Aprilianto, Edo (2021) Korelasi Antara Pengukuran Warna Secara Visual Dan Instrumental Pada Bubuk Kakao Yang Sesuai Dengan BSN. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.
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01211740000075_Undergraduate_Thesis.pdf - Accepted Version Restricted to Repository staff only until 1 October 2023. Download (1MB) | Request a copy |
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01211740000075_Undergraduate_Thesis.pdf - Accepted Version Restricted to Repository staff only until 1 October 2023. Download (1MB) | Request a copy |
Abstract
Pada penelitian ini, telah diteliti korelasi antara pengukuran warna visual dan instrumental pada bubuk kakao natural dan alkalized serta pengaruh pH, kadar air, kadar lemak dan kehalusan terhadap warna bubuk kakao. Terdapat korelasi linier antara nilai pengukuran warna visual dan instrumen Hunterlab colorflex ez spectrophotometer pada bubuk kakao natural dan alkalized. Secara umum, nilai minimum dan maksimum warna produk bubuk kakao natural dan alkalized memiliki intensitas L, a, b yang semakin menurun dari kategori warna 2 sampai 4. Sebagian besar, produk bubuk kakao natural dan alkalized kategori warna 2-4 memiliki nilai ∆E kurang dari 1 yang berarti tidak memiliki perbedaan dengan standar. Berdasarkan analisis regresi parsial terdapat pengaruh signifikan parameter dalam BSN yaitu pH, kadar air, kadar lemak dan kehalusan terhadap warna bubuk kakao natural dan alkalized. Parameter pH memiliki pengaruh yang kuat terhadap nilai warna L,a,b bubuk kakao natural dan alkalized karena memberikan besaran angka korelasi kanonikal yang paling tinggi yaitu sebesar 0,96365 dan -0,9569.
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This research has investigated the correlation between visual and instrumental color measurements on natural and alkalized cocoa powder and the effect of pH, moisture content, fat content and fineness on the color of cocoa powder color. There is a linear correlation between visual color measurement values and hunterlab colorflex ez spectrophotometer in natural and alkalized cocoa powders. In general, the minimum and maximum color values of natural and alkalized cocoa powder products have an intensity of L, a, b which is decreasing from color categories 2 to 4. For the most part, natural cocoa powder products and alkalized color categories 2-4 have a value ∆E of less than 1 which means it has no difference to the standard. Based on partial regression analysis there is a significant influence of parameters BSN such as pH, moisture content, fat content and smoothness to the color of natural and alkalized cocoa powder. The pH parameter has a strong influence on the color values of L, a, b cocoa powder natural and alkalized because it gives the highest canonical correlation rate of 0.96365 and -0.9569.
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Uncontrolled Keywords: | cocoa powder, color measurement, ∆E, canonical correlation, bubuk kakao, pengukuran warna, ∆E, korelasi kanonikal |
| Subjects: | Q Science > QD Chemistry > QD75.2 Chemistry, Analytic |
| Divisions: | Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis |
| Depositing User: | edo aprilianto |
| Date Deposited: | 23 Aug 2021 04:13 |
| Last Modified: | 23 Aug 2021 04:13 |
| URI: | http://repository.its.ac.id/id/eprint/88902 |
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