Aplikasi Oleogel Virgin Coconut Oil (VCO) dengan Kombinasi Gelator Cocoa Butter dan Beeswax dalam Pembuatan White Chocolate Spread
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Abstract
Virgin coconut oil (VCO) merupakan minyak nabati dengan potensi besar pada bidang pangan dan kesehatan. Salah satu tantangan dalam pengaplikasian VCO yaitu sifatnya yang cair pada suhu kamar. Hal ini mengakibatkan ketidakstabilan struktur produk yang dihasilkan. Pembentukan oleogel dengan bantuan kombinasi oleogelator seperti lemak kakao/ cocoa butter dan lilin lebah/ beeswax dapat menjadi solusi untuk memperbaiki dan meningkatkan karakteristik fisikokimia oleogel virgin coconut oil. Berdasarkan hal tersebut, penelitian ini bertujuan untuk mengevaluasi pengaruh berbagai konsentrasi kombinasi gelator tersebut terhadap karakteristik fisikokimia oleogel virgin coconut oil pada pembuatan selai cokelat putih/ white chocolate spread. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) non faktorial dan data dianalisis dengan One Way Analysis of Variance (ANOVA). Analisis uji sampel menggunakan Universal Testing Machine, metode DPPH (2,2-Diphenyl-1- Picrylhydrazyl), polarized light microscope, sentrifugasi, slip melting point, scanning electron microscope, hingga analisis profil tekstur. Hasil penelitian menunjukan kombinasi Beeswax (BW) dan Cocoa Butter (CB) sebagai oleogelator memengaruhi struktur kristal pada selai cokelat. Peningkatan konsentrasi BW menyebabkan kristal berbentuk jarum lebih banyak, kristal lebih padat dengan ukuran lebih panjang, terdistribusi merata, dan oleogel VCO yang dihasilkan lebih stabil. Kekerasan, dan titik leleh oleogel VCO meningkat seiring dengan peningkatan konsentrasi BW dalam oleogelator. Oleogel VCO terbaik diperoleh dari kombinasi 9% BW dan 1% CB (BW9CB1) yang berpengaruh nyata terhadap kekerasan, kohesivitass dan adhesivitas. Hasil tersebut memperkuat penggunaan oleogel VCO dengan kombinasi BW dan CB dapat meningkatkan tekstur produk akhir selai cokelat putih.
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How to Cite
Kurniaditya, V., Bumi, S. A. P., & Prasetya, B. G. I. (2025). Aplikasi Oleogel Virgin Coconut Oil (VCO) dengan Kombinasi Gelator Cocoa Butter dan Beeswax dalam Pembuatan White Chocolate Spread. Agroteknika, 8(4), 852-865. https://doi.org/10.55043/agroteknika.v8i4.616
References
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Biswas, N., Cheow, Y. L., Tan, C. P., & Siow, L. F. (2017). Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS). Journal Food Science and Technology, 82, 420-428. https://doi.org/10.1016/j.lwt.2017.04.039
Bouaziz, M. A., Abbes, F., Mokni, A., Blecker, C. Attia, H., & Besbes, S. (2017). The Addition Effect of Tunisian Date Seed Fibers on the Quality of Chocolate Spreads. Journal of Texture Studies. https://doi.org/10.1111/jtxs.12225
Dipowaseso, D. A., Nurwantoro, & Hintono, A. (2018). Karakteristik Fisik dan Daya Oles Selai Kolang-Kaling yang Dibuat Melalui Substitusi Pektin dengan Modified Cassava Flour (MOCAF) sebagai Bahan Pengental. Jurnal Teknologi Pangan, 2(1), 1-7. http://creativecommons.org/licenses/by-nc/4.0
Fayaz, G., Goli, S. A. H., Kadivar, M., Valoppi, F., Barba, L., Calligaris, S., & Nicoli, M. C. (2017). Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax, and propolis wax as partial substitutes for palm oil in functional chocolate spread. LWT – Food Science and Technology, 86, 523–529. https://doi.org/10.1016/j.lwt.2017.08.036
Fitriani, N. U. A., Dewan, S., & Muhammad, Y. (2020). Aktivitas antioxidant, polifenol dan evaluasi sensori cokelat oles fortifikasi red palm olein dari biji kakao pilihan klon sulawesi barat. Jurnal Agrokompleks, 20 (2), 19-27
https://repository.poliupg.ac.id/id/eprint/43/3/Lamp.%20B6_Artikel%20Cokelat%20Oles%20Fortifikasi%20RPO.pdf .
