KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK DARK CHOCOLATE DENGAN PENAMBAHAN BUBUK KULIT JERUK KEPROK (Citrus reticula L.)

This study aims to determine the effect of adding tangerine peel powder on the physicochemical and organoleptic characteristics of dark chocolate. The research used a Completely Randomized Design (CRD) with one factor, namely the concentration of tangerine peel powder (0%, 8%, 10%, 12%, and 14%) with 3
replications. The parameters tested included raw material analysis of tangerine peel powder, antioxidant activity, fat content, stability test, color intensity, and organoleptic evaluation. The results showed that the addition of tangerine peel powder had a significant effect on the antioxidant activity and fat content of dark chocolate (p<0,05). The best treatment was obtained from dark chocolate with 10% tangerine peel powder (F2), which resulted in a fat content of 49.66%, antioxidant activity of 40.49%, good stability, and the best organoleptic scores.