KARAKTERISTIK KANDUNGAN LEMAK DAN ASAM LEMAK COKELAT COMPOUND YANG TERBUAT DARI OLEOGEL MINYAK NABATI DAN COCOA BUTTER SUBSTITUTE DENGAN OLEOGATOR LEMAK KAKAO

Abstract

This study aims to determine the characteristics of the composition of fatty acids and the constituent ingredients of chocolate bar products made from vegetable oil oleogels and commercial Cocoa Butter Substitute with cocoa butter oleogators. Chocolate compound are made with 10 formulas namely F 1-F 10 , where F 1-F 8 uses oleogel from palm oil or soybean oil instead of cocoa butter, while F 9-F 10 uses commercial Cocoa Butter Substitute (CBS). The formula for making oleogel includes 90% palm oil or soybean oil, 7% and 9% beeswax and 1% and 3% cocoa butter. Fatty acid analysis was performed using the gas chromatography method. The results showed that the highest fat content was obtained in the chocolate paste formula with palm oil oleogel with value of 43.31%, while the lowest was obtained in the cocoa powder formula from the palm oil oleogel with value of 28.80%. While the highest total fatty acid content is found in the formula for chocolate paste and soybean oil oleogel with levels of 93.12%, while the lowest values in the formula for cocoa powder and soybean oil oleogel with levels of 83.77%.