The effect addition of palm oil and coconut oil on the proximate value of pendawa chocolate, North Sumatra

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.


Introduction
Indonesia has a vibrant biodiversity, including a variety of species.The development of times and globalization have caused some plant species to be considered potential base materials for various food processing in the coming years.This is due to the decreasing production area, which is becoming progressively smaller daily.Therefore, different ways are needed to find solutions to this condition.
Indonesia's cocoa agribusiness still faces various complex problems, such as low productivity of the plantations due to attacks by pests such as cocoa pod borer (CPB), fruit rot diseases, and physical damage caused by errors during harvesting [1].The results in cocoa fruit have inferior quality.Infected fruits can cause total losses because diseases can quickly enter from the fruit skin to the embryonic layer of the green developing bean.This poses a challenge and an opportunity for investors to establish their businesses and gain more excellent added value from the cocoa agribusiness.
One of the most popular and beloved products of cocoa bean processing is chocolate, which people of all ages enjoy.Chocolate contains 31% fat, 14% carbohydrates, and 9% protein.The protein found in chocolate is rich in amino acids such as phenylalanine, tryptophan, and tyrosine.Although chocolate contains high levels of fat, it does not quickly become rancid because it has 6% polyphenols, which act as antioxidants and prevent rancidity [2].
Processed cocoa products have a unique characteristic that sets them apart from other foods, not just because of their excellent taste and nutrition but because of their unique properties, such as being solid at room temperature, brittle when broken, and melting perfectly at body temperature [3].The most accessible secondary processed product to produce is chocolate bars.However, the quality of cocoa 1230 (2023) 012164 IOP Publishing doi:10.1088/1755-1315/1230/1/012164 2 butter from the Pendawa Farmers Group is relatively low, with chocolate bar products having a low melting point and low solid fat content at room temperature and not melting perfectly after heating [4].
Several stages are involved in turning cocoa into chocolate, including mixing several ingredients, smoothing, refining (conching), tempering, and molding [5].The ingredients commonly used to make chocolate include cocoa liquor, powdered sugar, milk, and cocoa fat.All of these ingredients are mixed according to the desired ratios.In producing chocolate bars, oil and fat play a vital role in making good chocolate.

Materials
Pendawa Farmers Group in the Candirejo area, Sibiru-biru, Deli Serdang Regency, North Sumatra Province.The materials required for making chocolate bars are refined sugar, cocoa fat, powdered milk, cocoa paste, and alkalization process materials such as vanilla, lecithin, and baking soda, which can be obtained from the local market in Medan, North Sumatra.

Preparation of chocolate bar powder
Cocoa beans are harvested and separated from their shells.They are then sorted to remove damaged beans, resulting in a uniform quality of cocoa beans.The fermented process of the cocoa beans then takes place for six days.

Production of chocolate bars
Chocolate bars are made using dried fermented cocoa beans as the raw material.The drying process of the cocoa beans is done manually by exposing them directly to sunlight to reduce their water content.The dried cocoa beans are then roasted using a roasting machine at around 90°C for approximately 60 minutes.Afterward, the process of separating the cocoa shells from the nibs is carried out using an NSS (Nib Shell Separator) machine.After that, the process of pasting dry cocoa beans is carried out and followed by the pressing process.The next stage is pulverizing and sifting the chocolate to obtain a cocoa powder with uniform conditions.Lastly, all ingredients are melted together using a ball mill machine, which grinding and mixing takes around 24 hours.The ingredients listed in Table 1 are prepared and weighed carefully.After the mixing process, the chocolate is subjected to a tempering process for approximately 10-15 minutes before being poured into molds.

Analysis of chocolate bars
The produced chocolate bars were analyzed for water content using the drying method (modified) [6], ash content using the dry ash method [7], fat content of the chocolate bars using the soxhlet method (limited) [8], and protein content using kjedhal method [9].

Statistical analysis
The study was performed using a completely randomized design, and data were obtained from 3 measurements per observation.The results were evaluated by calculating means, standard deviations, and analysis of variance (ANOVA).Statistical analysis was performed using the software SPSS ver.22 for Windows.Samples with statistical differences were determined significance levels with mean separation by the Least Significant Ranges (LSR) method (p<0.05).

