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All Journal Journal of International Relations Studies LITE: Jurnal Bahasa, Sastra, dan Budaya Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan JURNAL MEDIA INFORMATIKA BUDIDARMA EDUFORTECH Jurnal Ilmu Teknik dan Komputer Surya Teknika: Jurnal Ilmiah Teknik Mesin Journal of Applied Science, Engineering, Technology, and Education SENADA : Semangat Nasional Dalam MengabdI
Muhammad Rifqi
Jurusan Hubungan Internasional, Fakultas Ilmu Sosial dan Ilmu Politik, Universitas Diponegoro
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Transportation Other

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Journal : EDUFORTECH

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EFFECT OF PROTEIN TYPE AND SUGAR TYPE ON CHOCHOLATE PROPERTIES Rifqi, Muhammad
EDUFORTECH Vol 5, No 2
Publisher : Program Studi Pendidikan Teknologi Agroindustri, UPI (Universitas Pendidikan Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/edufortech.v5i2.28810

Abstract

This research aimed to investigate the effect of protein types (soy milk powder and skim milk powder) and sugar types (stevia and sucrose) on sensory properties of chocolate candy. The appropriate level of protein and sugar were also expected. The research performed using factorial randomized block design (RBD) with three replications. Factors namely ratio of protein type (soy milk powder, skim milk powder) and the ratio of sugar type (sucrose, stevia) were applied. Organoleptic response variables included taste, flavor, texture, and aftertaste were conducted using a hedonic test on 30 panelists. The results indicated that chocolate candy made from the ratio of soy milk with skim milk 0:1 and the ratio of sucrose and stevia of 1:1 gave the highest value of the organoleptic test. Proximate analysis showed the chocolate candy 11.05% fat, 13.44% protein, 25.28% carbohydrate, and water content of 1.17% and has a toughness test value of 1.23 mm/sec/100gram. This study revealed that alternative sugar (stevia) can be used in chocolate candy making and is expected to reduce calories contained on chocolate candy.
PENGARUH PROSES CONCHING TERHADAP SIFAT FUNGSIONAL COKELAT (Cacao theobroma cacao L.) Rifqi, Muhammad
EDUFORTECH Vol 6, No 1
Publisher : Program Studi Pendidikan Teknologi Agroindustri, UPI (Universitas Pendidikan Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/edufortech.v6i1.33288

Abstract

Cokelat merupakan salah satu produk olahan hasil kakao yang banyak digemari oleh masyarakat. Berdasarkan komposisi bahan penyusunya, terdapat tiga jenis cokelat, yaitu dark chocolate, milk chocolate, dan white chocolate. Proses pembuatan cokelat pada dasarnya meliputi pencampuran bahan, conching, tempering, dan pencetakan. Conching merupakan tahapan penting yang menentukan kualitas mutu dalam proses pembuatan cokelat. Cokelat memiliki kandungan polifenol yang baik bagi kesehatan. Kandungan polifenol pada cokelat memiliki sifat antioksidan yang baik bagi tubuh. Conching merupakan salah satu proses yang paling penting dalam pembuatan cokelat dalam menyatukan adonan, memberikan citarasa yang baik pada cokelat, serta memberikan tekstur yang baik pada cokelat. Proses conching yang digunakan pada proses pembuatan cokelat tidak berpengaruh terhadap menurunnya sifat fungsional pada cokelat dilihat dari aktivitas antioksidanya. Cokelat yang dihasilkan melaui proses conching memiliki aktivitas antioksidan yang termasuk kedalam katagori kuat.
Co-Authors Budiyono Budiyono Claudia, Michelle Fahreza Fahreza, Fahreza Herliyana Rosalinda Hermini Susiatiningsih Imam Prasetyo Puri Kurniasih Rudiarto, Sabar Wijayanti, Ni Putu Zainur, Zainur