Laboratory of Balittri, from January to December 2015. The objective of this study was to investigate the effect of the hydrogenated oil addition from palm kernel (MIKS-H) and coconut (MK-H) as substituents of cocoa butter (LKo) on milk chocolate product. Cocoa was processed for milk chocolate by adding various cocoa butter substitutens including 100% LKo (A); LKo - MIKS-H 70:30 (B) and 50:50 (C), respectively; LKo - MK-H 70:30 (D) and 50:50 (E), respectively; and LKo – MIKS-H – MK-H 33:33:33 (F). Several properties of products such as melting point, texture, colors, volatil organic compound, and organoleptic test were measured. As results, a mixture of LKo and MK-H 50:50 yielded a milk chocolate with lower melting temperature, 32 – 33oC. Whereas, MIKS-H 50% added in the mixture harder 16.25 times than LKo 100%. Total volatile compounds in milk chocolate was 25- 30. Organoleptic test with overall parameter indicates that panelists preferred milk chocolate formula E. In general, MIKS-H and MK-H were able to be used as a substitute of LKo.Keywords: Cocoa butter, fat substitution, milk chocolate AbstrakPenelitian tentang substitusi lem ak kakao telah banyak dilakukan, namun aplikasinya pada cokelat susu serta pengaruhnya terhadap mutu dan kesukaan konsumen belum banyak dilakukan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak terhidrogenasi dari inti kelapa sawit (MIKS-H) dan kelapa (MK-H) sebagai substitusi lemak kakao (LKo) untuk produk cokelat susu. Kakao diolah menjadi produk cokelat susu dengan penambahan substituen lemak kakao yang beragam. Penelitian dilaksanakan di Laboratorium Bioindustri Balai Penelitian Tanaman Industri dan Penyegar (Balittri) dimulai bulan Januari sampai Desember 2015. Perlakuan meliputi 100% LKo (A); LKo - MIKS-H dengan rasio 70:30 (B) dan 50:50 (C); LKo - MK-H dengan rasio 70:30 (D) dan 50:50 (E); serta LKo – MIKS-H – MK-H dengan rasio 33:33:33 (F). Parameter yang diuji adalah titik leleh, tekstur, warna, profil senyawa volatil dan uji kesukaan. Penambahan LKo dan MK-H dengan rasio 50:50 menghasilkan cokelat susu dengan kisaran titik leleh yang lebih rendah yaitu 32-33oC. Sementara, penambahan MIKS-H 50% dapat meningkatkan kekerasan cokelat sampai 16,25 kali lipat dibandingkan dengan penggunaan 100% LKo. Kisaran jumlah senyawa volatil produk cokelat susu dari enam formula adalah 25–30. Hasil uji organoleptik parameter overall (keseluruhan) menunjukkan bahwa panelis menyukai cokelat susu formula E. Secara umum MIKS-H dan MK-H dapat digunakan sebagai substituen lemak kakao. Kata kunci: Lemak kakao, substitusi lemak kakao, cokelat susu
Atribut Kualitas Kopi Arabika pada Tiga Ketinggian Tempat Di Kabupaten Garut Juniaty Towaha; Eko Heri Purwanto; Handi Supriadi
Jurnal Tanaman Industri dan Penyegar Vol 2, No 1 (2015): Jurnal Tanaman Industri dan Penyegar
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jtidp.v2n1.2015.p29-34

