Tingkat Penerimaan Panelis Serta Karakterisasi SIfat Fisik dan Kimia Dark CHocolate Bar denganPenambahan Minyak Atsiri Kulit Jeruk Manis Pacitan (Citrus sinensis (L.) Osbeck)

Putri, Kirana Aninda (2018) Tingkat Penerimaan Panelis Serta Karakterisasi SIfat Fisik dan Kimia Dark CHocolate Bar denganPenambahan Minyak Atsiri Kulit Jeruk Manis Pacitan (Citrus sinensis (L.) Osbeck). Other thesis, Universitas Sebelas Maret.

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    Abstract

    Indonesia is high in the production of cocoa and citrus fruits. Dark chocolate bar is a food product that functions as a polyphenol compound and works as an antioxidant. High citrus production in Indonesia, including the Pacitan citrus species, produces skin waste which allows it to be an essential oil source. Extraction with the help of microwaves (MAE) can accelerate extraction time, economical and environmentally friendly for extracting essential oils. Limonene as the main compound in citrus essential oils has several health benefits. Addition of essential oils can affect the characteristics of the dark chocolate bar. The research design used was completely randomized design (CRD) with one factor, namely the concentration amount of 0.25% (F1), 0.5% (F2) and 0.75% (F3) Sweet orange essential oil in dark chocolate bars. The results showed that 70% ethanol is a solvent that can extract 99.15% Limonene, and yields 9,752 ± 1,230% with a specific gravity of 0,8434 g / cm3. Addition of 0.75% (F3) from sweet orange essential oil Pacitan to dark chocolate bar Overall was accepted by the panelists and was the best formula by the Compensatory Weighting Test Model. These characteristics have the right values on TCD, hardness, water content and IC50 values, and the highest phenolic content and antioxidant activity. Compounds detected using GC-MS include theobromine, caffeine, fatty acids, tocopherol and limonene.

    Item Type: Thesis (Other)
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Fakultas Pertanian
    Fakultas Pertanian > Ilmu dan Teknologi Pangan
    Depositing User: Fransiska Meilani f
    Date Deposited: 21 Dec 2018 21:03
    Last Modified: 21 Dec 2018 21:03
    URI: https://eprints.uns.ac.id/id/eprint/43035

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