PROPOSAL PENELITIAN

PENGARUH PENAMBAHAN RUMPUT LAUT TERHADAP KARAKTERISTIK

COKLAT PUTIH DENGAN LEMAK KAKAO

OLEH:

RIZKA AULIA NASIR

G031 201 080

PROGRAM STUDI ILMU DAN TEKNOLOGI PANGAN DEPARTEMEN

TEKNOLOGI PERTANIAN FAKULTAS PERTANIAN
UNIVERSITAS HASANUDDIN
MAKASSAR
2022
 PENGARUH PENAMBAHAN RUMPUT LAUT TERHADAP KARAKTERISTIK
COKLAT PUTIH DENGAN LEMAK KAKAO

The Effect of Seaweed Addition on the Characteristics of White Chocolate With Cocoa Fat

Rizka Aulia Nasir 1), Andi Hasizah 2)

Abstrak
Cokelat putih merupakan diversifikasi produk dari biji kakao dan merupakan komoditas yang
ramai diperdagangan hingga saat ini. Cokelat putih biasa digunakan sebagai bahan pembuatan
kue atau untuk diolah menjadi hiasan cokelat lainnya. Penelitian ini bertujuan untuk
mengetahui pengaruh konsentrasi susu kedelai terhadap coklat putih dengan lemak kakao
deodorisasi. Prinsip pembuatan coklat putih melalui pemurnian minyak/lemak dengan
penambahan bubuk susu kedelai menggunakan deodorasi yaiu proses pemisahan kandungan
menyebabkan bau dan rasa yang tidak enak berasal dari flavor yang dihasilkan dari kerusakan
minyak/lemak hasil degradasi trigliserida. Penelitian ini dilakukan dengan formulasi coklat
putih berbahan dasar lemak kakao dan bubuk susu kedelai. Kemudian dilanjutkan dengan
pengujian kimia dan organoleptik terhadap coklap putih dengan penambahan susu putih.
Kata kunci: Coklat putih, kedelai, deodorasi
 I. PENDAHULUAN
I.1. Latar Belakang
Rumput laut adalah kelompok tanaman
yang berklorofil terdiri dari satu atau lebih
sel. Secara biologis, dikenal sebagai
koloni. Rumput laut mengandung zat
organik seperti polisakarida, hormon,
vitamin, mineral, dan senyawa bioaktif.
Rumput laut juga mengandung berbagai
vitamin dengan konsentrasi tinggi, seperti
vitamin D, K, karotenoid (prekursor
vitamin A), vitamin B kompleks, dan
tokoferol. Kandungan polisakarida yang
tinggi sebanding polimer glukosa dan
polisakarida sulfasi. Beberapa rumput laut
menghasilkan metabolit dengan aktivitas
antioksidan. Berdasarkan kandungan
pigmennya rumput laut dibagi menjadi
beberapa jenis, yaitu rumput laut hijau,
rumput laut merah, dan rumput laut
cokelat (Pakidi dan Suwoyo, 2017).
Rumput laut cokelat terbagi menjadi
beberapa jenis, yaitu Padina, Sargassum,
dan Turbinaria. Rumput laut cokelat
mengandung 54,3-73,8% karbohidrat, 0,3-
5,9% protein, vitamin (B1, B2, B6, B16,
dan niacin), mineral (kalsium, sodium,
magnesium, potasium, yodium, dan besi),
dan mengandung berbagai bahan bioaktif,
yaitu senyawa fenolik, pigmen alami,
polisakarida sulfat, serat, dan bahan
bioaktif lainnya. Rumput laut cokelat juga
mengandung karotenoid, laminarin,
alginat, fukoidan, phloretin, dan
mengandung senyawa fenolik sebagai
antioksidan (Manteu et al., 2018).
Cokelat adalah produk hasil olahan
derivat biji kakao, yaitu dengan
pencampuran pasta cokelat, gula, lemak
kakao, dan bahan tambahan lainnya untuk
menambah citarasa. Cokelat umumnya
terbagi menjadi tiga jenis, yaitu cokelat
pahit/pekat (bitter chocolate), cokelat susu
(milk chocolate), dan cokelat putih (white
chocolate) yang dibedakan berdasarkan
komposisinya. Cokelat pahit dibuat dari
pasta kakao dengan penambahan sedikit
gula, cokelat susu dibuat dari campuran
pasta kakao, lemak kakao, gula, dan susu
bubuk. Sedangkan, cokelat putih dibuat
dari lemak kakao, gula dan susu bubuk
(Sudibyo, 2012).
Cokelat putih adalah produk
diversifikasi biji kakao yang saat ini
menjadi komoditas yang banyak
diperdagangkan. Cokelat putih sering
digunakan dalam pembuatan kue atau
diolah menjadi hiasan cokelat. Seiring
berkembangnya industri makanan,
penggunaan cokelat putih juga semakin
meningkat terutama untuk hiasan kue dan
hiasan produk cokelat. Cokelat putih
adalah satu-satunya cokelat yang
mengandung lemak kakao sebagai
bahan utamanya. Cokelat putih tidak
hanya mengandung lemak, tetapi juga
karbohidrat dan protein, serta mineral
seperti zat besi, fosfor, kalium, kromium,
magnesium, dan mangan. Pengolahan
cokelat putih, selain penambahan lemak
kakao sebagai bahan baku, ditambahkan
juga susu, gula, lesitin, dan vanili
(Ramlah dan Lullung, 2018).
Lemak kakao adalah lemak nabati
yang umumnya digunakan dalam industri
cokelat karena memiliki karakteristik
reologi, tekstur, dan kimia seperti asam
lemak trigliserida. Kepadatan dari lemak
kakao tergantung pada kandungan asam
lemak jenuh dan tak jenuh yang terikat
dengan trigliserida dan kandungan asam
lemak bebasnya. Lemak kakao berfungsi
sebagai matriks pendispersi dan
berfungsi menentukan kualitas produk
akhir seperti kekerasan, kecerahan,
kontraksi selama pencetakan, kelumeran
pada mulut, dan kecepatan pelepasan cita
