Electronic Theses and Dissertation

Physicochemical properties orgenoleptic characteristics and some kind of bars chocolate products processed in the city of banda aceh azril1, yuliani aisyah2, and syarifah rohaya2 1faculty of agriculture student unsyiah in banda aceh 2staff lecturer department of agricultural technology unsyiah-banda aceh abstract this study destination to investigate the characteristics of the physico-chemical properties and sensory processing some types of chocolate bars. analysis was performed on processed chocolate bars are physico-chemical properties analysis and organoleptic. test analysis of physico-chemical properties that do consist of melting point, fat content, free fatty acid, and saponification number. data obtained from the analysis described in the graphic or histogram. a test to be done by organoleptic test (hedonic test) consists of organoleptic flavor, appearance, texture, and flavor. a test analysis performed by 2 (two) times the number of replications with 20 panelists. the data obtained were then analyzed using analysis of variance (anova) completely randomized design (crd) nonfaktorial pattern, if there is a real effect it will continue with further tests least significant difference (lsd). these results indicate that the initial melting point to four (4) types of chocolate bars processed products meet the quality requirements of sni, while the melting point to the final four (4) types of products processed chocolate bars are not eligible sni in required. for the fat content of chocolate products socolatte showed higher values than other brown fat levels and fat levels do not meet that should be added to the composition of milk chocolate, while the value of free fatty acids showed that all four (4) types of chocolate bars are refined to meet the quality requirements of sni required, and a saponification number test showed all kinds of processed chocolate bars already meet the quality requirements of iso except chocolate cado temple. based on the analysis of variance showed that the treatment of products processed chocolate bars very significant effect on the value of organoleptic flavor, appearance, texture and flavor to all four (4) types of products processed chocolate bars. keywords: stem chocolate processed, physico-chemical characteristics and organoleptic test (hedonic test).