Pengaruh penggantian lemak kakao oleh glukomanan porang dan lesitin terhadap sifat fisik cokelat hitam (Dark chocolate)
A Low-fat dark chocolate was developed by replacing cocoa butter with porang glucomannan and lecithin addition. The study was to determine the effect of cocoa butter replacement levels by porang glucomannan (10%, 15%, 20%) and lecithin (1%, 1.5%, 2%) on the melting point, hardness, cohesiveness, spr...
| 主要な著者: | , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Universitas Trunojoyo Madura
2024-02-01
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| シリーズ: | Agrointek |
| 主題: | |
| オンライン･アクセス: | https://journal.trunojoyo.ac.id/agrointek/article/view/17036 |
| _version_ | 1827318696707620864 |
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| author | Aji Sutrisno Panji achmad apriyandi |
| author_facet | Aji Sutrisno Panji achmad apriyandi |
| author_sort | Aji Sutrisno |
| collection | DOAJ |
| description | A Low-fat dark chocolate was developed by replacing cocoa butter with porang glucomannan and lecithin addition. The study was to determine the effect of cocoa butter replacement levels by porang glucomannan (10%, 15%, 20%) and lecithin (1%, 1.5%, 2%) on the melting point, hardness, cohesiveness, springiness , gumminess, chewiness, color, and glossiness of dark chocolate which was using a factorial group randomized design with ANOVA and continued with the Tukey HSD test. The results showed that not interaction of the level of cocoa butter replacement by glucomannan and lecithin on melting point. The cocoa butter replacement level by porang glucomannan and lecithin and their interactions affected hardness, cohesiveness, springiness , gumminess, chewiness, color, and glossiness. The higher level of cocoa butter replacement levels by porang glucomannan and lecithin increased the melting point and hardness of dark chocolate. Porang glucomannan and lecithin can be used to reduce cocoa butter and can improve the physical properties of dark chocolate. |
| first_indexed | 2024-04-25T00:06:20Z |
| format | Article |
| id | doaj.art-d78c26fa544e4128bbddb9bfec678be3 |
| institution | Directory Open Access Journal |
| issn | 1907-8056 2527-5410 |
| language | English |
| last_indexed | 2024-04-25T00:06:20Z |
| publishDate | 2024-02-01 |
| publisher | Universitas Trunojoyo Madura |
| record_format | Article |
| series | Agrointek |
| spelling | doaj.art-d78c26fa544e4128bbddb9bfec678be32024-03-14T05:29:42ZengUniversitas Trunojoyo MaduraAgrointek1907-80562527-54102024-02-0118115917110.21107/agrointek.v18i1.170367601Pengaruh penggantian lemak kakao oleh glukomanan porang dan lesitin terhadap sifat fisik cokelat hitam (Dark chocolate)Aji Sutrisno0Panji achmad apriyandi1Teknologi Hasil Pertanian, Universitas Brawijaya, MalangBrawijaya UniversityA Low-fat dark chocolate was developed by replacing cocoa butter with porang glucomannan and lecithin addition. The study was to determine the effect of cocoa butter replacement levels by porang glucomannan (10%, 15%, 20%) and lecithin (1%, 1.5%, 2%) on the melting point, hardness, cohesiveness, springiness , gumminess, chewiness, color, and glossiness of dark chocolate which was using a factorial group randomized design with ANOVA and continued with the Tukey HSD test. The results showed that not interaction of the level of cocoa butter replacement by glucomannan and lecithin on melting point. The cocoa butter replacement level by porang glucomannan and lecithin and their interactions affected hardness, cohesiveness, springiness , gumminess, chewiness, color, and glossiness. The higher level of cocoa butter replacement levels by porang glucomannan and lecithin increased the melting point and hardness of dark chocolate. Porang glucomannan and lecithin can be used to reduce cocoa butter and can improve the physical properties of dark chocolate.https://journal.trunojoyo.ac.id/agrointek/article/view/17036cocoa butterdark chocolatefat replacerlow-fatlecithinporang glucomannanphysical properties |
| spellingShingle | Aji Sutrisno Panji achmad apriyandi Pengaruh penggantian lemak kakao oleh glukomanan porang dan lesitin terhadap sifat fisik cokelat hitam (Dark chocolate) Agrointek cocoa butter dark chocolate fat replacer low-fat lecithin porang glucomannan physical properties |
| title | Pengaruh penggantian lemak kakao oleh glukomanan porang dan lesitin terhadap sifat fisik cokelat hitam (Dark chocolate) |
| title_full | Pengaruh penggantian lemak kakao oleh glukomanan porang dan lesitin terhadap sifat fisik cokelat hitam (Dark chocolate) |
| title_fullStr | Pengaruh penggantian lemak kakao oleh glukomanan porang dan lesitin terhadap sifat fisik cokelat hitam (Dark chocolate) |
| title_full_unstemmed | Pengaruh penggantian lemak kakao oleh glukomanan porang dan lesitin terhadap sifat fisik cokelat hitam (Dark chocolate) |
| title_short | Pengaruh penggantian lemak kakao oleh glukomanan porang dan lesitin terhadap sifat fisik cokelat hitam (Dark chocolate) |
| title_sort | pengaruh penggantian lemak kakao oleh glukomanan porang dan lesitin terhadap sifat fisik cokelat hitam dark chocolate |
| topic | cocoa butter dark chocolate fat replacer low-fat lecithin porang glucomannan physical properties |
| url | https://journal.trunojoyo.ac.id/agrointek/article/view/17036 |
| work_keys_str_mv | AT ajisutrisno pengaruhpenggantianlemakkakaoolehglukomananporangdanlesitinterhadapsifatfisikcokelathitamdarkchocolate AT panjiachmadapriyandi pengaruhpenggantianlemakkakaoolehglukomananporangdanlesitinterhadapsifatfisikcokelathitamdarkchocolate |