rasanya (Ristanti et al., 2016).
 Lemak kakao memiliki kandungan
asam oleat, palmitat, dan stearat. Lemak
kakao yang digunakan dalam pembuatan
permen cokelat, harus memiliki ciri-ciri
yakni akan mencair pada suhu 32-35o C,
mempunyai tekstur yang keras dan sedikit
rapuh, warnanya tidak buram dan tetap
cerah jika dicampur dengan bahan lain,
serta memadat pada suhu kamar (Ketaren,
2008). Asam stearat adalah asam lemak
netral yang tidak akan memicu kolesterol
darah, dan asam oleat merupakan asam
lemak yang mempunyai efek positif pada
kesehatan jantung. Lemak kakao memiliki
sifat khas yakni bersifat plastis dan
memiliki kandungan lemak padat yang
relatif tinggi. Lemak kakao banyak
digunakan sebagai bahan baku produk-
produk cokelat. Lemak kakao memiliki
rasa dan aroma kakao.
Dalam hal ini pada penelitian ini
mencoba mengolah rumput laut pada
cokelat putih dengan menggunakan lemak
kakao hasil dari industri kecil. Penelitian
ini bertujuan untuk mengetahui pengaruh
penambahan rumput laut terhadap
karakteristik cokelat putih dari lemak
kakao.
I.2. Rumusan Masalah
Berdasarkan pembatasan masalah di
atas, permasalahan yang dapat dirumuskan
dalam peneltian ini adalah “Apakah
terdapat pengaruh dari penambahan
rumput laut terhadap cokelat putih dengan
lemak kakao?”
I.1. Tujuan dan Manfaat
Tujuan dari penelitian ini ialah untuk
mengetahui pengaruh penambahan rumput
laut terhadap coklat putih dengan lemak
kakao.
II. TINJAUAN PUSTAKA
II.1 Rumput Laut Cokelat
Rumput laut cokelat (Sargassum
crassifolium) merupakan phycophyta yang
banyak tumbuh di Indonesia dan erdapat
15 spesies Sargassum. Rumput laut
merupakan sejenis alga yang bersifat
multiseluler dan hidup di laut. Sargassum
adalah sejenis alga yang termasuk kedalam
kelas Phaeaceae atau alga cokelat. Rumput
laut cokelat berbentuk seperti lembaran,
dan berbentuk tumbuhan tingkat tinggi
dengan akar, batang, daun, dan bagian
lainnya. Menurut Atmadja (2012), habitat
alga cokelat tumbuh di perairan pada
kedalaman 0,5-10 m , memiliki arus dan
gelombang. Alga coklat hidup di air laut
yang jernih dan dapat tumbuh subur
di daerah tropis. Sargassum juga
mengandung klorofil a dan b, pigmen beta
karoten, violasantin dan fucoxanthin.
Zat yang dapat diekstraksi dari
Sargassum, yaitu sejenis alginat yang
mengandung ion natrium, kalsium, dan
barium (Pakidi dan Suwoyo, 2017).
II.2 Cokelat Putih
Cokelat putih atau white chocolate
mempunyai komposisi yang sama dengan
milk chocolate. Cokelat putih tidak
menggunakan cokelat padat melainkan
menggunakan lemak kakao (cocoa butter)
dengan penambahan gula dan susu bubuk.
Cokelat putih tidak memiliki kandungan
kakao atau cokelat padat sehingga tidak
dapat dikategorikan sebagai jenis cokelat
(U.S. Food and Drug Administration,
2015). Cokelat putih mengandung 20%
lemak kakao, 14% susu, 3,5% lemak
susu, dan maks. 55% gula, serta bahan-
bahan lainnya (U.S. Food and Drug
Administration, 2015). Proses pembuatan
cokelat putih, yaitu dengan mencampurkan
cokelat bubuk, gula, lemak kakao, lesitin,
garam dan lesitin sehingga menghasilkan
pasta cokelat yang mudah untuk dicetak.
II.3 Lemak Kakao
Kadar lemak pada umumnya
dinyatakan dalam persen dari berat kering
keping biji. Lemak merupakan komponen
termahal dari biji kakao sehingga nilai ini
dipakai oleh konsumen sebagai salah satu
tolok ukur penentuan harga. Selain oleh
bahan tanam dan musim, kandungan lemak
dipengaruhi oleh perlakuan pengolahan,
jenis bahan tanaman dan faktor musim.
Biji kakao yang berasal dari pembuahan
musim hujan umumnya mempunyai kadar
lemak lebih tinggi. Sedang, karakter phisik
biji kakao pasca pengolahan, seperti kadar
air, tingkat fermentasi dan kadar kulit,
berpengaruh pada rendemen lemak biji
kakao. Kisaran kadar lemak biji kakao
Indonesia adalah antara 49% - 52%.
Lemak kakao adalah trigliserida yang
merupakan senyawa gliserol dan tiga asam
lemak. Lebih dari 70% dari gliserida terdiri
dari tiga senyawa tidak jenuh tunggal yaitu
oleodipalmitin (POP), oleodistearin (SOS)
dan oleopalmistearin (POS).
Lemak kakao mengandung juga di-
unsaturated trigliserida dalam jumlah yang
sangat terbatas. Komposisi asam lemak
kakao sangat berpengaruh pada titik leleh
dan tingkat kekerasannya. Titik leleh
lemak kakao yang baik untuk makanan
cokelat mendekati suhu badan manusia
dengan tingkat kekerasan minimum pada
suhu kamar. Keberadaan asam lemak
bebas di dalam lemak kakao harus
dihindari karena hal itu merupakan salah
satu indikator kerusakan mutu. Asam
lemak bebas umumnya muncul jika biji
kakao kering disimpan di gudang yang
kurang bersih dan lembab. Kadar asam
lemak bebas seharusnya kurang dari 1%.
Biji kakao dianggap sudah mulai
