Chocolate Cake Research Articles

Sensory Analysis of Chocolate Cakes Enriched with Fish Protein Hydrolyzate (HPP)

Sensory Analysis of Chocolate Cakes Enriched with Fish Protein Hydrolyzate (HPP)

Influence of changing dentition on food texture preferences and perception of eating difficulty in Australian children.

The transition from primary to permanent dentition is an important phase in children's oral development, yet its impact on texture perception and food acceptance are less explored. This study aimed to investigate how changing dentition and tooth loss influence texture preferences and perception of eating difficulty among children aged 5 to 12 years. Children (n = 475) completed a forced-choice questionnaire featuring drawings of six food pairs, each available in hard or soft texture, and reported whether they had started losing primary teeth and the number of tooth gaps present. They also tasted four samples: chocolate snacks (cake and biscuits) and cheddar cheese (grated and cubes), evaluating their perceived eating difficulty and liking for each sample. Analysis of questionnaire responses showed a general preference for softer food textures among children, with a 36% probability of choosing hard foods. Preferences were not related to child's dental state, including primary teeth loss (p = .13) or number of tooth gaps (p = .45). In the taste test, chocolate biscuits and cheese cubes were perceived as significantly more difficult to eat than chocolate cake and grated cheese, respectively (both p < .0001). Children with more than two tooth gaps reported greater eating difficulty for chocolate biscuits and cheese cubes compared to children with fewer or no tooth gaps. This study demonstrated that children's texture preferences for hardness of foods remained consistent during dentition change, while their perception of eating difficulty could vary based on their dental state at specific points in time.

The cake fortified with rice bran and market available one: An evaluation of texture, colour and nutritional qualities

Rice bran is the outer pericarp of the rice endosperm. It is the underutilized milling bi-product of rice, which is generally used for cattle feeds and extraction of oil. However, the whole bran is packed with many essential bioactive molecules and fibers, which have many health benefits. In this study, the whole bran was utilized for making the cake. The textural profile analysis reveals that cakes fortified with rice bran (CRB) showed lower hardness (661.10-1429.90 g) but higher adhesiveness (-3.5 to -19.6 g-sec) and cohesiveness (72.6 to 80.6%) as compared to market available cakes (MAC). With respect to colour parameters, CRB was generally darker (L* = 33.96 to 39.25) than MAC (L* = 37.39 to 37.92) except market available chocolate cake (L*=17.34), which was darkest one. However, CRB was superior to MAC for different nutritional parameters. The minerals (Fe, Zn) content of CRB (Fe: 22.25 to 28.30 ppm and Zn: 14.68 to 16.14 ppm) was higher than MAC (Fe: 11.25 to 17.03 ppm and Zn: 6.24 to 7.61 ppm). There was higher level of phenolics content, flavonoids content(0.43 to 0.76 mg CE/g) and protein content (12.94 to 18.76%) in case of all the CRBs as compared to MACs. The total soluble sugar content was lower but antioxidant activity was higher in CRBs as compared to MACs. Therefore, CRB is one of the healthy alternatives for proper utilization of rice milling bi-product, rice bran.

Bystanders to a Public Health Crisis

Per- and polyfluoroalkyl substances (PFAS) are devastating our food systems and our health. Due to widespread use, these synthetic, long-lasting chemicals, are omnipresent at dangerous levels in our envi-ronment and our homes. Recent studies link even small exposure to PFAS to a host of adverse health outcomes, including cancer, autoim-mune diseases, thyroid disease, liver damage, childhood obesity, infer-tility, and birth defects. Food consumption is a primary route of PFAS exposure. PFAS mi-grate from water, soil, fertilizers, pesticides, and compost into virtually every plant, fish, animal, and animal product, and ultimately (in the greatest concentration) into the consumer. In addition, food pro-cessing equipment, disposable dishes, and containers leach dangerous levels of these chemicals into processed food products, further infusing our every meal with PFAS. Consequently, it is no surprise everything from chocolate cake and microwave popcorn to free range eggs, wildcaught fish, organic milk, and organic kale can harbor staggering quantities of these toxic substances. Despite the widespread presence of these substances and strong sci-entific evidence of their harmful impact on humans, federal regulation of PFAS in food is currently nonexistent. At least fifteen agencies have a mandate to ensure the safety of our food. More is not always better. In the case of regulatory agencies, it can lead to fragmented demand for attention, diffusion of responsibilities, and bureaucratic bystander apathy. This story has played out time and again with other toxic con-taminants like polychlorinated biphenyls (PCBs) and pesticides and is playing out yet again with PFAS. Despite our country’s devastating experience with past contaminants and the unprecedented scientific progress of our time, the federal response to new food safety threats has only become more sluggish and inadequate. This article lays a pathway for change, taking the issue of PFAS food contamination as a case study for the broader dysfunction in the food safety regulatory system. Part II reviews the history of federal food regulation and explores the role that each federal actor in the field plays in ensuring the safety of the food supply. Part III provides back-ground on the chemical and toxicological profile of PFAS and their widespread presence in the environment in general and the food sup-ply in particular. Part IV examines possible approaches to more effec-tive regulation of environmental contaminants in food and proposes a readily available but currently overlooked mechanism for combatting the current public health crisis of PFAS in food. Lastly, Part V cata-logues the expected benefits of the solution and addresses anticipated skepticism. It concludes that the proposed approach can effectively protect consumers from PFAS in food today, while simultaneously gar-nering much needed data to usher in a more permanent solution in the future.

