Kajian Pembuatan Cokelat Batang dengan Metode Tempering dan Tanpa Tempering

Kajian Pembuatan Cokelat Batang dengan Metode Tempering dan Tanpa Tempering

This research is aimed to improve stability of milk chocolate bars by tempering process. The making of chocolate bars consisted of two formulations, namely a higher fat bar (40%) and low fat bar (21.5%).The study includes the chocolate bar preparation with and without tempering results. The melting point of milk chocolate bars that use cocoa butter tempering (L1) is higher than the milk chocolate bars that use fat without tempering (L2) for all treatments. Solid fat content (SFC) of F1 has higher solid phase at room temperature (55-60%) in all treatments compared with milk chocolate bar F2 (40-43%) and chocolate produced by UKM (Malaysia) 40-48 % and soccolatte 35-38% at the same temperature (350C). Blooming was not formed on the milk chocolate bars containing cocoa butter L1, while the milk chocolate bars showed blooming with L2 treatment.Keywords: chocolate bar, tempering, moulding, melting point, solid fat content, blooming

Indarti, Eti; Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala

Arpi, Normalina; Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala

Budijanto, Slamet; Program Studi Ilmu Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor

Jurnal Teknologi dan Industri Pertanian Indonesia; Vol 5, No 1 (2013): January - April 2013

2442-7020

2085-4927

Agricultural Faculty

2013-03-30

DIKTI Kementerian Pendidikan dan Kebudayaan RI

http://jurnal.unsyiah.ac.id/TIPI/article/view/996/939

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eng

info:eu-repo/semantics/article

info:eu-repo/semantics/publishedVersion

Peer-reviewed Article

http://jurnal.unsyiah.ac.id/TIPI/article/view/996

10.17969/jtipi.v5i1.996