Penggunaan Jenis Cokelat dan Penerapan Suhu Pada Teknik Pengolahan Produk Praline

Elbert, Gabriella (2024) Penggunaan Jenis Cokelat dan Penerapan Suhu Pada Teknik Pengolahan Produk Praline. Diploma thesis, Universitas Pelita Harapan.

Preview	Text (Title) Title.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (122kB) | Preview
Preview	Text (Abstract) Abstract.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (152kB) | Preview
Preview	Text (ToC) ToC.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (187kB) | Preview
Preview	Text (Chapter1) Chapter1.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB) | Preview
	Text (Chapter2) Chapter2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (3MB)
	Text (Chapter3) Chapter3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)
	Text (Chapter4) Chapter4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)
	Text (Chapter5) Chapter5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (491kB)
Preview	Text (Bibliography) Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (617kB) | Preview
	Text (Appendices) Appendices _watermark.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)

Abstract

Cokelat sebagai bahan baku pembuatan produk praline tidak selalu menghasilkan produk dengan kualitas yang tepat, karena adanya teknik pengelolaan yang kurang tepat. Produk praline seringkali diteukan ketidakmaksimalannya dari aspek bentuk, rasa, aroma, tekstur, dan warna. Penelitian ini bertujuan untuk membantu dalam proses pembuatan dan menambah wawasan akan cokelat. Metode yang diterapkan adalah kualitatif – eksperimental, dengan teknik pemilihan sampel adalah purposive sampling. Sumber data primer berjumlah 55 panelis yang terdiri dari 5 panelis ahli dan 50 panelis tidak ahli atau umum. Adapun hasil dari penelitian ini bahwa pernyataan jika cokelat jenis couverture lebih baik digunakan untuk menjadi bahan dasar praline, penggunaan suhu sangat berpengaruh pada warna dan tekstur daripada cangkang praline, bahan cocoa powder sangat sulit untuk digunakan menjadi adonan cokelat untuk hasil akhir produk praline. Sehingga dapat disimpulkan bahwa adanya pengaruh suhu dan jenis cokelat yang berpengaruh terhadap hasil akhir produk praline. Katakunci: Jenis Cokelat, Suhu Cokelat, Praline, Kualitas / Chocolate as a raw material for making praline products does not always produce products of the right quality, due to inappropriate management techniques. Praline products are often found to be less than optimal in terms of shape, taste, aroma, texture and color. This research aims to assist in the manufacturing process and increase knowledge about chocolate. The method applied is qualitative – experimental, with the sample selection technique being purposive sampling. The primary data source is 55 panelists consisting of 5 expert panelists and 50 non-expert or general panelists. The results of this research state that couverture chocolate is better used as a base for pralines, the use of temperature has a greater influence on the color and texture of praline shells, cocoa powder is very difficult to use as a chocolate mixture for the final result of praline products. So it can be concluded that there is an influence of temperature and type of chocolate which influences the final result of the praline product. Keywords: Chocolate Type, Chocolate Temperature, Praline, Quality

Actions (login required)

View Item