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Jurnal Sains dan Teknologi Pangan

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Published by Universitas Halu Oleo

ISSN : - EISSN : 25276271 DOI : -

Core Subject : Agriculture,

Agriculture, Biological Sciences & Forestry

JURNAL SAINS DAN TEKNOLOGI PANGAN (JSTP) (e-ISSN: 2527-6271) merupakan "Open Acess Publications" yang diterbitkan oleh Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian Universitas Halu Oleo, dengan fokus dan ruang lingkup berupa: Teknologi Pengolahan pangan, bioteknologi pangan, keamanan pangan, mikrobiologi pangan, kimia pangan dan teknologi industri pangan.

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KUALITAS ES KRIM YOGHURT SINBIOTIK DENGAN VARIASI TEPUNG KOLANG-KALING (Arenga pinnata Merr.) Widyaningsih, Maria Magdalena Kurni; Purwijantiningsih, Ekawati; Swasti, Yuliana Reni
Jurnal Sains dan Teknologi Pangan Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Kolang-kaling which is an endosperm of sugar palm fuit (Arenga pinnata Merr.) has relatively low nutritional content, but its fiber content such as Non-digestable Oligosaccharida (NDO) and galactomannan can be used as prebiotic candidate. The combination of the prebiotics and probiotics in a food product is called synbiotic. Synbiotic product in this research were presented in the form of synbiotic yoghurt ice cream. The purpose of this study was to determine the effect of sugar palm fruit (kolang-kaling) flour on the chemical, physical, microbiology and organoleptic quality of ice cream and determine the concentration of the most suitable flour to produce the best quality of ice cream. The design used was Completely Randomized Design with variation in the addition of the sugar palm fruit flour by 0 % (Control), 1,5 % (A), 3 % (B), and 4,5 % (C). The result of this study showed that the addition of kolang-kaling flour effected the overrun, melting rate, ash content, crude fiber, water soluble fiber, total solid, total titration acid, pH, and viability of lactic acid bacteria (LAB) in ice cream, but not exert a significantly different effect on fat and protein content. The symbiotic yoghurt ice cream with the addition of 1,5% kolang kaling flour has the best quality based on chemical, physical, microbiological and organoleptic parameters. Kolang-kaling merupakan endosperma buah aren (Arenga Pinnata Merr.) memiliki kandungan gizi yang relatif rendah, namun kandungan serat seperti oligosaccharida yang tidak dapat dicerna (NDO) dan galaktomanan bisa digunakan sebagai kandidat prebiotik. Kombinasi prebiotik dan probiotik dalam produk makanan disebut sinbiotik. Produk sinbiotik dalam penelitian ini dipresentasikan dalam bentuk es krim yoghurt sinbiotik. Penelitian ini bertujuan untuk menentukan pengaruh dari tepung kolang kaling terhadap kualitas es krim yoghurt sinbiotik berdasarkan sifat kimia, fisik, mikrobiologi dan organoleptik serta menentukan konsentrasi tepung kolang kaling yang paling cocok untuk menghasilkan es krim dengan kualitas terbaik. Rancangan percobaan menggunakan Rancangan Acak Lengkap dengan variasi penambahan tepung kolang kaling sebanyak 0% (Kontrol), 1,5% (A), 3% (B), dan 4,5% (C). Hasil penelitian menunjukkan bahwa penambahan tepung kolang kaling berpengaruh pada overrun, waktu leleh, kadar abu, serat kasar, serat larut air, total padatan terlarut, total asam titrasi, pH, dan viabilitas bakteri asam laktat (BAL) es krim, tetapi tidak menunjukkan perbedaan secara signifikan pada kandungan lemak dan protein. Es krim yoghurt sinbiotik dengan penambahan tepung kolang-kaling sebanyak 1,5 % menghasilkan kualitas yang paling baik berdasarkan parameter kimia, fisik, mikrobiologi, dan organoleptik.