Physico-chemical, microbiological, nutritional composition and sensory analysis of products enriched with mechanically separated meat of marine fish

Fish processing technologies are in full development with new techniques and product formulations. The objective of this work is the development and analyze the physical-chemical, microbiological, nutritional and sensory composition of three formulations of products included based on mechanically separated meat -MSM of marine fish: (1) anchovy meatball, (2) sardine kibbeh and (3) chocolate cake. Sensory analyzes were performed with an untrained public. Each taster received three samples, one of each product and a questionnaire based on the 7-point Hedonic Scale. For the chemical characterization, the analysis protocols of fish products processed according to the legislation were used. The microbiological analyses were carried out in accordance with the recommendations of the National Health Surveillance Agency (ANVISA) for fish-based foods. The nutritional analysis was performed by calculations based on the chemical composition of the developed products. The results of the analyses were favorable for the development of new food products based on mechanically separated marine fish meat for a wide variety of markets.

Analysis of home-made cannabis edibles by UHPLC-HRMS after standard addition method.

With recent evolution of cannabis legalization around the world, cannabis edibles are booming, and determining their concentration in Δ9-tetrahydrocannabinol (Δ9-THC), the regulated psychoactive substance, remains a challenge for toxicology laboratories, which must prove the legal status or not of the product. Cannabinoids are a large family of structurally similar and lipophilic molecules, requiring dedicated pre-analytical methods, as well as efficient chromatographic separation to differentiate cannabinoid isomers which are distinguished by their psychoactive properties and their legal status. Here, we present two independent cases of cannabis edibles, for which we performed analysis of home-made cannabis chocolate cakes, and of the resins and herbs used for cooking. Quantitation was carried out with a new developed standard addition method, to avoid matrix effects and matrix dependent calibration. Extraction by QuEChERs method, followed by targeted and nontargeted analysis by ultra-high performance liquid chromatography hyphenated to high resolution mass spectrometry (UHPLC-HRMS) allowed the identification of several phytocannabinoids, mainly Δ9-THC, CBD and their acid precursors THCA and CBDA. Δ9-THC was identified in significant concentrations (mg/g) in both edibles, even though one was prepared with CBD herb. This work highlights the need to analyze cannabis edibles, as well as the resins and herbs used in their preparation if it is homemade, and it proposes a reliable analytical method for toxicology laboratories.

Mycological assessment of different types of cake sold in Port Harcourt, Nigeria

Spoilage of cake during storage is commonly associated with fungi. Therefore, this study is aimed at assessing the quality of different types of cake (chocolate, fruit, vanilla, carrot and red velvet cake) sold in Port Harcourt metropolis. A total of fourteen cakes were sampled from three vendors and stored for twelve days at ambient temperature (29±2oC). Monitoring of total fungal count (TFC) and identification of fungal species isolated from the cake samples were carried out at 24 hour intervals using standard microbiological methods. The result obtained showed that 48.21% of the cake samples met the standard recommended by the International Commission on Microbiological Specifications for Foods (ICMSF) and the Institute of Food Science and Technology (IFST) at the intervals they were monitored during the storage period. Non-viable fungal count were reported in the cake samples within the first 2 days; fruit cake samples till day 9. The TFC of the cake samples steadily increased during the storage period with few exceptions. Carrot cake samples had the highest TFC (7.02 log10CFU/g). Fusarium spp. (32%), Aspergillus niger (27.33%), Penicillium notatum (17.33%), Saccharomyces cerevisiae (10.67%), A. flavus (9.33%), Cladosporium sphaerospermum (2.67%) and Candida albicans (0.67%) were encountered in the cake samples. During the period of storage, fungi was first observed in fruit cake on day 10 whereas, it was earlier reported in other types of cake. Therefore, freshly baked cake produced in commercial quantity and stored at ambient temperature should be consumed within few days to avoid individuals experiencing foodborne illnesses.

