PENGARUH PENAMBAHAN NIB KAKAO TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK SERTA AKTIVITAS ANTIOKSIDAN COKELAT BATANG

Abstrak

ABSTRACT This study aimed to analyze the effect of cocoa nib addition on the physical, chemical and organoleptic characteristics and antioxidant activity of chocolate bars. This study used a completely randomized design (CRD) with cocoa nib concentration of 0% (P0/control), 4% (P1), 7% (P2), 10% (P3), and 13% (P4). The results show that most preferred product was P1 (4% cocoa nib) with average preference scores of color, aroma, texture, and taste reached 4.40 (like), 3.90 (like), 4.37 (like), and 4.40 (like), respectively. The stability, fat blooming, and the moisture content of P1 were similar to the control (P0) as it started to soften after 1 hour at 370C. The fat blooming occurred after one week of storage at 30-330C and it had the moisture content of 2.05%. However, P1 contained higher levels of fat, protein, and antioxidant activity than controls, which reached 46.56%, 19.17%, and 18.69%, respectively. The results show that the addition of cocoa nib did not affect the quality of chocolate bars. Keywords: cocoa nib, chocolate bar, organoleptic, antioxidant activity. ABSTRAKPenilitian ini bertujuan untuk mengetahui pengaruh penambahan nib kakao terhadap karakteristik fisik, kimia dan organoleptik serta aktivitas antioksidan cokelat batang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan pembuatan cokelat batang 100%sebagai P0 (kontrol) = nib kakao 0%, P1 = nib kakao 4%, P2 = nib kakao 7%, P3 = nib kakao 10%, P4 = nib kakao 13%. Hasil penelitian yang diperoleh menunjukkan bahwa perlakuan terpilih produk cokelat batang yaitu P1 (nib kakao 4%) dengan rata-rata kesukaan terhadap warna sebesar 4.40 (suka), aroma sebesar 3.90 (suka), tekstur sebesar 4.37 (suka), rasa sebesar 4.40 (suka). Adapun stabilitas, fat blooming dan kadar air cokelat batang P1 mirip dengan kontrol (P0), dengan stabilitas menunjukan mulai agak lunak setelah 1 jam di suhu 370C, mengalami fat blooming setelah penyimpanan 1 minggu di suhu 30-330C dan kadar air sebesar (2.05%). Akan tetapi, P1 mengandung lebih tinggi kadar lemak, protein, dan aktivitas antioksidan dibandingkan kontrol. Kandungan lemak, protein, dan aktivitas antioksidan P1 berturut-turut adalah 46.56%, 19.17%, dan 18.69%. Hasil penelitian ini menunjukkan penambahan nib kakao tidak mempengaruhi kualitas coklat batang.Kata kunci: Nib kakao, cokelat batang, organoleptik, aktivitas antioksidan.