Consumer Acceptance on Chocolate Drink Made with a Mixture of Commercial Cocoa Powder and Unfermented Cocoa Powder

Main Article Content

Laras Cempaka
Tubagus Emir Abdul Hakim
Wayudi David


Cocoa is one of the foods that contains polyphenol-rich compounds that act as antioxidants. The processing of cocoa into chocolate products generallycauses a decrease in the number of polyphenols. In the development of chocolate beverage products, it is necessary to evaluate sensory evaluation. The purposeof this study was to determine consumer acceptance, total phenolic content (TPC) and antioxidant activity of chocolate drinks made from commercial cocoa powderadded with unfermented cocoa powder. Seventy-five panellist (17-23 years old) contributed to the consumer acceptance of four samples of chocolate drinks witha ratio of commercial cocoa powder: unfermented cocoa powder = 100%:0%, 90%:10%, 80%:20%, 70%:30%. The sample than was analyzed for its antioxidantactivity using the ascorbic acid equivalent antioxidant capacity and total phenolic content using the Folin-Ciocalteau method. The results showed that the sample witha composition of 100% commercial fermented cocoa had the highest value on each sensory attribute. It had the highest TPC (321.235 mg gallic acid equivalent),antioxidant activity (982 ppm), and inhibition percentage (46%), respectively. Addition of the unfermented cocoa powder composition showed a decrease in the level ofconsumer preference. However, the addition did not significantly affect the total phenolic content, but slightly increased the antioxidant activity. The use of unfermentedcocoa powder for mixing components that are not processed standardly has not been well received by consumers, proper processing of unfermented cocoa powderis required if the polyphenol compound is desired. 

Article Details

How to Cite
Cempaka, L., Emir Abdul Hakim, T., & David, W. (2021). Consumer Acceptance on Chocolate Drink Made with a Mixture of Commercial Cocoa Powder and Unfermented Cocoa Powder. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 37(2), 126-136.
Copyright (c) 2021 Pelita Perkebunan (Coffee and Cocoa Research Journal)

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    1. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    1. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).