The impact of hunger on indulgent food choices is moderated by healthy eating concerns.

Research has shown that hungry individuals are more impulsive, impatient, and prone to make indulgent food choices compared to their satiated counterparts. However, the literature is still mixed, with some studies showing such results while others fail to demonstrate hunger effects on consumers' choice behavior. The current cross-sectional study (N = 461) sought to address these inconsistencies by examining whether the link between hunger and people's propensity to make indulgent (vs. virtuous) food choices is moderated by their healthy eating concerns. Our findings revealed a weak but significant association between participants' self-reported hunger levels and their likelihood of making indulgent rather than virtuous food choices (e.g., preferring a chocolate cake instead of a fruit salad). Importantly, this effect was moderated by their healthy eating concerns, such that the link between hunger and choice likelihood of indulgent food options only emerged among participants who scored lower, but not higher, in healthy eating concerns. We also replicated these results in a robustness check that focused on the extent to which participants indicated having a healthy lifestyle (e.g., exercising regularly), with a similar moderating influence of this factor. Together, these findings shed light on the importance of considering certain boundary conditions for establishing a link between hunger and consumers' food choices, thus adding nuance to the growing body of hunger-related literature. The results emphasize the importance of ensuring the availability of healthier snack options in environments wherein foods and beverages can be consumed, particularly at times when consumers tend to be hungry, to promote healthier eating habits.

Pengaruh Penambahan Bubuk Kulit Biji Kakao (Theobroma cacao L.) Terhadap Sifat Fisikokimia Dan Organoleptik Brownies Crispy

&#x0D; &#x0D; &#x0D; Brownies crispy are chocolate cakes that have a crunchy texture so they are quite popular as a snack, but based on the formulation brownies crispy have a fairly low fiber content. The addition of cocoa bean husk powder to crispy brownies can increase the fiber content of the product. This study aims to determine the effect of adding the right cocoa bean husk powder (Theobroma cacao L.) to produce brownies crispy with the best physicochemical and organoleptic properties. The design used in this study was a Completely Randomized Design consisting 6 concentration levels of cocoa bean husk powder, namely: 0%, 5%, 10%, 15%, 20%, and 25% with three replications. Parameters tested were water content, crude fiber content, antioxidant activity, texture (hardness), color intensity (L, a*, and b*), and hedonic sensory evaluation (color, aroma, texture, taste, and overall acceptability). The data were analyzed using variance and if the treatment had a significant effect then it was continued with the Duncan Multiple Range Test (DMRT) at 5% level using Statistical Product and Service Solution (SPSS). The results showed that the concentration of cocoa bean husk powder had a significant effect on water content, crude fiber content, antioxidant activity, hardness texture profile, color intensity (L, a*, and b*) and had no significant effect on hedonic sensory analysis on parameters of color, aroma, texture, taste, and overall acceptability. The best characteristics of brownies crispy was the addition of 25% cocoa bean husk powder with a moisture content value of 1.38%, 4.15% crude fiber content, 48.38% antioxidant activity, 32 hardness texture profile 32,24 N, color intensity L 23.03, a* 9.20, b* 14.20, and sensory acceptability was liked.&#x0D; &#x0D; &#x0D;

Pengembangan Aneka Produk Hilir dari Biji Kakao untuk Meningkatkan Pengetahuan dan Pendapatan Masyarakat