mengalami kerusakan pada kadar asam
lemak bebas di atas 1,3 %. Oleh karena
Codex Allimentarius menetapkan toleransi
kandungan asam lemak bebas di dalam biji
kakao dengan batas maksimum 1,75 %
(Anonim A, 2009). Lemak kakao
digunakan dalam pembuatan permen atau
kembang gula karena dalam lemak coklat
mengandung 1 molekul trigliserida terikat.
Lemak kakao ini mengandung asam
oleat palmitat dan stearat. Lemak kakao
yang digunakan dalam pembuatan permen
coklat yang memiliki ciri-ciri yakni akan
mencair pada suhu 32 - 35 OC (suhu
badan), mempunyai tekstur yang keras dan
sedikit rapuh, serta warnanya tidak buram
dan tetap cerah jika dicampur dengan
bahan yang lain (Ketaren, 1986). Menurut
Yusianto dkk., (1997) serta Sulistyowati &
Soenaryo (1988), kadar lemak biji kakao
tanpa fermentasi lebih rendah 0,07-5,69%
daripada yang difermentasi tergantung
pada waktu fermentasinya. Fermentasi
dapat menurunkan kadar bahan bukan
lemak biji, sehingga secara relative kadar
lemak meningkat. Trigliserida merupakan
senyawa hasil kondensasi satu molekul
gliserol dengan tiga molekul asam lemak.
Kandungan gliserida minyak mempunyai
rantai pendek, sedangkan lemak
mempunyai rantai panjang.
III.METODE PENELITIAN
III.1Waktu dan Tempat Penelitian
Penelitian ini akan dilaksanakan di
Laboratorium Pengolahan Pangan dan
Laboratorium Kimia Analisa dan
Pengawasan Mutu Pangan dan
Laboratorium Pengembangan Produk
Program Studi Ilmu dan Teknologi
Pangan, Departemen Teknologi Pertanian,
Fakultas Pertanian, Universitas
Hasanuddin, Makassar.
III.2 Alat dan Bahan
Alat-alat yang digunakan pada
penelitian ini ialah Panci, Blender,
Pengaduk, Kain saring, Thermometer,
Timbangan, Kompor, Arloji, Inkubator,
Gelas ukur, Timbangan, Cup, Tabung
soxhlet / Labu lemak, Kondensor, Pemanas
Listrik, Kertass saring, Pengaduk
centrifugal, Lakmus, Beaker Glass, Oven,
Labu kjeldahl, Batu didih, Erlenmeyer,
Cawan pengabuan, Tanur pengabuan atau
furnace, Desikator, Biuret, Cawan
porselen, Cawan petri, Tabung Durham,
Tabung reaksi, Pipet tetes, Pipet volume,
Jarum ose.
Bahan-bahan yang digunakan ialah
susu kedelai, lemak kakao, gula sukrosa,
susu bubuk, lesitin cair, dan vanili.
Sedangkan peralatan yang digunakan
adalah universal conching, alat tempering,
alat cetakan, dan alat penolong lainnya.
Campuran tersebut disaring dan
dihomogenisasi, lalu dialirkan kedalam
spray drying yang telah di set pada kondisi
optimum, yaitu tekanan 4,5-5,0 bar, suhu
udara masuk 170-185ºC, suhu udara luar
80-95ºC. Instanisasi. Instanisasi atau
aglomerasi bertujuan untuk
menyempurnakan, daya rekonstitusi susu.
Prinsipnya adalah membasahi permukaan
partikel tepung susu dengan air, uap air
atau kombinasi keduanya sehingga terjadi
aglomerasi dan terbentuk partikel tepung
susu yang membengkak dan menempel
satu sama yang lain membentuk gumpalan.
III.3 METODE ANALISA
III.3.2.1 Formula Cokelat Putih
Formula pengolahan cokelat putih
pada penelitian ini mengacu kepada
Becket (2009). Cokelat putih pada
penelitian ini menggunakan dua jenis
lemak kakao yaitu lemak kakao non
deodorisasi (A1) dan lemak kakao
deodorisasi (A2) dan dibuat dengan dua
tingkat kualitas berdasarkan jumlah lemak
kakao yang digunakan, yaitu 30 % dan 30
%, dengan perlakuan sebagai berikut :
Perlakuan :
A : Jenis Lemak Kakao: A1:
30% Lemak Kakao non deodorisasi A2:
30% Lemak Kakao deodorisasi
B: Persentase Lemak Kakao
yang ditambahkan/digunakan: B1 :
Penambahan Lemak Kakao 30 % B2 :
Penambahan Lemak Kakao 30 %.
Parameter Uji Parameter uji yang
digunakan pada penelitian ini adalah:
Kadar Air (SNI 01- 2891-1992), Kadar
Gula (SNI 01-2892- 1992), Kadar lemak
(SNI 3748:2009), Kadar Asam Lemak
Bebas/FFA (SNI 3748:2009), Titik Leleh
(WRS200), Uji Mikrobiologi/ Angka
Lempeng Total (SNI 7934:2014),
II.3.2.2Asam Lemak
Timbang seksama 1-2 g contoh ,
masukan ke dalam selongsong kertas
yang dialasi dengan kapas. Sumbat
selongsong kertas berisi contoh tersebut
dengan kapas, keringkan dalam oven pada
suhu tidak lebih dari 80℃ selama lebih
kurang satu jam, kemudian masukan ke
dalam alat soxhlet yang telah
dihubungkan dengan labu lemak berisi
batu didih yang telah dikeringkan dan
telah diketahui bobotnya. Ekstrak dengan
heksana atau pelarut lemak lainnya
selama lebih kurang 6 jam. Sulingkan
heksana dan keringkan ekstrak lemak
dalam oven pengering pada suhu 105℃.
Dinginkan dan timbang. Ulangi
pengeringan ini hingga tercapai bobot
tetap. SNI 01-2891-1992
Rumus :
Keterangan:
W= Bobot contoh, dalam gram
W1= Bobot lemak sebelum ekstrasi,
dalam gram
W2= Bobot labu lemak sesudah ekstrsi
III.3.2.3 Asam Lemak Bebas
Uji Asam Lemak Bebas dilkukan
dengan bahan yang ditimbang sebanyak 2
