Study of Physicochemical Properties of Beeswax Addition to Chocolate Candy Products Studi Sifat Fisikokimia Penambahan Lilin Lebah Terhadap Produk Permen Cokelat
Main Article Content
Abstract
The development of the cocoa agro-industry in West Sumatra cannot be separated from the variety of products produced including chocolate candy which is the most popular processed cocoa product but this product has the disadvantage of melting easily at room temperature. Beeswax is one of the materials that can be a hardness base that can be applied to food. The use of beeswax in chocolate candy is expected to provide a solution for the cocoa agro-industry. This study aims to determine the effect of different percentages of beeswax on the characteristics of chocolate candy. The design used in this study is a completely randomized design (CRD) with 5 treatments with 3 replications. Observational data were analyzed with variance analysis (ANOVA) if significantly different, DNMRT (Duncan's New Multiple Range Test) was conducted at a real level of 5%. The treatments used were 0%, 5%, 10%, 15%, 20% addition of beeswax percentage to chocolate candy. The results showed that the addition of beeswax percentage had a significant effect on fat, hardness, and organoleptic properties but did not significantly affect the water content of chocolate candy. The physical and chemical values are hardness 209.92 N/cm2, moisture content 1.01%, fat content 44.11%. Meanwhile, the organoleptic test results showed that treatment E was the most desirable product.
Article Details
Copyright (c) 2024 Dewi Arziyah
This work is licensed under a Creative Commons Attribution 4.0 International License.
References
Ahn, B.K., Lee, D.W., Israelachvili, J.N., Waite, J.H., 2014. Surface-initiated self-healing of polymers in aqueous media. Nature Mater 13, 867–872. https://doi.org/10.1038/nmat4037
Anggia, M., 2017. Kajian Sifat Fisiko-Kimia Permen Hard Candy Berbahan Daun Kahwa. JBBT 2, 75. https://doi.org/10.22216/jbbt.v2i2.2945
Blaiszik, B.J., Kramer, S.L.B., Olugebefola, S.C., Moore, J.S., Sottos, N.R., White, S.R., 2010. Self-Healing Polymers and Composites. Annu. Rev. Mater. Res. 40, 179–211. https://doi.org/10.1146/annurev-matsci-070909-104532
Deliana, Susilo, B., Yulianingsih, R., 2014. Analisa Karakteristik Fisik dan Sensorik Permen Cokelat dari Komposisi Bungkil Kacang Tanah dan Variasi Konsentrasi Tepung Porang (Amorphophallus oncophyllus). Jurnal Bioproses Komoditas Tropis 2, 62–71.
Grumezescu, A.M., Holban, A.M., 2018. Food Packaging and Preservation, 1st ed. Academic Press.
Inesa., F. 2016. Pengaruh Komposisi Beeswax dan Paraffin wax Sebagai Basis Terhadap Kekerasan Lipstik Dengan Zat Pewarna Ekstrak Kulit Manggis (Garcinia mangostana L.), [Skripsi]. Fakultas Farmasi Universitas Sanata Dharma Yogyakarta, Yogyakarta
Kanani, N., Subkhan, A., Rizky, R., 2018. Pengaruh Penambahan Gliserol Dan Lilin Lebah Pada Susut Berat Buah Sawo Khas Banten. Konversi 7, 37–44.
Oko, S., Kurniawan, A., Alam, G.R.P., 2023. Pengaruh Penambahan Massa Lilin Lebah (Beeswax) Sebagai Zat Anti Air Pada Pembuatan Edible Film Dari Beras Merah (Oryza Nivara). Jurnal Teknologi 15.
Sarungallo, Z.L., Soekarto, S.T., Budijanto, S., 2002. Kajian Penurunan Titik Leleh Lilin Lebah (Apis Cerana) dalam Pembuatan Margarin Oles Rendah Kalori. Jurnal Teknol dan Industri Pangan XIII, 157–164.
Sultan, M., Hafez, O.M., Saleh, M.A., Youssef, A.M., 2021. Smart edible coating films based on chitosan and beeswax–pollen grains for the postharvest preservation of Le Conte pear. RSC Adv 11, 9572–9585. https://doi.org/10.1039/d0ra10671b
Husna, N.E., Lubis, Y.M., dan Ismi, S. (2017). Sifat Fisik dan Sensory Mie Basah dari Pati Sagu dengan Penambahan Ekstrak Daun Kelor. Jurnal Teknologi dan Industri Hasil Pertanian 22(2) : 99-106.
Winarno, F.G. dan Fardiaz, S. (2018). Pengantar Teknologi Pangan. Gramedia Pustaka Utama. Jakarta.