Antioxidant Activity and Physico-Chemical of Dark Chocolate Made with Cocoa Butter Substitute (Cbs) from Virgin Coconut Oils

Abstract

This study aimed to investigate the effect of different concentration of virgin coconut oil to antioxidant activity, physical characteristics, and organoleptic of dark chocolate, and knows the best addition of virgin coconut oil on dark chocolate making. This study used a Completely Randomized Design (CRD) with 6 treatments and repeated 3 time, so that 18 experimental units were obtained. The data obtained were analyzed using the analysis of variance (ANOVA) at 5% and 1% levels. Parameter with significantly affect was further analyzed using Duncan's new multiple range test (DNMRT) at the 5% level. The results showed that different concentration of virgin coconut oil had significant effect (1%) on antioxidant activity. The best concentration of virgin coconut oil is 10% with antioxidant activity value 70,38% and, good melting quality