PENGARUH ASAL BIJI KAKAO DAN LAMA CONCHING TERHADAP KARAKTERISTIK SENSORI COKELAT HITAM DENGAN PENDEKATAN DISCRETE TIME INTENSITY
DOI:
https://doi.org/10.21776/ub.jtp.2018.019.01.1Keywords:
Cokelat, Discrete Time Intensity, Kakao, Karakteristik SensoriAbstract
ABSTRAK
Kakao merupakan salah satu komoditas andalan di Indonesia. Pengolahan kakao menjadi cokelat merupakan salah satu cara untuk meningkatkan nilai tambah kakao. Tujuan penelitian ini adalah mengetahui pengaruh asal biji kakao dan lama conching terhadap karakteristik sensori cokelat hitam. Cokelat dibuat dengan menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor yaitu asal biji kakao (100% biji kakao fermentasi Jember, 100% biji kakao fermentasi Sulawesi Tenggara, 50% biji kakao fermentasi Jember + 50% biji kakao nonfermentasi Sulawesi Tenggara, dan 50% biji kakao fermentasi Sulawesi Tenggara + 50% biji kakao nonfermentasi Sulawesi Tenggara) dan lama conching (4, 6, dan 8 jam). Analisa sensori dilaksanakan dengan menggunakan panelis terlatih dengan menggunakan metode discrete time intensity. Hasil analisa menunjukkan bahwa kekerasan dan kekenyalan tertinggi yaitu pada perlakuan 100% biji kakao fermentasi Jember dengan lama conching 8 jam yaitu 12.6 dan 11.9 pada detik ke-30, kekompakan tertinggi yaitu pada perlakuan 50% biji kakao fermentasi Sulawesi Tenggara + 50% biji kakao nonfermentasi Sulawesi Tenggara dengan lama conching 8 jam yaitu 12.4 pada detik ke-30 dan kelengketan yang tertinggi yaitu pada perlakuan 100% biji kakao fermentasi Jember dengan lama conching 4 jam yaitu 5.9 pada detik ke 120
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ABSTRACT
Cocoa is one of the largest commodities in Indonesia. Processing cocoa into chocolate is a way to increase the added of cocoa value. The purpose of this study was to determine the effect of cocoa bean origin and length of conching on sensory characteristics of dark chocolate. Chocolate was made using a completely randomized block design with factorial design consisting of two factors cocoa bean origin (100% Jember fermented cocoa beans, 100% Southeast Sulawesi fermented cocoa beans, 50% Jember fermented cocoa beans + 50% Southeast Sulawesi non-fermented cocoa beans and 50% Southeast Sulawesi fermented cocoa beans + 50% Southeast Sulawesi non-fermented cocoa beans) and length of conching (4, 6, and 8 hours). Analysis sensory using trained panelist with discrete time intensity method. The analysis showed that the highest hardness and gumminess at 100% Jember fermented cocoa beans with length of conching 8 hours is 12.6 and 11.9 at 30 seconds. The highest cohesiveness at 50% fermented cocoa beans Southeast Sulawesi+ 50% non-fermented cocoa beans from Southeast Sulawesi with length of conching 8 hours is 12.4 at 30 seconds. The highest adhesiveness at 100% Jember fermented cocoa beans with length of conching 4 hours is 5.9 at 120 seconds
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