gram dan pada white coklat selama masa
penyimpanan. 50 ml, kemudian panaskan
menggunakan hot plate di suhu 80℃
selama 10 menit lalu didinginkan.
Selanjutnya tambahkan larutan indikator
fenolftalein sebanyak 2 tetes. Setelah itu,
titrasi dengan larutan NaOH 0,1 N sambil
digoyang- goyangkan hingga mengalami
perubahan warna menjadi merah muda
yang stabil selama minimal 30 detik.
Kemudian dihitung menggunakan rumus
sebagai berikut:
Keterangan:
ml NaOH : Volume larutan titrasi NaOH
yang digunakan (ml).
N : Normalitas larutan titrasi NaOH.
M : Berat molekul asam lemak.
W : Berat contoh yang digunakan.
III.3.2.4 Kadar air
Analisis kadar air dilakukan dengan
menggunakan metode oven. Disiapkan
cawan yang akan digunakan dengan
dikeringkan dalam oven pada suhu 100-
105℃ selama 30 menit lalu dinginkan
dalam desikator selama 30 menit
kemudian ditimbang hingga mencapai
berat konstan. Sampel ditimbang
sebanyak 2 gram (W1) dalam cawan
tersebut lalu dikeringkan dalam oven
pada suhu 100°C selama 1 jam hingga
dicapai berat konstan. Kemudian sampel
didinginkan dalam desikator selama 30
menit lalu ditimbang. Pengeringan
dilakukan hingga didapatkan berat
konstan dan kemudian cawan beserta
isinya ditimbang (W2). Perhitungan kadar
air adalah sebagai berikut:
Keterangan:
W = Berat sampel (gram) W1 = Berat
cawan kosong yang sudah konstan (gram)
W2 = Berat cawan + sampel yang sudah
konstan (gram)
W : Berat contoh yang digunakan.
III.3.2.5 Uji Organoleptik
Pengujian organoleptik dilakukan
dengan panelis diminta tanggapan
pribadinya tentang kesukaan atau
ketidaksukaannya dalam bentuk skala
numerik dengan angka mutu menurut
tingkat kesukaan.
III.4 Prosedur Penelitian
III.4.1 Pembuatan Exktrak Lemak
Kakao
Persiapkan bahan baku berupa biji
kakao yang dikeringkan dengan cara
penjemuran dibawah sinar matahari
selama 2-3 hari, lalu setelah itu di
kecilkan partikelnya dengan cara
dihancurkan sampai menjadi bubuk kakao
yang kemudian diayak dengan ayakan 80
mesh. Bahan yang digunakan bubuk
kakao sebanyak 30 gram. Dengan variasi
bebas : Volume pelarut 200 ml, dan
Waktu operasi 120 menit. Pada ekstraksi
soxhelet yang berbahan baku bubuk
kakao untuk dapat diambil minyak coklat
yang terkandung didalam bahan baku
tersebut. Pengekstraksian minyak coklat
dengan metode sokhelet ekstraksi dengan
penambahan jenis pelarut yaitu Etanol
dan N-Heksana. Cara mengekstraksi
dengan memasukan jenis pelarut dan
bahan baku dalam ekstraktor yang
berlangsung pada titik didih masing-
masing pelarut. hasil dari metode
ekstraksi masih bercampur antara minyak
dan pelarut, maka dari itu untuk
memisahkan pelarut dan minyak dengan
metode eveporasi vakum.
III.4.2 Pembuatan Coklat Putih
Bahan baku pembuatan coklat
putih adalah lemak kakao. Lemak kakao
sebanyak 30% dicampur dengan beberapa
bahan yaitu padatan susu sebanyak
32,5%, 37% gula dan lesitin sebanyak
0,5% dicampurkan. Penambahan lesitin
berfungsi sebagai zat lemak yang
digunakan untuk menjaga cita rasa
makanan. Pencampuran lemak kakao dan
bahan lainnya menggunakan agitator pada
suhu 60℃. Kemudian dilakukan
penghalusan (counching) suhu diatur pada
50℃ selama 3 jam secara terus-menerus.
Setelah itu adonan dilakukan proses
tempering hingga suhu adonan turun
secara perlahan menjadi 33℃ untuk
pembentukan kristal lemak yang teratur.
Sambil dituang ke dalam cetakan, suhu
adonan akan terus turun sampai 26℃. Di
dalam cetakan suhu adonan akan
meningkat kembali mendekati suhu
kamar.
III.4.2 Pembuatan Susu Kedelai
 Pembuatan susu bubuk dilakukan
dengan cara memasak sari kedelai pada
suhu 80-90 °C selama 15 menit,
kemudian menambahkan koagulan hingga
menggumpal, menyaring padatan hingga
terpisah dari filtrat, mengoven padatan
pada suhu 70 °C selama 8 jam kemudian
menumbuk dan mengayak sehingga
diperoleh susu bubuk.
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Pengaruh lama fermentasi dan
perendaman terhadap mutu lemak
kakao. Pelita Perkebunan 4 (2) : 73-
80.
Spillane dan Nabila 2017. Perbandingan
susu skim dengan tepung kedelai dan
kosentrasi cocos butter subtitute
terhadap karakteristik white
chocolate. Universitas Pasundan
Bandung.
Jahurul M, Zaidul I, Norulaini N, Sahena
F, Jinap S, Azmir J, Sharif K, Omar
AM (2013) Cocoa butter fats and
possibilities of substitution in food
products concerning cocoa varieties,
alternative sources, extraction
methods, composition, and
characteristics. J Food Eng
117(4):467–476.
Miftachur R. 2014.  Analisis Kadar
Lemak Metode Soxhlet (Aoac 2005).
Institut Pertanian Bogor. Bogor.
Rifki M. 2021. Pengaruh Proses
Conching Terhadap Sifat Fungsional
Cokelat (Cacao theobroma cacao L.)
Universitas Djuanda. Bogor.
 LAMPIRAN

