Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments

Abstract

The processing of chocolate bars is influenced by cocoa beans used. Chocolate bar is one of the downstream products with a simple processing process. The taste and aroma in candy comes from chocolate bars. Fermentation is an important activity in the formation of cocoa flavour. This study aims to determine the panellists’ acceptance of chocolate bars produced from various fermentation treatments of sun-dried cocoa beans. The materials used in this study were cocoa beans of varieties of Lindak. The fermentation variation consisted of two treatments, namely, the addition of the inoculum gradually (A1) and the addition of the inoculum simultaneously at the beginning of fermentation (A2). The inocula added were Sacharomyces cerevisiae (FNCC 3056), Lactococcus lactis (FNC 0086) and Acetobacter aceti (FNCC 0016). The control treatment was dry cocoa beans without fermentation (A0). The fermentation time was 120 h, then the fermented cocoa beans were processed into chocolate bars. The resulting chocolate bars were subjected to sensory analysis including evaluation of the taste of sepia, bitter, and sour taste and in the test the polyphenol content of chocolate bars was used. The results showed that there was a decrease in the septic, bitter and sour taste from treatment A0, A2 and A1, respectively. The highest polyphenol content was in A0, A2, and A1, respectively. Panellists stated that the preferred chocolate bar was made from cocoa beans with A1 treatment.