ANDI PRATAMA HIDAYAT, Alumni and Wisnu Cahyadi, DS and Thomas Gozali, DS (2017) PENGARUH KONSENTRASI TEH HITAM (CAMELIA SINENSIS) BUBUK TERHADAP KARAKTERISTIK DARK CHOCOLATE. Skripsi(S1) thesis, Fakultas Teknik Unpas.
Full text not available from this repository. (Request a copy)Abstract
Chocolate is is one of the processing of cocoa beans were much loved by the public at large. The use of milk powder in the manufacture of dark chocolate which is imported from other countries resulted in the need for the use of other materials such as sorghum flour, soymilk and black tea. The purpose of this study was to determine how the sorghum flour, soymilk and black tea utilized in the processing of dark chocolate functional. Research method in this study consisted of two stages that is preliminary research and the main research. The preliminary research was conducted to determine the best formula used in the main research. The primary research conducted to determine the effect of the concentration on the manufacture of dark chocolate against chemical and organoleptic response. Response to chemical testing includes the analysis of antioxidants, moisture, fat and carbohydrates. The experimental design used was a randomized block design factorial pattern of 5x5 with five repetitions followed Duncan's test were significantly different factors. Factors experiment consisted of the addition of tea concentration of 3%, 4%, 5%, 6% and 7% thus resulting dark chocolate that resembles with dark chocolate products in general. Preliminary research results indicate that the ratio of sorghum flour and soymilk powder is a formulation selected. The main results of the study, showed that the difference in the concentration of tea used significant effect in terms of response organoleptic taste, flavor and texture. The best products produced in the main research is to increase the concentration of 4% with the results of water content of 3.04%, 11.14% carbohydrate, 45.4% fat. And with the addition of different tea concentrations pose a significant difference in terms of antioxidant activity of every product produced.
| Item Type: | Thesis (Skripsi(S1)) |
|---|---|
| Subjects: | PAPER |
| Divisions: | Fakultas Teknik > Teknik Pangan 2017 |
| Depositing User: | Irwan Kustiawan |
| Date Deposited: | 21 Jul 2017 07:50 |
| Last Modified: | 21 Jul 2017 07:52 |
| URI: | http://repository.unpas.ac.id/id/eprint/28375 |
Actions (login required)
 |
View Item |
