Thesis

The Effect of Moringa Leaves Powder Addition Towards Organoleptic Properties of 61% Organic Dark Chocolate at PT. Cau Coklat Internasional

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PT. Cau Coklat Internasional is a private company that focuses on the food industry, especially on agri-industry and agrotourism, and the main product being produced is cocoa (Theobroma cacao). Cacao is an important raw material and major ingredient in chocolate products. The production of chocolate is a multi-step process involving fermentation, drying, roasting, grinding, refining, conching, and tempering of the chocolate. In this project, Moringa leaves powder was used as an additional ingredient to increase the value of the chocolate product of 61% organic dark chocolate. Moringa leaves (Moringa oleifera) have been found to contain high levels of natural antioxidants. Other than that, moringa leaves also rich in vitamins, minerals, amino acid, and various phenolic compounds. The aimed of this study was to obtain a suitable level among three different concentrations (0%, 5%, and 10%) of moringa leaves powder in 61% organic dark chocolate with regards to the organoleptic properties, and identify the effect between three different concentrations of moringa leaves powder addition (0%, 5%, and 10%) on physiochemical properties of 61% organic dark chocolate for quality testing. The 61% organic dark chocolate with no additional moringa leaves powder is the most acceptable concentration in terms of color, aroma, texture, taste, meltability, level of sweetness, level of bitterness, and overall acceptability. For further studies, it is recommended that the next researchers add the moringa leaves powder from the beginning of chocolate making, measure the level of sweetness and bitterness by ranking method, carry out antioxidant analysis and other chemical analysis related to the chocolate products such as analyze and measure the meltability of the chocolate using a tool.

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Availability

Detail Information

Series Title

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Call Number

FT 22-015

Publisher

i3L, Jakarta : i3L, Jakarta., 2022

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

health benefit
Moringa oleifera
organoleptic properties
61% organic dark chocolate
hedonic test

Specific Detail Info

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Statement of Responsibility

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Other version/related

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