Pengaruh Substitusi Minyak Sawit dan Suhu Pemanasan terhadap Mutu Selai Cokelat

Abstract

The aim of this research was to find the effect of the ratio of cocoa powder with palm oil and temperature on the quality of cacao jam. This study was conducted using compeletly randomized design (CDR) with two factor i.e : the ratio of cocoa powder with palm oil (K1 = 40 g : 22 g, K2 = 38 g : 24 g, K3 = 36 g : 26 g, K4 = 34 g : 28 g) and temperature (P1 = 50 oC, P2 = 55 oC, P3 = 60 oC, P4 = 65 oC). Parameters analyzed were water content, ash content, fat content, spreadness value and organoleptic values of colour, flavor and taste. The result showed that the ratio of cocoa powder with palm oil had highly significant effect on all parameters except on water content. Temperature had highly significant effect on all parameters except on water content and organoleptic values of colour. The interaction of the ratio of cocoa powder with palm oil and temperature had no significant effect on all parameters. The ratio of cocoa powder with with palm oil of 36 g : 26 g at 60 oC produced the best and more acceptable quality of cocoa jam.