| dc.description.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. | en_US |
