Development of Processed Cocoa with Addition of Dried Fruit to Increase Added Value Hasanuddin University Abstract Chocolate is a product that is ready to be consumed as a secondary product of cocoa beans and can be varied by adding a filler. Each ingredient added or used to make chocolate has its own qualities, one of which is the addition of canarium nut fillers. This study aims to determine a new formulation with the addition of canarium nut to dark chocolate products and the best results are carried out by the physicochemical test, organoleptic test, fat blooming test and stability test. Method: The process of making the product begins with the manufacture of dried canarium nut fillers, then continues the process of making chocolate. In the process of making chocolate products, in the formulation stage, several treatments were carried out with the addition of 6%, 9% and 12% canarium nut fillers. After that, organoleptic test, stability test, fat blooming test, free fatty acid test, moisture content test and ash content test. Results: Chocolate product has a good density level and shows that the added filler in the form of canarium nut for each test parameter has no significant effect. The storage process for 21 days did not show any fat blooming that occurred in chocolate, as well as a similar response to the organoleptic acceptance of the panelists on the like scale. Conclusion: The new formulation with the taste of the addition of dried canarium nut to dark chocolate products indicates an acceptable level of preference based on the hedonic method testing for color, taste, aroma, and texture. The best results of the product formulation obtained by sample A2 with the addition of dry canarium nut treatment 9% that can be categorized as good Keywords: canarium nut,cocoa butter, cocoa powder, chocolate, organoleptics. Topic: Genetically Modified Foods, Food Safety, and Product Development |
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