a. Diagram Alir prosedur pembuatan Susu Kedelai

b. Diagram alir prosedur pembuatan coklat putih

 Lemak kakao 30%

Padatan susu 32,5%

Dicampur menggunakan
Gula 37%
agitator dengan suhu 60C
Lesitin 0,5%

Dihalusan (Couching) dengan

suhu 50C

Ditempering dengan suhu 33C

Dimasukkan ke dalam cetakan

dengan suhu 26C

Coklat Putih

C. diagram alir Ekstrak lemak kakao

 RESEARCH PROPOSAL

THE EFFECT OF SOY MILK CONCENTRATION ON THE CHARACTERISTICS

OF WHITE CHOCOLATE WITH DEODORIZED COCOA FAT

BY:

SHAKTY MUHAMMAD JAVID

G031 17 1524

FOOD SCIENCE AND TECHNOLOGY

STUDY PROGRAM OF THE DEPARTMENT OF AGRICULTURAL TECHNOLOGY
FACULTY OF AGRICULTURE
HASANUDDIN UNIVERSITY
MAKASSAR
2022
 The Effect of Soy Milk Concentration on the Characteristics of White Chocolate With
Deodorized Cocoa Fat

Shakty Muhammad Javid 1), Jumriah Langkong 2), Zainal 3)

Abstract

White chocolate is a diversified product from cocoa beans and is a commodity that is widely
traded today. White chocolate is commonly used as an ingredient in cakes or to be processed
into other chocolate decorations. This study aims to determine the effect of soy milk
concentration on white chocolate with deodorized cocoa butter. The principle of making white
chocolate through oil/fat refining with the addition of soy milk powder using deodorization,
which is the process of separating content that causes unpleasant odors and tastes to come
from flavors resulting from the breakdown of oil/fat resulting from triglyceride degradation.
This research was conducted with a white chocolate formulation based on cocoa butter and
soy milk powder. Then proceed with chemical and organoleptic testing of white chocolate with
the addition of white milk.

