ESTD PERPUSTAKAAN UNTAD
ESTD PERPUSTAKAAN UNTAD
| JudulSifat Fisikokimia Bubuk Cokelat Dan Sensoris Minuman Cokelat Hasil Lama Penyangraian Yang Berbeda |
| Nama: ISMAIL |
| Tahun: 2020 |
| Abstrak ABSTRACT The aim is to get the roasting time of cocoa beans that produce good cocoa powder and drinks based on their physicochemical and sensory properties. The research method uses a Completely Randomized Design (CRD) used to determine the effect of the roasting time of cocoa beans on good quality cocoa powder and drinks based on their physicochemical and sensory properties. The results showed that the level of fineness of the fermented chocolate powder was highest at the roasting time of 55 minutes and the lowest 30 minutes. The highest level of fineness of non-fermented cocoa powder was 45 minutes and the lowest was 25 minutes. The acidity (pH) of the powder and fermented chocolate drinks is highest at the roasting time of 25 minutes and the lowest is 55 minutes. The acidity (pH) of the powder and non-fermented chocolate drinks is highest at the roasting time of 55 minutes and the lowest is 35 minutes. Chocolate powder water content is highest at 30 minutes roasting time and 55 minutes lowest. The sensory test of cocoa powder in the 5 most preferred tests was highest at the roasting time of 50-55 minutes and the lowest at 30-40 minutes. And the sensory test of chocolate drinks in the 5 favorite tests was the highest average in the roasting time of 50-55 minutes and the lowest in 30-40 minutes. The conclusion is to produce good cocoa powder and drinks, which is the roasting time of cocoa beans 50 minutes based on their physicochemical and sensory properties. Keywords : Chocolate powder, Chocolate drinks |