BAB 5 KESIMPULAN DAN SARAN 5.1 Kesimpulan Dari hasil penelitian dapat disimpulkan bahwa: 1. Peningkatan jumlah lemak nabati yang disubtitusikan, menurunkan titik leleh coklat bar. 2. Penurunan titik leleh coklat bar dipengaruhi oleh sifat fisiko-kimia lemak campuran, polymorphism kristal lemak, dan adanya pembentukan fat blooming sebagai akibat dari ketidakhomogennya campuran lemak. 3. Model matematis yang digunakan untuk menggambarkan perubahan titik leleh coklat sebagai fungsi rasio substitusi adalah y = 6E-07x4 - 0,0001x3 + 0,0052x2 0,1325x + 33,421 pada substitusi lemak sawit dan y = 5E-08x5 - 1E-05x4 + 0,0009x3 - 0,0262x2 + 0,1926x + 33,383 pada substitusi lemak kelapa. 4. Coklat hasil substitusi terbaik dengan titik leleh tinggi adalah coklat bar dengan substitusi 20% lemak sawit dan coklat dengan substitusi 10% lemak kelapa. 5. Substitusi dalam jumlah yang tinggi akan menurunkan titik leleh dan memerlukan bantuan emulsifier untuk meningkatkan kestabilan dari coklat yang dihasilkan. 6. Coklat dengan substitusi lemak sawit dapat menghasilkan coklat dengan titik leleh yang lebih tinggi daripada coklat dengan substitusi lemak kelapa.
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5.2 Saran Adapun saran yang dapat ditambahkan sebagai eksplorasi pada penelitian selanjutnya adalah: 1. Pengaruh ukuran partikel kristal gula terhadap pembentukan kristal pada coklat bar serta sifat amorphous crystal. 2. Pengaruh CBA lainnya terhadap pembuatan coklat bar. 3. Perubahan bentuk fasa kristal pada campuran lemak dan fat incompatibility pada titik eutektik dari campuran kedua lemak pada coklat substitusi. 4. Pengaruh pembentukan fat blooming dalam coklat 5. Pengaruh faktor fisik proses berupa, shear stress selama proses pengadukan, temperatur pendinginan, dan laju pendinginan selama proses kristalisasi. 6. Pengaruh kondisi lingkungan dan penyimpanan sampel terhadap titik leleh dan fasa kristal yang dihasilkan. 7. Pengaruh asam lemak laurat dalam perubahan tingkat kestabilan lemak baik dalam bentuk titik leleh, dan penyebab terjadinya fat incompatibility.
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