The Effect Of Adding Hydrogenated Coconut Oil And The Time Of Adding Cocoa Powder On The Physical And Organoleptic Chocolate Bar

Abstract

Chocolate bars are one of the processed cocoa products that are much loved by Indonesians. The main ingredient used to manufacture chocolate bars is cocoa butter. However, the relatively high price of cocoa butter causes chocolate bar production costs to be high. Hydrogenated coconut oil as an alternative to reduce the use of cocoa butter was investigated to reduce production costs. On the other hand, aroma can be reduced due to the conching process where during the conching process some volatile compounds evaporate. Therefore, it will be compared between the addition of cocoa powder at the beginning and at the end of the conching process which can give the sharpest aroma to the final chocolate bar product. The result showed that the addition of hydrogenated coconut oil at the level of 50% of the total use of cocoa butter gave the best physical properties of chocolate bar which resulted in a higher melting point with less fat blooming. The organoleptic results showed a significant difference between the controls, the time of adding cocoa powder at the beginning and at the end, where adding cocoa powder at the beginning gave a higher value for the parameters of taste and texture, but less value for the parameters of color and aroma.