The lack of understanding of cocoa farmers regarding cocoa bean processing technology and the absence of process standards for producing quality dry cocoa beans and producing downstream products are problems that need attention. Efforts to overcome the problems faced by residents of Kreb Paloh Village and Capa Paloh Village, Suyo Paloh Village and Siron Village, Paloh Village, Padang Tiji District, Pidie Regency, through PKM activities it is hoped that the community will be able to process cocoa beans which have been directly sold to collectors after harvest. become a product that has high economic value so that it can increase people's income. Methods for carrying out activities include outreach, field observations, training in processing raw material selection, fermentation of cocoa beans in wooden boxes measuring 32 cm long, 32 cm wide and 42 cm high, with a capacity of 40 kg. Wet cocoa beans in each box. Drying and processing of cocoa beans is carried out under direct sunlight to reduce the water content below 7.5%. The production of quality cocoa powder is obtained by roasting and grinding it using a flouring machine. Cocoa powder is used to produce various products ranging from chocolate bars, chocolate cake, chocolate drinks, chocolate candy and chocolate jam. Monitoring and evaluation is used to monitor and evaluate the continued implementation of hygienic and quality cocoa bean fermentation by fostered partners on an ongoing basis after the operation is complete. 95% of target partners have the capacity to produce hygienic and high quality cocoa beans. 90% of target partners can trade various products produced from cocoa beans.

Pendampingan Strategi UMKM di Era Digital Melalui Pencatatan Keuangan, Penghitungan Harga Pokok Produksi dan Manajemen Pemasaran untuk Dapat Naik Kelas

The success story of a PIA entrepreneur in Kejapanan Village, Gempol District, Pasuruan Regency. And became famous until he became one of the Pasuruan Icons. PIA Cake Entrepreneur RB Warurejo Gang Nangka, Kejapanan has been established for 11 years. The price of PIA RB being sold consists of several types of variants as follows: 1) PIA RB cakes with green bean, pineapple and strawberry variants costing Rp. 5000/box of 6 pia cakes. 2) Chocolate, Cheese and other PIA RB cakes for Rp. 7000/box of 6 pia cakes. The PIA RB production system that is implemented is: 1) based on orders or by order. 2) done conventionally. And 3) done with an open layout. The marketing strategies carried out: 1) conversational marketing is a marketing strategy that builds on conversations or conversations. 2) through marketplaces such as shopee, Tokopedia, and others. MSME Assistance Strategies Needed in the Digital Age Through Financial Records, Calculation of Cost of Production, and Improved Marketing Management. The PIA RB Cake Entrepreneur has a workforce of 13 people and is still carried out conventionally and assisted by several workers. The solution offered by this service is to provide MSME strategy training in the Digital Age by providing production management, financial management and marketing management training. The benefits obtained can educate PIA RB entrepreneurs in Warurejo Gang Nangka, Warurejo, Kejapanan, to be able to work according to standards, think creatively and innovatively and be able to apply operational management, financial management and marketing management properly.

Effect of nutrient, processing and hedonic claims on food-related perceptions: An experimental online study in Brazil and Germany

Prior studies on perceived healthiness of foods have often compared nutrient and hedonic claims, neglecting comparisons to a control condition. The effect of food claims focusing on the food processing level has received considerably less research attention, although food processing has been included in dietary guidelines in Brazil. Thus, the present study aimed to explore the effect of a control and processing claim, additionally to the effects of a nutrient.and hedonic claim, on perceptions related to a food item typically considered “less healthy” (chocolate cake). We further compared these effects between Brazil and Germany, a country where food processing is currently not included in dietary guidelines. A total of 634 lay adults were recruited in a cross-sectional online study and randomised to see the photo of a piece of cake with one of the four different claim conditions and to report their health-related perceptions of the cake. The main analyses included two-way ANCOVAs (4 claims x 2 countries) for each dependent variable controlled for gender, age and level of hunger; followed by post hoc tests. Overall, results revealed that in both countries, the claims highlighting nutrients or processing aspects rendered the perceptions of the cake healthier compared to the control claim. These effects were more pronounced among Brazilian than among German participants. Food-related perceptions mostly did not differ between the hedonic and control claim and did not differ at all between the nutrient and processing claims. In conclusion, it is noteworthy that, even for an inherently considered “less healthy food item” (chocolate cake) nutrient and processing claims increase healthiness perceptions. While our findings may imply that in both countries lay people are highly susceptible to nutrient claims, food processing aspects seem to be similarly relevant.

