Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis)

Fitriyah Zulfa (Universitas Sebelas Maret)
Alfi Nur Rochmah (Universitas Sebelas Maret)
Yenny Febriana Ramadhan Abdi (Universitas Sebelas Maret)
Dininurilmi Putri Suleman (Universitas Sebelas Maret)
Dini Nadhilah (Universitas Sebelas Maret)
Prajwalita Rukmakharisma Rizki (Universitas Sebelas Maret)
Ella Ela Puspa Dewi Dewi (Universitas Sebelas Maret)
Kurnia Risda Putri (Universitas Sebelas Maret)
Syah ZInda Aini (Universitas Sebelas Maret)
Zahra Nur Alya (Universitas Sebelas Maret)

Journal of Food and Agricultural Product
Vol. 5 No. 1 (2025): JFAP

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