PENGARUH KONSENTRASI RAGI TAPE DAN LAMA FERMENTASI TALAS (Colocasia esculenta) TERHADAP KUALITAS PRODUK COOKIES NASTAR Maryati, Miya; Wahyuni, Sri; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the effect of tape yeast fermentation on taro tubers on the physical properties of flour and the hedonic organoleptic assessment of nastar cookies and the nutritional content of nastar cookies. This study used a factorial Completely Randomized Design (CRD) which consisted of two factors, namely yeast concentration and fermentation time. The yeast concentration (R) consisted of three levels, namely 0% tape yeast (R1), 3% tape yeast (R2), and 5% tape yeast (R3) while the fermentation time (F) consisted of three levels, namely 12 hours (F1), 24 hours (F2), and 36 hours (F3). The observational variables in this study consisted of organoleptic tests with hedonic scales and nutritional content analysis. The best treatment based on the organoleptic test of nastar cookies was the R2F2 sample with scores of color, aroma, taste, texture, and overall reached 4.52 (very like), 4.51 (very like), 4.51 (very like), 4.58 (very like), and 4.48 (like), respectively. The nutritional value of selected nastar cookie products R1F2 had 4.71% water, 1.13% ash, 5.55% fat, 5.88% protein, and 82.73% carbohydrate. Meanwhile, the R2F2 sample had 4.78% water, 1.13% ash, 7.97% fat, 7.02% protein, and 79.1% carbohydrate. The protein and fat contents of this cookie product did not meet the national standard, while the content of other ingredients met the national standard.Keywords: Nastar Cookies, Fermentation, Yeast Tape and Taro Flour.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh fermentasi ragi tape pada umbi talas terhadap sifat fisik tepung dan penilaian organoleptik hedonik cookies nastar serta kandungan gizi cookies nastar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari 2 faktor yaitu faktor pertama konsentrasi ragi dan faktor kedua lama fermentasi, faktor pertama yaitu konsentrasi ragi (R) yang terdiri atas tiga taraf yaitu 0 % ragi tape (R1), 3 % ragi tape (R2) dan 5 % ragi tape (R3). Faktor kedua yaitu lama fermentasi (F) yang terdiri atas tiga taraf yaitu selama 12 jam (F1), 24 jam (F2), dan selama 36 jam (F3).Variabel pengamatan pada penelitian ini terdiri dari uji organoleptik dengan skala hedonik dan analisis kandungan gizi. Perlakuan terbaik berdasarkan uji organoleptik cookies nastar yaitu R2F2 dengan skor penilaian kesukaan terhadap warna sebesar 4,52 (sangat suka), aroma 4,51 (sangat suka), rasa 4,51 (sangat suka), tekstur 4,58 (sangat suka) dan over all 4,48 (suka). Nilai gizi produk cookies nastar terpilih R1F2 dan R2F2 yang meliputi kadar air (4,71 %) dan (4,78 %), kadar abu (1,13 %) dan (1,13 %), kadar lemak (5,55 %) dan (7,97 %), kadar protein (5,88 %) dan (7,02 %) dan kadar karbohidrat (82,73 %) dan (79,1 %). Kadar protein dan lemak produk cookies ini belum memenuhi standar SNI, sedangkan kandungan bahan lainnya telah memenuhi standar SNI.Kata Kunci : Cookies Nastar, Fermentasi, Ragi Tape dan Tepung Talas.

Kajian Interaksi Berbagai Kombinasi Minyak Atsiri Terhadap Mikroorganisme Perusak Pangan: Studi Kepustakaan Sakinah, Nurul; Rialita, Tita; Subroto, Edy
Jurnal Sains dan Teknologi Pangan Vol 6, No 4 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Review ini bertujuan untuk mengkaji interaksi yang terjadi pada berbagai kombinasi minyak atsiri dan pengaruhnya terhadap mikroorganisme perusak pangan. Adanya faktor mikrobiologis menyebabkan pangan segar rawan untuk mengalami penurunan kualitas, sehingga dibutuhkan peran agen antimikroba untuk melindunginya dari mikroorganisme perusak pangan. Salah satu agen antimikroba yang dapat berperan sebagai pengawet pangan alami adalah minyak atsiri. Namun, untuk memberikan aktivitas antimikroba yang efektif dibutuhkan penambahan minyak atsiri dengan konsentrasi yang tinggi sehingga dapat mempengaruhi aroma, rasa, dan penerimaan konsumen. Hal ini dapat ditangani dengan mengkombinasikan minyak atsiri yang memberikan efek sinergis. Hasil review menunjukkan kombinasi minyak atsiri yang memberikan efek sinergis dapat menurunkan konsentrasi yang dibutuhkan untuk menghasilkan efek antimikroba yang sama pada penggunaan minyak atsiri invididu. Efek sinergis cenderung terjadi ketika minyak atsiri dikombinasikan dengan komponen yang berbeda. Sedangkan, pengombinasian minyak atsiri dengan komponen utama yang berasal dari kelompok senyawa yang sama cenderung menghasilkan interaksi yang aditif ataupun indiferen. Selain itu, interaksi yang terjadi pada kombinasi minyak atsiri juga turut dipengaruhi oleh jenis bakteri target.