A Math Ed Take on Humble Humour A Review of Matt Parker’s Humble Pi: When Math Goes Wrong in the Real World

If anything, it was a few years of teaching grade eight home economics classes that made the situation very clear to me. There were the spectacular cooking disasters, like the group that while making a chocolate cake from scratch somehow switched the measurements for the salt and the sugar. Not only did they end up with a product that even a growing grade eight boy wouldn’t eat, but the cake actually erupted in the oven while it was baking. But there were also the smaller, more telling moments. I’d see a group from across the room that had come to a standstill. I’d approach and discover that kids who had been acing their math tests all year long found themselves unable to agree on the result of halving 1¾ cups of flour and were now all staring at their measuring cups in silence. Put a fraction calculation out of context on a piece of paper, these students were golden; faced with actual ingredients and tools under the flickering fluorescent lights of our home economics lab, they were flummoxed. While the Great Cake Explosion was a once-in-acareer lowlight (although it’s a good story, I ended up being the one who had to clean that oven), unfortunately, the measuring cup situation happened at least once each term, where it was apparent the students had little feel for the math they were doing back in math class.

Consequences of Urobilinogen on Chocolate Likeliness

Objective is to check the link between chocolate delineation with urine Urobilinogen. The urobilinogen in the intestine is directly changed to brown stercobilin, which allow the feces their characteristic color. It can also be lessen the inaugurated to stercobilinogen, which can then be further oxidized to stercobilin. The normal inaugurate enterohepatic urobilinogen cycle. High amounts of bilirubin are establishing in hemolysis, which produced high urobilinogen in the gut. In liver disease (such as hepatitis), the intrahepatic urobilinogen cycle is obstruct also increasing urobilinogen levels. Urobilinogen is converted to the yellow pigmented urobilin apparent in urine. Chocolate is used in all over the world for different purposes. Chocolate is mostly eaten in foreign countries. Chocolate is most eaten due to its sweet taste and the attractive dark brown color. Chocolate is also present in the form of cocoa powder. Chocolate is mostly present in solid form. Chocolate is most favorite thing of children. Chocolate is also used in making chocolate shake and bake the chocolate cake. Chocolate is also used as a flavor in different sweet dishes. 60% males have urobilirubin and 55% females have Urobilinogen. These are also a part of people which have chocolate depiction.

Effect of different levels of green banana flour, chia seeds, sugar, cocoa powder and eggs on textural, physical and sensory properties of chocolate cake

The development of healthier and tasty chocolate cakes with substitution of traditional ingredients by functional ingredients is still a challenge for the food industry. The aim of this study was to evaluate the physicochemical and sensory characteristics of chocolate cakes made with two different concentrations of green banana flour (GBF) + wheat flour (WF) and hydrated chia + fat, sugar, cocoa powder and eggs by using the Plackett-Burman experimental design (PB12). It was observed that a decrease in WF, GBF and sugar resulted in an increase of water activity, volume and adhesion force. Moreover, an increase in WF, GBF, egg, chia, and sugar resulted in an increase on firmness, elasticity and crust colour. The scanning electron microscopy showed a porous and weak structure for formulations with GBF and chia seeds. The highest scores for the overall acceptability were found for formulations with 75% of GBF in replacement of WF and 50% of chia seeds as fat substitution agent associated with low levels of eggs, sugar and cocoa powder. These results indicate the potential use of chia seeds and GBF in combination to manufacture healthier chocolate cakes.

Lwowskie czwartki Romana W. Ingardena, 1934–1937: W kręgu problemów estetyki i filozofii literatury [The Lviv Thursdays of Roman W. Ingarden, 1934–1937: On the problems of the aesthetics and philosophy of literature

<i>Lwowskie czwartki Romana W. Ingardena, 1934–1937: W kręgu problemów estetyki i filozofii literatury</i> [The Lviv Thursdays of Roman W. Ingarden, 1934–1937: On the problems of the aesthetics and philosophy of literature

Let Them Eat Cake! [President’s Column

If you are like me, you are a huge fan of cake—birthday cake, wedding cake, homemade cake, ice cream cake, cake and ice cream, etc. I am pretty basic on the cake flavors; white, lemon and chocolate are most of the flavors I order. I am not a fan of coconut and nuts in cake, so that eliminates German chocolate cake and coconut cake. If there is an opportunity to eat cake, I am all in! This year at the International Microwave Symposium, we celebrated the IEEE Microwave Theory and Technology Society’s (MTT-S’s) 70th anniversary and were fortunate enough to have cake on the exhibition floor. According to the British monarchy, the 70th anniversary is also the platinum jubilee. The queen of England celebrated that feat but also passed away this year.

