Pembuatan Cokelat Dark dan Cokelat White Berbahan Cocoa Butter Substitute

Hasrul Abdi Hasibuan; Enti Lestari; Nia Novita Lubis

doi:10.32765/wartaihp.v37i1.5389

Pembuatan Cokelat Dark dan Cokelat White Berbahan Cocoa Butter Substitute

Hasrul Abdi Hasibuan, Enti Lestari, Nia Novita Lubis

Abstract

Cocoa butter substitute (CBS) merupakan pengganti lemak kakao. Penelitian ini dilakukan untuk memformulasi cokelat dark dan cokelat white berbahan CBS. Formulasi cokelat dark dilakukan dengan memvariasikan CBS (25, 30, 35, 40%), gula (39,8; 44,8; 49,8; 54,8%) dan kakao bubuk (10, 20, 30, 40%). Formulasi cokelat white dilakukan dengan memvariasikan CBS (25, 30, 35, 40%), gula (29,8; 34,8; 39,8; 44,8%) dan susu (20, 25, 30, 35%). Cokelat dianalisa kadar air, kadar lemak, titik leleh, komposisi asam lemak, kandungan lemak padat dan uji organoleptik. Kadar air dan titik leleh lemak tidak berbeda nyata pada setiap formula cokelat dark, hal yang sama pada cokelat white. Kadar lemak pada cokelat meningkat seiring peningkatan jumlah CBS dan susu. Semakin banyak CBS meningkatkan asam laurat dan miristat sedangkan asam palmitat, stearat dan oleat menurun. Perbedaan komposisi asam lemak menyebabkan kandungan lemak padat juga berbeda. Formula terbaik pembuatan cokelat dark adalah CBS 40 %, gula 29,8 %, dan kakao bubuk 30 %, sedangkan cokelat white adalah CBS 35%, gula 34,8 %, dan susu 30%. Pada formula-formula tersebut, cokelat disukai oleh panelis.

Keywords

cocoa butter substitute, cokelat dark, cokelat white, formulasi, minyak inti sawit

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DOI: http://dx.doi.org/10.32765/wartaihp.v37i1.5389