The aim of this research was to determine the proper comparison between
soy milk powder with skim milk and stevia with sucrose in the manufacture of
Chocolate Candy.
The experimental design used in this research was factorial pattern (3x3)
in a randomized block design (RBD) with three replications. The design of the
treatment carried out in this research consisted of two factors: the ratio of soy milk
powder with skim milk (A), which consists of three levels which are a1 = 1:0 (soy
milk powder : skim milk), a2 = 1:1 (soy milk powder : skim milk), and a3 = 0:1
(soy milk powder: skim milk) and a comparison of stevia with sucrose (B), which
consists of three levels which are b1 = 1:0 (stevia : sucrose), b2 = 1:1 (stevia :
sucrose), and b3 = 0:1 (stevia : sucrose). Therefore it has been obtained 27
experimental replication unit. Organoleptic response variables include taste,
flavor, texture and aftertaste. Chemical analysis conducted was fat content, protein
content, carbohydrate content, and moisture content as well as physical analysis
which was conducted towards the toughness of the Chocolate Candy.
The results indicated that the best Chocolate Candy product which is with
treatment a3b2 (comparison of soy milk with skim milk 0:1, and the comparison
of stevia with sucrose 1:1) based on panelist responses on organoleptic test by
11.05% fat content, 13.44% protein content, 25.28% carbohydrate content, water
content of 1.17% and has a toughness test value of 1.23 mm/sec/100gram
