Teknologi dan Industri Pertanian Indonesia
Vol 5, No 1 (2013): Vol.(5) No.1, February 2013

Kajian Pembuatan Cokelat Batang dengan Metode Tempering dan Tanpa Tempering

Eti Indarti (Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala)
Normalina Arpi (Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala)
Slamet Budijanto (Program Studi Ilmu Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor)

Article Info

Publish Date
01 Feb 2013

Abstract

This research is aimed to improve stability of milk chocolate bars by tempering process. The making of chocolate bars consisted of two formulations, namely a higher fat bar (40%) and low fat bar (21.5%).The study includes the chocolate bar preparation with and without tempering results. The melting point of milk chocolate bars that use cocoa butter tempering (L1) is higher than the milk chocolate bars that use fat without tempering (L2) for all treatments. Solid fat content (SFC) of F1 has higher solid phase at room temperature (55-60%) in all treatments compared with milk chocolate bar F2 (40-43%) and chocolate produced by UKM (Malaysia) 40-48 % and soccolatte 35-38% at the same temperature (350C). Blooming was not formed on the milk chocolate bars containing cocoa butter L1, while the milk chocolate bars showed blooming with L2 treatment.Keywords: chocolate bar, tempering, moulding, melting point, solid fat content, blooming

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Journal Info
Teknologi dan Industri Pertanian Indonesia
Website

Abbrev

TIPI

Publisher

Universitas Syiah Kuala

Subject

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

Description

Jurnal Teknologi dan Industri Pertanian Indonesia is dedicated to publish highest quality of research paper and review on all aspects of technology processing of agricultural products. Special emphasis is given to research that discusses postharvest technology, food chemistry and technology that is ...