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Production Process Technology of Lecithin from Crude Palm Oil on The Physico Chemical Properties of Halal Dark Chocolate produced

Indonesian Food Science and Technology Journal · Vol. 6 No. 2 (2023) · hlm. 55–64

DOI
10.22437/ifstj.v6i2.29184
ISSN
2615-367X
Terbit
2023-07-30
Penerbit
Department of Technology of Agricultural product (THP) Jambi University
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

This research was conducted to determine the effect of the addition of CPO (Crude Palm Oil) lecithin as an Emulsifier on the physicochemical and sensory characteristics of dark chocolate, and to determine the amount of lecithin addition as an appropriate Emulsifier to produce chocolate with the best physico-chemical and sensory characteristics. This study used a completely randomized design (CRD) method with a treatment level of 0%. 0.1%, 0.2%, 0.3%, 0.4% with 4 repetitions to obtain 20 experimental units. Parameters observed included color degee, antioxidant activity, fat blooming, stability level, color sensory test, taste, aroma, texture and overall acceptability. The data obtained were analyzed using ANOVA levels of 1% and 5%. If there is a significant effect on the treatment, it will be continued with the Duncan's Multiple Range Test (DNMRT) at the 5% level. The best concentration of adding lecithin to dark chocolate is 0.3% which contains 66.76% antioxidant activity, color degee L*28.58, a* 13.67, b* 22.67, hue 58.75, good stability (melting properties), able to prevent fat blooming, has good color very chocolatey (4.20), very distinctive aroma of chocolate (4.44), bitter taste (2.68), smooth texture (3.36) and the overall acceptance of the panelists really liked it (8.16).

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  • Universitas Jambi
  • Universiti of Malaysia Sabah
  • Universiti Putra Malaysia
  • International Islamic University Malaysia
  • University of Technology Malaysia
  • Riau University
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Rekan penulisOrganisasiArtikel bersama
Yusnaidar YusnaidarUniversitas Jambi8
Mursalin MursalinUniversitas Jambi6
Irma RahmayaniUniversitas Jambi5
Surhaini SurhainiUniversitas Jambi4
Rahayu SusenoUniversitas Jambi4
Alfi KhatibInternational Islamic University Malaysia4
Indriyani IndriyaniUniversitas Jambi3
Ulyarti UlyartiUniversitas Jambi3
Mursyid MursyidUniversitas Jambi3
NelsonUniversitas Jambi3
Sahrial SahrialUniversitas Jambi2
Mursalin MursalinAfiliasi tidak diketahui2
Daniel Tua PurbaUniversitas Jambi2
Muhaimin MuhaiminUniversitas Jambi2
Fahrul HuyopUniversity of Technology Malaysia2
Amir Husni Mohd ShariffUniversiti of Malaysia Sabah2
Ade YuliaUniversitas Jambi2
Dian WulansariUniversitas Jambi2
Uce LestariUniversitas Jambi2
Anis Tatik MaryaniUniversitas Jambi2
Dompak M. T. NapitupuluUniversitas Jambi1
Heri JunediUniversitas Jambi1
Khairin AnisaUniversitas Jambi1
Diah Riski GustiUniversitas Jambi1
Intan LestariUniversitas Jambi1
Lavlinesia LavlinesiaUniversitas Jambi1
Dian WulansariAfiliasi tidak diketahui1
Fitry TafziUniversitas Jambi1
Nur Hasnah ARRiau University1
Nurfaijah NurfaijahUniversitas Jambi1
Afidatul MuadifahAfiliasi tidak diketahui1
Kartika Arum WardaniAfiliasi tidak diketahui1
Novintan ElystiaAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Production Process Technology of Lecithin from Crude Palm Oil on The Physico Chemical Properties of Halal Dark Chocolate produced</dc:title>
	<dc:creator xml:lang="en">Latief, Madyawati</dc:creator>
	<dc:creator xml:lang="en">Nizori, Addion</dc:creator>
	<dc:creator xml:lang="en">Rahmi, Silvi Leila </dc:creator>
	<dc:creator xml:lang="en">Nabila, Annisa Candra </dc:creator>
	<dc:creator xml:lang="en">Tarigan, Indra Lasmana</dc:creator>
	<dc:creator xml:lang="en">Huda, Nurul </dc:creator>
	<dc:creator xml:lang="en">Yusof, Yus Aniza</dc:creator>
	<dc:subject xml:lang="en">CPO (Crude Palm Oil)</dc:subject>
	<dc:subject xml:lang="en">Dark Chocolate</dc:subject>
	<dc:subject xml:lang="en">Lechithin</dc:subject>
	<dc:description xml:lang="en">This research was conducted to determine the effect of the addition of CPO (Crude Palm Oil) lecithin as an Emulsifier on the physicochemical and sensory characteristics of dark chocolate, and to determine the amount of lecithin addition as an appropriate Emulsifier to produce chocolate with the best physico-chemical and sensory characteristics. This study used a completely randomized design (CRD) method with a treatment level of 0%. 0.1%, 0.2%, 0.3%, 0.4% with 4 repetitions to obtain 20 experimental units. Parameters observed included color degee, antioxidant activity, fat blooming, stability level, color sensory test, taste, aroma, texture and overall acceptability. The data obtained were analyzed using ANOVA levels of 1% and 5%. If there is a significant effect on the treatment, it will be continued with the Duncan's Multiple Range Test (DNMRT) at the 5% level. The best concentration of adding lecithin to dark chocolate is 0.3% which contains 66.76% antioxidant activity, color degee L*28.58, a* 13.67, b* 22.67, hue 58.75, good stability (melting properties), able to prevent fat blooming, has good color very chocolatey (4.20), very distinctive aroma of chocolate (4.44), bitter taste (2.68), smooth texture (3.36) and the overall acceptance of the panelists really liked it (8.16).</dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2023-07-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/29184</dc:identifier>
	<dc:identifier>10.22437/ifstj.v6i2.29184</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 6 No. 2 (2023): Volume 6 Number 2, July 2023 |IFSTJ|; 55-64</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/29184/16677</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2023 Indonesian Food Science and Technology Journal</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>