Manufacturing Chocolate Bar Using VCO as Cocoa Butter Substitute by Conching and Tempering (Reviewed from Conching Time and Variation of Substitute)
Abstract One of the important components in making chocolate is cocoa butter because it affects the texture and melting point of the final product. The production process involves several stages, from fermentation to extraction. Therefore, cocoa butter has a high price with li...
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| Format: | Article |
| Language: | English |
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Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2025-04-01
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| Series: | Jurnal Pangan dan Agroindustri |
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| Online Access: | https://jpa.ub.ac.id/index.php/jpa/article/view/1198 |
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| author | Raina Khoirunisa Zain Erwana Dewi Muhammad Yerizam |
| author_facet | Raina Khoirunisa Zain Erwana Dewi Muhammad Yerizam |
| author_sort | Raina Khoirunisa Zain |
| collection | DOAJ |
| description | Abstract
One of the important components in making chocolate is cocoa butter because it affects the texture and melting point of the final product. The production process involves several stages, from fermentation to extraction. Therefore, cocoa butter has a high price with limited and fluctuating supply. Cocoa butter also has characteristics that are difficult to replace by other vegetable fats. However, cocoa butter substitutes can be used as an alternative as a more economical substitute. One of them is VCO, which has a high lauric acid content, can soften the texture and has the potential to be a substitute fat in chocolate products. In this study, VCO: Cocoa Butter substitution was carried out with a composition ratio of 0:100, 25:75, 50:50, 75:25, 100:0 (%wt). Chocolate making is processed by conching for 8 and 16 hours with an optimum temperature of 50 °C and processed by tempering. From the analysis results, a ratio of 25:75 (%wt) was obtained which produced chocolate characteristics in accordance with SNI 3749-2009, namely with a melting point of 33.2 °C, water content of 1.20%, ash content of 1.16%, fat content of 43.66%, protein content of 4.89%, and carbohydrate content of 49.09%. VCO tends to lower the melting point of chocolate bars.
Keywords:Cocoa butter, Cocoa Butter Substitute, Chocolate bar, VCO
Abstrak
Salah satu komponen penting dalam pembuatan cokelat adalah cocoa butterkarena berpengaruh terhadap tekstur dan titik leleh produk akhir. Proses produksinya melibatkan beberapa tahap, mulai dari fermentasi hingga ekstraksi. Maka dari itu, cocoa buttermemiliki harga tinggi dengan pasokan terbatas dan fluktuatif. Cocoa butterjuga memiliki karakteristik yang sulit digantikan oleh lemak nabati lainnya. Namun demikian, cocoa butter substitutedapat digunakan sebagai alternatif sebagai pengganti yang lebih ekonomis. Salah satunya adalah VCO, yang memiliki kandungan asam laurat yang tinggi, dapat melembutkan tekstur dan berprotensi menjadi lemak pengganti pada produk cokelat. Dalam penelitian ini, dilakukan substitusi VCO : Cocoa Butterdengan perbandingan komposisi yaitu 0:100, 25:75, 50:50, 75:25, 100:0 (%wt). Pembuatan cokelat diproses secara conching selama 8 dan 16 jam dengan suhu optimum 50 °Cserta diproses secara tempering. Dari hasil analisis, diperoleh perbandingan 25:75(%wt) yang menghasilkan karakteristik cokelat sesuai dengan SNI 3749-2009, yaitu dengan titik leleh 33,2 °C, kadar air 1.20%, kadar abu 1,16%, kadar lemak 43,66%, kadar protein 4,8928%, dan kadar karbohidrat 49,0872%. VCO cenderung menurunkan titik leleh pada cokelat bar.
