Abstract
Indonesia is one of top cacao beans producer globally. Other than chocolate, cocoa drink is one of the popular cocoa derivates. The cocoa beverage is usually produced by mixing ingredients such as cocoa powder, sugar, creamer, and stabilizer. Cocoa powder is a great source of antioxidant as it contains polyphenolic compounds. However, the bioactive compounds like polyphenols might decrease during the processing of cocoa drinks. This study aimed to investigate the effect of torch ginger or kecombrang (Etlingera elatior) and xanthan gum addition on the physical properties, antioxidant activity, and sensory attributes of cocoa drink. The addition of torch ginger flower powder increased the antioxidant activity of the cocoa drink, but decrease the pH of the cocoa drink and consumers’ acceptance of aroma and taste of the cocoa drink. The addition of xanthan gum at 0.09 g resulted in the increased total solubility and reduced the sedimentation of cocoa drink.
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