Pengaruh Penambahan Cocoa Butter Substitute (CBS) dan Minyak Kelapa (Coconut Oil) Terhadap Karakteristik Organoleptik dan Aktivitas Antioksidan Produk Cokelat Compound

Abstract

ABSTRACT The purpose of this study was to determine the effect of adding cocoa butter substitute (CBS) and coconut oil on the organoleptic assessment and antioxidant activity of chocolate compounds. This study used a completely randomized design (CRD) with 5 treatments of cocoa butter substitute and coconut oil formulations with ratios of (100:0), (95:5), (90:10), (85:15), and (80:20). Data were analyzed using analysis of variance (ANOVA). The results show that the formulation of cocoa butter substitute and coconut oil had a very significant effect (P0.01) on the organoleptic test of color, aroma, taste, and texture. The most preferred organoleptic treatment was the Q1 formulation (95% cocoa butter substitute and 5% coconut oil) with rating scores of color, aroma, taste, and texture reached 3.71 (like), 3.90 (like), 4.50 (very like), and 3.98 (like), respectively. The highest antioxidant activity was found in the Q1 treatment at a concentration of 150 ppm, which was 90.95%. The best IC50 value in the Q1 treatment was 48.55 ppm (very strong). Compound chocolate with the addition of cocoa butter substitute and coconut oil was acceptable (preferred) by the panelists and had very strong antioxidant activity. The results show that compound chocolate products met the national standard. Keywords: chocolate compound, cocoa butter substitute, coconut oil. ABSTRAK Tujuan penelitian ini adalah untuk menentukan pengaruh penambahan cocoa butter substitute (cbs) dan minyak kelapa terhadap penilaian organoleptik serta aktivitas antioksidan cokelat compound. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan formulasi cocoa butter substitute dan minyak kelapa dengan perbandingan (100:0), (95:5), (90:10), (85:15), dan (80:20). Data dianalisis menggunakan analysis of variance (ANOVA). Hasil penelitian menunjukkan bahwa formulasi cocoa butter substitute dan minyak kelapa berpengaruh sangat nyata (P0,01) terhadap uji organoleptik warna, aroma, rasa dan tekstur. Perlakuan organoleptik terpilih diperoleh pada formulasi Q1 (95% cocoa butter substitute dan 5% minyak kelapa) dengan skor penilaian warna 3,71 (suka), aroma 3,90 (suka), rasa 4,50 (Sangat suka) dan tekstur 3,98 (suka). Aktivitas antioksidan tertinggi terdapat pada perlakuan Q1 pada konsentrasi 150 ppm yaitu sebesar 90,95%. Nilai IC50 terbaik pada perlakuan Q1 yaitu sebesar 48,55 ppm (sangat kuat). Cokelat compound dengan penambahan cocoa butter substitute dan minyak kelapa dapat diterima (disukai) oleh panelis dan memiliki aktivitas antioksidan yang tergolong sangat kuat. Berdasarkan hasil penelitian produk cokelat compound telah memenuhi satndar SNI. Kata kunci: Cokelat compound, cocoa butter substitute, minyak kelapa