KAJIAN PENGOLAHAN COKELAT BATANG DENGAN PENAMBAHAN BUBUK KOPI ARABIKA TERHADAP ORGANOLEPTIK DAN KARAKTERISTIK KIMIA COKELAT BATANG - Sesa, Alfreski Sangri; Tamrin, Tamrin; Asyik, Nur (JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO, 2020)
ABSTRACTThis study aimed to study and determine the effect of adding arabica coffee powder on the organoleptic and chemical characteristics of chocolate bars. This study used a Completely Randomized Design (CRD) with the addition of arabica coffee powder: K0 Control (without addition of arabica coffee powder), P1 (Addition of 2% arabica coffee powder), K2 (Addition of 4% arabica coffee powder), K3 (Addition of coffee powder arabica 6%), K4 (addition of 8% arabica coffee powder), K5 (addition of 10% arabica coffee powder). Organoleptic assessment data were analyzed using Analysis of Variance (ANOVA). The results showed that the addition of arabica coffee powder had a very significant effect on the color, texture, aroma and taste of chocolate bars. The chocolate bar selected based on the organoleptic assessment was found in the K2 sample treatment with an assessment score of the organoleptic characteristics of color, aroma, texture and taste, namely 4.08; 4.28; 4.23; and 4.28. Water content, ash content, fat content, and antioxidant activity of selected chocolate bars were 1.37%, 2.04%, 52.42% and 15.00%.Keywords: chocolate, cocoa, arabica coffee powderABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk kopi arabika terhadap organoleptik dan karakteristik kimia cokelat batang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan penambahan bubuk kopi arabika:K0 Kontrol (Tanpa penambahan bubuk kopi arabika), P1(Penambahan bubuk kopi arabika 2%), K2 (Penambahan bubuk kopi arabika 4%), K3 (Penambahan bubuk kopi arabika 6%), K4 (Penambahan bubuk kopi arabika 8%), K5 (penambahan bubuk kopi arabika 10%). Data hasil penilaian organoleptik dianalisis menggunakan Analysis of Varians (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan penambahan bubuk kopi arabika berpengaruh sangat nyata terhadap warna, tekstur, aroma dan rasa cokelat batang. Cokelat batang terpilih berdasarkan penilaian organoleptik terdapat pada perlakuan sampel K2 dengan skor penilaian terhadap karakteristik organoleptik warna, aroma, tekstur dan rasa yaitu 4,08; 4,28; 4,23; dan 4,28. Kadar air, kadar abu, kadar lemak, dan aktivitas antioksidan coklat batang terpilih yakni 1,37%, 2,04%, 52,42% dan 15,00%.Kata kunci : cokelat, kakao, bubuk kopi arabika