PENGARUH PENAMBAHAN COCOA BUTTER SUBSTITUTE (CBS) DAN VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN ANTIOKSIDAN PRODUK COKELAT COMPOUND

Abstract

ABSTRACTThis study aimed to determine the effect of cocoa butter substitute (CBS) and virgin coconut oil (VCO) addition on the organoleptic characteristics and antioxidant activity of chocolate compounds. This study used a completely randomized design (CRD) using the formulation of cocoa butter substitute and virgin coconut oil (95:5), (90:10), (85:15), (80:20). The results show that the formulation of cocoa butter substitute and virgin coconut oil had a very significant effect (P0.01) on the organoleptic characteristics of color, aroma, taste, and texture. Compound chocolate based on the highest organoleptic rating was found in the D1 formulation (95% cocoa butter substitute and 5% virgin coconut oil) with average scores of color, aroma, taste, and texture reached 4.02 (like), 3.65 (like), 4.22 (like), and 4.20 (like), respectively. The highest antioxidant activity test was obtained in the D2 treatment (90% cocoa butter substitute and 10% virgin coconut oil) with 91.41 ppm (150 ppm concentration). The D2 product antioxidant activity test had the best IC50 value of 55.42 ppm (very strong). The results show that compound chocolate products with the addition of cocoa butter substitute and virgin coconut oil were preferred by the panelists and had very strong antioxidant activity. The compound chocolate products in this study met the national standards.Keywords: chocolate compound, cocoa butter substitute, virgin coconut oil.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan cocoa butter substitute (CBS) dan virgin coconut oil (VCO) terhadap karakteristik organoleptik serta aktivitas antioksidan cokelat compound. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan formulasi cocoa butter substitute dan virgin coconut oil (95:5), (90:10), (85:15), (80:20). Hasil penelitian menunjukkan bahwa formulasi cocoa butter substitute dan virgin coconut oil berpengaruh sangat nyata (P0,01) terhadap uji organoleptik warna, aroma, rasa dan tekstur. Cokelat compound berdasarkan penilaian organoleptik tertinggi terdapat pada formulasi D1 (95% cocoa butter substitute dan 5% virgin coconut oil) dengan skor penilaian terhadap karakteristik organoleptik warna 4,02 (suka), aroma 3,65 (suka), rasa 4,22 (suka) dan tekstur 4,20(suka). Uji aktivitas antioksidan tertinggi pada perlakuan D2 (90% cocoa butter substitute dan 10% virgin coconut oil) sebesar 91,41 ppm (kosentrasi 150 ppm) dan Uji aktivitas antioksidan Cokelat compound D2 memiliki nilai IC50 terbaik yaitu sebesar 55,42 ppm (sangat kuat). Berdasarkan hasil penelitian produk cokelat compound dengan penambahan cocoa butter substitute dan virgin coconut oil dapat diterima (disukai) oleh panelis dan memiliki aktivitas antioksidan yang tergolong sangat kuat. Berdasarkan hasil penelitian produk cokelat compound telah memenuhi standar SNI.Kata kunci: Cokelat compound, cocoa butter substitute, virgin coconut oil.