KARAKTERISTIK FISIKOKIMIA BUBUK MINUMAN COKELAT: KAJIAN PENGARUH KONSENTRASI ALKALI DAN PENAMBAHAN GULA SORGUM

Kefi, Heidy Grasela (2025) KARAKTERISTIK FISIKOKIMIA BUBUK MINUMAN COKELAT: KAJIAN PENGARUH KONSENTRASI ALKALI DAN PENAMBAHAN GULA SORGUM. Undergraduate thesis, UPN "Veteran" Jawa Timur.

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Abstract

Indonesia is one of the world's largest cocoa bean exporters, but the products exported are still in the form of raw or semi-finished products. One way to increase the value of cocoa beans is to process them into chocolate powder. This study has two objectives: to determine the effect of alkali concentration and chocolate powder and sorghum sugar formula on the physicochemical characteristics of chocolate powder products, and to obtain the best formula. The method used was a completely randomized design (CRD) with two factors, namely the concentration of NaHCO3 alkali (0%; 3%; and 6%) and the formula of chocolate powder and sorghum sugar (50%:28% and 45%:38%) to see the effect of each factor and the interaction between the two factors. The physicochemical test parameters used refer to SNI 8898-2020 regarding cocoa-based beverage powder. The results showed that the addition of NaHCO3 concentration had a significant effect on pH, wettability, ash content, fat, and FRAP antioxidant content, but had no significant effect on the browning index, solubility, hygroscopicity, moisture content, protein, carbohydrates, total sugar, TPC, and DPPH antioxidant activity. The chocolate powder and sorghum sugar formula had a significant effect on pH, wettability, fat content, and DPPH antioxidant value, but did not significantly affect the browning index, solubility, hygroscopicity, moisture content, ash content, protein, carbohydrates, total sugar, TPC, and FRAP antioxidant activity. The best treatment results

Item Type:	Thesis (Undergraduate)
Contributors:	Contribution Contributors NIDN/NIDK Email Thesis advisor Priyanto, Anugerah Dany NIDN0708118801 anugerahdany.tp@upnjatim.ac.id Thesis advisor Djaafar, Titiek Farianti UNSPECIFIED titi033@brin.go.id
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Engineering > Departement of Food Engineering
Depositing User:	Heidy Grasela Kefi
Date Deposited:	15 Sep 2025 03:20
Last Modified:	15 Sep 2025 03:20
URI:	https://repository.upnjatim.ac.id/id/eprint/43499

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