Giacomozzi, A. S., Palla, C. A., Carrin, M. E., & Martini, S. (2019). Physical properties of monoglycerides oleogels modified by concentration, cooling rate, and high-intensity ultrasound. Journal of Food Science, 84(9), 1–13. https://doi.org/10.1111/1750-3841.14762
Godoi, K. R. R. de, Basso, R. C., Ming, C. C., da Silva, A. Á., Cardoso, L. P., & Ribeiro, A. P. B. (2020). Crystallization, microstructure and polymorphic properties of soybean oil organogels in a hybrid structuring system. Food Research International, 13(7), 109-460. https://doi.org/10.1016/j.foodres.2020.109460
Huang, H., Hallinan, R., dan Maleky, F. (2018). Comparison of Different Oleogels in Processed Cheese Products Formulation. International Journal of Food Science and Technology, 53(11), 2525–2534. https://doi.org/10.1111/ijfs.13846
Kumar, P. K. P., Jeyarani, T., & Gopala Krishna, A. G. (2016). Physicochemical Characteristics of Phytonutrient Retained Red Palm Olein and Butter-Fat Blends and its Utilization for Formulating Chocolate Spread. Journal of Food Science and Technology, 53(7), 3060–3072. https://doi.org/10.1007/s13197-016-2279-8
Kurniaditya, V. H., Natanael, J. C., & Prasetya, B. G. I. (2025). Physicochemical Characteristics of Black Rice Bran Oil Based on Stabilized Oven with Maceration Extraction. Journal of Food Science and Technology (Iran), 22(164), 30–39. https://doi.org/10.22034/FSCT.22.164.30
Kusumaningrum, A., Parnanto, N. H. R., & Atmaka, W. (2016). Kajian Pengaruh Variasi Konsentrasi Karaginan-Konjak sebagai Gelling Agent terhadap Karakteristik Fisik, Kimia, dan Sensoris Permen Jelly Buah Labu Kuning (Cucurbita maxima). Jurnal Teknosains Pangan, 5(1), 1-11. https://jurnal.uns.ac.id/teknosains-pangan/article/view/4692?utm_source=chatgpt.com
Loppies, J. E., Risanti. E. Y., Ramlah, S., Lullung, A., & Amalia, A. N. (2019). Karakteristik oleogel dari minyak nabati menggunakan lilin lebah dan lemak kakao sebagai oleogelator. Jurnal Industri Hasil Perkebunan, 14(2), 33–43. https://www.neliti.com/publications/449655/karakteristik-oleogel-dari-minyak-nabati-menggunakan-lilin-lebah-dan-lemak-kakao
Marsigit, W., Tutuarima, T., & Hutapea, R. (2018). Pengaruh Penambahan Gula dan Karagenan Terhadap Karakteristik Fisik, Kimia dan Organoletik Soft Candy Jeruk Kalamansi (Citrofortunella microcarpa). Jurnal Agroindustri, 8(2), 113-123. https://share.google/i35Jd0NdZOfoUukr4
Marzelly, A. D., Yuwanti, S., & Lindriati, T. (2017). Karakteristik fisik, kimia, dan sensoris fruit leather pisang ambon (Musa paradisiaca S.) dengan penambahan gula dan karagenan. Jurnal Agroteknologi, 11(2), 173–185. https://doi.org/10.19184/j-agt.v11i02.6526
Martinez, R. M., Rosado, C., Velasco, M. V. R., Lannes, S. C. S., Baby, A. R. (2019). Main features and applications of oleogels in cosmetics. Int. J. Cosmet. Sci., 41, 109-117 https://doi.org/10.1111/ics.12519
Matsuo, K., & Ueno, S. (2021). Formation and Physical Analysis of Oleogels Composed of Edible Oils and High-Melting Fat Crystals. Journal of Oleo Science,70. 10. https://doi.org/10.5650/jos.ess21119
Meng, Z., Qi, K., Guo, Y., Wang, Y., & Liu, Y. (2018). Macro-Micro Structure Characterization and Molecular Properties of Emulsion-Templated Polysaccharide Oleogels. Food Hydrocolloids, 77, 17-29. https://doi.org/10.1016/j.foodhyd.2017.09.006
Ogutchu, M., Arifoglu, N., & Yilmaz, E. (2015). Preparation and Characterization of Virgin Olive Oil Beeswax Oleogel Emulsion Products. Journal Am. Oil Chem. Soc., 92, 459e471 https://aocs.onlinelibrary.wiley.com/doi/10.1007/s11746-015-2615-6
Patel, A. R., Nicholson, R. A., & Marangoni, A. G. (2020). Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products. Journal Food Sci, 33, 61-68. https://doi.org/10.1016/j.cofs.2019.12.008