Fat Content
Figure 1 shows the analysis results on the fat content of Pendawa chocolate bars, showing that the average fat content produced falls within the range of 53-55%.When added with palm oil, the highest fat value is obtained at 53.80% in F3 (60 mL), and the lowest is in F1 (50 mL) at around 53.60%.Meanwhile, when added with coconut oil, the highest fat value is obtained in F6 (60 mL) at about 54.59%, and the lowest is in F4 (50 mL) at 54.22%.The high and low-fat levels in the product are also affected by heating in the chocolate bar production [10].As a result of heating, fat degrades into fatty acids, dividing the product into two parts: non-volatile degradation products that remain in the material and volatile degradation products that come out with the steam when the fat is heated [11].Continuous heating reduces fat content; the higher the temperature, the greater the fat damage.The breakdown of fat components into volatile compounds such as aldehydes, ketones, alcohols, acids, and highly volatile hydrocarbons during chocolate production affects the creation of the final product flavor [12].Cocoa fat comprises palmitic, stearic, and oleic fatty acids in the form of 1,3-dipalmitin-2-oleate glycerol, 1palmito-2-oleo-3-stearin glycerol, and 1,3-distearin-2-oleate glycerol [13].Adding palm and coconut oil in the form of olein (liquid) affects the resulting chocolate bar's appearance, aroma, taste, and texture.

Water Content
Figure 2 showed the presence of water in a food product significantly affects the stability of each food product.This is the primary benchmark for strength, shelf life, and the level of acceptance by panelists.Each food product type has unique characteristics that have become common as a consumer attraction.The fat content in chocolate bars also affects the water content in the chocolate product.The higher the fat content of the chocolate bar, the higher the water content in the material.The addition of palm oil (50 mL) obtained a water content value of around 5.04%, while the addition of palm oil (60 mL) obtained a water content value of about 6.74%.Adding coconut oil also obtained a value similar to palm oil regarding water content.The highest water content was obtained by adding coconut oil (60 mL), which was 6.81%, and the lowest was acquiring F4 coconut oil (50 mL) at 5.19%.The constituent raw materials influence the water content in food products and also the processing process [14].Palm and coconut oil

Formulation
are not much different, so the water content value in cocoa bars is almost the same [15].The decrease in water content in chocolate bar products is caused by the drying of cocoa beans, winnowing, heating, conching, and tempering processes [16].Overall, all formulas that produce low water content are similar.All recipes are processed with the same processing stages (temperature and refinement time).The processing of Pendawa chocolate bars using cocoa paste produces a higher water content than cocoa powder.This aims to reduce the water content in the chocolate bar and improve the chocolate's texture and flavor..

Ash Content
Figure 3 shows the results of the analysis of Pendawa chocolate bar products on the ash content produced by two different types of oil.The highest ash content with the adding palm oil was obtained in F3 (60 mL) at 3.79%, and the lowest was in F1 (50 mL) at 3.63%.Meanwhile, the ash content value with adding coconut oil to the Pendawa chocolate bar products was the highest in F6 (60 mL) at 3.42% and the lowest in F4 (50 mL) at 3.14%.The calculation of ash content in various food products, including Pendawa chocolate bar products, is to determine the mineral content in food ingredients.The mineral content in palm oil is higher than in coconut oil, where the levels of minerals such as P, Fe, Cu, and other minerals in palm oil are higher than in coconut oil [17].A study has been conducted to analyze the production of chocolate bars, which resulted in an ash content of 3.83% and still complies with the maximum chocolate ash content standard of 14% in SNI 3749-2009 [18].From the Pendawa chocolate bar product analysis, the mineral content in coconut and palm oil is similar.4 showed the protein content in chocolate bars comes from the primary raw material, cocoa beans.The protein content of fermented cocoa beans is around 16%, while non-fermented cocoa beans have a protein content of 10% [19].In the Pendawa chocolate bars analysis, the protein content obtained ranged from 6.9% to 8.3% when processed using palm oil.Meanwhile, coconut oil's protein content ranges from 7.76% to 10.06%.Protein molecules are composed of carbon (C), hydrogen (H), oxygen (O), and nitrogen (N) atoms [20].Most proteins also contain sulfur (S) and phosphorus (P) [21].This study uses the same amount of raw materials from cocoa paste, cocoa powder, and milk powder chocolate tends to have almost the same protein content.The difference in protein content obtained by using the two types of oil is due to the oil's ability to withstand processing with heat and pressure.In this case, chocolate bars produced using coconut oil can survive better in chocolate processing to maintain their nutritional content

Conclusion
The processing of chocolate bars using palm oil and coconut oil affects the proximate content of the final product.It can also be used as a substitute for chocolate's existing oil or fat.In addition, coconut oil is more resistant to processing than palm oil.

Figure 1 .
Figure 1.Effect of formulation on the fat content of chocolate bars

Figure 2 .
Figure 2. Effect of formulation on the water content of chocolate bars

Figure 3 .
Figure 3.Effect of formulation on the ash content of chocolate bars

Figure 4 .
Figure 4. Effect of formulation on the protein content of chocolate bars

Table 1 .
Ingredient and blending ratio for making chocolate bars