PENGARUH PENGGUNAAN BUBUK KAKAO NATURAL DAN ALKALISASI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS DARK CHOCOLATE COMPOUND

The alkalization process of cocoa powder can affect the flavor and bioactive
compounds of compound chocolate. This study aims to determine the effect of cocoa
powder processing on the physicochemical and sensory characteristics of
compound chocolate. The observed parameters included fat content, total phenol
content, pH, color intensity, texture analysis, and organoleptic tests. The fat content
ranged from 38.92% to 40.12%, phenol content from 1.07 to 2.45 mg GAE/g
extract, and pH from 6.24 to 6.69. In the texture test, hardness values ranged from
195.5 to 200.84 N, cohesiveness from 0.0772 to 0.1024, and gumminess from 19.90
to 57.10 N. The use of different types of cocoa powder significantly affected several
parameters, namely phenol content, pH, color intensity (a and b), and gumminess.