Pușcaș, A., Mureșan, V., Socaciu, C., & Muste, S. (2020). Oleogels in Food: A Review of Current and Potential Applications. Foods, 9(1), 70. https://doi.org/10.3390/foods9010070
Rochmah, M. M., Ferdyansyah, M. K., Nurdyansyah, F., & Ujianti R. M. D. (2019). Pengaruh Penambahan Hidrokoloid dan Konsentrasi Sukrosa terhadap Karakteristik Fisik dan Organoleptik Selai Lembaran Pepaya (Carica Papaya L.). Jurnal Pangan dan Agroindustri 7(4): 42-52. https://jpa.ub.ac.id/index.php/jpa/article/view/662.
Silva, R. C. d., Ferdaus, M. J., Foguel, A., & da Silva, T. L. T. (2023). Oleogels as a Fat Substitute in Food: A Current Review. Gels, 9(3), 180. https://doi.org/10.3390/gels9030180. https://doi.org/10.3390/gels9030180.
Thakur, D., Singh, A., Suhaq, R., Dhiman, A., & Chauhan, D. S. (2023). Oleogelation Based On Plant Waxes: Characterization and Food Applications. Journal of Food Science and Technology., 60, 2927 – 2944. https://doi.org/10.1007/s13197-023-05786-0
Wahidin, W., Tamrin, T., & Danggi, E. (2017). Pengaruh bahan penyusun produk cokelat batangan terhadap waktu leleh dan uji organoleptik. Jurnal Sains dan Teknologi Pangan, 2(1), 285-297. https://ojs.uho.ac.id/index.php/jstp/article/view/2114
Widiyanti, R. A. (2015). Pemanfaatan Kelapa Menjadi VCO (Virgin Coconut Oil) sebagai Antibiotik Kesehatan dalam upaya Mendukung Visi Indonesia Sehat 2015. Prosiding Seminar Nasional Pendidikan Biologi 2015. Malang, 21 Maret 2015. https://scispace.com/pdf/utilization-of-coconut-into-a-vco-virgin-coconut-oil-as-3f5w6gl5u6.pdf
Xu, H., Li, T., Zhang, H. X., Shi, C., Cao, J., & Zhang, X. (2022). The application of oleogels in food products: Classification, preparation, and characterisation. AK Journals, 51(4), 462-478. https://doi.org/10.1556/066.2022.00099
Zhao, W., Wei, Z., & Xue C. (2022). Recent advances on food-grade oleogels: Fabrication, application and research trends. Critical Reviews in Food Science and Nutrition, 62(27), 7659–7676. https://doi.org/10.1080/10408398.2021.1922354
Bascuas, S., Hernando, I., Moraga, G., & Quiles, A. (2021). Structuring edible oils with cocoa butter to produce organogels with potential application in bakery products. LWT - Food Science and Technology, 141, 110920. https://doi.org/10.1016/j.lwt.2020.110228
Biswas, N., Cheow, Y. L., Tan, C. P., & Siow, L. F. (2017). Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS). Journal Food Science and Technology, 82, 420-428. https://doi.org/10.1016/j.lwt.2017.04.039
Bouaziz, M. A., Abbes, F., Mokni, A., Blecker, C. Attia, H., & Besbes, S. (2017). The Addition Effect of Tunisian Date Seed Fibers on the Quality of Chocolate Spreads. Journal of Texture Studies. https://doi.org/10.1111/jtxs.12225
Dipowaseso, D. A., Nurwantoro, & Hintono, A. (2018). Karakteristik Fisik dan Daya Oles Selai Kolang-Kaling yang Dibuat Melalui Substitusi Pektin dengan Modified Cassava Flour (MOCAF) sebagai Bahan Pengental. Jurnal Teknologi Pangan, 2(1), 1-7. http://creativecommons.org/licenses/by-nc/4.0
Fayaz, G., Goli, S. A. H., Kadivar, M., Valoppi, F., Barba, L., Calligaris, S., & Nicoli, M. C. (2017). Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax, and propolis wax as partial substitutes for palm oil in functional chocolate spread. LWT – Food Science and Technology, 86, 523–529. https://doi.org/10.1016/j.lwt.2017.08.036
Fitriani, N. U. A., Dewan, S., & Muhammad, Y. (2020). Aktivitas antioxidant, polifenol dan evaluasi sensori cokelat oles fortifikasi red palm olein dari biji kakao pilihan klon sulawesi barat. Jurnal Agrokompleks, 20 (2), 19-27
https://repository.poliupg.ac.id/id/eprint/43/3/Lamp.%20B6_Artikel%20Cokelat%20Oles%20Fortifikasi%20RPO.pdf .
