Article Sidebar

Download
PDF

Main Article Content

Abstract

Chocolate candy is one of food products favored by children and society. Chocolatecandies was prepared by defatted coconut powder as a filler. Chocolate candy was made simplewith the main ingredients: cocoa butter (350 grams), cocoa powder (8%), refined sugar (28%),lecithin (0.5%), and defatted coconut powder. The treatment were the different amount ofdefatted of coconut powder, namely A1 (22%), A2 (27%), and A3 (32%). The purpose of thisstudy was to get of the amount of defatted coconut powder formulations to be used and todetermine the physical, chemical and acceptabillity (organoleptic) of chocolate candy. Theparameters were stability, fat bloom, water content, and organoleptic tests include color,aroma, taste, and texture. The results showed that the chocolate had good stability, the watercontent ranged from 0.61%-1.37%. The use of defatted coconut powder with levels of 22% toproduce chocolate candy products ware relatively more preferred by panelists on theorganoleptic parameters of color and texture.

Keywords

Chocolate candy defatted coconut powder organoleptic

Article Details

How to Cite
Langkong, J., Latief, R., & Syaifudin, N. (2019). PENGARUH PENAMBAHAN BUBUK BUNGKIL KELAPA TERHADAP PERMEN COKELAT YANG DIHASILKAN. Jurnal Penelitian Dan Pengembangan Agrokompleks, 1(2), 27-36. Retrieved from https://journal-old.unhas.ac.id/index.php/jppa/article/view/5739
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. Khairul Imam Affandi,Hamid Ahmad, dan
  2. Tasliman. 2014. Uji Kinerja Mesin
  3. Pemecah Kulit Gabah dengan Variasi
  4. Jarak Rol Karet dan Dua Varietas
  5. Gabah pada Rice Milling Unit (RMU).
  6. Jurnal Universitas Jember.
  7. Nofriadi. 2007. Rancang Bangun Mesin
  8. Penggiling Padi Skala Kecil. Jurnal
  9. Teknik Mesin. Vol. 4, No. 2: 1-8
  10. Prihadi,W. S. Dewi, dan Jumali. 2009.
  11. Identifikasi Karakteristik dan Mutu
  12. Beras di Jawa Barat. Jurnal Penelitian
  13. Pertanian Tanam Pangan Vol. 28 No. 1
  15. Rokhani, H. 2007. Gerakan Nasional
  16. Penurunan Susut Pascapanen Suatu
  17. Upaya Menanggulangi Krisis Pangan.
  18. Agrimedia volume 12. Hal : 21- 30.
  19. Sugondo, Suwandi. 2002. Perkembangan
  20. teknologi penggilingan padi dan
  21. pengaruhnya terhadap peningkatan
  22. kualitas dan rendemen beras. Diskusi
  23. Teknis Kinerja Sistem Penggilingan
  24. Padi. Badan Litbang Pertanian. Jakarta,
  25. Juli 2002.
  26. Waries, A. 2006. Teknologi Penggilingan
  27. Padi. Gramedia Pustaka Utama, Jakarta.
  28. Bala, K. (1976). Polysaccharides of the
  29. Kernel of Maturing and Matured
  30. Coconuts. Journal of Food Science.
  31. https://doi.org/10.1111/j.1365-
  32. 1976.tb01174.x
  33. Banzo. (1982). Coconut Production and
  34. Utilization. Philipine Coconut
  35. Authority. Filipina: Metro Manila.
  36. Faridah, A., Kasmita, S., Yulastri, A., &
  37. Yusuf, L. (2008). Patiseri, jilid 3,.
  38. Jakarta: Direktorat Pembinaan Sekolah
  39. Menengah Kejuruan.
  40. Ketaren. (1986). Pengantar Minyak dan
  41. Lemak Pangan. Jakarta: Universitas
  42. Indonesia Press.
  43. Minifie. (1999). Chocolate, Cacao and
  44. Confectionary Sains Technology.
  45. london: An Aspen Publication.
  46. Ryansasi. (2009). Pembuatan Permen
  47. Chewy Bungkil Kacang Tanah (Kajian
  48. Proporsi Sirup Glukosa : Sorbito dan
  49. Konsentrasi Gelatin. Brawijaya.
  50. Sudarmadji, S., & Haryono, B. (2007).
  51. Analisa Bahan Makanan dan Pertanian.
  52. Yogyakarta: Liberty Yogyakarta
  53. Bekerjasama dengan Pusat Antar
  54. Universitas Gadjah Mada, Yogyakarta.
  55. Wade. (1994). Handbook of Pharmaceutical
  56. Recipients. Washington: second edition.
  57. American Pharmaceutical Association.
  58. Wahyudi. (2008). Panduan Lengkap Kakao.
  59. Manajemen Agribisnis dari Hulu
  60. hingga Hilir. Jakarta: Penebar swadaya.
  61. Winarno. (2002). kimia pangan dan Gizi.
  62. Jakarta: PT Gramedia Pustaka Utama