ANALISIS CEMARAN MIKROBIOLOGI DAN KADAR LEMAK SESUAI SNI 7934:2014 SERTA KARAKTERISASI WARNA PRODUK DARK CHOCOLATE, WHITE CHOCOLATE, DAN MILK CHOCOLATE PT. X

Chocolate is one of the most popular food products enjoyed by people from various backgrounds. Several cases of microbiological contamination have been reported in different countries, leading to product recalls. This study aims to analyze microbiological contamination, fat content, and color intensity in dark chocolate, milk chocolate, and white chocolate based on the Indonesian National Standard (SNI) 7934:2014. Microbiological parameters include Total Plate Count (TPC), Escherichia coli, Salmonella sp., and yeast molds. Chemical and physical parameters include fat content using the Soxhlet method and color intensity using a color reader (L, a, b, C, h system). The results showed that all samples met the maximum microbiological limits. TPC values for dark, white, and milk chocolate were 4.0 × 102, 4.5 × 102, and 1.3 × 103 CFU/g, respectively. E. coli was undetected in all samples (<3 MPN/g), Salmonella sp. was negative, and yeast mold counts were <1.0 × 101 CFU/g in all samples. The highest fat content was found in white chocolate (38.88%), dark chocolate (31.57%) and milk chocolate (24.66%). Color intensity analysis showed distinct visual characteristics among the samples. These findings indicate that all three chocolate products were produced hygienically and are safe for consumption, although the fat content in milk chocolate requires attention. This study is expected to contribute to filling the data gap regarding the microbiological safety of chocolate products in Indonesia and may serve as a foundation for further research with broader scope.