PENGARUH MODIFIKASI TERHADAP KARAKTERISTIK TEPUNG GADUNG TERMODIFIKASI : STUDI KEPUSTAKAAN Sukma, Asca Rahayu; Wahyuni, Sri; Asnani, Asnani
Jurnal Sains dan Teknologi Pangan Vol 6, No 4 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This review aimed to observe the effect of modified treatment of gadung flour on the characteristics of gadung flour produced and to determine its starch composition. The modification process of gadung flour is carried out to improve the characteristics of the flour produced. Modified gadung flour also produces better flour properties than ordinary gadung flour. The modification process can be carried out in several ways including modification by fermentation and annealing. The results of the review show that the modification process by fermentation using yeast is proven to improve the characteristics of gadung flour better than using modified annealing, including improving the chemical composition and the characteristics of gadung flour. Modified gadung flour has the potential to replace wheat flour in food processing, thereby reducing food dependence on wheat. Key words: modified gadung flour, characteristic of gadung flour. ABSTRAK Review ini bertujuan untuk melihat pengaruh perlakuan modifikasi tepung gadung terhadap karakteristik tepung gadung yang dihasilkan dan mengetahui komposisi pati tepung gadung. Proses modifikasi tepung gadung dilakukan untuk memperbaiki karakteristik tepung yang dihasilkan. Tepung gadung termodifikasi juga menghasilkan sifat tepung yang lebih baik dari tepung gadung biasa. Proses modifikasi dapat dilakukan melalui beberapa cara diantaranya adalah melalui modifikasi secara fermentasi dan annealing. Hasil review menunjukkan bahwa proses modifikasi dengan cara fermentasi menggunakan ragi tape terbukti dapat memperbaiki karakteristik tepung gadung lebih baik dari pada menggunakan modifikasi annealing, diantaranya adalah perbaikan komposisi kimia serta perbaikan karakteristik tepung gadung. Tepung gadung termodifikasi memiliki potensi untuk mensubtitusi tepung terigu pada pengolahan pangan sehingga mengurangi ketergantungan pangan terhadap terigu Kata kunci: Tepung gadung modifikasi, karakteristik tepung gadung