Key words: White chocolate, soybeans, deodorization

 I. INTRODUCTION
1.1. Background
Soybean is a source of vegetable protein
that is widely processed and consumed.
Soybeans that are known today are included
in the Leguminosa family, Papilionidae
subfamily, Glycine genus, and species max
so that the Latin name is known as Glycine
max, while in English it is called soybean.
In terms of food and nutrition, soybeans are
legumes that are very beneficial for health.
Soybeans have a high protein content with
an average of 35%, even in high yielding
varieties it can reach 40-44% (Astawan,
2009).
Soybean is a very popular ingredient to
be processed into drinks or food. It can be
one of the foods and drinks that can be
included in various balanced menus.
Soybeans can be eaten directly after
boiling or in processed form. Processed soy
products can be classified into two groups,
namely fermented foods and non-fermented
foods. Fermented foods can be processed
products that are widely available in the
market such as tofu, tempeh, tauco and soy
sauce and have the potential as a source of
family protein. Meanwhile, non-fermented
products in the form of traditional industrial
products are soy bean juice and beancurd
(Mindel 2008).
Soy milk has recently been widely
known as an alternative milk substitute for
cow's milk. According to Cahyadi (2006)
soy milk is a liquid extracted from soybean
seed protein using hot water. Soy milk is
produced by grinding soybeans that have
been soaked in water. The results are
filtered to obtain a liquid soy milk then
cooked and given guia and flavors to
enhance the taste. The advantage of soy
milk is the absence of lactose, so soy milk is
very suitable for consumption for people
who are allergic to cow's milk, namely
those who do not have or lack the enzyme
lactase in their digestive tract, so they are
unable to digest the lactose in cow's milk.
People who are lactose intolerant (lactose
intolerance) are generally adults who did
not drink much milk when they were young
(Santoso, 2009).
Chocolate is a product made from raw
materials, namely cocoa beans and fat.
Chocolate is a category of food that is easily
digested by the body and contains many
vitamins such as vitamins A1, B1, B2, C, D,
and E as well as several minerals such as
phosphorus, magnesium, iron, zinc, and
copper (Spillane, 1995 in Nabila, 2007).
2017).
 Chocolate producers generally produce
three kinds of finished chocolate, namely
dark chocolate, milk chocolate, and white
chocolate. These three types of chocolate
are distinguished based on their
composition, namely from the content of
chocolate, sugar, and other additives
(Brown, 2010 in Nabila, 2017). In addition,
there is also couverture type chocolate
which is a premium chocolate that is often
used by professionals in the industry to
make pastry or to make cakes (Atkinson,
Banks, France, & Mc Fadden, 2010).
The manufacture of white chocolate
generally uses cocoa butter, but in practice
cocoa butter has a relatively expensive
price. One of the substitutes for cocoa
butter in the manufacture of white chocolate
is vegetable oil such as Cocoa Butter
Substitute. According to Elisabeth in Nabila
(2017), Cocoa Butter Substitute is more
aimed at fat products that use non-lauric oil
from palm kernel. The use of Cocoa Butter
Substitute (CBS) in the manufacture of
chocolate products can produce chocolate
product quality almost the same as
chocolate using cocoa butter.
Cocoa fat contains oleic, palmitic,
stearic acids, and in general, 1 molecule of
triglycerides is bound to one molecule of
oleic acid and 2 molecules of fatty acids.
other unsaturated. Cocoa butter used in
making chocolate candies must have the
characteristics that it will melt at a
temperature of 32-35o C, have a hard and
slightly brittle texture, and the color is not
opaque and remains bright when mixed
with other ingredients and solidifies at room
temperature. (Ketaren, 2008). According to
Khomsan (2003), stearic acid is a neutral
fatty acid that will not trigger blood
cholesterol, and oleic acid is a fatty acid that
has a positive effect on heart health.
Deodorization in cocoa butter
processing is a stage of the oil refining
process which aims to remove unpleasant
odors and tastes in oil/fat. According to
Ketaren (2008), the component of oil/fat
that causes unpleasant odor and taste comes
from the flavor resulting from the
breakdown of oil/fat. This natural flavor
consists of unsaturated hydrocarbons,
terpenes, sterols, and tocopherols. The
flavor produced from the oil/fat is usually
the result of the breakdown of the oil/fat
resulting from the degradation of
triglycerides in the oil/fat, and produces free
fatty acids, aldehydes, ketones, dicarbonyls,
alcohols, and so on. These flavor
components are volatile, so they can be
reduced by the deodorization process.
Chocolate producers generally produce
three kinds of finished chocolate products,
namely dark chocolate, milk chocolate, and
white chocolate. These three kinds of
chocolate products are distinguished based
on their composition, namely the content of
cocoa, sugar, and other additives (Brown,
2010). In addition, there is also couverture
type chocolate which is a premium
chocolate that is often used by professionals
in the industry to make pastries or to make
cakes (Atkinson et al., 2010).
 Cocoa butter is a carrier and solvent for
particles in cocoa paste and sugar. as well
as other ingredients in the manufacture of
milk chocolate products (Francis, 1999).
Cocoa butter functions as a dispersing
matrix for the final product such as
hardness, brightness, melt in the mouth of
cocoa solid particles, sugar and milk. Cocoa
butter also determines the quality and speed
of taste release on sensing (Timms, 2003).
Cocoa butter has unique properties because
it has specific melting characteristics.
In this case, in this study, we tried to
process soy milk against white chocolate by
using cocoa butter. products from the small
industry and deodorized cocoa butter
produced from the cocoa butter processing
industry. This study aims to determine the
effect of soy milk concentration on the
characteristics of white chocolate from
deodorized cocoa butter.
1.2. Problem Formulation

At room temperature (about 20o C), Based on the limitation of the problem
cocoa butter is solid and begins to soften at above, the problem that can be formulated
about 30o C. Cocoa butter melts completely in this research is "Is there any effect of
at a temperature slightly below body concentration of soy milk on white
temperature. This melting point chocolate with deodorized cocoa butter?"
characteristic makes cocoa butter preferred
for the manufacture of chocolate products.
The main components of cocoa butter are
triglycerides formed by a variety of stearic,
palmitic and oleic fatty acid compounds
(Francis, 1999). The number and position I.3. Objectives and Benefits The
of the three fatty acids in the triglyceride
affect the melting characteristics of the fat.
The ratio between saturated fatty acids and
unsaturated fatty acids in fat affects the
concentration of solid fat at each Purpose of this study was to determine
temperature level. Cocoa butter has a the effect of concentration of soy milk on
characteristic that is plastic and has a white chocolate with deodorized cocoa
relatively high solid fat content. Cocoa butter.
butter is widely used as a raw material for
chocolate products. Cocoa butter has the
taste and aroma of cocoa (Wahyudi, 2008).
 II. LITERATURE REVIEW II. 2 Chocolate White

