Open AccessSensory, chemical, and nutritional characteristic of coffee-chocolate instant drink (chocomix-fee) from Nglanggeran, Gunungkidul, Yogyakarta
Author(s) -
Ervika Rahayu Novita Herawati,
Rifa Nurhayati,
Mukhamad Angwar
Publication year - 2019
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/633/1/012041
Subject(s) - theobroma , food science , instant , diversification (marketing strategy) , mathematics , polyphenol , business , chemistry , antioxidant , horticulture , biology , marketing , biochemistry
Cocoa ( Theobroma cocoa ) is one of the potential commodities in Indonesia. There are many cocoa fields in Yogyakarta, and one of cocoa field is Nglanggeran, Gunungkidul. Diversification product must be done to increase the economy value of local chocolate from Nglanggeran. The aim of this research is to determine sensory, chemical, and nutritional characteristic of Chocomix-Fee. ‘Chocomix-Fee” is instant drink made from chocolate powder and coffee powder. Chocomix-Fee made with four different coffee powder addition (22%, 20%, 18%, 16%). Sensory test results indicated that the most preferred product was Chocomix-Fee that made from 16% coffee powder addition. The selected Chocomix-Fee contain water content about 2.11%, ash content about 1.41%, fat content 6.83%, protein content about 7.29%, and carbohydrate content about 82.37%. Chocomix-Fee contain polyphenol about 49.55 mg GAE/g sample and antioxidant activity about 56.35%. Chocomix-fee is packaged using metallized package with a weight about 25 grams per sachet. The energy obtained by consuming chocomix-fee drinks is 105 kcal / 25 g product