PENGARUH PENAMBAHAN BUBUK KAYU MANIS (Cinnamomum zeylanicum) TERHADAP KARAKTERISTIK ORGANOLEPTIK, FISIKOKIMIA DAN AKTIVITAS ANTIOKSIDAN COKELAT BATANG Alpandi, Alpandi; Tamrin, Tamrin; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 6, No 4 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to analyze the effect of adding cinnamon powder to the organoleptic characteristics, physicochemical properties, and antioxidant activity of chocolate bars. This study used a completely randomized design (CRD) with four treatments of cinnamon powder addition, namely: P0 (addition of 0% cinnamon powder), P1 (addition of 5% cinnamon powder), P2 (addition of 10% cinnamon powder), and P3 (addition of 15% cinnamon powder). Data analysis in this study was obtained from the results of organoleptic assessment using Analysis of Variance (ANOVA). The results of the organoleptic assessment that had a significant effect on the observed variables were followed by the Duncan's Multiple Range (DMRT) test at a 95% confidence level (α=0.05). The results obtained indicate that the best treatment for cinnamon chocolate products was P1 (addition of 5% cinnamon powder) with an average preference for color, aroma, texture, and taste reached 4.08 (like), 4.28 (like), 4.23 (like), and 4.28 (like), respectively. The physicochemical characteristics of the selected cinnamon chocolate product P1 (addition of 5% cinnamon powder) show that it contained 1.48% water, 2.07% minerals, and 54.15% fat. The cinnamon powder addition affected the antioxidant activity very strongly in the P1 treatment (13.47 ppm). The selected treatment chocolate bar had moisture content and ash content that met the national standard, while the fat content exceeded it. Keywords:Chocolate, Cinnamon ( Cinnamomum zeylanicum ) ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh penambahan bubuk kayu manis terhadap karakteristik organoleptik, sifat fisikokimia dan aktivitas antioksidan cokelat batang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 4 perlakuanpenambahan bubuk kayu manis pada cokelat batang yaitu : P0 (penambahan bubuk kayu manis 0%), P1 (penambahan bubuk kayu manis 5%), P2 (penambahan bubuk kayu manis 10%), P3 (penambahan bubuk kayu manis 15%). Analisis data dalam penelitian ini diperoleh dari hasil penelitian organoleptik penerimaan panelis dengan menggunakan Analysis of Varian (ANOVA). Hasil penilaian organoleptik yang berpengaruh nyata terhadap variabel pengamatan, dilanjutkan dengan uji Duncan’s Multiple Range (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian yang diperoleh menunjukkan bahwa perlakuan terbaik produk cokelat kayu manis yaitu P1 (penambahan bubuk kayu manis 5%) dengan rata-rata kesukaan terhadap warna sebesar 4,08 (suka), aroma sebesar 4,28 (suka), tekstur sebesar 4,23 (suka), dan rasa sebesar 4,28 (suka). Nilai karakteristik fisikokimia pada produk cokelat kayu manis terpilih P1 (penambahan bubuk kayu manis 5%) yang meliputi kadar air (1,48), kadar kadar abu (2,07), kadar lemak (54,15), Terdapat pengaruh penambahan bubuk kayu manis terhadap aktivitas antioksidan sangat kuat pada perlakuan P1 yaitu (13,47 ppm). cokelat batang perlakuan terpilih P1 memiliki nilai kadar air dan kadar abu yang telah memenuhi SNI, sedangkan kadar lemak melebihi SNI. Kata kunci:Cokelat, Kayu Manis (Cinnamomum zeylanicum

Study of Cellulose and Starch-Based Biodegradable Foam Production Technology as Enviromentally Packaging Materials Rasdiana, Felga Zulfia; Refdi, Cesar Welya
Jurnal Sains dan Teknologi Pangan Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Biodegradable foam is an alternative to styrofoam packaging which is not environmental friendly and harmful to health. Various sources of starch are widely available in nature which can be used as raw material for making biodegradable foam. Several researchers found that many types of starch can be used as the main material for making biodegradable foam, including cassava starch, corn starch, sago starch, durian seed starch, jackfruit seed starch, avocado seed starch, and banana weevil starch. The production methods used from several studies that have been carried out are thermopressing, baking process, microwave assisted molding, and extrusion. Biodegradable foam based on starch is brittle, sensitive to water and requires additional treatment to increase strength, flexibility and resistance to water so that it can be used commercially. The purpose of this article is to provide information on the production of biodegradable foam from various types of starch and cellulose. Based on the results of the analysis, the characteristics of biodegradable foam using the baking process method and modified sago starch resulted in better water absorption values compared to other types of starch and production methods.

PENGARUH JENIS KEMASAN TERHADAP MASA SIMPAN BAWANG DAUN Subagyo, Ni Jeni Fanira; Handoko, Yoga Aji; Yulianingsih, Wamilia
Jurnal Sains dan Teknologi Pangan Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThe Spring onion (Allium fistulosum L) is one of the vegetables that deserve intensive development, since it has high economic value and in Indonesia it is used as both a mainstay and a highly popular mix of food. The notable physical change of the leaf during the storage process is the change in leaf color, elegance, decay, and stupobility. Product destruction affects a degree of freshness during distribution because it cannot last long, so proper postposte treatment is required to reduce the rate of respiration of the spring onion after the harvest and other factors that can cause decline in quality. This study is aimed at figuring out the effect that packaging has on storing leeks and knowing the correct packaging for storing leeks. The method used was the heavy shrink measurement, the color and texture of the leaf. The experimental used was a Random design complete (RAL) design with 4 such treatments as unpacked treatment, kraft paper packaging, kitchen tissues and plastic wrap each 3 times the test. The spring onion is heavy with an average of 32.50% non-packaged treatment, paper kraft 45.61%, kitchen tissue 37.54% and plastic wrap 48.38%. A relatively small or slow change in color and texture change is the packing treatment used as a plastic wrap. Based on research conducted, it could be concluded that packaging has had a tangible effect on the storing of Spring onion. Wrap a plastic wrap that can extend the leeks' saving period, since Spring onion packed in plastic wrap shrinkage are relatively small, the color of the leaf and the texture of the bar do not easily wither and decay.Keywords: Spring onion, Packaging, Storage Period

