Physical and organoleptic properties of chocolate jam with the addition of cobia gelatin

Chocolate spread or most people know it as chocolate jam is one of the cocoa products that is favoured by everyone. Besides having a delicious taste, chocolate also contains nutrients that are good for the body. Chocolate jam requires physical properties, especially the right texture so that it can be applied to food products such as bread. The addition of gelatin is expected to improve the texture of chocolate jam. The purpose of this study was to determine the effect of the addition of cobia gelatin with different concentrations on the physical and organoleptic properties of chocolate jam and to determine the best addition of cobia gelatin to chocolate jam. This research was conducted using a completely randomized design with one factor, namely the different concentrations of cobia gelatin. Cobia gelatin was added to chocolate jam with different concentrations of 0%, 0.5%, 1%, and 1.5%. The tests carried out include texture test, density test, and organoleptic test which includes a hedonic test of chocolate jam, spreadability, and ease of meltability in the mouth. The results showed that the addition of gelatin concentration in chocolate jam affects the texture, density, and organoleptic values. Chocolate jam with the addition of 1.5% cobia gelatin gave the highest value in the hardness parameter of 0.65, cohesiveness of 0.33, and gumminess of 0.31, while the highest value for adhesiveness and density was found in the chocolate jam with the addition of 1% cobia gelatin. The organoleptic test showed that the favorability of the chocolate jam increased as the concentration of cobia gelatin increased. The addition of cobia gelatin to the chocolate jam can produce a chocolate jam texture that is more compact and denser but easy to spread.