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Research Article Open access CC BY 4.0

Seaweed Flour Fortification to the Preference Level of Milk Chocolate Bar

Selvia Stefani, Rusky Intan Pratama, Iis Rostini, Eddy Afrianto

Asian Food Science Journal · pp. 1–10 · Published 6 Sep 2019

10.9734/afsj/2019/v12i130076

Abstract

Chocolate is product that made by cocoa powder as main ingredient. Chocolate contains sugar and fat that can cause diabetes and constipation. In order to serve good taste of chocolate, it also required to make chocolate that good for health. One of the best ways to produce healthier chocolate was the addition of seaweed which contain a lot of fiber. The purpose of this research was to found out the best percentage of seaweed flour in milk chocolate bar preferred by panelists based on organoleptic and chemical test. The research was carried out at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, and Rumansia Nutrition Laboratory, Faculty of animal husbandry, Universitas Padjadjaran, from March to April 2019. The research method used was an experimental composed of 4 treatments and 20 panelists a repeat. Included treatment was the addition of seaweed flour by 0%, 5%, 10% and 15% based on the amount of chocolate bar. Observations were made on the level of preference which included appearance, aroma, texture and taste by trained panelists, test of water content and dietary fiber content. The results showed that mik chocolate bar with 5% oddition  of seaweed flour was which was most preferred by panelists with an average score of appearance, aroma, texture and taste are 7.00; 7.00; 6.10 and 6.20. Chemical test results of water content is 2.10%, and fiber content is 8.65%.

Milk chocolate level of preference dietary fiber.

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