KAJIAN PEMBUATAN COKELAT DENGAN PENAMBAHAN NANAS BUBUK DAN MADU TERHADAP SIFAT FISIK DAN ORGANOLEPTIK

Sulistina Anggraini, Alumni and Ela Turmala S, Ds and Yusep Ikrawan, DS (2016) KAJIAN PEMBUATAN COKELAT DENGAN PENAMBAHAN NANAS BUBUK DAN MADU TERHADAP SIFAT FISIK DAN ORGANOLEPTIK. Skripsi(S1) thesis, Fakultas Teknik Unpas.

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Abstract

The purpose of this research is studying how the concentration pineapple powder and honey in making chocolate right to physical and organoleptic properties of the chocolate products. Provides the information on adding pineapple powder and honey in making chocolate. Expected to develop chocolate products with the addition of pineapple and honey. The method consist of preliminary and primary research. Preliminary research was determining of the type of honey including Sumbawa, Randu and Kelengkeng. Primary research was consisting of chocolate making process with variable formulation pineapple powder concentration (6%, 8% and 10%) and honey concentration (5%, 10% and 15%). Analysis for final products characterization include chemical analysis (fat, crude fiber and reduced sugar), pyshic analysis and organoleptic analysis. The result of this research showed tha chocolate products with a1b3 sample (pineapple powder concentration of 6% and honey concentration of 15%) were selected based on the overall response of the tested both response organoleptic with containing 36.40% of fat, 15.98% of reduced sugar, 9.12% of crude fiber and hardness value is 1.33 mm/detik/50gram

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2016
Depositing User:	Irwan Kustiawan
Date Deposited:	05 Sep 2016 18:22
Last Modified:	05 Sep 2016 18:22
URI:	http://repository.unpas.ac.id/id/eprint/11537

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