The purpose of this research was to determine the characteristics of white
chocolate influenced by the ratio of skim milk with the addition of soy powder and cocoa
butter substitute (CBS).
This research consists of preliminary and main research. The preliminary research
conducted to determine the time of mixed white chocolate. In the main research used a
Randomized Block Design (RBD) factorial design (3x3) with 3 repetitions. The design of
the treatment to be performed in this study consisted of two factors: factor comparison skim
milk with soy powder (A), which consists of three levels a1 (75%: 25%), a2 (50%: 50%)
and a3 (25 %: 75%) and increased concentration factor cocoa butter substitute (B), which
consists of three levels b1 (CBS 36%), b2 (CBS 38%) and b3 (CBS 40%). Responses were
measured in this study was the chemical response that the fat content by using soxhlet and
protein content with kjeldahl method, physical responses are examined ie the melting point
by using a capillary tube, and the response organoleptic (hedonic test) of the color, flavor,
aftertaste, texture.
The main research results indicate that the ratio of skim milk with soy powder affect
the color, taste, aftertaste, fat content, protein content, and the melting point of the white
chocolate. CBS concentration affect the texture, fat content, protein content, and the
melting point of the white chocolate. The interaction between the ratio of skim milk with
soy powder and CBS concentration affect the color, melting point, fat content and protein
content of white chocolate.
Keywords: Skim Milk, Soy Powder, Cocoa Butter Substitute, White Chocolat
