<![CDATA[This study evaluated the effect of roasted coconut addition on the physicochemical and sensory characteristics of chocolate bars. Four formulations were prepared by adding 0% (P1), 5% (P2), 10% (P3), or 15% (P4) roasted coconut to 100 g of chocolate paste. A completely randomized design with three replications was used. Fat, moisture, and ash contents were analyzed, while color, aroma, taste, and texture were assessed by 25 panelists using a five-point hedonic scale. Data were evaluated by one-way analysis of variance and the least significant difference test at a = 0.05 when a significant treatment effect was detected. Roasted coconut addition significantly affected fat content (p = 0.020) and moisture content (p = 0.010), but did not significantly affect ash content (p = 0.081), color (p = 0.467), aroma (p = 0.311), taste (p = 0.410), or texture (p = 0.072). Fat and moisture contents increased from 42.45% and 1.85% in P1 to 46.70% and 3.50% in P4, respectively. Sensory scores ranged from 2.83 to 4.10 and did not differ statistically among formulations. The 5% formulation may be considered a practical compromise because it incorporated roasted coconut while maintaining moisture below 2%; however, an overall optimum was not statistically established. Complete standard compliance cannot be concluded because only selected chemical parameters were measured and variability statistics were not reported. Penelitian ini mengevaluasi pengaruh penambahan kelapa sangrai terhadap karakteristik fisikokimia dan sensori cokelat batang. Empat formulasi dibuat dengan menambahkan kelapa sangrai sebesar 0% (P1), 5% (P2), 10% (P3), dan 15% (P4) pada 100 g pasta cokelat. Penelitian menggunakan Rancangan Acak Lengkap dengan tiga ulangan. Parameter yang dianalisis meliputi kadar lemak, kadar air, kadar abu, serta tingkat kesukaan terhadap warna, aroma, rasa, dan tekstur menggunakan 25 panelis dan skala hedonik lima tingkat. Data dianalisis melalui analisis ragam satu arah dan dilanjutkan dengan uji Beda Nyata Terkecil pada a = 0,05 apabila perlakuan berpengaruh nyata. Penambahan kelapa sangrai berpengaruh nyata terhadap kadar lemak (p = 0,020) dan kadar air (p = 0,010), tetapi tidak berpengaruh nyata terhadap kadar abu (p = 0,081), warna (p = 0,467), aroma (p = 0,311), rasa (p = 0,410), dan tekstur (p = 0,072). Kadar lemak dan kadar air meningkat dari 42,45% dan 1,85% pada P1 menjadi 46,70% dan 3,50% pada P4. Skor sensori berkisar 2,83–4,10 dan tidak berbeda nyata antarfomulasi. Formulasi 5% dapat dipertimbangkan sebagai kompromi praktis karena telah mengandung kelapa sangrai dengan kadar air di bawah 2%, tetapi formula optimum secara keseluruhan belum dapat ditetapkan secara statistik. Kesesuaian penuh terhadap standar produk juga belum dapat disimpulkan karena penelitian hanya mengukur sebagian parameter kimia dan belum melaporkan ukuran keragaman data.]]>
Copyrights © 2026
