Production Process Technology of Lecithin from Crude Palm Oil on The Physico Chemical Properties of Halal Dark Chocolate produced

Authors

  • Madyawati Latief Department of Chemistry, Faculty of Science and Technology, Universitas Jambi
  • Addion Nizori Technology Agricultural Product Department, Universitas Jambi
  • Silvi Leila Rahmi Technology Agricultural Product Department, Universitas Jambi
  • Annisa Candra Nabila Technology Agricultural Product Department, Universitas Jambi
  • Indra Lasmana Tarigan Chemistry Department, Faculty of Science and Technology, Universitas Jambi
  • Nurul Huda Food Science and Nutrition Faculty Universiti Malaysia Sabah,
  • Yus Aniza Yusof Halal Products Research Institute, Universiti Putra Malaysia

DOI:

https://doi.org/10.22437/ifstj.v6i2.29184

Keywords:

CPO (Crude Palm Oil), Dark Chocolate, Lechithin

Abstract

This research was conducted to determine the effect of the addition of CPO (Crude Palm Oil) lecithin as an Emulsifier on the physicochemical and sensory characteristics of dark chocolate, and to determine the amount of lecithin addition as an appropriate Emulsifier to produce chocolate with the best physico-chemical and sensory characteristics. This study used a completely randomized design (CRD) method with a treatment level of 0%. 0.1%, 0.2%, 0.3%, 0.4% with 4 repetitions to obtain 20 experimental units. Parameters observed included color degee, antioxidant activity, fat blooming, stability level, color sensory test, taste, aroma, texture and overall acceptability. The data obtained were analyzed using ANOVA levels of 1% and 5%. If there is a significant effect on the treatment, it will be continued with the Duncan's Multiple Range Test (DNMRT) at the 5% level. The best concentration of adding lecithin to dark chocolate is 0.3% which contains 66.76% antioxidant activity, color degee L*28.58, a* 13.67, b* 22.67, hue 58.75, good stability (melting properties), able to prevent fat blooming, has good color very chocolatey (4.20), very distinctive aroma of chocolate (4.44), bitter taste (2.68), smooth texture (3.36) and the overall acceptance of the panelists really liked it (8.16).

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Author Biographies

Addion Nizori, Technology Agricultural Product Department, Universitas Jambi

Technology Agricultural Product Department, Universitas Jambi

Silvi Leila Rahmi, Technology Agricultural Product Department, Universitas Jambi

Technology Agricultural Product Department, Universitas Jambi

Annisa Candra Nabila, Technology Agricultural Product Department, Universitas Jambi

Technology Agricultural Product Department, Universitas Jambi

Indra Lasmana Tarigan, Chemistry Department, Faculty of Science and Technology, Universitas Jambi

Chemistry Department, Faculty of Science and Technology, Universitas Jambi

Nurul Huda, Food Science and Nutrition Faculty Universiti Malaysia Sabah,

Food Science and Nutrition Faculty Universiti Malaysia Sabah,

Yus Aniza Yusof, Halal Products Research Institute, Universiti Putra Malaysia

Halal Products Research Institute, Universiti Putra Malaysia

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Published

2023-07-30

How to Cite

Latief, M., Nizori, A., Rahmi, S. L. ., Nabila, A. C. ., Tarigan, I. L., Huda, N. ., & Yusof, Y. A. (2023). Production Process Technology of Lecithin from Crude Palm Oil on The Physico Chemical Properties of Halal Dark Chocolate produced. Indonesian Food Science and Technology Journal, 6(2), 55-64. https://doi.org/10.22437/ifstj.v6i2.29184