Nurainy, Fibra and Nawansih, Otik and Sitanggang, Merry (2018) Pengaruh perbandingan Bubuk Coklat dan Tepung ketan terhadap Sifat kimia dan Sensori Dodol Coklat. Jurnal Teknologi Industri Hasil Pertanian, 23 (1). pp. 21-30. ISSN 1410-3044

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Chocolate dodol is one of food product from cocoa beans processingtoincrease the economic value. “Chocolate dodol” processing technology is simple enough to be made in smale scale industry (home industry). This research was purposed to obtain a formulationof glutinous rice flour and cocoa powder to get the best physical, chemical and sensory characteristics of “chocolate dodol”. This research was designed in a Completely Randomized Block Design with 4 replication. The treatments had 6 levels comparison of cocoa powder and glutinous rice flour, that were L1 (5%:95%); L2 (10%:90%); L3 (15%:85%); L4 (20%:80%); L5 (25%:75%); L6 (30%:70%%). Data were analiyzed with analysis of varians to find out the treatment effects, then the data were further analyzed with Honestly Significant Difference (HSD) test on level of 5% to find the best comparison. This research showed that the best of “chocolate dodol” was made of 25%-30% cocoa powder and 70%-75% glutinous rice flour. “Chocolate dodol” has a plastic texture, tasteand flavor of chocolate, dark browncolor, water content of 3,49%-3,86%, fat content of 2,61%-3,00%, protein content of 0,27%, ash content of 0,69% and carbohydrate content of 92,16%.

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: Fibra Nurainy
Date Deposited: 21 Jun 2018 02:32
Last Modified: 21 Jun 2018 02:32

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