Aplikasi Oleogel Dengan Oleogator Lemak Kakao Pada Pembuatan Cokelat

Abstract

Oleogel is lipophilic fat and solid mixture, which solid fat material (oleogelator) with lower concentration (<10%) can absorbed by forming an oleogator network in bulk oil. Oleogel is used to produce fat with desirable structural properties. The aims of this study is to apply oleogel from palm oil and soybean oil with cocoa butter oleogelator in chocolate making. This research was carried out in 2 stages, namely oleogelmaking and chocolatemaking. Chocolatemaking is made with 10 formulas namely F1-F10, where F1-F8 using oleogel as fat replacer, while F9 and F10 using Cocoa Butter Substitute (CBS) as fat replacer as control. The content of water, sugar, fat, protein, metal, and organoleptic test was analyzed. The results showed that oleogel from palm oil and soybean oil with cocoa butter oleogelator can be used as fat replacer in chocolate making. Chocolate that uses oleogel fat has quality characteristics namely; water content of 1.

Kualitas kimia dan organoleptik nugget ikan gabus melalui penambahan tepung kacang merah

“…Produk pangan pada umumnya tidak hanya memiliki satu rasa melainkan gabungan dari berbagai macam rasa terpadu. Rasa merupakan persepsi dari sel pengecap yang meliputi rasa asin, manis, asam, dan pahit yang diakibatkan oleh bahan yang terlarut didalam mulut (Ramlah et al, 2019).…”