The Effect of Addition Palm Oil and Coconut Oil on The Proximate Value of Pendawa Chocolate, North Sumatera Edy Syahputra Harahap (a*), Elisa Julianti (b), Syahira Addina (b) Mardha Mahmuda Lubis (b)
(a) Food Technology Department, Agriculture Faculty, Universitas Sumatera Utara
Jalan Dr. T. Mansur 9, Medan 20222, Sumatera Utara, Indonesia
*edysyahputraharahap[at]usu.ac.id
Abstract
Deli Serdang is one of the cocoa-producing regions in North Sumatera. Its high productivity value and lack of processing system cause cocoa beans to be sold dry directly. Chocolate bars are one type of chocolate produced by the Pendawa Farmers Group. Pendawa chocolate bar products are already favored by many people because they have a delicious taste, attractive color, excellent source of antioxidants, and provided health beneficial effect. In this study, cocoa beans were fermented and processed into cocoa powder so that they could be used as the main raw material in the making of chocolate bars. Other materials used in the processing of pendawa chocolate bars are palm oil, coconut oil, powdered sugar, cocoa fat, milk powder, cocoa paste, vanilla, baking soda, and lecithin. The resulting chocolate were analyzed to determine the value of proximate content. The research result showed that the mixing ratio of the chocolate-making ingredients using palm oil and coconut oil can maintain the nutritional content of pendawa chocolate products as well as form a better texture.
