Analysis of The Quality of Cocoa Fat Types on White Chocolate Products

Abstract

Indonesia is a third-world cocoa producer and the largest in Asia, Indonesia still lags behind Malaysia in terms of the processing industry, either in the form of semi-finished cocoa products such as grease, paste, and cocoa powder or in the form of finished products such as milk chocolate (milk chocolate), dark chocolate (dark chocolate) and chocolate bars (chocolate bars).  In cocoa beans there is fat (cocoa butter) between 50-70%, which is composed of 34% stearic acid (18:0); 34% oleic acid (18:1); 25 palmitic acid (16:0) and 2% linoleic acid (18:3). Meanwhile, the composition of polyphenols in dried cocoa beans is more than 15%, which is dominated by epicatechins and catechins. Therefore, cocoa fat and polyphenols make chocolate and cocoa functional foods. Lack of processing cocoa fat in the form of the product, given the raw materials are abundant in Indonesia and cocoa fat benefits for human health, this study will examine the types of fat cocoa fat and cocoa dideodorisasi not dideodorisasi with levels or the amount of fat that is used 22% fat cocoa (medium quality) and 30% fat cocoa (high quality) in the manufacture of white chocolate (white chocolate). The results of this study are fat cocoa used in chocolate is the fat white products that have high levels of quality and fat that have been dideodorisasi (a2b2) with acquisition scores/grades for 3:55 color, aroma and texture 3.77 3.91 with criteria like. While the sense of having the value of 4.32 with the criterion like to really like.