KAJIAN DAN PEMANFAATAN BUBUR KULIT PISANG RAJA (Musa Sapientum) SEBAGAI BAHAN PEMBUATAN BROWNIES DISUBSTITUSI DENGAN TEPUNG BIJI NANGKA (Artocarpus Heterophyllus Lamk) DITINJAU DARI ANALISIS ORGANOLEPTIK DAN KANDUNGAN GIZI Bakri, Wa Ode Helmina; Karimuna, La; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to study the effect of substitution of jackfruit seed flour and the addition of plantain peel on organoleptic assessment and nutritional value of brownie products. This study used a completely randomized design. The first factor was the substitution of jackfruit seed flour in wheat flour with levels of 0%:100% (T1), 15%:85% (T2), and 30%:70% (T3). The second factor was the addition of plantain peel pulp with levels of 0% (P0), 5% (P1), and 10% (P2). The data were analyzed using the Analysis of Variances (ANOVA). The results with a significant effect then followed by the Duncan's Multiple Range Test (DMRT) test at the 95% confidence level (α = 0.05). The results show that the organoleptic assessment selected by the panelists was the sample with 30% jackfruit seed flour substitution with 5% plantain peel pulp addition. The hedonic assessment scores of color, aroma, texture, and taste reached 4.46 (like), 4.26 (like), 4.00 (like), and 4.20 (like), respectively. Meanwhile, the average descriptive assessment scores of color, aroma, texture, and taste reached 4.16 (bright), 4.13 (fragrant), 4.26 (soft), and 4.46 (good), respectively. The nutrient content of the selected sample shows that it had 27.58% water, 1.89% ash, 13.79% protein, 22.58% fat, and 34.16% carbohydrate. The moisture content of brownies did not meet the national standard, while the ash, fat, protein, and carbohydrate contents met the national standard.Keywords: Brownies cake, jackfruit seed flour, plantain skins porridge, flour.ABSTRAKPenelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung biji nangka dan penambahan kulit pisang raja terhadap penilaian organoleptik dan nilai gizi produk brownies. Penelitian ini menggunakan Rancangan Acak Lengkap. Faktor pertama adalah substitusi tepung biji nangka pada tepung terigu dengan taraf 0% : 100% (T1), 15% : 85% (T2), dan 30% : 70% (T3). Faktor kedua adalah penambahan bubur kulit pisang raja dengan taraf, yakni 0% (P0), 5% (P1), dan 10% (P2). Data dianalisis dengan menggunakan Analyses of Variances (ANOVA), Hasil berpengaruh nyata dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penilaian organoleptik terpilih oleh panelis terdapat pada substitusi tepung biji nangka 30% dengan penambahan bubur kulit pisang raja 5% dengan skor penilaian hedonik terhadap warna 4,46 (suka), aroma 4,26 (suka), tekstur 4,00 (suka), rasa 4,20 (suka), sedangkan skor penilaian deskriptif meliputi warna dengan rerata 4,16 (terang), aroma dengan rerata 4,13 (harum), tekstur dengan rerata 4,26 (lembut), dan rasa dengan rerata sebesar 4,46 (enak). Kandungan gizi meliputi kadar air 27,58 (%), kadar abu 1,89 (%), kadar protein 13,79 (%), kadar lemak 22,58 (%), dan kadar karbohidrat 34,16 (%). Kadar air brownies tidak memenuhi standar SNI, sedangkan kadar abu, lemak, protein, dan karbohidrat telah memenuhi standar SNI.Kata kunci: Kue brownies kukus, tepung biji nangka, bubur kulit pisang raja, tepung terigu.

