PENGARUH PENAMBAHAN POLIFENOL TERHADAP KARAKTERISTIK MILK CHOCOLATE COUVERTURE DAN ANALOG

Abstract

The effect of polyphenols addition in milk chocolate couverture and analog has been carried out. This study aims to determine the effect of polyphenols addition to milk couverture chocolate and analog. The research stages consisted of fermented and unfermented cocoa beans roasting, cocoa bean shell addition, grinding, product formulation with polyphenols addition, mixed by conching, tempering for milk chocolate couverture, while it directly moulded and packaged. Parameters analyzed included water and fat content, viscosity, melting point, and ALT. While organoleptic tests included flavour, taste, texture, and product appearance. The results showed that polyphenols addition can increase the value of viscosity (918000-1280000 Cp), increase the melting point of product (30-33 o C), total fat (41.88-42.89%), moisture content (1.25-1.52%), ALT (100-240 colonies/g) according to SNI 4458-1998 and preferred by panelists with a score range of 3.30-3.57 (quite like) for milk chocolate couventure with polyphenols addition to enhance the chocolate flavour, taste, texture and appearance.