PERBANDINGAN KARAKTERISTIK FISIKOKIMIA ANTARA COCOA BUTTER ALTERNATIVE (CBA) DENGAN LEMAK KAKAO UNTUK PENGEMBANGAN STANDAR NASIONAL INDONESIA

Reno Fitri Hasrini; Ning Ima Arie Wardayanie

doi:10.31153/js.v22i3.838

PERBANDINGAN KARAKTERISTIK FISIKOKIMIA ANTARA COCOA BUTTER ALTERNATIVE (CBA) DENGAN LEMAK KAKAO UNTUK PENGEMBANGAN STANDAR NASIONAL INDONESIA

Jurnal Standardisasi ◽

10.31153/js.v22i3.838 ◽

2020 ◽

Vol 22 (3) ◽

pp. 189

Author(s):

Reno Fitri Hasrini ◽

Ning Ima Arie Wardayanie

Keyword(s):

Cocoa Butter ◽

Cocoa Butter Equivalents

Cocoa butter alternative (CBA) atau alternatif lemak kakao memegang peranan penting dalam industri pengolahan cokelat atau konfeksioneri. CBA terdiri dari Cocoa Butter Equivalents (CBE), Cocoa Butter Replacers (CBR), Cocoa Butter Substitutes (CBS) yang terbagi berdasarkan komposisi kimia dan kompatibilitas dengan lemak kakao. Belum ada standar nasional dan internasional yang mengatur dan membedakan karakteristik ketiga produk tersebut. Tujuan penelitian ini adalah untuk mengetahui karakteristik CBE, CBR dan CBS dan dianalisis untuk pengembangan konsep Rancangan Standar Nasional Indonesia (RSNI) Alternatif Lemak Kakao. Metode penelitian adalah sampling dan membeli produk CBE, CBR dan CBS ke industri-industri. Analisis terhadap CBE, CBR dan CBS dilakukan untuk mengetahui karakteristiknya serta membandingkannya dengan SNI 3748:2009 Lemak Kakao. Parameter mutu yang dianalisis adalah titik leleh, kadar air, kadar asam lemak bebas, bilangan peroksida, bilangan iod, dan asam lemak trans. Hasil analisis menunjukkan bahwa CBE, CBR, CBE mempunyai kisaran rerata titik leleh sebesar 18,5-34,11 °C, kadar air 0,12-0,17%, kadar asam lemak bebas 0,06-0,10%, bilangan peroksida 0,21-2,65 mek O2/kg, bilangan iod 2,15-38,7 gram I2/100 g, dan asam lemak trans 0,4-0,11%. Parameter titik leleh, kadar air, kadar asam lemak bebas, bilangan peroksida, dan bilangan iod CBE, CBR dan CBS memenuhi semua syarat mutu SNI 3748:2009 Lemak Kakao. Nilai asam lemak trans CBA memenuhi syarat WHO (2010). Konsep RSNI Alternatif Lemak Kakao (CBA) yang diusulkan berdasarkan analisis tersebut adalah titik leleh 32-45 °C untuk CBR dan CBS, untuk CBE tidak ditetapkan, kadar air maksimum 0,3%, kadar asam lemak bebas maksimum 0,3 %, bilangan peroksida maksimum 3,0 mek O2/kg, bilangan iod untuk CBE, CBR dan CBS maksimum 40, 60 dan 20 gram I2/100 g berturut-turut.<div><div> </div></div>

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Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and plain chocolate

10.3403/30128327u ◽

2015 ◽

Cited By ~ 1

Keyword(s):

Cocoa Butter ◽

Fats And Oils ◽

Cocoa Butter Equivalents

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Vegetable fats and oils. Determination of cocoa butter equivalents in milk chocolate

10.3403/30182694u ◽

2015 ◽

Keyword(s):

Cocoa Butter ◽

Fats And Oils ◽

Milk Chocolate ◽

Cocoa Butter Equivalents

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Detection and Quantification of Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate by Gas Liquid Chromatography of Triacylglycerols

Journal of AOAC International ◽

10.1093/jaoac/87.5.1153 ◽

2004 ◽

Vol 87 (5) ◽

pp. 1153-1163 ◽

Cited By ~ 4

Author(s):

Manuela Buchgraber ◽

Chiara Senaldi ◽

Franz Ulberth ◽

Elke Anklam

Keyword(s):

Liquid Chromatography ◽

Cocoa Butter ◽

Fat Content ◽

Average Error ◽

Gas Liquid Chromatography ◽

Cocoa Butter Equivalent ◽

Validation Data ◽

Data Set ◽

Cocoa Butter Equivalents ◽

Detection And Quantification

Abstract The development and in-house testing of a method for the detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate is described. A database consisting of the triacylglycerol profile of 74 genuine cocoa butter and 75 cocoa butter equivalent samples obtained by high-resolution capillary gas liquid chromatography was created, using a certified cocoa butter reference material (IRMM-801) for calibration purposes. Based on these data, a large number of cocoa butter/cocoa butter equivalent mixtures were arithmetically simulated. By subjecting the data set to various statistical tools, reliable models for both detection (univariate regression model) and quantification (multivariate model) were elaborated. Validation data sets consisting of a large number of samples (n = 4050 for detection, n = 1050 for quantification) were used to test the models. Excluding pure illipé fat samples from the data set, the detection limit was determined between 1 and 3% foreign fat in cocoa butter. Recalculated for a chocolate with a fat content of 30%, these figures are equal to 0.3–0.9% cocoa butter equivalent. For quantification, the average error for prediction was estimated to be 1.1% cocoa butter equivalent in cocoa butter, without prior knowledge of the materials used in the blend corresponding to 0.3% in chocolate (fat content 30%). The advantage of the approach is that by using IRMM-801 for calibration, the established mathematical decision rules can be transferred to every testing laboratory.

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