PERBANDINGAN SUSU SKIM DENGAN TEPUNG KEDELAI DAN KONSENTRASI COCOA BUTTER SUBSTITUTE TERHADAP KARAKTERISTIK WHITE CHOCOLATE
| Main Authors: | YUSRA SASKIA NABILA, 123020127, WILLY PRANATA WIDJAJA, DS, Yusep Ikrawan, DS |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2017
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| Subjects: | |
| Online Access: |
http://repository.unpas.ac.id/28495/1/ARTIKEL_Yusra%20Saskia%20Nabila_123020127.pdf http://repository.unpas.ac.id/28495/2/TUGAS%20AKHIR_Yusra%20Saskia%20Nabila_123020127.pdf http://repository.unpas.ac.id/28495/3/slide%20presentasi.pdf http://repository.unpas.ac.id/28495/ http://teknik.unpas.ac.id |
Daftar Isi:
- The purpose of this research was to determine the characteristics of white chocolate influenced by the ratio of skim milk with the addition of soy powder and cocoa butter substitute (CBS). This research consists of preliminary and main research. The preliminary research conducted to determine the time of mixed white chocolate. In the main research used a Randomized Block Design (RBD) factorial design (3x3) with 3 repetitions. The design of the treatment to be performed in this study consisted of two factors: factor comparison skim milk with soy powder (A), which consists of three levels a1 (75%: 25%), a2 (50%: 50%) and a3 (25 %: 75%) and increased concentration factor cocoa butter substitute (B), which consists of three levels b1 (CBS 36%), b2 (CBS 38%) and b3 (CBS 40%). Responses were measured in this study was the chemical response that the fat content by using soxhlet and protein content with kjeldahl method, physical responses are examined ie the melting point by using a capillary tube, and the response organoleptic (hedonic test) of the color, flavor, aftertaste, texture. The main research results indicate that the ratio of skim milk with soy powder affect the color, taste, aftertaste, fat content, protein content, and the melting point of the white chocolate. CBS concentration affect the texture, fat content, protein content, and the melting point of the white chocolate. The interaction between the ratio of skim milk with soy powder and CBS concentration affect the color, melting point, fat content and protein content of white chocolate. Keywords: Skim Milk, Soy Powder, Cocoa Butter Substitute, White Chocolate