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All Journal Jurnal Industri Hasil Perkebunan
Imran Thamrin
Balai Besar Industri Hasil Perkebunan
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Industrial & Manufacturing Engineering

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SIMPLE VIBRATING TABLE FOR CHOCOLATE MOULDING Imran Thamrin; Muh Ruslan Yunus; Alfrida Lulung Sampe Barra
Jurnal Industri Hasil Perkebunan Vol 13, No 2 (2018): Jurnal Industri Hasil Perkebunan
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (395.596 KB) | DOI: 10.33104/jihp.v13i2.4222

Abstract

This work deals with design of a simple vibrating table prototype for chocolate moulding. Designed for small scale and home made chocolate industry, the main components of the equipment are  a 50 x 40  cm  vibration table, a 1 HP vibration electric motor, four 7 inch dia. rubber vibration supports, a vibration control system with frequrecies from 0 to 50 Hz, and a frame. The table heigh is 60 cm. Experiments for chocolate moulding using the equipment were conducted to form 2 x 15 pieces of chocolate bars (weighted 22 gram) from dark and milk chocolates, respectively. Vibration frequencies were set from  20 to 50 Hz and durations from 2 to 20 minutes of vibration. Sensory evaluation indicated the high integrity and fine shape levels of the moulded chocolate were given at minimum 40 Hz and 2 minutes and at 35 Hz and minimum 5 minutes of vibration using dark chocolate (107.68 ps in viscociity), and at minimum 40 Hz and 5 minutes and  at 45 Hz and minimum 4 minutes of vibration using milk chocolate-1 (115.23 ps in viscocity)Key words : simple vibrating table, chocolate moulding 
PENGARUH PENAMBAHAN POLIFENOL TERHADAP KARAKTERISTIK MILK CHOCOLATE COUVERTURE DAN ANALOG Dyah Wuri Asriati; Imran Thamrin; Melia Ariyanti; Ardiansyah Ardiansyah
Jurnal Industri Hasil Perkebunan Vol 15, No 1 (2020): Jurnal Industri Hasil Perkebunan
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33104/jihp.v15i1.6228

Abstract

ABSTRAK: Telah dilakukan penelitian pengaruh penambahan polifenol pada pembuatan produk milk chocolate couverture dan analog. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan polifenol terhadap karakteristik milk chocolate couverture dan analog. Tahapan penelitian terdiri dari penyangraian biji kakao fermentasi dan tanpa fermentasi, pemisahan kulit ari biji kakao, pemastaan, formulasi produk dengan penambahan polifenol, pencampuran dengan conching, tempering untuk milk chocolate couverture, dan langsung pencetakan dan pengemasan untuk milk chocolate analog. Parameter yang dianalisa meliputi kadar air, kadar lemak, viskositas, titik leleh, dan ALT. Sedangkan uji organoleptik meliputi aroma, rasa, tekstur, dan penampakan produk. Hasil penelitian menunjukkan bahwa penambahan polifenol pada produk dapat meningkatkan nilai viskositas (918000-1280000 Cp), menaikkan titik leleh produk (30-33oC), total lemak (41,88-42,89%), kadar air (1,25-1,52%), ALT (100-240 koloni/g) sesuai SNI 4458-1998, dan disukai oleh panelis dengan rentang skor 3,30-3,57 (cukup suka) untuk produk milk chocolate couventure dan analog dengan penambahan polifenol sebagai penambah aroma, rasa, tekstur, dan penampakan cokelat.Kata kunci: karakteristik, milk chocolate, organoleptik, polifenol   Kata kunci: karakteristik, milk chocolate, organoleptik, polifenol
Co-Authors Alfrida Lulung Sampe Barra Ardiansyah Ardiansyah Dyah Wuri Asriati Melia Ariyanti Muh Ruslan Yunus