Syafira, N.S. and Saputro, A.D. and Khasanah, A.N. and Oetama, T. and Setiowati, A.D. and Rahayoe, S. and Bintoro, N. (2021) Impact of Cocoa Butter Replacer (CBR) proportion on the physical characteristics of compound dark chocolate. In: IOP Conference Series: Earth and Environmental Science.
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Dark chocolate that is made from 100 cocoa has a melting point in the range of 33-34 C. Because of that, dark chocolate easily melts at room temperature. The melting point of dark chocolate can be increased by adding Cocoa Butter Replacer (CBR). The aim of this study was to examine the impact of CBR on the several characteristics of dark chocolate, including moisture content, particle size, density, color, hardness, and melting point. Proportion of CBR used on this research were 0, 70, 75, 80, 85, and 90, while duration of crystal maturation applied was 12 day. The results showed that the higher amount of CBR added to chocolate was followed by the higher value of hardness, L*, a*, b*, and melting point. © Published under licence by IOP Publishing Ltd.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Additional Information: | Cited by: 2; All Open Access, Gold Open Access |
| Uncontrolled Keywords: | Agriculture; Hardness; Melting point; Particle size; Regional planning; Cocoa butter replacers; Dark chocolate; Physical characteristics; Dairies |
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Faculty of Agricultural Technology > Agricultural and Biosystems Engineering |
| Depositing User: | Sri JUNANDI |
| Date Deposited: | 29 Sep 2024 01:58 |
| Last Modified: | 29 Sep 2024 01:58 |
| URI: | https://ir.lib.ugm.ac.id/id/eprint/4397 |
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