Manual Brew House Blend Coklat khas Indonesia

Hanna Daniati; R.A. Mochammad  Deval; Ridwan  Iskandar

doi:10.32659/tsj.v6i1.118

Authors

Hanna Daniati Sekolah Tinggi Pariwisata Bandung
R.A. Mochammad Deval Sekolah Tinggi Pariwisata Bandung
Ridwan Iskandar Sekolah Tinggi Pariwisata Bandung

DOI:

https://doi.org/10.32659/tsj.v6i1.118

Keywords:

house blend chocolate, Manual Brew cezve, chocolate flavor aspects

Abstract

Experimental research in the form of making house blend chocolate by using chocolate originating from Indonesia, namely Java Srawana, Lampung Pesawaran and Sulawesi Celebes using the Manual Brew method using cezve tools. The goal is to get aspects of the original chocolate flavor image from chocolate blend and add interesting experiences in drinking original chocolate from Indonesia. The research method used is an experimental research method. By making 3 house blend chocolate recipes and tested on 50 panelists. The data collection method is carried out by distributing questionnaires to panelists. Data analysis methods used were organoleptic test, Variant Analysis (ANOVA) and t test, Tukey B^a, with the help of Microsoft Excel 2010 and SPSS.22 software (Statistical Product for Service Solution). The results of this study were obtained, house blend chocolate with the composition of Lampung Pesawaran 6gr, Java Srawana 6gr and Sulawesi Celebes 8gr, received by all panelists from the aspects of aroma, flavor, acidity, bitterness, astringent (taste), caramelly, creamy, texture. Produces a real chocolate flavor with a banana-flavored sweet and slightly bitter, then accompanied by the smell of vanilla.

References

Drummond KE & Brefere LM. 2010. Nutrition for Foodservice and Culinary Professional’s, Seventh Edition. New Jersey: John Wiley & Sons, Inc.

Jinap S, Dimick PS, Hollender R. 1995. Flavor evaluation of chocolate formulated from cocoa beans from different countries. Journal of Food Control (6)

https://agris.fao.org/agris-search/search.do?recordID=US201302898790. Diakses pada 16 November 2019

John. (2015). Manual Brewing : Coffee Glossary

http://www.manualcoffeebrewing.com/manual-brewing-coffee-glossary/ Diakses pada 10 Desember 2019

Knox, Kevin. 1997 Coffee Basics: A Quick and Easy Guide. New York: John Wiley & Sons inc.,

Misnawi dan Jinap, S. (2008). Citarasa , Tekstur, dan Warna Cokelat dalam buku Panduan Lengkap KAKAO. Penebar Swadaya:Jakarta.

Morganelli, Adrianna. (2006). Biography of chocolate. Canada

Pangabean, T.R., Pujianto, dan Wahyudi, T., (2008), Kakao Manajemen Bisnis dari Hulu Hingga Hilir, Penerbit Penebar Swadaya: Jakarta

Pangabean, T.R., Pujianto, dan Wahyudi, T., (2008), Panduan Lengkap Kakao. Penebar Swadaya. Jakarta

Pashmina.(2016). How to Taste Chocolate Guide

https://blog.barandcocoa.com/about-chocolate/how-to-taste-chocolate-guide/ Diakses pada 10 November 2019

Ramlah, Sitti. (2016). Karakteristik Mutu dan Cita Rasaa Cokelat Kaya Polifenol

http://ejournal.kemenperin.go.id/bbihp/article/download/3553/2708. Diakses pada 15 Desember 2019.

Sugiyono. (2012). Metode Penelitian Kuantitatif Kualitatif dan R&D. Bandung: Alfabeta.

Sulistyowati. 1999. Uji cita rasa untuk pengujian mutu biji kakao. Warta Pusat Penelitian Kopi dan Kakao 15(3): 324-3

Tim Viva. (2018). Tak Hanya Kopi, Cokelat Juga Punya Single Origin

https://www.viva.co.id/gaya-hidup/kuliner/1060592-tak-hanya-kopi-cokelat-juga-punya-single-origin chocolate Diakses pada 11 Desember 2019

Williams Mc. Mark – 2015, Proceedings of the Oxford Symposium on Food and Cookery, Prospect Books. London.

https://books.google.co.id/books?id=yjZlDwAAQBAJ&pg=PT10&source=gbs_toc_r&cad=4#v=onepage&q&f=false. Diakses pada 16 November 2019

Winarno F.G. 2004. Kimia Pangan dan Gizi. PT Gramedia. Jakarta

Yusriana dan Rahman Jaya. 2016. Karakteristik Mutu Spesifik Kakao Aceh : Fisik, Kimia dan Sensori. Seminar Hasil Riset dan Standarisasi Industri V, Banda Aceh. Hal 1-10.

http://nad.litbang.pertanian.go.id/ind/index.php/publikasi/jurnal/891-karakteristik-mutu-spesifik-kakao-aceh-fisik-kimia-dan-sensori. Diakses pada 15 Desember 2019.