Edy Syah Putra Harahap, Fathia Rahmadini, Syahira Addina, Karina Nola Sinamo, Nauas Domu Marihot Romauli, Candra Sigalingging
Cocoa-based home-industry products like Pendawa chocolate bars improve over time. Quality of chocolate bars depends on melting point, antioxidant activity, and taste. The health advantages of food go beyond its culinary appeal. This study investigates how cocoa butter, coconut oil, and palm stearin affect Pendawa chocolate bars' antioxidant capacity and flavor. A non-factorial Completely Randomized Design was used to test five treatments: L1 (cocoa butter 55% + coconut oil 5% + palm stearin 40%), L2 (cocoa butter 60% + coconut oil 10% + palm stearin 30%), L3 (65% + coconut oil 15% + palm stearin 20%), L4 (70%) and L5 (75%). Adjusting cocoa butter, coconut oil, and palm stearin quantities increased Pendawa chocolate bars' antioxidant activity and taste. Based on panelist acceptance, L3, with 65% cocoa butter, 15% coconut oil, and 20% palm stearin, was the best treatment. © Published under licence by IOP Publishing Ltd.
Department of Food Technology, Faculty of Agriculture, Universitas Sumatera Utara, Medan, Indonesia; Department of Nutrition, Faculty of Engineering, Universitas Negeri Medan, Medan, Indonesia; Department of Food Science and Technology, Faculty of Agriculture, Universitas Nahdlatul Ulama, Medan, Indonesia
