OPTIMASI PROSES PEMASTAAN PASTA COKELAT MENGGUNAKAN PENGGILING DAGING
| Main Authors: | , NUR KHABIBA YULANDA, , Prof. Dr. Ir. E. Purnama Darmadji, M.Sc. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/129378/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=69769 |
Daftar Isi:
- Indonesia is one of the world's largest cocoa lindak commodity from around the world. However, the processing has not been optimally utilized by farmers and downstream industries. One of the reason is the processing and the use of the tools are not as simple as possible so that it takes quiet a high cost. In this research the cocoa nibs are processed into chocolate bars using meat mincer. The goal is to determine the effect of treatment on the paste processing with a meat mincer to the particle size and characteristics of the chocolate bars as well assensory evaluation to get optimization paste process of chocolate bars. In this research, the paste process of the chocolate bars is using the meat mincer with treatment variations repetition milling 10, 20, 30, 40 and 50 that will be analyzed the particle size to get optimization paste process of chocolate bar. Then from the results of the optimization, chocolate bars will be examined characteristics and sensory evaluation. The results showed that the optimization paste process of chocolate bars is on 30 repetitions with a particle size of 81.1Î1⁄4m. It is showed that pH value is 5.41, theobromine level is 1.75% and volatile compounds of the aldehyde group is 37.4% and overall sensory evaluation showed that the low quality chocolate bars can still be accepted by consumers.