Antioxidant Activity and Physico-Chemical of Dark Chocolate Made with Cocoa Butter Substitute (Cbs) from Virgin Coconut Oils

DOI

10.2991/aer.k.210825.022How to use a DOI?

Keywords

Cocoa butter substitution, virgin coconut oil, dark chocolate

Abstract

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

Copyright

© 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/).

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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  -