PENINGKATAN MUTU COKELAT TERHADAP APLIKASI KOMBINASI COCOA BUTTER SUBSTITUTE DAN SOY POWDER

Desy Permatasari, Alumni and Thomas Gozali, DS and Ela Turmala S, Ds (2012) PENINGKATAN MUTU COKELAT TERHADAP APLIKASI KOMBINASI COCOA BUTTER SUBSTITUTE DAN SOY POWDER. Skripsi(S1) thesis, Fakultas Teknik Unpas.

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Abstract

The purpose of this study was to determine the effect of concentration and the concentration of cocoa butter subsitute soy powder on the characteristics of the desired quality of chocolate bars. This research is expected to provide information on the concentration of cocoa butter and soy powder subsitute the optimum in the manufacture of chocolate bars. Expected to add a broad insight and development information processing technology in the manufacture of chocolate. Experimental design used in this study is the pattern of 3 x 3 factorial in a randomized block design (RGD) and replications are performed three times. The pattern of factorial experiment consisted of two factors: factor A (concentration cocoa butter substitute) consists of 3 level is: 35% (a1), 38% (a2) and 41% (a3) and factor B (concentration of soy powder) consists of 3 level, namely: 2.5% (b1), 5% (b2) and 7.5% (b3). The results of statistical analysis and calculation analysis on key research best chocolate products stems from the overall response is obtained on the sample a2b1 (CBS 38% and 2.5% soy powder), as seen from the organoleptic test is the most preferred sample panelists with free fatty acid levels for 5.69% and protein content of 12.61%.

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2012
Depositing User:	Irwan Kustiawan
Date Deposited:	23 Aug 2017 03:13
Last Modified:	23 Aug 2017 03:13
URI:	http://repository.unpas.ac.id/id/eprint/28745

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