Antioxidant Activity and Physico-Chemical of Dark Chocolate Made with Cocoa Butter Substitute (Cbs) from Virgin Coconut Oils
- 10.2991/aer.k.210825.022How to use a DOI?
- Cocoa butter substitution, virgin coconut oil, dark chocolate
This study aimed to investigate the effect of different concentration of virgin coconut oil to antioxidant activity, physical characteristics, and organoleptic of dark chocolate, and knows the best addition of virgin coconut oil on dark chocolate making. This study used a Completely Randomized Design (CRD) with 6 treatments and repeated 3 time, so that 18 experimental units were obtained. The data obtained were analyzed using the analysis of variance (ANOVA) at 5% and 1% levels. Parameter with significantly affect was further analyzed using Duncan’s new multiple range test (DNMRT) at the 5% level. The results showed that different concentration of virgin coconut oil had significant effect (1%) on antioxidant activity. The best concentration of virgin coconut oil is 10% with antioxidant activity value 70,38% and, good melting quality
- © 2021, 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/).
Cite this article
TY - CONF AU - Addion Nizori AU - Vonny Adinda AU - Arzita AU - Lavlinesia AU - Rahayu Suseno PY - 2021 DA - 2021/08/26 TI - Antioxidant Activity and Physico-Chemical of Dark Chocolate Made with Cocoa Butter Substitute (Cbs) from Virgin Coconut Oils BT - Proceedings of the 3rd Green Development International Conference (GDIC 2020) PB - Atlantis Press SP - 120 EP - 124 SN - 2352-5401 UR - https://doi.org/10.2991/aer.k.210825.022 DO - 10.2991/aer.k.210825.022 ID - Nizori2021 ER -