KARAKTERISTIK FISIKOKIMIA, AKTIVITAS ANTIOKSIDAN DAN SENSORIS CHOCOLATE SPREAD DENGAN VARIASI KONSENTRASI ENKAPSULAT EKSTRAK KULIT BUAH KAKAO

This study aims to determine the effect of adding cocoa pod husk extract encapsulated in chocolate spreads on increasing their functional value without significantly changing the sensory characteristics of the chocolate spread. This study used a factorial Completely Randomized Design (CRD) with five concentrations of cocoa pod husk extract encapsulated (0%, 0.5%, 1%, 1.5%, and
2%) and three replications. Data processing used analysis of variance (ANOVA) and DMRT (Duncan's Multiple Range Test) at the 5% level. The results of this study include water content in the range of 0.53-0.66%, fat content ranging from 34.79-35.27%, particle fineness ranging from 50.33-62.33 microns, free fatty acid
(FFA) levels ranging from 0.82-0.88%, peroxide value ranging from 6.49-9.4 meq O2/kg, total soluble solids in all treatments of 66° brix, antioxidant activity ranging from 21.14-28.98 μmol TE/gram and total phenol value ranging from 6.83-15.39 mg GAE/gram sample. The QDA sensory test results showed no significant differences in characteristics. Furthermore, no synthetic or off-flavor flavors were
detected in any of the treatments.