Studi Pencampuran Mentega Cokelat Masing-Masing dengan RBDPS, RBDPO, PKO, dan Minyak Kelapa Melalui Metode Blending

Abstract

The research was concerned to investigate type of fats substitute to substitution a part of cocoa butter through blending method. Four fats substitute was used, i.e: RBDPS (Refined Bleached Deodorazed Palm Stearin), RBDPO (Refined Bleached Deodorazed Palm Oil), PKO (Palm kernel Oil), and Coconut Oil. Each of fats substitute was blended with cocoa butter for four level percentages, i.e: 5%, 10%, 15%, and 20%. Parameter observed was melting point (°C), solid fat content at 25°C (%), and solid fat content at 35°C (%). The result showed that RBDPS or RBDPO until 10% and PKO or Coconut Oil until 20% could be used to blend with cocoa butter to substitution a part of cocoa butter through blending method. Melting point of blended RBDPS 10% with cocoa butter 36,5°C, solid fat content at 25°C 49,1 %, and solid fat content at 35°C 4,0%. Melting point of blended RBDPO 10% with cocoa butter 36,4°C, solid fat content at 25°C 48,8%, and solid fat content at 35°c 3,9%. Melting point of blended PKO 20% with cocoa butter 34,6°C, solid fat content at 25°C 26,8%, and solid fat content at 35°c 2,8%. Melting point of blended Coconut Oil 20% with cocoa butter 32,3°C, solid fat content at 25°C 24,2%, and solid fat content at 35°C 2,0%.