Giacomozzi, A. S., Palla, C. A., Carrin, M. E., & Martini, S. (2019). Physical properties of monoglycerides oleogels modified by concentration, cooling rate, and high-intensity ultrasound. Journal of Food Science, 84(9), 1–13. https://doi.org/10.1111/1750-3841.14762
Godoi, K. R. R. de, Basso, R. C., Ming, C. C., da Silva, A. Á., Cardoso, L. P., & Ribeiro, A. P. B. (2020). Crystallization, microstructure and polymorphic properties of soybean oil organogels in a hybrid structuring system. Food Research International, 13(7), 109-460. https://doi.org/10.1016/j.foodres.2020.109460
Huang, H., Hallinan, R., dan Maleky, F. (2018). Comparison of Different Oleogels in Processed Cheese Products Formulation. International Journal of Food Science and Technology, 53(11), 2525–2534. https://doi.org/10.1111/ijfs.13846
Kumar, P. K. P., Jeyarani, T., & Gopala Krishna, A. G. (2016). Physicochemical Characteristics of Phytonutrient Retained Red Palm Olein and Butter-Fat Blends and its Utilization for Formulating Chocolate Spread. Journal of Food Science and Technology, 53(7), 3060–3072. https://doi.org/10.1007/s13197-016-2279-8
Kurniaditya, V. H., Natanael, J. C., & Prasetya, B. G. I. (2025). Physicochemical Characteristics of Black Rice Bran Oil Based on Stabilized Oven with Maceration Extraction. Journal of Food Science and Technology (Iran), 22(164), 30–39. https://doi.org/10.22034/FSCT.22.164.30
Kusumaningrum, A., Parnanto, N. H. R., & Atmaka, W. (2016). Kajian Pengaruh Variasi Konsentrasi Karaginan-Konjak sebagai Gelling Agent terhadap Karakteristik Fisik, Kimia, dan Sensoris Permen Jelly Buah Labu Kuning (Cucurbita maxima). Jurnal Teknosains Pangan, 5(1), 1-11. https://jurnal.uns.ac.id/teknosains-pangan/article/view/4692?utm_source=chatgpt.com
Loppies, J. E., Risanti. E. Y., Ramlah, S., Lullung, A., & Amalia, A. N. (2019). Karakteristik oleogel dari minyak nabati menggunakan lilin lebah dan lemak kakao sebagai oleogelator. Jurnal Industri Hasil Perkebunan, 14(2), 33–43. https://www.neliti.com/publications/449655/karakteristik-oleogel-dari-minyak-nabati-menggunakan-lilin-lebah-dan-lemak-kakao
Marsigit, W., Tutuarima, T., & Hutapea, R. (2018). Pengaruh Penambahan Gula dan Karagenan Terhadap Karakteristik Fisik, Kimia dan Organoletik Soft Candy Jeruk Kalamansi (Citrofortunella microcarpa). Jurnal Agroindustri, 8(2), 113-123. https://share.google/i35Jd0NdZOfoUukr4
Marzelly, A. D., Yuwanti, S., & Lindriati, T. (2017). Karakteristik fisik, kimia, dan sensoris fruit leather pisang ambon (Musa paradisiaca S.) dengan penambahan gula dan karagenan. Jurnal Agroteknologi, 11(2), 173–185. https://doi.org/10.19184/j-agt.v11i02.6526
Martinez, R. M., Rosado, C., Velasco, M. V. R., Lannes, S. C. S., Baby, A. R. (2019). Main features and applications of oleogels in cosmetics. Int. J. Cosmet. Sci., 41, 109-117 https://doi.org/10.1111/ics.12519
