Edy Syah Putra Harahap, Syahira Addina, Karina Sinamo, Fathia Rahmadini, Nauas Domu Marihot Romauli, Adrian Hilman
Cocoa butter is an essential component of chocolate, affecting its texture, melting properties, and sensory characteristics. Nevertheless, small-scale producers frequently encounter difficulties stemming from elevated costs, restricted availability, and inconsistent supply. To resolve this, other fats like coconut oil and palm stearin may be utilized. Coconut oil offers a rapid melting experience but may render chocolate too soft, whilst palm stearin enhances firmness and stability, potentially counteracting the softness imparted by coconut oil. This study examined how palm stearin, cocoa butter, and coconut oil amounts affected Pendawa chocolate's physicochemical properties. Five formulations were made with varied fat compositions: P1 (55% cocoa butter, 5% coconut oil, and 40% palm stearin), P2 (60%, 10%, and 30%), P3 (65%, 15%, and 20%), P4 (70%, 20%, and 10%), and P5. To achieve impartial treatment evaluation, the experimental trials used a Completely Randomized Design (CRD) with a non-factorial design. The examined parameters comprised ash, fat, and moisture content. The findings indicated that formulation P4 yielded chocolate bars with superior physical qualities, enhanced stability, and cost-effectiveness, all while preserving high product quality. Consequently, P4 is advised as the optimal fat content for Pendawa chocolate manufacture. © Published under licence by IOP Publishing Ltd.
Department of Food Technology, Faculty of Agriculture, Universitas Sumatera Utara, Medan, 20222, Indonesia; Department of Nutrition, Faculty of Engineering, Universitas Negeri Medan, Medan, Indonesia
