Saran
Optimasi waktu pencelupan cokelat paduan cair dengan bahan baku formulasi terpilih pada es krim perlu dilakukan untuk mendapatkan nilai pick up yang lebih rendah sehingga jumlah es krim yang tercelup dapat meningkat. Selain itu, saat ini sumber asam lemak behenat yang digunakan masih berasal dari minyak kanola dan rapeseed, sehingga perlu dilakukan penelitian untuk mencari sumber asam lemak behenat yang berasal dari sumber minyak nabati lokal.
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LAMPIRAN
Lampiran 1 Perbandingan karakteristik nilai RoC berbagai kombinasi minyak campuran PKOo dan Palsgaard® 6111 dengan minyak komersial dan PKOo sampai menit ke-20
keterangan: Error bar lebih kecil dari simbol 0 10 20 30 40 50 60 70 80 90 100 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 %S FC Waktu (menit) PKOo PKOo (99.70)/Palsgaard® 6111(0.30) PKOo (99.50)/Palsgaard® 6111(0.50) PKOo (99.30)/Palsgaard® 6111(0.70) PKOo (99.10)/Palsgaard® 6111(0.90) SMART oil blend
SMART modifikasi PKO 1 SMART modifikasi PKO 2
Lampiran 2 Kenampakan cokelat paduan hasil uji stabilitas
Sampel Tampak Samping Tampak Atas
Cokelat paduan cair berbasis PKOo
Cokelat paduan cair berbasis PKOo(0.30)/ Ps6111(0.70)
Cokelat paduan cair berbasis SMART oil blend
Cokelat paduan cair berbasis SMART modifikasi PKO 1
Cokelat paduan cair berbasis SMART modifikasi PKO 2
Lampiran 3 Kenampakan Pick Up cokelat paduan cair berbagai formula
Sampel Ketebalan cokelat
Cokelat paduan cair berbasis PKOo
Cokelat paduan cair berbasis PKOo(0.30)/ Ps6111(0.70)
Cokelat paduan cair berbasis SMART oil blend
Cokelat paduan cair berbasis SMART modifikasi PKO 1
Cokelat paduan cair berbasis SMART modifikasi PKO 2