Pengaruh Penambahan Crude Stearin Minyak Kelapa Sawit Terhadap Kestabilan Dark Chocolate

<p><em>The research about effect of crude palm oil stearin addition to the stability of dark chocolate had been caried out with the purpose to determine the effect of crude stearin as a substitute of cocoa butter and as a stabilizer of dark chocolate during storage. A number of stearin u...

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Main Authors: Hendri Muchtar, Yulia Helmi Diza
Format: Article
Language:Indonesian
Published: Balai Riset dan Standardisasi Industri Padang 2011-12-01
Series:JLI: Jurnal Litbang Industri
Subjects:
Online Access:http://ejournal.kemenperin.go.id/jli/article/view/588
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spelling doaj-73290be7b5ce4556a109d51ddf9f70c72021-01-04T01:50:09ZindBalai Riset dan Standardisasi Industri PadangJLI: Jurnal Litbang Industri2252-33672502-50072011-12-01111710.24960/jli.v1i1.588.1-7541Pengaruh Penambahan Crude Stearin Minyak Kelapa Sawit Terhadap Kestabilan Dark ChocolateHendri Muchtar0Yulia Helmi Diza1Balai Riset dan Standardisasi Industri PadangBalai Riset dan Standardisasi Industri Padang<p><em>The research about effect of crude palm oil stearin addition to the stability of dark chocolate had been caried out with the purpose to determine the effect of crude stearin as a substitute of cocoa butter and as a stabilizer of dark chocolate during storage. A number of stearin used was varied from 0%, 5%, 10%, 15%, 20% and 34%, while other ingredients (cocoa powder, cocoa fat, sugar, lecithin and salt) were given in the same amount. The properties of chocolate product which had been analyzed were the melting point, fat content and free fatty acids (FFA) content, then it was conducted storage stability and the organoleptic test. The results showed that the higher concentration of stearin used, the stability of the chocolate tends to be better with a melting point of chocolate is also higher (ranging from 49<sup>o</sup>C to 55<sup>o</sup>C). During storage the FFA levels increased from 0,15% in the first week to 0,71% in the fifth week. This numbers are still within the limits required by Indonesia National Standard (SNI) 01-3748-1995 on cocoa butter. The fat content decreased from 40% to 35% during 7 weeks storage. From the results of organoleptic test, treatment of 10% crude strearin addition was preferred by panelist</em>.</p><p><strong>ABSTRAK</strong></p><p><strong></strong>Penelitian pengaruh penambahan <em>crude stearin </em>minyak kelapa sawit terhadap kestabilan <em>dark chocolate </em>telah dilakukan dengan tujuan untuk mengetahui pengaruh <em>crude stearin </em>sebagai pengganti lemak cokelat sekaligus sebagai stabilisator <em>dark chocolate </em>selama penyimpanan. Jumlah <em>crude stearin </em>yang digunakan divariasikan mulai dari 0%, 5%, 10%, 20% dan 34%, sedangkan bahan-bahan lain (cokelat bubuk, lemak cokelat, gula, lesitin dan garam) diberikan dalam jumlah yang sama. Kepada produk cokelat yang dihasilkan dilakukan analisa titik leleh, kadar lemak dan asam lemak bebas (FFA), selanjutnya dilakukan uji ketahanan simpan serta uji organoleptik. Hasil penelitian menunjukkan bahwa semakin tinggi konsentrasi <em>crude stearin </em>yang digunakan, kestabilan cokelat cenderung lebih baik dengan titik leleh cokelat juga semakin tinggi (berkisar dari 49<sup>o</sup>C sampai 55<sup>o</sup>C). Selama penyimpanan, kadar FFA semakin meningkat dari 0,15% pada minggu pertama menjadi 0,71% pada minggu kelima. Angka ini masih berada dalam batas yang dipersyaratkan pada Standar Nasional Indonesia (SNI) 01-3748-1995 tentang lemak kakao. Kadar lemak cenderung mengalami penurunan dalam penyimpanan selama 7 minggu, yaitu dari 40% sampai 35%. Dari hasil uji organoleptik, perlakuan penambahan stearin 10% memberikan hasil yang cenderung lebih disukai oleh panelis.</p>http://ejournal.kemenperin.go.id/jli/article/view/588crude stearinpalm oilstabilitydark chocolate
collection DOAJ
language Indonesian
format Article
sources DOAJ
author Hendri Muchtar
Yulia Helmi Diza