Genomic characteristics and comparative genomics analysis of Salmonella enterica subsp. enterica serovar Thompson isolated from an outbreak in South Korea

Salmonella infections represent an important public health problem. In 2018, a multistate outbreak of S. enterica subsp. enterica serovar Thompson infection associated with contaminated chocolate cakes in schools was reported in South Korea. In this study, we sequenced the 37 S. Thompson strains isolated from chocolate cakes, egg whites, preserves, and cookware associated with the outbreak. In addition, we analyze the genomic sequences of 61 S. Thompson strains (37 chocolate cake-related outbreak strains, 4 strains isolated from outbreaks in South Korea and 20 strains available in the National Center for Biotechnology Information) to assess the genomic characteristics of outbreak-related strains by comparative genomics and phylogenetic analysis. The results showed that identically classified clusters divided strains into two clusters, sub-clusters A & I (with strains from 2018 in South Korea) and sub-clusters B & II (with strains from 2014 to 2015 in South Korea). S. Thompson isolated from South Korea were accurately distinguished from publicly-available strains. Unlike other S. Thompson genomes, those of chocolate cake outbreak-related strains had three Salmonella phages (SEN8, vB SosS Oslo, and SI7) integrated into their chromosome. Comparative genomics revealed several genes responsible for the specific genomic features of chocolate cake outbreak-related strains and three bacteriophages that may contribute to the pathogenicity of other S. Thompson strains.

Comparative Analysis of Salmonella enterica subsp. enterica Serovar Thompson Isolates associated with Outbreaks Using PFGE and wgMLST

The strains associated with foodborne Salmonella enterica Thompson outbreaks in Korea have not been identified. Therefore, we characterized S. Thompson strains isolated from chocolate cakes linked to foodborne outbreaks in Korea. A total of 56 strains were isolated from preserved cake products, products in the supply chain distribution, the manufacturer's apparatus, and egg white liquid products used for cream preparation. Subsequently, serological typing, pathogenic gene-targeted polymerase chain reaction (PCR), pulsed-field gel electrophoresis (PFGE), and whole-genome multi-locus sequence typing (wgMLST) were performed to characterize these isolates. The antigen formula of all isolates was 7:k:1,5, namely Salmonella enterica subsp. enterica Serovar Thompson. All 56 isolates harbored invA, his, hin, and stn, and were negative for sefA and spvC based on gene-targeted PCR analyses. Based on PFGE results, these isolates were classified into one group based on the same SP6X01.011 pattern with 100% similarity. We selected 19 strains based on the region and sample type, which were subjected to wgMLST. Although the examined strains showed 100% similarity, they were classified into seven clusters based on allelic differences. According to our findings, the cause of these outbreaks was chocolate cake manufactured with egg white liquid contaminated with the same Salmonella Thompson. Additionally, comparative analysis of wgMLST on domestic isolates of S. Thompson from the three outbreaks showed genetic similarities of over 99.6%. Based on the results, the PFGE and wgMLST combination can provide highly resolved phylogeny and reliable evidence during Salmonella outbreak investigations.

The Pemberdayaan Iik Kendenglembu Melalui Pemanfaatan Bungkil Coklat Sebagai Bahan Pembuatan Lulur Tradisional

Kendenglembu Glenmore Farm is a cocoa producing area in Banyuwangi. This plantation is managed by BUMN, namely PTPN XII. One of the results of cocoa processing is in the form of cocoa powder which is marketed through a variety of foods and beverages. These various foods and beverages are partly managed through IIK Kendneglemembu, hereinafter referred to as PKM partners. In the production process, it produces a by-product in the form of waste commonly known as chocolate cake. The properties contained in it are able to ward off free radicals which are very beneficial for the skin. Seeing this content, to add value to the chocolate cake, it is converted into a scrub. The scrub is made traditionally with the aim of protecting the skin from harmful chemicals. This PKM activity by the Poliwangi Lecturer Team was able to produce processed products from chocolate cake in the form of a traditional scrub which was packaged under the name Srikandi Lulur Traditional. This result is able to add to the list of processed variants that are very useful for partners.