<![CDATA[ABSTRACT Chocolate bar is a derivative product of cocoa beans, but it has a problem of easily melting at room temperature.To solve the problem, we used pectin extracted from the cacao pod husk to improve the texture of chocolate bars.This study aimed to study the effect of pectin addition on the sensory properties of chocolate bar. This study usedthe non-factorial completely randomized design (CRD) consisted of four treatments, which were the addition of0%, 0.5%, 1%, and 1.5% pectin of the cocoa paste weight. Observational variables consisted of the analysis ofsensory properties (color, flavor, taste, and texture). The data were analyzed using analysis of variance (ANOVA).If there was a sample with significant effect on observation variable, then it was further analyzed by Duncan'smultiple range test (DMRT) at 95% confidence level. The results show that the addition of pectin significantlyaffected the color, aroma, and taste while it had a very significant effect on the texture. 1.5% pectin additiontreatment (P3) was the most preferred treatment by panelists with a hedonic rating score of color, aroma, texture,and taste reached 4.38 (liked), 3.96 (slightly like), 4.11 (like), and 4.11 (like), respectively. Keywords: Pectin, chocolate bar, sensory properties. ABSTRAK Cokelat batang merupakan suatu produk derivat dari biji kakao, tapi cokelat batang memiliki masalah mudahmeleleh pada suhu ruang. Untuk mengatasi masalah tersebut dimanfaatkan pektin yang diekstrak dari kulit buahkakao untuk memperbaiki tekstur cokelat batang tersebut. Penelitian ini bertujuan untuk mempelajari pengaruhpenambahan pektin terhadap sifat sensorik cokelat batang. Penelitian ini menggunakan Rancangan AcakLengkap (RAL) non-faktorial. Penelitian ini terdiri atas 4 perlakuan, yaitu penambahan pektin 0%; 0,5%, 1%, dan1,5% dari berat pasta kakao. Variabel pengamatan terdiri atas analisis sifat sensorik (meliputi warna, aroma, rasa,dan tekstur). Data dianalisis menggunakan Analisis Ragam (ANOVA), apabila berpengaruh nyata terhadapvariabel pengamatan, maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan95%. Hasil penelitian menunjukkan bahwa perlakuan penambahan pektin berpengaruh nyata terhadap warna,aroma, dan rasa, serta berpengaruh sangat nyata terhadap tekstur. Perlakuan penambahan pektin 1,5% (P3)merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan (hedonik) terhadap warna 4,38(suka); aroma 3,96 (agak suka); tekstur 4,11 (suka); dan rasa 4,11 (suka).Kata kunci: Pektin, cokelat batang, sifat sensorik.]]>
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