KARAKTERISTIK FISIKOKIMIA DAN SENSORI SELAI COKELAT DENGAN SUBSTITUSI MINYAK BEKATUL (RICE BRAN OIL) DAN MINYAK SAWIT MERAH (RED PALM OIL)

Jam products are among the most popular processed foods due to their taste, texture, and convenience. Cocoa butter is the primary fat used in Selai Cokelats. However, the high production cost of cocoa butter and reliance on cocoa supplies present significant challenges. Therefore, this research aims to determine the effect of adding rice bran oil and red palm oil to chocolate jam. The experimental design employed a completely randomized design with five formulations and three replications. Data were analyzed using analysis of variance (ANOVA). If the ANOVA results indicated significant differences between treatments at the 5% level, Duncan's Multiple Range Test (DMRT) was conducted to identify which treatments differed significantly. The research methodology

included the preparation of chocolate jam and various physicochemical analyses, such as water content (5.06%–7.66%), fat content (31.74%–35.68%), antioxidant activity (11.38–12.86 μmol TE/g), total phenolic content (7.14–8.10 mg GAE/g), particle fineness (31.66–34.00 microns), total dissolved solids (59.76–67.46
°Brix), spreadability (0.78–1.23 g cm/second), and estimated shelf life (14–18 days at room temperature). Sensory evaluation using the Quantitative Descriptive Analysis (QDA) method revealed variations in attributes such as appearance, texture, aroma, and taste profiles.