Bioactivities and organoleptic analysis of dark chocolate probiotic as a functional beverage

Abstract

One of the most widely used food products is probiotic beverages. Probiotics are drinks that contain lactic acid which is able to survive in gastric acidity in large enough quantities. Dark chocolate is chocolate that is not added milk or sugar, can be eaten or processed directly. Usually has a high percentage of cocoa content around 70% to 99%. The purpose of this study is to determine the antioxidant, antidiabetic activity and organoleptic analysis in probiotic beverages which were added dark chocolate compared without the addition of dark chocolate. Variations in the addition of dark chocolate were 1, 5, 10, 15 and 20% respectively with fermentation time for 24 hours. Antioxidant activity was conducted using the 2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH method) and antidiabetic activity was conducted using the α-glucosidase inhibitory activity test. The results showed that there was an increase in inhibition of both activities antioxidant and antidiabetic on dark chocolate probiotic compare with probiotic no additional dark chocolate. Maximum antioxidant and antidiabetic inhibition on 10% dark chocolate were 85.93% and 54.75% respectively. The results obtained show that dark chocolate probiotic has the potential as an antioxidant and antidiabetic. Based on the organoleptic analysis data, the formulation of the dark chocolate probiotic beverages was the most preferred in the PDC2 sample (addition of 5% dark chocolate) based on colour, aroma and taste, while the consistency was somewhat preferred.