文章基本信息

标题：EFFECT OF TEMPERING ON MELTING POINT AND STICKINESS OF DARK CHOCOLATE
其他标题：APLIKASI PROSES TEMPERING UNTUK OPTIMASI TITIK LELEH COKELAT HITAM PRODUK PENGOLAHAN PINTAS
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作者：Subandrio ; A.Sofian Nasori ; Astuti 等
期刊名称：Jurnal Teknologi Industri Pertanian
电子版ISSN：2252-3901
出版年度：2018
卷号：28
期号：3
DOI：10.24961/j.tek.ind.pert.2018.28.3.262
语种：English
出版社：Asosiasi Agroindustri Indonesia
摘要：This research is to study the effect of tempering conditions on the change of melting point of dark chocolate produced through a stage of heating and cooling with the stirring process at low-speed.Melting point,hardness,and stickiness were measured in the combination of three different tempering conditions: low temperature (29°C,31°C,and 33°C),high temperature (45°C,47.5°C,and 50°C),and tempering time (10 minutes,17.5 minutes,and 25 minutes).Optimum tempering conditions were evaluated using Response Surface Method (RSM).The best tempering condition was obtained at the combination of low temperature at 31°C,high temperature at 47.5°C,and tempering time at 17.5 minutes.This combination resulted melting point,hardness,and stickiness at 36.5°C,746.3 g,and -89.941 g respectively.Thus,attainment of optimum tempering condition was central to the desired properties of produce which melt at human body temperature with the minimum level of hardness at room temperature. The best chocolate product is easily melted at human body temperature,but it is hard at room temperature and also have a minimum adhesiveness cause.
其他摘要：Penelitian ini bertujuan untuk mengetahui pengaruh proses tempering terhadap perubahan titik leleh cokelat hitam melalui suatu tahapan proses meliputi pemanasan,pendinginan dan pengadukan dengan kecepatan rendah.Dengan menggunakan rancangan percobaan Resp
关键词：chocolate;hardness;melting point;response surface method;tempering
其他关键词：cokelat;kekerasan;response surface method;tempering;titik leleh