Salsabilla, Frisca Nadin (2025) Karakteristim Mikrobiologi dan Sensoris Minuman Cokelat (Kajian Konsentrasi Natrium Bikarbonat Serta Proporsi Cokelat Bubuk Alkalisasi Dan Gula Sorgum). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Chocolate beverages are popular products across various consumer groups and can be developed using local plant-based ingredients. One of the innovations in this research is the use of sorghum sugar as a natural sweetener to substitute sucrose. The objective of this study was to determine the effect of sodium bicarbonate concentrations (2%, 3%, and 6%) and the proportion of alkalized cocoa powder to sorghum sugar (50%:28% and 40%:38%) on the microbiological and sensory characteristics of chocolate beverages. Microbiological analyses included Total Plate Count (TPC), mold, Enterobacteriaceae, and Salmonella sp. The results showed a significant interaction between sodium bicarbonate concentration and the proportion of alkalized cocoa powder to sorghum sugar on TPC, while no significant interactions were observed for mold, Enterobacteriaceae, and Salmonella. The best formulation was obtained with 3% sodium bicarbonate and a cocoa powder to sorghum sugar ratio of 40%:38%, resulting in TPC 3.197 log CFU/g, mold count 1.198 log CFU/g, Enterobacteriaceae 0.300 log CFU/g, and negative Salmonella sp., thereby meeting the Indonesian National Standard (SNI 2020) for chocolate powder beverages. Sensory evaluation was conducted using the Just About Right (JAR) method across 15 attributes with 100 panelists, followed by penalty analysis and willingness to buy (WTB) testing. The best sensory formulation was obtained with 3% sodium bicarbonate and a cocoa powder to sorghum sugar ratio of 50%:28%, which achieved the highest WTB score (mean 3.55) with most attributes in the optimal category, where only taste attributes (sweetness, bitterness, saltiness) and chocolate aroma required optimization.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Frisca Nadin Salsabilla | ||||||||
| Date Deposited: | 25 Sep 2025 02:51 | ||||||||
| Last Modified: | 25 Sep 2025 02:51 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/43627 |
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