Chocolate White chocolate is a

II.1 Soy Milk Soybean diversified product from cocoa beans and is
a commodity that is widely traded today.
White chocolate is commonly used as an
ingredient in cakes or to be processed into
other chocolate decorations. With the
development of the food industry, the use
Soy milk soybean is a multipurpose
of white chocolate is also growing,
commodity and has a high nutritional
especially for cake decorations and
content. The protein content contained in
chocolate product decorations. White
soybeans is 40%14 and is the highest
chocolate is the only chocolate that uses
content among various other vegetable
cocoa butter as the main raw material.
protein ingredients. In addition, the
White chocolate not only consists of fat but
distinctive taste of soybeans also makes it
also contains carbohydrates and protein, as
one of the main food ingredients for the
well as minerals such as: iron, phosphorus,
Indonesian people (Warisno et al., 2010).
potassium, chromium, magnesium,
The position of soy milk in the future is
manganese and others (Star, 2006). In the
becoming increasingly important. This is
processing of white chocolate, in addition
due to several advantages that soy milk has,
to cocoa butter as a raw material, milk,
including it does not contain lactose, the
sugar, lecithin and vanilla are also added.
protein does not cause allergies, is low in
fat, cholesterol free, highly nutritious, the
manufacturing technology is relatively
easy, the production cost is relatively cheap
and can be further processed into ice
cream, yogurt. and mayonnaise. Soy milk is
a processed soybean product which is II.3 Cocoa Fat Fat
mixed with water and then filtered and
heated. Soy milk protein has an amino acid
composition similar to cow's milk so it is
very good to use as a substitute for cow's
milk, especially for those who are allergic Content is generally expressed as a
to cow's milk and people with lactose percentage of the dry weight of the beans.
intolerance (Astawan, 2004). Fat is the most expensive component of
cocoa beans, so this value is used by
consumers as one of the benchmarks for
determining prices. In addition to planting
material and season, fat content is
influenced by processing treatment, type of
plant material and seasonal factors. Cocoa
beans from rainy season fertilization
generally have a higher fat content.
Meanwhile, the physical characteristics of
post-processing cocoa beans, such as
moisture content, fermentation rate and
skin content, affect the fat yield of cocoa
beans. The fat content of Indonesian cocoa
beans is between 49% - 52%. Cocoa fat is
a triglyceride which is a compound of
glycerol and three fatty acids. More than
70% of the glycerides consist of three
monounsaturated compounds namely
oleodipalmitin (POP), oleodistearin (SOS)
and oleopalmistearin (POS).
Cocoa butter also contains very
limited amounts of unsaturated
triglycerides. The fatty acid composition of
cocoa is very influential on the melting
point and level of hardness. The melting
point of cocoa butter which is good for
chocolate food is close to human body
temperature with a minimum level of
hardness at room temperature. The
presence of free fatty acids in cocoa butter
should be avoided because it is an indicator
of quality deterioration. Free fatty acids
generally appear if dry cocoa beans are
stored in warehouses that are less clean and
humid. The free fatty acid content should
be less than 1%. Cocoa beans are
considered to have started to break down at
free fatty acid levels above 1.3%. Because
Codex Allimentarius stipulates the
tolerance for free fatty acid content in
cocoa beans with a maximum limit of
1.75% (Anonymous A, 2009). Cocoa butter
is used in making candy or confectionery
because it contains 1 molecule of bound
triglycerides.
Cocoa butter contains oleic palmitic
and stearic acids. The cocoa butter used in
making chocolate candy has the
characteristics that it will melt at a
temperature of 32-35 OC (body
temperature), has a hard and slightly brittle
texture, and the color is not opaque and
remains bright when mixed with other
ingredients (Ketaren , 1986). According to
Yusianto et al., (1997) and Sulistyowati &
Soenaryo (1988), the fat content of
unfermented cocoa beans is 0.07-5.69%
lower than that of fermented depending on
the fermentation time. Fermentation can
reduce the content of non-fat seed
ingredients, so that the relative fat content
increases. Triglycerides are compounds
resulting from the condensation of one
glycerol molecule with three fatty acid
molecules. The glyceride content of oil has
short chains, while fats have long chains.
II.4 Deodorization
Deodorization in cocoa butter
processing is a stage of the oil refining
process which aims to remove unpleasant
odors and tastes in oil/fat. According to
Ketaren (2008), the component of oil/fat
that causes unpleasant odor and taste
comes from the flavor resulting from the
breakdown of oil/fat. This natural flavor
consists of unsaturated hydrocarbons,
terpenes, sterols, and tocopherols. The
flavor produced from the oil/fat is usually
the result of the breakdown of the oil/fat
resulting from the degradation of
triglycerides in the oil/fat, and produces
free fatty acids, aldehydes, ketones,
dicarbonyls, alcohols, and so on. These
flavor components are volatile, so they can
be reduced by the deodorization process.
Chocolate producers generally produce
three kinds of finished chocolate products,
namely dark chocolate, milk chocolate, and
white chocolate. These three kinds of
chocolate products are distinguished based
on their composition, namely the content of
cocoa, sugar, and other additives (Brown,
2010). In addition, there is also couverture
type chocolate which is a premium
chocolate that is often used by
professionals in the industry to make pastry
or to make cakes (Atkinson et al., 2010).
III.RESEARCH METHOD
III.1 Time and Place
This research will be carried out at the
Food Processing Laboratory and the
Chemical Laboratory for Food Quality
Analysis and Supervision and the Product
Development Laboratory of the Food
Science and Technology Study Program,
Department of Agricultural Technology,
Faculty of Agriculture, Hasanuddin
University, Makassar.
III.2 Tools and Materials
The tools used in this research are Pan,
Blender, Stirrer, Filter cloth, Thermometer,
Scales, Stove, Watch, Incubator, Measuring
cup, Scales, Cup, Soxhlet tube / fat flask,
Condenser, Heater Electric, Filter paper,
Centrifugal stirrer, Litmus, Glass beaker,
Oven, Kjeldahl flask, Boiling stone,
Erlenmeyer, Ashing cup, Furnace or
furnace, Desiccator, Biuret, Porcelain dish,
Petri dish, Durham tube, Test tube,
Dropper, Volume pipette, Ose needle.
The ingredients used are soy milk,
cocoa butter, sucrose sugar, powdered milk,
liquid lecithin, and vanilla. While the
equipment used is universal conching,
tempering tools, molding tools, and other
auxiliary tools.
 The mixture was filtered and
homogenized, then flowed into spray
drying which had been set at optimum
conditions, namely pressure 4.5-5.0 bar,
intake air temperature 170-185ºC, outside
air temperature 80-95ºC. instantiation.
Instantization or agglomeration aims to
improve the reconstitution of milk. The
principle is to wet the surface of the milk
flour particles with water, steam or a
combination of both so that agglomeration
occurs and the milk flour particles swell
and stick to each other to form lumps.
III.3 ANALYSIS METHOD
III.3.2.1 White Chocolate Formula
The white chocolate processing
formula in this study refers to Becket
(2009). White chocolate in this study used
two types of cocoa butter, namely non-
deodorized cocoa butter (A1) and
deodorized cocoa butter (A2) and was made
with two levels of quality based on the
amount of cocoa butter used, namely 30%
and 30%, with the following treatment:
Treatment :
A : Cocoa Fat Type: A1: 30% Cocoa
Fat Non-deodorized A2: 30% Cocoa Fat
Deodorized
B: Percentage of Cocoa Fat
added/used: B1 : Addition of Cocoa Fat
30% B2: Addition of Cocoa Fat 30%.
Test Parameters The test parameters
used in this study were: water content (SNI
01-2891-1992), sugar content (SNI 01-
2892-1992), fat content (SNI 3748:2009),
free fatty acid content/FFA (SNI
3748:2009), Melting Point (WRS200),
Microbiological Test/Total Plate Number
(SNI 7934:2014),
II.3.2.2 Fatty Acids
Weigh carefully 1-2 g of sample, put
into a paper sleeve lined with cotton. Plug
the paper sleeve containing the sample with
cotton, dry it in an oven at a temperature of
not more than 80℃ for approximately one
hour, then put it in a Soxhlet apparatus
which has been connected to a fat flask
containing boiling stones that have been
dried and whose weight has been known.
Extract with hexane or other fat solvent for
approximately 6 hours. Distill the hexane
and dry the fat extract in a drying oven at
105℃. Cool and weigh. Repeat this drying
until a constant weight is reached. SNI 01-
2891-1992
Formula :
Information:
W= Weight of sample, in grams
W1= Weight of fat before extraction, in
grams
W2= Weight of pumpkin after extraction
III.3.2.3 Free
Fatty Acids Free Fatty Acid Test with
the material weighed as much as 2 gram
and on white chocolate during the period
storage. 50 ml, then heat using a hot plate
at 80℃ for 10 minutes and then cooled.
Next add the indicator solution 2 drops of
phenolphthalein. After that, titration with
0.1 N NaOH solution while shaken to
experience color change to pink stable for
at least 30 seconds. Then calculated using
the formula as follows:
Information:
ml NaOH : Volume of NaOH . titration
solution used (ml).
N : Normality of NaOH titration solution.
M : Molecular weight of fatty acids.
W : Weight of the sample used.
III.3.2.4 Moisture content (grams) W2 = Weight of cup + constant
sample (grams)

