The Effect Of Compparation Cocoa Butter (Theobroma Cacao L.) And Vco (Virgin Coconut Oil) And Mixing Duration To Margarine Characteristics

Abstract

Cocoa fat are composed of vegetable fat which is contain high stearate acid and palmitate. Utilization  of cocoa fat has been studied as margarine by adding palm oil, but contain high content of trans fat  which bad for health, so it is necessary to develop a new ingredient. VCO (Virgin Coconut Oil) is a  clear oil from fresh coconut extraction process which is contain high antioxidant and stearate acid that  good for health benefit. This study aims to determine the effect of comparison ratio between cocoa butter  and VCO and mixing duration to margarine characteristic. The ratio of cocoa butter and VCO are  65:35, 70:30, and 75:25 and the mixing duration are 10 minutes, 15 minutes, 20 minutes. This study  used a factorial completely randomize design with two factor as treatment. Margarine making process  was started from melting the cocoa fat in 65°C water bath and mixed with other ingredient for certain  time on 18°C water bath and then keep the margarine in the chiller for 2 days. Variables analyzed  included water content, fat content, texture analyzer, color intensity of L*, a*, b* system and scoring  test. The result showed that the interaction between the ratio between cocoa butter and VCO and mixing  duration greatly affected the water content, fat content, texture analyzer, level of brightness (L*), level  of redness (a*), and the scoring test. The increase of cacao butter make margarine have a higher fat  contain, texture, and chocolate taste. The result showed that both ratio of ingredients and mixing  duration give a real impact to margarine characteristic. In this study the best treatment is in comparison  cacao butter and VCO at 70:30 and with mixing duration for 15 minute. The best margarine  characteristic having a result water content14,46±0,37%, fat content 90.42±0.61%, texture analyzer  2.74 ± 0.19 %, color level test L* 34.23±0.04%, a* 17.6 ±0.25%, b* 19.34±0.25% and scoring color  3.40 ±0.51%, taste 3.30 ± 0.51%, and favorites 3.00 ± 0.65 %.