PENGARUH KUANTITAS KAPUR TOHOR TERHADAP MASA SIMPAN TOMAT (Lycopersicum esculentum Mill.) Sucipto, Christhoperus Vincent; Andrianto, Kurniawan; Handoko, Yoga Aji
Jurnal Sains dan Teknologi Pangan Vol 6, No 4 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

The fruit that has been harvested is still carrying out the process of metabolism and respiration which causes the overhaul of the nutrients in the fruit which results in a degeneration process so that the fruit is quickly damaged. Tomato (Lycopersicum esculentum Mill.) Is a horticultural plant that has many benefits. The high rate of tomato damage during postharvest is one of the problems faced in meeting consumer expectations. Post-harvest handling is an important thing that needs to be taken into account by all actors in a supply chain until it reaches consumers, so that the quality of the deterioration in the quality of vegetables can be controlled. Therefore, the purpose of this study was to determine the handling and application of the fastest post-harvest activities for tomato plants using quicklime treatment. The characteristics of quicklime which can absorb CO2 at the time of respiration of tomatoes occur. With the increasing quantity of quicklime given, the more effective it will be in absorbing CO, so that this lime has a good adsorption ability of CO2 gas. The parameters observed in this research were weight loss, color, texture, and tomato damage

Pengaruh Penambahan Cocoa Butter Substitute (CBS) dan Minyak Kelapa (Coconut Oil) Terhadap Karakteristik Organoleptik dan Aktivitas Antioksidan Produk Cokelat Compound Basri, Nur Waqiyah; Tamrin, Tamrin; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 6, No 4 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The purpose of this study was to determine the effect of adding cocoa butter substitute (CBS) and coconut oil on the organoleptic assessment and antioxidant activity of chocolate compounds. This study used a completely randomized design (CRD) with 5 treatments of cocoa butter substitute and coconut oil formulations with ratios of (100:0), (95:5), (90:10), (85:15), and (80:20). Data were analyzed using analysis of variance (ANOVA). The results show that the formulation of cocoa butter substitute and coconut oil had a very significant effect (P<0.01) on the organoleptic test of color, aroma, taste, and texture. The most preferred organoleptic treatment was the Q1 formulation (95% cocoa butter substitute and 5% coconut oil) with rating scores of color, aroma, taste, and texture reached 3.71 (like), 3.90 (like), 4.50 (very like), and 3.98 (like), respectively. The highest antioxidant activity was found in the Q1 treatment at a concentration of 150 ppm, which was 90.95%. The best IC50 value in the Q1 treatment was 48.55 ppm (very strong). Compound chocolate with the addition of cocoa butter substitute and coconut oil was acceptable (preferred) by the panelists and had very strong antioxidant activity. The results show that compound chocolate products met the national standard. Keywords: chocolate compound, cocoa butter substitute, coconut oil. ABSTRAK Tujuan penelitian ini adalah untuk menentukan pengaruh penambahan cocoa butter substitute (cbs) dan minyak kelapa terhadap penilaian organoleptik serta aktivitas antioksidan cokelat compound. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan formulasi cocoa butter substitute dan minyak kelapa dengan perbandingan (100:0), (95:5), (90:10), (85:15), dan (80:20). Data dianalisis menggunakan analysis of variance (ANOVA). Hasil penelitian menunjukkan bahwa formulasi cocoa butter substitute dan minyak kelapa berpengaruh sangat nyata (P<0,01) terhadap uji organoleptik warna, aroma, rasa dan tekstur. Perlakuan organoleptik terpilih diperoleh pada formulasi Q1 (95% cocoa butter substitute dan 5% minyak kelapa) dengan skor penilaian warna 3,71 (suka), aroma 3,90 (suka), rasa 4,50 (Sangat suka) dan tekstur 3,98 (suka). Aktivitas antioksidan tertinggi terdapat pada perlakuan Q1 pada konsentrasi 150 ppm yaitu sebesar 90,95%. Nilai IC50 terbaik pada perlakuan Q1 yaitu sebesar 48,55 ppm (sangat kuat). Cokelat compound dengan penambahan cocoa butter substitute dan minyak kelapa dapat diterima (disukai) oleh panelis dan memiliki aktivitas antioksidan yang tergolong sangat kuat. Berdasarkan hasil penelitian produk cokelat compound telah memenuhi satndar SNI. Kata kunci: Cokelat compound, cocoa butter substitute, minyak kelapa

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INDONESIA