KAJIAN PENGOLAHAN COKELAT BATANG DENGAN PENAMBAHAN BUBUK KOPI ARABIKA TERHADAP ORGANOLEPTIK DAN KARAKTERISTIK KIMIA COKELAT BATANG

Abstract

ABSTRACT This study aimed to study and determine the effect of Arabica coffee powder addition on the organoleptic andchemical characteristics of chocolate bars. This study used a completely randomized design (CRD) with the addition of Arabica coffee powder: K0 as the control treatment (without addition of arabica coffee powder), K1 (2% arabica coffee powderaddition), K2 (4% arabica coffee powder addition), K3 (6% arabica coffee powder addition), K4 (8% arabica coffee powderaddition), and K5 (10% arabica coffee powder addition). The observation variables in this study were organoleptic (color,aroma, texture, and taste) and chemical characteristics (moisture, ash, and fat contents as well as antioxidant activity).Organoleptic assessment results data were analyzed using Analysis of Variance (ANOVA). The results show that thetreatment of arabica coffee powder addition had a very significant effect on the color, texture, aroma, and taste of thechocolate bar. The most preferred chocolate product based on its organoleptic assessment was the K2 treatment (2%arabica coffee powder addition) with assessment scores of color, aroma, texture, and tastes of 4.08, 4.28, 4.23, and 4.28,respectively. The nutritional value of the selected chocolate bar product included the water, ash, and fat contents as well asantioxidant activity with the values of 1.37%, 2.04%, 52.42%, and 15.00%, respectively. The chocolate bar product had waterand fat contents that meet the national standard.Keywords: chocolate, cocoa, arabica coffee powder ABSTRAK Penelitian ini bertujuan untuk mempelajari dan mengetahui pengaruh penambahan bubuk kopi arabika terhadaporganoleptik dan karakteristik kimia cokelat batang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) denganpenambahan bubuk kopi arabika: K0 Kontrol (Tanpa penambahan bubuk kopi arabika), P1(Penambahan bubuk kopiarabika 2%), K2 (Penambahan bubuk kopi arabika 4%), K3 (Penambahan bubuk kopi arabika 6%), K4 (Penambahan bubukkopi arabika 8%), K5 (penambahan bubuk kopi arabika 10%). Variabel pengamatan pada penelitian ini yaitu organoleptik(warna, aroma, tekstur dan rasa), dan karakteristik kimia (kadar air, kadar abu, kadar lemak, dan aktivitas antioksidan). Datahasil penilaian organoleptik dianalisis menggunakan Analysis of Varians (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan penambahan bubuk kopi arabika berpengaruh sangat nyata terhadap warna, tekstur, aroma dan rasa cokelatbatang. Cokelat batang terpilih berdasarkan penilaian organoleptik terdapat pada perlakuan K2( Penambahan bubuk kopiarabika 2 %) dengan skor penilaian terhadap karakteristik organoleptik warna (4,08), aroma(4,28), tekstur(4,23) dan rasa(4,28). Nilai gizi dari produk cokelat batang terbaik meliputi kadar air, kadar abu, kadar lemak, dan aktivitas antioksidandengan nilai yaitu 1,37%, 2,04%, 52,42%, 15,00.%. Produk cokelat batang nilai karakteristik kadar air, kadar abu dan kadarlemak telah memenuhi SNI.Kata kunci: cokelat, kakao, bubuk kopi arabika