The Effect of Cocoa Paste Percentage of Fermented Cocoa Beans on the Sensory Characteristic of Chocolate Bars

DOI

10.2991/aer.k.200325.055How to use a DOI?

Keywords

chocolate bars, cocoa, cocoa paste percentage, sensory test

Abstract

This study aims to obtain optimal chocolate bars according to sensory tests based on the percentage of cocoa paste. The research carried out in stages, namely the selection of fermented dried cocoa beans according to SNI 01-2323-2008, making the cocoa paste, and treating 30% and 60% cocoa paste on chocolate bars. This research conducted from August to September 2018, at Halu Oleo University, Kendari, Southeast of Sulawesi. Testing the treatment of the percentage of cocoa paste on chocolate bars is sensory. Sensory testing includes taste, color, aroma, and texture. The best sensory test results are then determined as the best treatment then tested for antioxidants and proximate content. Antioxidants testing uses the DPPH method. The analysis of variance (F test) used to determine the influence of cocoa paste to sensory characteristics. The average difference test uses the Duncan Multiple Range Test (DMRT) at the significance level α = 0.05. The relationship between the percentage of pasta with sensory characteristics using correlation analysis and simple regression. The contribution of simultaneous treatment to chocolate sensory characteristics analyzed using the stepwise multiple linear regression method. The results show that the percentage of cocoa paste significantly affects the sensory characteristics of chocolate bar flavor. The hedonic tests show that panelist preference is the chocolate bars with a percentage of 30% cocoa paste.

Copyright

© 2020, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Wahyu Margono
AU  - Mustamin A. Masuku
AU  - Nurjana Albaar
AU  - Tamrin
AU  - Suryati Tjokrodiningrat
PY  - 2020
DA  - 2020/03/30
TI  - The Effect of Cocoa Paste Percentage of Fermented Cocoa Beans on the Sensory Characteristic of Chocolate Bars
BT  - Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019)
PB  - Atlantis Press
SP  - 277
EP  - 280
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.200325.055
DO  - 10.2991/aer.k.200325.055
ID  - Margono2020
ER  -