spellingShingle Hendri Muchtar
Yulia Helmi Diza
Pengaruh Penambahan Crude Stearin Minyak Kelapa Sawit Terhadap Kestabilan Dark Chocolate
JLI: Jurnal Litbang Industri
crude stearin
palm oil
stability
dark chocolate
author_facet Hendri Muchtar
Yulia Helmi Diza
author_sort Hendri Muchtar
title Pengaruh Penambahan Crude Stearin Minyak Kelapa Sawit Terhadap Kestabilan Dark Chocolate
title_short Pengaruh Penambahan Crude Stearin Minyak Kelapa Sawit Terhadap Kestabilan Dark Chocolate
title_full Pengaruh Penambahan Crude Stearin Minyak Kelapa Sawit Terhadap Kestabilan Dark Chocolate
title_fullStr Pengaruh Penambahan Crude Stearin Minyak Kelapa Sawit Terhadap Kestabilan Dark Chocolate
title_full_unstemmed Pengaruh Penambahan Crude Stearin Minyak Kelapa Sawit Terhadap Kestabilan Dark Chocolate
title_sort pengaruh penambahan crude stearin minyak kelapa sawit terhadap kestabilan dark chocolate
publisher Balai Riset dan Standardisasi Industri Padang
series JLI: Jurnal Litbang Industri
issn 2252-3367
2502-5007
publishDate 2011-12-01
description <p><em>The research about effect of crude palm oil stearin addition to the stability of dark chocolate had been caried out with the purpose to determine the effect of crude stearin as a substitute of cocoa butter and as a stabilizer of dark chocolate during storage. A number of stearin used was varied from 0%, 5%, 10%, 15%, 20% and 34%, while other ingredients (cocoa powder, cocoa fat, sugar, lecithin and salt) were given in the same amount. The properties of chocolate product which had been analyzed were the melting point, fat content and free fatty acids (FFA) content, then it was conducted storage stability and the organoleptic test. The results showed that the higher concentration of stearin used, the stability of the chocolate tends to be better with a melting point of chocolate is also higher (ranging from 49<sup>o</sup>C to 55<sup>o</sup>C). During storage the FFA levels increased from 0,15% in the first week to 0,71% in the fifth week. This numbers are still within the limits required by Indonesia National Standard (SNI) 01-3748-1995 on cocoa butter. The fat content decreased from 40% to 35% during 7 weeks storage. From the results of organoleptic test, treatment of 10% crude strearin addition was preferred by panelist</em>.</p><p><strong>ABSTRAK</strong></p><p><strong></strong>Penelitian pengaruh penambahan <em>crude stearin </em>minyak kelapa sawit terhadap kestabilan <em>dark chocolate </em>telah dilakukan dengan tujuan untuk mengetahui pengaruh <em>crude stearin </em>sebagai pengganti lemak cokelat sekaligus sebagai stabilisator <em>dark chocolate </em>selama penyimpanan. Jumlah <em>crude stearin </em>yang digunakan divariasikan mulai dari 0%, 5%, 10%, 20% dan 34%, sedangkan bahan-bahan lain (cokelat bubuk, lemak cokelat, gula, lesitin dan garam) diberikan dalam jumlah yang sama. Kepada produk cokelat yang dihasilkan dilakukan analisa titik leleh, kadar lemak dan asam lemak bebas (FFA), selanjutnya dilakukan uji ketahanan simpan serta uji organoleptik. Hasil penelitian menunjukkan bahwa semakin tinggi konsentrasi <em>crude stearin </em>yang digunakan, kestabilan cokelat cenderung lebih baik dengan titik leleh cokelat juga semakin tinggi (berkisar dari 49<sup>o</sup>C sampai 55<sup>o</sup>C). Selama penyimpanan, kadar FFA semakin meningkat dari 0,15% pada minggu pertama menjadi 0,71% pada minggu kelima. Angka ini masih berada dalam batas yang dipersyaratkan pada Standar Nasional Indonesia (SNI) 01-3748-1995 tentang lemak kakao. Kadar lemak cenderung mengalami penurunan dalam penyimpanan selama 7 minggu, yaitu dari 40% sampai 35%. Dari hasil uji organoleptik, perlakuan penambahan stearin 10% memberikan hasil yang cenderung lebih disukai oleh panelis.</p>
topic crude stearin
palm oil
stability
dark chocolate
url http://ejournal.kemenperin.go.id/jli/article/view/588
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AT yuliahelmidiza pengaruhpenambahancrudestearinminyakkelapasawitterhadapkestabilandarkchocolate
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