Pengaruh Substitusi Bubuk Carob terhadap Sifat Fisikokimia dan Sensori Susu Rasa Cokelat di PT XYZ

Abstract

Penelitian ini bertujuan menganalisis pengaruh substitusi bubuk carob terhadap karakteristik fisikokimia dan sensori susu rasa cokelat serta menentukan tingkat substitusi optimal. Penelitian menggunakan metode eksperimental dengan empat perlakuan, yaitu P0 tanpa substitusi bubuk carob serta P1, P2, dan P3 dengan tingkat substitusi masing-masing 10%, 20%, dan 30%. Hasil penelitian menunjukkan bahwa substitusi bubuk carob berpengaruh nyata terhadap pH, warna, dan sebagian besar atribut sensori, tetapi tidak berpengaruh nyata terhadap total padatan. Peningkatan substitusi bubuk carob menyebabkan warna produk semakin gelap, meningkatkan karakteristik aroma dan rasa cokelat, aroma dan rasa kopi, rasa pahit, dan kesat, serta menurunkan karakteristik aroma dan rasa susu, manis, dan kekentalan. Perlakuan P1 dengan tingkat substitusi bubuk carob sebesar 10% menghasilkan karakteristik fisikokimia dan sensori yang mendekati kontrol dan ditetapkan sebagai tingkat substitusi optimal. Bubuk carob berpotensi digunakan sebagai alternatif substitusi bubuk kakao pada formulasi susu rasa cokelat.

This study aimed to analyze the effect of carob powder substitution on the physicochemical and sensory characteristics of chocolate-flavored milk and to determine the optimal substitution level. The study employed an experimental method with four treatments: P0 without carob powder substitution, and P1, P2, and P3 with substitution levels of 10%, 20%, and 30%, respectively. The results showed that carob powder substitution significantly affected pH, color, and most sensory attributes, but had no significant effect on total solids. Increasing the level of carob powder substitution produced a darker product color, enhanced chocolate aroma and flavor, coffee aroma and flavor, bitterness, and astringency, while reducing milky aroma and flavor, sweetness, and viscosity. Treatment P1, with 10% carob powder substitution, produced physicochemical and sensory characteristics most similar to the control and was identified as the optimal substitution level. Carob powder has the potential to be used as an alternative substitute for cocoa powder in chocolate-flavored milk formulations.