The Effect of Comparison of BL 50 Cocoa Fat with Palm Oil (olein) on the Quality Characteristics of Produced Margarine

DOI

10.2991/absr.k.210609.060How to use a DOI?

Keywords

BL 50 Cocoa Fat, palm oil, margarine, blending

Abstract

Cacao clone BL 50 (Balubuih Limapuluh Kota) is one of the local superior clones from West Sumatra. The fruit and bean size of BL 50 cocoa is bigger than other cacao. The fruit is oval in shape, maroon color when ripe and has a potential production of 3.69 tonnes / ha / year. The use of BL 50 cocoa beans is still limited to selling in the form of cocoa beans which are still mixed with other cacao, processed into cocoa powder and cocoa butter. Cocoa butter can be used to be processed into margarine mixed with palm oil. Margarine is processed by blending method. The purpose of this study was to determine the effect of the comparison of BL 50 cocoa butter with palm oil (olein) on the quality characteristics of margarine. This study used a completely randomized design with 5 treatment comparisons of BL 50 cocoa butter and palm oil (olein), namely: a. 80%: 20%, b. 75%: 25%, c. 70%: 30%, d. 65%: 35% and e. 60%: 40%. The parameters observed included physical and chemical properties. Data were analyzed by using the F test and if significantly different, followed by Duncan’s New Quotation Range Test (DNMRT) at the 5% real level. The results of the analysis showed that selected margarine with a ratio of 60% cocoa fat BL 50: 40 Palm oil (olein) with the analysis results in accordance with SNI 01-3541-2014 on margarine. The results of the analysis were water content of 11.46%, iodine number 37.93 g iod / 100g, free fatty acids 0.72%, acid number 1.43 mg KOH / g, fat content 83.27, antioxidant activity 28.54. %, emulsion stability 85.95 and total plate number of 2.1 x 104 colonies.

Copyright

© 2021, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Srimaryati
AU  - Tuty Anggraini
AU  - Anwar Kasim
PY  - 2021
DA  - 2021/06/11
TI  - The Effect of Comparison of BL 50 Cocoa Fat with Palm Oil (olein) on the Quality Characteristics of Produced Margarine
BT  - Proceedings of the International Seminar on Promoting Local Resources for Sustainable Agriculture and Development (ISPLRSAD 2020)
PB  - Atlantis Press
SP  - 385
EP  - 392
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.210609.060
DO  - 10.2991/absr.k.210609.060
ID  - 2021
ER  -