KARAKTERISTIK KIMIA, SENSORI DAN MIKROBIOLOGI COKELAT DENGAN CAMPURAN SAWI HIJAU DAN JAGUNG MANIS (Zea mays, L.) MENGGUNAKAN BIJI KAKAO FERMENTASI

Abstract

Fermented cocoa beans are the raw material for making chocolate products. To increase the nutritional content or nutrients of chocolate, chocolate making is carried out with the addition of mustard greens and sweet corn in the chocolate making process. This study aims to determine the chemical, sensory and microbiological characteristics of chocolate with a mixture of mustard greens and sweet corn. This study consisted of 2 treatments, namely chocolate with a mixture of mustard greens and chocolate with sweet corn. This research uses experimental methods and descriptive data analysis. The results of the study obtained mustard green chocolate products have characteristics containing a moisture 1.52%, carbohydrates 54.29%, protein 9.28%, fat 29.74%, crude fiber 1.04%, ash content 1.93%, ALT 2.4 x 102 (colony/g), Escherichia coli < 3.0 (APM/g), and favored by panelists in terms of organoleptic tests (flavor, color, scent and texture). sweet corn chocolate contains a moisture content of 1.34%, carbohydrates 58.33%, protein 10.17%, fat 24.87%, crude fiber 1.27%, ash content 1.96%, ALT 2.8 x 102 (colony/g), Escherichia coli < 3.0 (APM/g), and was liked by panelists in terms of organoleptic tests (flavor, color, scent and texture).

Perubahan Sifat Kimia Dan Populasi Mikrobilogi Selama Fermentasi

“…Peningkatan proses fermentasi yang terjadi akibat inokulasi mikroorganisme banyak dilaporkan pada beberapa penelitian. [7], [15] pada penelitiannya melaporkan penambahan biakan Saccharomyces cerevisiae dan beberapa biakan bakteri lain dapat meningkatkan kinerja fermentasi biji kakao. Hubungan populasi S. cerevisiae, L. lactis dan A. aceti terhadap konsentrasi etanol, asam laktat dan asam asetat biji kakao pada kontrol selama fermentasi tersaji pada gambar 1.…”