Abstract

Garut is one of producing areas of Arabica coffee that has a distinctive flavor and aroma, which could potentially be a specialty coffee. The objective of this study was to determine the quality attributes of Arabica coffee grown at three different altitudes. The experiment was conducted at smallholder coffee plantations in Garut, West Java Province from April to October 2014. Arabica coffee that ripen physiologically (red color), which were used as sample in this study, were harvested from three different growing altitudes: A = 1,200 m above sea level (Simpang Village, Tarajuk Sub-District), B = 1,400 m above sea level (Margamulya Village, Cikandang Sub-District), and C = 1,600 m above sea level (Kramatwangi Village, Cisurupan Sub-District). Coffee berries were subsequently processed using wet processing procedure. Green beans resulted from those wet processing were then subjected to analysis of protein, caffeine, lipid, and ash content (conducted at Integrated Laboratory of Indonesian Industrial and Berverage Crops Research Institute) as well as organoleptic testing (cupping test) (performed at Indonesian Coffee and Cocoa Research Institute). Flavor attributes, including aroma, flavor, body, acidity, aftertaste, sweetness, balance, clean cup, uniformity, and overall were assessed. The results showed that the total score of Arabica coffee flavor that grow at three different altitudes was 81.25–83.00 (meet the criteria as a specialty coffee). Arabica coffee that grows at an altitude of 1,600 m above sea level have the highest value of protein, caffeine, fat, and ash content as well as total score of flavors with a character of spicy, strong fragrance, and chocolaty.
SUBSTITUSI LEMAK KAKAO DENGAN MINYAK DARI INTI KELAPA SAWIT DAN KELAPA TERHIDROGENASI UNTUK PRODUK COKELAT SUSU / Substitution of Cocoa Butter with Hydrogenated Oil From Palm Kernel and Coconut for Milk Chocolate Product Elsera Br Tarigan; Juniaty Towaha; Tajul Iflah; Dibyo Pranowo
Jurnal Penelitian Tanaman Industri Vol 22, No 4 (2016): Desember, 2016
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1171.016 KB) | DOI: 10.21082/littri.v22n4.2016.167-175

Abstract

Many studies have been conducted to obtain equivalens, substitutent and replacers of cocoa butter, but limited application was observed for their application in milk chocolate. Research carried out in the Bioindustry Laboratory of Balittri, from January to December 2015. The objective of this study was to investigate the effect of the hydrogenated oil addition from palm kernel (MIKS-H) and coconut (MK-H) as substituents of cocoa butter (LKo) on milk chocolate product. Cocoa was processed for milk chocolate by adding various cocoa butter substitutens including 100% LKo (A); LKo - MIKS-H 70:30 (B) and 50:50 (C), respectively; LKo - MK-H 70:30 (D) and 50:50 (E), respectively; and LKo – MIKS-H – MK-H 33:33:33 (F). Several properties of products such as melting point, texture, colors, volatil organic compound, and organoleptic test were measured. As results, a mixture of LKo and MK-H 50:50 yielded a milk chocolate with lower melting temperature, 32 – 33oC. Whereas, MIKS-H 50% added in the mixture harder 16.25 times than LKo 100%. Total volatile compounds in milk chocolate was 25- 30. Organoleptic test with overall parameter indicates that panelists preferred milk chocolate formula E. In general, MIKS-H and MK-H were able to be used as a substitute of LKo.Keywords: Cocoa butter, fat substitution, milk chocolate AbstrakPenelitian tentang substitusi lem ak kakao telah banyak dilakukan, namun aplikasinya pada cokelat susu serta pengaruhnya terhadap mutu dan kesukaan konsumen belum banyak dilakukan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak terhidrogenasi dari inti kelapa sawit (MIKS-H) dan kelapa (MK-H) sebagai substitusi lemak kakao (LKo) untuk produk cokelat susu. Kakao diolah menjadi produk cokelat susu dengan penambahan substituen lemak kakao yang beragam. Penelitian dilaksanakan di Laboratorium Bioindustri Balai Penelitian Tanaman Industri dan Penyegar (Balittri) dimulai bulan Januari sampai Desember 2015. Perlakuan meliputi 100% LKo (A); LKo - MIKS-H dengan rasio 70:30 (B) dan 50:50 (C); LKo - MK-H dengan rasio 70:30 (D) dan 50:50 (E); serta LKo – MIKS-H – MK-H dengan rasio 33:33:33 (F). Parameter yang diuji adalah titik leleh, tekstur, warna, profil senyawa volatil dan uji kesukaan. Penambahan LKo dan MK-H dengan rasio 50:50 menghasilkan cokelat susu dengan kisaran titik leleh yang lebih rendah yaitu 32-33oC. Sementara, penambahan MIKS-H 50% dapat meningkatkan kekerasan cokelat sampai 16,25 kali lipat dibandingkan dengan penggunaan 100% LKo. Kisaran jumlah senyawa volatil produk cokelat susu dari enam formula adalah 25–30. Hasil uji organoleptik parameter overall (keseluruhan) menunjukkan bahwa panelis menyukai cokelat susu formula E. Secara umum MIKS-H dan MK-H dapat digunakan sebagai substituen lemak kakao. Kata kunci: Lemak kakao, substitusi lemak kakao, cokelat susu
Co-Authors Dibyo Pranowo Eko Heri Purwanto Elsera Br Tarigan Handi Supriadi Tajul Iflah