Kajian Penggunaan Hidrokoloid Sebagai Emulsifier Pada Proses Pengolahan Cokelat

Abstract

The inappropriate tempering and cooling process of chocolate will cause the occurrence of white spots on the chocolate's surface (fat bloom). The emulsifier can be used to prevent fat bloom. Lecithin commonly used as emulsifier in chocolate processing, as well as hydrocolloid. Hydrocolloids have the advantage of being able to increase the release of active components and easily dissolve in the digestive system. This study is useful to find out the exact type and concentration of hydrocolloid as an emulsifier in chocolate production to prevent fat bloom appearance. Hydrocolloid types of glucomannan and carrageenan have the potential to be used as the emulsifier at range optimal concentrations 0.1-0.75%.

KARAKTERISTIK FISIKOKIMIA DAN MIKROSTRUKTUR YOGHURT SUSU KAMBING DENGAN PENAMBAHAN PEKTIN DAN BUBUR BUAH (PULP) NANGKA (Artocarpus heterophyllus)

“…Maka dari itu diperlukan penggunaan bahan penstabil berupa hidrokoloid untuk mengatasi beberapa masalah tersebut. Pektin biasa diaplikasikan sebagai pembentuk gel, thickening agent, dan penstabil pada produk pangan (Wulandari et al, 2019).…”