The Consumer Acceptance on Chocolate Drink Made from a Mixture of Commercial Cocoa Powder and Unfermented Cocoa Beans

Main Article Content

Laras Cempaka
Tubagus Emir Abdul Hakim
Wahyudi David

Abstract

Cocoa is one of the plants in Indonesia that contains polyphenol compounds that act as antioxidants. The processing of cocoa into chocolate products generally causes a decrease in the number of polyphenols. In the development of chocolate beverage products, it is necessary to evaluate sensory evaluation. The purpose of this study was to determine consumer acceptance, total phenolic content (TPC) and antioxidant activity (AA) of chocolate drinks made from commercial cocoa powder added with unfermented cocoa beans. Seventy-five panellist (17-23 years) contributed to the consumer acceptance of four samples of chocolate drinks with a ratio of commercial cocoa powder: unfermented cocoa beans = 100%: 0, 90%: 10%, 80%: 20%, 70%: 30%. Then the sample was analyzed for its antioxidant activity using the Ascorbic Acid Equivalent Antioxidant Capacity (AEAC)and total phenolic content using the Folin-Ciocalteau method. The results showed that the sample with a composition of 100% commercial fermented cocoa had the highest value on each sensory attribute. It had the highest TPC, antioxidant activity, and inhibition percentage value of 321.235 mg GAE, 982.19 ppm and46%, respectively. The addition of the unfermented cocoa beans composition showed a decrease in the level of consumer preference. However, the addition did not significantly affect the total phenolic content, but slightly increased the antioxidant activity. The use of unfermented cocoa beans that are not processed with appropriate cocoa processing standards has not been well received by consumers, so it requires proper processing of unfermented cocoa beans if the polyphenol compound is desired.

Article Details

How to Cite
Cempaka, L., Hakim, T., & David, W. (2021). The Consumer Acceptance on Chocolate Drink Made from a Mixture of Commercial Cocoa Powder and Unfermented Cocoa Beans. Pelita Perkebunan (a Coffee and Cocoa Research Journal). Retrieved from https://ccrjournal.com/index.php/ccrj/article/view/465
Section
Articles
Author Biographies

Tubagus Emir Abdul Hakim, Universitas Bakrie

Department of Food Science and Technology

Wahyudi David, Universitas Bakrie

Department of Food Science and Technology

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