Improving the quality of pendawa chocolate bar with the addition of palm oil and coconut oil

Abstract

Chocolate bars are a food that is in demand by almost all age groups, both men and women. Aside from being a healthy snack, chocolate products are included in the refreshing plant, which can stimulate the central nervous system. It creates a happy dopamine effect for those who consume it. The demand for chocolate bar products has increased every year. As one of the world’s largest cocoa-producing and supplying countries, Indonesia must evaluate the quality of its cocoa beans. This research uses fermented cocoa beans, which are then processed into cocoa butter cocoa paste, which is used to manufacture pendawa chocolate bars. Other ingredients include mustard oil, coconut oil, cocoa butter, cocoa paste, powdered sugar, powdered milk, baking soda, vanilla, and lecithin, which are added to the chocolate bar formulation. Color, total dissolved solids, hardness, and melting time of chocolate bars were analyzed. The formulation of ingredients with palm oil was better for improving the quality of the chocolate bars produced based on the level of hardness, total dissolved solids, and melting time. The best treatment in this research was the F5 formulation, namely the addition of coconut oil in making Pendawa chocolate bars with a melting time of close to 24 hours at room temperature.