Matsuo, K., & Ueno, S. (2021). Formation and Physical Analysis of Oleogels Composed of Edible Oils and High-Melting Fat Crystals. Journal of Oleo Science,70. 10. https://doi.org/10.5650/jos.ess21119
Meng, Z., Qi, K., Guo, Y., Wang, Y., & Liu, Y. (2018). Macro-Micro Structure Characterization and Molecular Properties of Emulsion-Templated Polysaccharide Oleogels. Food Hydrocolloids, 77, 17-29. https://doi.org/10.1016/j.foodhyd.2017.09.006
Ogutchu, M., Arifoglu, N., & Yilmaz, E. (2015). Preparation and Characterization of Virgin Olive Oil Beeswax Oleogel Emulsion Products. Journal Am. Oil Chem. Soc., 92, 459e471 https://aocs.onlinelibrary.wiley.com/doi/10.1007/s11746-015-2615-6
Patel, A. R., Nicholson, R. A., & Marangoni, A. G. (2020). Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products. Journal Food Sci, 33, 61-68. https://doi.org/10.1016/j.cofs.2019.12.008
Pușcaș, A., Mureșan, V., Socaciu, C., & Muste, S. (2020). Oleogels in Food: A Review of Current and Potential Applications. Foods, 9(1), 70. https://doi.org/10.3390/foods9010070
Rochmah, M. M., Ferdyansyah, M. K., Nurdyansyah, F., & Ujianti R. M. D. (2019). Pengaruh Penambahan Hidrokoloid dan Konsentrasi Sukrosa terhadap Karakteristik Fisik dan Organoleptik Selai Lembaran Pepaya (Carica Papaya L.). Jurnal Pangan dan Agroindustri 7(4): 42-52. https://jpa.ub.ac.id/index.php/jpa/article/view/662.
Silva, R. C. d., Ferdaus, M. J., Foguel, A., & da Silva, T. L. T. (2023). Oleogels as a Fat Substitute in Food: A Current Review. Gels, 9(3), 180. https://doi.org/10.3390/gels9030180. https://doi.org/10.3390/gels9030180.
Thakur, D., Singh, A., Suhaq, R., Dhiman, A., & Chauhan, D. S. (2023). Oleogelation Based On Plant Waxes: Characterization and Food Applications. Journal of Food Science and Technology., 60, 2927 – 2944. https://doi.org/10.1007/s13197-023-05786-0
Wahidin, W., Tamrin, T., & Danggi, E. (2017). Pengaruh bahan penyusun produk cokelat batangan terhadap waktu leleh dan uji organoleptik. Jurnal Sains dan Teknologi Pangan, 2(1), 285-297. https://ojs.uho.ac.id/index.php/jstp/article/view/2114
Widiyanti, R. A. (2015). Pemanfaatan Kelapa Menjadi VCO (Virgin Coconut Oil) sebagai Antibiotik Kesehatan dalam upaya Mendukung Visi Indonesia Sehat 2015. Prosiding Seminar Nasional Pendidikan Biologi 2015. Malang, 21 Maret 2015. https://scispace.com/pdf/utilization-of-coconut-into-a-vco-virgin-coconut-oil-as-3f5w6gl5u6.pdf
Xu, H., Li, T., Zhang, H. X., Shi, C., Cao, J., & Zhang, X. (2022). The application of oleogels in food products: Classification, preparation, and characterisation. AK Journals, 51(4), 462-478. https://doi.org/10.1556/066.2022.00099
Zhao, W., Wei, Z., & Xue C. (2022). Recent advances on food-grade oleogels: Fabrication, application and research trends. Critical Reviews in Food Science and Nutrition, 62(27), 7659–7676. https://doi.org/10.1080/10408398.2021.1922354