Pembuatan Cokelat Dark dan Cokelat White Berbahan Cocoa Butter Substitute

Abstract

ABSTRAK: Cocoa butter substitute (CBS) merupakan pengganti lemak kakao. Penelitian ini dilakukan untuk memformulasi cokelat dark dan cokelat white berbahan CBS. Formulasi cokelat dark dilakukan dengan memvariasikan CBS (25, 30, 35, 40%), gula (39,8; 44,8; 49,8; 54,8%) dan kakao bubuk (10, 20, 30, 40%). Formulasi cokelat white dilakukan dengan memvariasikan CBS (25, 30, 35, 40%),gula (29,8; 34,8; 39,8; 44,8%) dan susu (20, 25, 30, 35%). Cokelat di analisa kadar air, kadar lemak, titik leleh, komposisi asam lemak, kandungan lemak padat dan uji organoleptik. Kadar air dan titik leleh lemak tidak berbeda nyata pada setiap formula cokelat dark, hal yang sama pada cokelat white. Kadar lemak pada cokelat meningkat seiring peningkatan jumlah CBS dan susu. Semakin banyak CBS meningkatkan asam laurat dan miristat sedangkan asam palmitat, stearat dan oleat menurun. Perbedaan komposisi asam lemak menyebabkan kandungan lemak padat juga berbeda. Formula terbaik pembuatan cokelat dark adalah CBS 40%, gula 29,8 %, dan kakao bubuk 30 %, sedangkan cokelat white adalah CBS 35%, gula 34,8 %, dan susu 30%. Pada formula-formula tersebut, cokelat disukai oleh panelis. Kata kunci: cocoa butter substitute, cokelat dark, cokelat white, minyak inti sawit ABSTRACT: Cocoa butter substitute (CBS) is an alternative to cocoa butter. This study was conducted to prepare CBS based dark and white chocolate. Formulation of dark chocolate was conducted by varying CBS (25, 30, 35, 40%), sugar (39,8;44,8; 49,8; 54,8%), and cocoa powder (10, 20, 30, 40%). Formulation of white chocolate was conducted by varying CBS (25, 30, 35, 40%), sugar (29,8; 34,8; 39,8; 44,8%), and milk (20, 25, 30, 35%). Chocolates were analyzed of water content, fat content, melting point, fatty acid composition, solid fat content, and organoleptic test. The water content and fat-melting point did not significantly differ in each dark chocolate, the same thing in white chocolate. The fat content of chocolate increased with enhancing the amount of CBS and milk. Enhancing of CBS increased lauric and myristic acids while palmitic, stearic and olein acids decreased. Different fatty acids composition caused different fat content. The best formula for making dark chocolate was 40%CBS, 29,8% sugar, and 30% cocoa powder, while the formulation of white chocolate was 35% CBS, 34,8% sugar, and 39% milk. In those formulas, chocolates were preferred by panelists.