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Mano, Natalia
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Education Veterinary

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Journal : Jurnal Pertanian Terpadu Santo Thomas Aquinas

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ANALISIS KADAR LEMAK PADA PRODUK COKLAT DI RUMAH COKLAT KENAMBAI UMBAI KABUPATEN JAYAPURA Stefanie, Selmi Yohana; Condro, Novita; Mano, Natalia
Jurnal Pertanian Terpadu Santo Thomas Aquinas Vol. 2 No. 1 (2023): Jurnal Pertanian Terpadu Santo Thomas Aquinas
Publisher : STIPER Santo Thomas Aquinas Jayapura

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Abstract

Cocoa is a type of plantation plant that is very popular with preparations the fruit, chocolate is processed derived from cocoa beans. In Jayapura Regency, there is a household industry, the Kenambai Umbai Chocolate House, which processes fermented cocoa beans from farmers in the Nimbokran District, Jayapura Regency. The purpose of this study was to determine differences in fat content in chocolate bar products from the household industry, Kenambai Umbai Chocolate House, Jayapura Regency, and commercial chocolate products. The implementation of the fat content test was carried out at the Chemistry Education Laboratory, Cenderawasih University, Jayapura. The method used for the fat content in chocolate bars is a qualitative method because the analysis was carried out in the laboratory using the Soxhlet method. The fat content of chocolate at Kenambai Umbai Chocolate House after being tested for fat content using the Soxhlet method, in one package of chocolate with a net weight of 100 grams contains 21.4% total fat. Meanwhile, the SNI (Indonesian National Standard) for total fat in chocolate bars is > 31%. So it can be concluded that the fat content in chocolate products Kenambai Umbai Chocolate House does not meet SNI.
Co-Authors Condro, Novita Selmi Yohana Stefanie, Selmi Yohana