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All Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan IJECS: Indonesian Journal of Empowerment and Community Services Journal of Agri-Food Science and Technology (JAFoST) Journal of Food and Agricultural Product
Alfi Nur Rochmah
Agricultural Product Technology Study Program, Vocation School, Universitas Sebelas Maret, Surakarta, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis) Fitriyah Zulfa; Alfi Nur Rochmah; Yenny Febriana Ramadhan Abdi; Dininurilmi Putri Suleman; Dini Nadhilah; Prajwalita Rukmakharisma Rizki; Ella Ela Puspa Dewi Dewi; Kurnia Risda Putri; Syah ZInda Aini; Zahra Nur Alya
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6408

Abstract

This study aims to analyze the effect of using lecithin, carrageenan, and xanthan gum emulsifiers on the physicochemical characteristics of almond chocolate. Three treatments with different emulsifiers were applied, and parameters analyzed include ash, fat, protein content, antioxidant activity, melting point, and organoleptic tests. The results indicated that lecithin provided the highest ash and fat content. Xanthan gum produced the highest protein content, while carrageenan showed the best antioxidant activity. In terms of the melting point, chocolate with xanthan gum had the highest value, while chocolate with carrageenan melted more easily. Organoleptic tests revealed that chocolate with lecithin scored highest in taste, aroma, and texture. In conclusion, the type of emulsifier significantly affects the physical, chemical, and sensory quality of almond chocolate. Keywords: Almond chocolate, emulsifier, lecithin, carrageenan, xanthan gum
Co-Authors Ahmad Kudhori Aulia Puspita Diah Astama Bowis Fatwa Afif Dea Yoana Putri Dini Nadhilah Dini Nadhilah Dini Nurilmi Putri Suleman Dininurilmi Putri Suleman Dininurilmi Putri Suleman Ella Ela Puspa Dewi Dewi Elly Mita Fitriyah Zulfa Fitriyah Zulfa Henidar Sofia Mi`raj Hizkia Adji Manahisa Juwita Arum Ardana Kurnia Risda Putri Laila Fidhiatul Latifah Lativa Lisya Maghfira Niken Ayu Putri Pamungkas Nurul Azizah Choiriyah Prajwalita Rukmakharisma Prajwalita Rukmakharisma Rizki Prajwalita Rukmakharisma Rizki Prakoso Adi Putri antasya wandan sari R. Baskara Katri Anandito Retno Widyastuti Rizka Mulyani Rizky Brisha Nuary Syah ZInda Aini Widya Rafika Ningrum Yenny Febriana Ramadhan Abdi Yenny Febriana Ramadhan Abdi Yenny Febriana Ramdhan Abdi Zahra Nur Alya