Analysis of moisture content was

carried out using the oven method. Prepare W: Weight of sample used.
a cup that will be used by drying in an oven
at a temperature of 100-105 ℃ for 30
minutes then cool in a desiccator for 30
minutes and then weighed until it reaches a III.3.2.5 Organoleptic
constant weight. The sample was weighed
as much as 2 grams (W1) in the cup and
then dried in an oven at 100°C for 1 hour
until a constant weight was achieved. Then
the sample was cooled in a desiccator for
30 minutes and then weighed. Drying was Tests Organoleptic testing is carried
carried out until a constant weight was out with panelists being asked for their
obtained and then the cup and its contents personal responses about their likes or
were weighed (W2). The calculation of dislikes in the form of a numerical scale
water content is as follows: with quality scores according to the level of
preference.

III.4 Research Procedure

III.4.1 Making Cocoa Fat Extract

Information:

Prepare raw materials in the form of

W = Weight of sample (grams) W1 = cocoa beans which are dried by drying in
Weight of empty cup which is constant the sun for 2-3 days, then after that the
particles are reduced by crushing them into until the dough temperature drops slowly to
cocoa powder which is then sifted with a 33℃ for the formation of regular fat
sieve 80 mesh. The material used is 30 crystals. While being poured into the mold,
grams of cocoa powder. With free the temperature of the dough will continue
variation: 200 ml solvent volume, and 120 to drop to 26℃. In the mold the
minutes operating time. In soxhelet temperature of the dough will increase
extraction, which is made from cocoa again close to room temperature.
powder, the cocoa oil contained in the raw
material can be taken. Extraction of cocoa
oil using the sokhelet extraction method
with the addition of solvents, namely
Ethanol and N-Hexane. How to extract by
entering the type of solvent and raw III.4.2 Making Soy
materials in the extractor which takes place
at the boiling point of each solvent. the
result of the extraction method is still
mixed between oil and solvent, therefore to
separate the solvent and oil by the vacuum
Milk Powder milk production is done
evaporation method.
by cooking soybean juice at 80-90 °C for
15 minutes, then adding coagulant until it
thickens, filtering the solids to separate
from the filtrate, baking the solids at 70 °C
for 8 hours later. pounded and sieved to
III.4.2 Making White Chocolate obtain powdered milk.

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