Thesis

Utilization of Palm Oil and Cocoa Butter in Chocolate Spread Development in PT. Cau Coklat International

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PT. Cau Coklat International is a company engaged in the agricultural products industry
(agro-industry) and agricultural tourism (agro-tourism) with the Cocoa fruit (Theobroma cacao L.) as
the commodity produced with well-integrated land and industrial management systems. Cocoa is a
native species that grows in tropical humid forest and is traditionally grouped into 3 (three) different
main cultivars: Criollo, Forastero, and Trinitario where each cultivar has its characteristics. There are
various chocolate products available in the market and can be available in many flavors. However,
chocolate products can always be categorized to several different products such as chocolate bars,
chocolate candy, chocolate powder for drinking purposes, and chocolate spread. This study aims to
develop a chocolate spread using Palm Oil and Cocoa Butter. Results have shown that Almond
Chocolate Oil Spread (Sample AO) was the most preferred with the overall score of 7.27 compared to
Almond Chocolate Butter Spread (Sample AB) which has 6.12 that were significantly different and not
significantly different to commercial product (6.65). Sample AB showed the lowest %moisture
content where it only has 0.27% compared to other samples where sample AO has 0.81% and
commercial product has 0.87% where all of the samples were not significantly different.

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Availability

Detail Information

Series Title

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Call Number

FT 22-005

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)

Sensory evaluation
cocoa butter
Chocolate spread
Palm oil
Moisture content
Stability testing

Specific Detail Info

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Statement of Responsibility

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Other version/related

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