Open AccessDiversification of processed cocoa using coconut to increase the added value
Author(s) -
Jumriah Langkong,
Rindam Latief,
Airin Rahman,
Andi Dirpan,
Muhammad Tahir Sapsal,
I. Kamaruddin,
Marselia
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/343/1/012255
Subject(s) - copra , organoleptic , aroma , food science , mathematics , completely randomized design , cooker , chemistry , engineering , statistics , mechanical engineering
Chocolate bar is one of secondary product of cocoa beans which are ready to consume. The aim of this research is to know the effect of shredded copra addition as a filler of chocolate bar. The method of this research started from the processing of beans into fats and cocoa powder, the making of shredded copra as a filler, and the making of chocolate bar. The evaluation done based on carbohydrate content, moisture content, ash content, fat content, fat blooming, and organoleptic in terms of color, odor, taste, and texture. The design of research used was completely randomized design in 3 repetition. Sample used is shredded copra (A1 = 6%, A2 = 9%, and A3 = 12%). The results shows that addition of shredded copra is significant at the 5% level of ash content and fat content. While organoleptic test shows that A1 (addition of 6% shredded copra) is most preferred by panellist in terms of color and texture, while A3 (addition of 12% shredded copra) is most preferred by panellist in terms of aroma and taste parameter.