Physical Characteristic of Heat Resistant Chocolate Formulated with Konjac Glucomannan and Xanthan Gum-Based Hydrogel at Various Fat Content during Period of Crystal Growth (Maturation)
Indirect addition of water into chocolate may form secondary sugar networks. This condition creates an increased melting temperature of chocolate. The purpose of this study was to increase the melting point of premium couverture chocolate without addition of fat/oil from other sources. Chocolate wa...
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| Format: | Article |
| Language: | Indonesian |
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Jurusan Teknik Pertanian Universitas Lampung
2022-12-01
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| Series: | Jurnal Teknik Pertanian Lampung |
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| Online Access: | https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/5658 |
| _version_ | 1827358963858931712 |
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| author | Arifin Dwi Saputro Mira Aprilia Nur Fadilah Samuel Keegen Bangun Sri Rahayoe Joko Nugroho Wahyu Karyadi |
| author_facet | Arifin Dwi Saputro Mira Aprilia Nur Fadilah Samuel Keegen Bangun Sri Rahayoe Joko Nugroho Wahyu Karyadi |
| author_sort | Arifin Dwi Saputro |
| collection | DOAJ |
| description | Indirect addition of water into chocolate may form secondary sugar networks. This condition creates an increased melting temperature of chocolate. The purpose of this study was to increase the melting point of premium couverture chocolate without addition of fat/oil from other sources. Chocolate was formulated with coconut/palm sugar as sweetener at various fat levels (32%, 34%, and 36%). Aside from this, Konjac glucomannan and Xanthan gum-based hydrogel with a concentration of 3%, 5%, and 7% was added. Characterization of chocolate quality parameters with the addition of konjac glucomannan-based hydrogel (CKG) and xanthan gum-based hydrogel (CXG) was carried out. Moisture content, melting point, hardness, particle size and brown color analyses were carried out at intervals of 1, 5, 9 days of maturation (crystal growth period). The results showed that the addition of hydrogel influenced the melting point and hardness. As the period of crystal growth (maturation) increased, the melting point and hardness of the chocolate also increased. |
| first_indexed | 2024-03-08T06:19:47Z |
| format | Article |
| id | doaj.art-ca6e1f4cc411489faa921cf1881c0e29 |
| institution | Directory Open Access Journal |
| issn | 2302-559X 2549-0818 |
| language | Indonesian |
| last_indexed | 2024-03-08T06:19:47Z |
| publishDate | 2022-12-01 |
| publisher | Jurusan Teknik Pertanian Universitas Lampung |
| record_format | Article |
| series | Jurnal Teknik Pertanian Lampung |
| spelling | doaj.art-ca6e1f4cc411489faa921cf1881c0e292024-02-04T11:00:23ZindJurusan Teknik Pertanian Universitas LampungJurnal Teknik Pertanian Lampung2302-559X2549-08182022-12-01114658670http://dx.doi.org/10.23960/jtep-l.v11i4.658-670Physical Characteristic of Heat Resistant Chocolate Formulated with Konjac Glucomannan and Xanthan Gum-Based Hydrogel at Various Fat Content during Period of Crystal Growth (Maturation)Arifin Dwi Saputro0Mira Aprilia Nur Fadilah1Samuel Keegen Bangun2Sri Rahayoe3Joko Nugroho Wahyu Karyadi4Universitas Gadjah MadaUniversitas Gadjah MadaUniversitas Gadjah MadaUniversitas Gadjah MadaUniversitas Gadjah MadaIndirect addition of water into chocolate may form secondary sugar networks. This condition creates an increased melting temperature of chocolate. The purpose of this study was to increase the melting point of premium couverture chocolate without addition of fat/oil from other sources. Chocolate was formulated with coconut/palm sugar as sweetener at various fat levels (32%, 34%, and 36%). Aside from this, Konjac glucomannan and Xanthan gum-based hydrogel with a concentration of 3%, 5%, and 7% was added. Characterization of chocolate quality parameters with the addition of konjac glucomannan-based hydrogel (CKG) and xanthan gum-based hydrogel (CXG) was carried out. Moisture content, melting point, hardness, particle size and brown color analyses were carried out at intervals of 1, 5, 9 days of maturation (crystal growth period). The results showed that the addition of hydrogel influenced the melting point and hardness. As the period of crystal growth (maturation) increased, the melting point and hardness of the chocolate also increased.https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/5658heat resistant chocolatehydrogelkonjac glucomannanpalm sugarxanthan gum |
| spellingShingle | Arifin Dwi Saputro Mira Aprilia Nur Fadilah Samuel Keegen Bangun Sri Rahayoe Joko Nugroho Wahyu Karyadi Physical Characteristic of Heat Resistant Chocolate Formulated with Konjac Glucomannan and Xanthan Gum-Based Hydrogel at Various Fat Content during Period of Crystal Growth (Maturation) Jurnal Teknik Pertanian Lampung heat resistant chocolate hydrogel konjac glucomannan palm sugar xanthan gum |
| title | Physical Characteristic of Heat Resistant Chocolate Formulated with Konjac Glucomannan and Xanthan Gum-Based Hydrogel at Various Fat Content during Period of Crystal Growth (Maturation) |
| title_full | Physical Characteristic of Heat Resistant Chocolate Formulated with Konjac Glucomannan and Xanthan Gum-Based Hydrogel at Various Fat Content during Period of Crystal Growth (Maturation) |
| title_fullStr | Physical Characteristic of Heat Resistant Chocolate Formulated with Konjac Glucomannan and Xanthan Gum-Based Hydrogel at Various Fat Content during Period of Crystal Growth (Maturation) |
| title_full_unstemmed | Physical Characteristic of Heat Resistant Chocolate Formulated with Konjac Glucomannan and Xanthan Gum-Based Hydrogel at Various Fat Content during Period of Crystal Growth (Maturation) |
| title_short | Physical Characteristic of Heat Resistant Chocolate Formulated with Konjac Glucomannan and Xanthan Gum-Based Hydrogel at Various Fat Content during Period of Crystal Growth (Maturation) |
| title_sort | physical characteristic of heat resistant chocolate formulated with konjac glucomannan and xanthan gum based hydrogel at various fat content during period of crystal growth maturation |
| topic | heat resistant chocolate hydrogel konjac glucomannan palm sugar xanthan gum |
| url | https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/5658 |
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