Kata kunci:Cocoa butter, Cocoa Butter Substitute, Chocolate bar,VCO
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| format | Article |
| id | doaj-art-4cf91e7eebed4f25b0ec379e3fc331cd |
| institution | OA Journals |
| issn | 2354-7936 2685-2861 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty |
| record_format | Article |
| series | Jurnal Pangan dan Agroindustri |
| spelling | doaj-art-4cf91e7eebed4f25b0ec379e3fc331cd2025-08-20T01:55:49ZengUniversitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology FacultyJurnal Pangan dan Agroindustri2354-79362685-28612025-04-0113211212210.21776/ub.jpa.2025.013.02.5Manufacturing Chocolate Bar Using VCO as Cocoa Butter Substitute by Conching and Tempering (Reviewed from Conching Time and Variation of Substitute)Raina Khoirunisa Zain0Erwana Dewi1Muhammad Yerizam2Politeknik Negeri SriwijayaPoliteknik Negeri SriwijayaPoliteknik Negeri SriwijayaAbstract One of the important components in making chocolate is cocoa butter because it affects the texture and melting point of the final product. The production process involves several stages, from fermentation to extraction. Therefore, cocoa butter has a high price with limited and fluctuating supply. Cocoa butter also has characteristics that are difficult to replace by other vegetable fats. However, cocoa butter substitutes can be used as an alternative as a more economical substitute. One of them is VCO, which has a high lauric acid content, can soften the texture and has the potential to be a substitute fat in chocolate products. In this study, VCO: Cocoa Butter substitution was carried out with a composition ratio of 0:100, 25:75, 50:50, 75:25, 100:0 (%wt). Chocolate making is processed by conching for 8 and 16 hours with an optimum temperature of 50 °C and processed by tempering. From the analysis results, a ratio of 25:75 (%wt) was obtained which produced chocolate characteristics in accordance with SNI 3749-2009, namely with a melting point of 33.2 °C, water content of 1.20%, ash content of 1.16%, fat content of 43.66%, protein content of 4.89%, and carbohydrate content of 49.09%. VCO tends to lower the melting point of chocolate bars. Keywords:Cocoa butter, Cocoa Butter Substitute, Chocolate bar, VCO Abstrak Salah satu komponen penting dalam pembuatan cokelat adalah cocoa butterkarena berpengaruh terhadap tekstur dan titik leleh produk akhir. Proses produksinya melibatkan beberapa tahap, mulai dari fermentasi hingga ekstraksi. Maka dari itu, cocoa buttermemiliki harga tinggi dengan pasokan terbatas dan fluktuatif. Cocoa butterjuga memiliki karakteristik yang sulit digantikan oleh lemak nabati lainnya. Namun demikian, cocoa butter substitutedapat digunakan sebagai alternatif sebagai pengganti yang lebih ekonomis. Salah satunya adalah VCO, yang memiliki kandungan asam laurat yang tinggi, dapat melembutkan tekstur dan berprotensi menjadi lemak pengganti pada produk cokelat. Dalam penelitian ini, dilakukan substitusi VCO : Cocoa Butterdengan perbandingan komposisi yaitu 0:100, 25:75, 50:50, 75:25, 100:0 (%wt). Pembuatan cokelat diproses secara conching selama 8 dan 16 jam dengan suhu optimum 50 °Cserta diproses secara tempering. Dari hasil analisis, diperoleh perbandingan 25:75(%wt) yang menghasilkan karakteristik cokelat sesuai dengan SNI 3749-2009, yaitu dengan titik leleh 33,2 °C, kadar air 1.20%, kadar abu 1,16%, kadar lemak 43,66%, kadar protein 4,8928%, dan kadar karbohidrat 49,0872%. VCO cenderung menurunkan titik leleh pada cokelat bar. Kata kunci:Cocoa butter, Cocoa Butter Substitute, Chocolate bar,VCO https://jpa.ub.ac.id/index.php/jpa/article/view/1198cocoa buttercocoa butter substitutechocolate barvco |
| spellingShingle | Raina Khoirunisa Zain Erwana Dewi Muhammad Yerizam Manufacturing Chocolate Bar Using VCO as Cocoa Butter Substitute by Conching and Tempering (Reviewed from Conching Time and Variation of Substitute) Jurnal Pangan dan Agroindustri cocoa butter cocoa butter substitute chocolate bar vco |
| title | Manufacturing Chocolate Bar Using VCO as Cocoa Butter Substitute by Conching and Tempering (Reviewed from Conching Time and Variation of Substitute) |
| title_full | Manufacturing Chocolate Bar Using VCO as Cocoa Butter Substitute by Conching and Tempering (Reviewed from Conching Time and Variation of Substitute) |
| title_fullStr | Manufacturing Chocolate Bar Using VCO as Cocoa Butter Substitute by Conching and Tempering (Reviewed from Conching Time and Variation of Substitute) |
| title_full_unstemmed | Manufacturing Chocolate Bar Using VCO as Cocoa Butter Substitute by Conching and Tempering (Reviewed from Conching Time and Variation of Substitute) |
| title_short | Manufacturing Chocolate Bar Using VCO as Cocoa Butter Substitute by Conching and Tempering (Reviewed from Conching Time and Variation of Substitute) |
| title_sort | manufacturing chocolate bar using vco as cocoa butter substitute by conching and tempering reviewed from conching time and variation of substitute |
| topic | cocoa butter cocoa butter substitute chocolate bar vco |
| url | https://jpa.ub.ac.id/index.php/jpa/article/view/1198 |
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