<![CDATA[ABSTRACT This study aimed to determine the effect of palm sugar substitution and cocoa nib addition on the organoleptic assessment ofdark chocolate. This study used a completely randomized design (CRD) of two factors. The first factor was the concentrationof the substituted palm sugar with two treatments, i.e., 0% palm sugar substitution (G1) and 50% palm sugar substitution(G2). The second factor was the concentration of the added cocoa nib with three treatments, i.e,. 3% (N1), 6% (N2), and 9%(N3) of 35 grams of the dark chocolate. Observational variables consisted of the analysis of organoleptic properties (color,aroma, taste, and texture). The data were analyzed using GLM (generalized linear models). The significant results thenanalyzed further with Duncan's multiple range test (DMRT) at 95% confidence level. The results show that the palm sugarsubstitution and the cocoa nib addition had a very significant effect on the color while significantly affected the taste andtexture. However, there was no significant effect on the aroma. G2N1 samples (50% substituted palm sugar and % addedcocoa nib) was the most preferred by panelists for organoleptic assessment with scores of color, aroma, taste, and texturereached 4.24 (like), 4.04 (like), 4.66 (very like), and 4.49 (like), respectively. Keywords: Palm sugar, cocoa nib, dark chocolate, organoleptic properties. ABSTRAK Tujuan dari penelitian ini untuk mengetahui pengaruh substitusi gula aren dan penambahan nib kakao terhadap karakteristikorganoleptik dark chocolate. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dalam pola faktorial terdiri daridua faktor. Faktor pertama adalah variasi jumlah substitusi gula aren yaitu 0% (G1) dan 50% (G2). Faktor kedua adalahvariasi penambahan nib kakao yaitu 3% (N1), 6% (N2) dan 9% (N3) dari berat dark chocolate. Variabel pengamatan terdiriatas analisis sifat organoleptik (meliputi warna, aroma, rasa, dan tekstur). Data dianalisis menggunakan GLM (GeneralizedLinear Models), apabila berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji Duncan’s MultipleRange Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa substitusi gula aren danpenambahan nib kakao berpengaruh sangat nyata terhadap warna (P<0,01) berpengaruh nyata terhadap rasa dan tekstur(P<0,05) dan berpengaruh tidak nyata terhadap aroma (P>0,05) Sampel G2N1 (substitusi gula aren 50% dan penambahannib kakao 3%) merupakan perlakuan yang paling disukai panelis dengan skor penilaian organoleptik terhadap warnasebesar 4,24 (suka); aroma sebesar 4,24 (suka ); rasa sebesar 4,66 (sangat suka); dan tekstur sebesar 4,49 (suka). Kata kunci: gula aren, nib kakao, dark chocolate, karakteristik organoleptik. ]]>
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