Book's Detail
The Effect of Coconut Oil and Palm Oil as Substituted Oils to Cocoa Butter on Chocolate Bar Texture and Melting Point

Cocoa butter has responsibility for dispersion medium to create a stable chocolate bar. Due to the
economic reason, cocoa butter is partially or wholly substituted by edible oils e.g palm oil and coconut oil. The objective of the research was to observe the effect of oil substitution in the chocolate bar towards its melting point and texture.The research were divided in three steps which were preliminary research started with fat content analysis in cocoa powder, melting point analysis of substituted oils anc cocoa butter, and iodine number analysis in vegetable fats (cocoa butter, coconut oil, and palm oil), chocolate bar production with substitution 0%, 20%, 40%, 60%, 80%, and 100%wt of cocoa butter with each of substituted oils, and analysis process to determine the chocolate bar melting point with DSC and chocolate bar hardness with texture analyser. The increasement of substituted oils during substitution in chocolate bar would reduce the melting point of chocolate bar from 33.5°C to 31.6°C in palm
oil substitution with cocoa butter and 33.5°C to 30.75°C in coconut oil substitution.The hardness of chocolate with palm oil were around 88.5 to 139 g on the 1st cycle and 22.75 to 132 g on the 2nd cycle. The hardness of chocolate with coconut oil were around 74.75 to 152.5 g on the 1st cycle and 53.25 to 132 g on the 2nd cycle. Maximum amount of fats substitution to produce a stable texture chocolate bar is 60% wt.

Pernyataan Tanggungjawab Rebecca Putri Limbardo, Herry Santoso, Judy Retti Witono
Pengarang Limbardo, Rebecca Putri - Pengarang Utama
Witono, Judy Retti - Pengarang Tambahan
Santoso, Herry - Pengarang Tambahan
Edisi
No. Panggil
ISBN/ISSN
Subyek palm oil
coconut oil
CHOCOLATE
MELTING POINT
Klasifikasi
Judul Seri AIP Conference Proceedings; Vol.1840, 2016.
GMD Computer File
Bahasa English
Penerbit American Institute of Physics
Tahun Terbit 2016
Tempat Terbit
Deskripsi Fisik p. 1-12
Info Detil Spesifik Makalah dipresentasikan pada International Seminar on Fundamental and Application of Chemical Engineering 2016 (ISFAChE 2016).
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