PENGARUH PERBANDINGAN PASTA KAKAO (Theobroma cacao L.), BUBUK KULIT KOPI ROBUSTA (Coffea canephora), GULA DAN MENTEGA TERHADAP MUTU COKELAT SUSU

Today most people consume milk chocolate not because of the nutritional content in it. In order for milk chocolate to have more value than usual products, the addition of robusta coffee husk powder, which currently uses coffee husk waste, is still minimally used in the food sector. With the antioxidant content in coffee skin, chocolate candy has a different nutritional value. It's a new innovation when milk chocolate generally only uses a variety of toppings or has a variety of flavors, this time milk chocolate with the addition of coffee skin will be the style of people in consuming chocolate candy with a different sensation. The purpose of this study was to obtain the best formulation of pasta, sugar, butter and coffee rind powder as a product of milk chocolate. The research design used in this study was a simple RAK (Randomized Block Design) with 12 different formulation treatments and two repetitions. Factors used in the study included pasta, coffee rind powder, sugar, and butter. Parameters tested include water content, ash content, fat content, antioxidant activity, hardness and organoleptic tests. The results showed that the best treatment was formulation K (Pasta 50g, Sugar 75g, Coffee rind 5g, Butter 50g, Milk 10g, Cinnamon 5g) which had a water content of 4.35%, ash content 2.98%, fat content 59.65 %, antioxidant activity 57.05%, texture 13.37 N, aroma 4.24 (neutral), taste 4.4 (neutral), texture 4.08 (neutral), and appearance 4.4 (neutral)