Abstract
This research is aimed to process non fermented cocoa beans into chocolate paste as functional food for body weight and blood cholesterol reduction benefits. The research was undergone as followed: preparing paste/dark chocolate from unfermented cacao bean; analysis of chocolate paste’s water, fat, polyphenol, flavanoid, catechin, amino acid, magnesium, calium, and theobromin content;test on mouse weight reduction consisting of diuretic effect, motoric activity, and weight level monitoring and analysis of blood cholesterolreduction effect. Result showed that water content is 3.21%; fat content is 53.14%; potassium content is 1366.74 mg per 100 grams chocolate paste; magnesium content is 257,20 mg per 100 grams chocolate paste; theobromin content is 1.13%; amino acid is 11.92%; catechin is 3.28%; flavanoid 0.16% counting as quercetin and poliphenol 10.03% equal with tanic acid. Diuretic monitoring activity indicated that chocolate paste contributes in raising motoric activity. Observation on weight reduction showed that 0,2ml/mouse chocolate paste decreased mouse body mass from 200 grams to 140 grams in 8 days. 0,2 ml/mouse chocolate paste treatment for 6 days decreased blood cholesterol level, equal to treatment with Simvastatin 0.18mg/200g .
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