Improving the quality of pendawa chocolate bar with the addition of palm oil and coconut oil

Chocolate bars are a food that is in demand by almost all age groups, both men and women. Aside from being a healthy snack, chocolate products are included in the refreshing plant, which can stimulate the central nervous system. It creates a happy dopamine effect for those who consume it. The demand for chocolate bar products has increased every year. As one of the world’s largest cocoa-producing and supplying countries, Indonesia must evaluate the quality of its cocoa beans. This research uses fermented cocoa beans, which are then processed into cocoa butter cocoa paste, which is used to manufacture pendawa chocolate bars. Other ingredients include mustard oil, coconut oil, cocoa butter, cocoa paste, powdered sugar, powdered milk, baking soda, vanilla, and lecithin, which are added to the chocolate bar formulation. Color, total dissolved solids, hardness, and melting time of chocolate bars were analyzed. The formulation of ingredients with palm oil was better for improving the quality of the chocolate bars produced based on the level of hardness, total dissolved solids, and melting time. The best treatment in this research was the F5 formulation, namely the addition of coconut oil in making Pendawa chocolate bars with a melting time of close to 24 hours at room temperature.


Introduction
Sibiru-biru Village, Deli Serdang, North Sumatra, is one of the villages that produces cocoa in Indonesia.Cocoa in North Sumatra is usually sold in dry form with inferior quality because there is no fermentation process.Indonesia is one of the top five most prominent suppliers of cocoa beans for world demand, apart from Ivory Coast, Ghana, and South America [1].This condition must be an essential concern for the government so that farmers in Indonesia receive training on good quality chocolate and can compete.Therefore, the advanced products' quality still needs to be far from existing market standards, requiring continuous experimentation to obtain a suitable formulation for making Pendawa chocolate bars [2].
The development of food products made from chocolate or as an additional production ingredient is very fast.Food ingredients that are added with cocoa powder or paste are very popular with everyone and all groups.This is what makes world demand for cocoa always increase and compete.Indonesia needs to see this as a very profitable potential for the country so efforts need to be made to improve the quality of cocoa from farmers.Apart from earning foreign exchange from exports, it also increases farmers' income if processed well [3].
Flavor, appearance, texture, hardness, and melting point are essential benchmarks for chocolate bar products [1].The hardness of a chocolate bar influences the sensation of a distinctive taste and texture when consuming chocolate.Good quality texture and hardness of chocolate bars will make a cracking sound when bitten or broken [4].The level of hardness in chocolate bars is influenced by the presence 1302 (2024) 012095 IOP Publishing doi:10.1088/1755-1315/1302/1/012095 2 of fat, water, particle size, tempering, and conching processes [5].Suppose a chocolate bar product contains a small amount of fat and a smaller particle size.This will result in more interactions between the particles, resulting in a stiffer final product.Tempering and conching processes that are adequately applied when processing chocolate bars will produce appropriate polymorphic forms so that the chocolate product does not melt quickly at room temperature [6].There are differences in each chocolate bar product formulation due to the different quality of raw materials, type of cocoa used, and environmental conditions.Efforts to improve the quality of pendawa chocolate bars through innovation and substitution of various ingredient formulas are always carried out [7].
Adding coconut and palm oil to the process of making Pendawa chocolate is expected to improve the physical and chemical quality of chocolate bar products.Palm and coconut fats have a chemically different structure to cocoa butter.Still, physically, they can increase the consistency of the level of hardness at room temperature, especially in tropical environments like Indonesia [3].The research project discussed above aims to investigate the optimal formulation of ingredients for producing Pendawa chocolate bars.Furthermore, the research focuses on improving the quality of chocolate bars, particularly in terms of their melting point and consistency, which have been identified as areas of concern.The findings of this research could have significant implications for the chocolate industry and cocoa-producing countries such as Indonesia.We look forward to learning more about this study's results and potential implications.One of the aims of this research activity is to sustain industry and prevent hunger in society, which aligns with sustainable development goals (SDGs) number 9 and 2.

Materials
The main ingredient used in making Pendawa chocolate is cocoa beans obtained from the Candirejo area, which have been fermented.Other ingredients needed to make Pendawa chocolate bars are cocoa butter, cocoa paste, powdered milk, and powdered sugar.In addition, there are additional ingredients in the alkalization process, namely lecithin, vanilla, and baking soda obtained from the Medan, North Sumatra local market.

Preparation of chocolate bar powder
Cocoa beans that have been harvested and separated from the skin.A sorting process is carried out on the beans to separate damaged cocoa beans and any dirt that is still included in the cocoa beans so that cocoa beans are produced with uniform quality.After that, the cocoa bean fermentation process is carried out for six days.Next, the cocoa beans are washed and dried [3].

Production of chocolate bars
The raw material used in processing Pendawa chocolate bars is dry cocoa beans, which have been fermented.Next is the drying process, carried out manually and traditionally under sunlight to obtain a water content that meets standards to be more accessible for further processing.Then, the cocoa beans are roasted using a roasting machine at around 90oC for approximately 60 minutes.Next, an NSS (Nib Shell Separator) machine separates the epidermis from the seeds.The separated cocoa beans proceed to the grinding and sieving process.Grinding will produce cocoa butter or powder, which can be molded into bittersweet fat.Then, the pressing process continues using a hydraulic pressing machine to get the cocoa butter and the remaining solids to the ground.Mix all the ingredients, including cocoa butter and cocoa paste, and other ingredients that are prepared in making chocolate bars.After the mixing process, the chocolate undergoes a tempering process for approximately 10-15 minutes before being poured into the mold [3].A completely randomized design was used in this study, and three repetitions were carried out for each treatment.

Chocolate bars analysis
The produced chocolate bars were analyzed for total dissolved solids determined using a Hand-Refractometer [8,9], the hardness content using a Texture Analyzer with brand TA.XT-Plus [10], the Color of the chocolate was determined using a Chroma meter CM-400 [11] and the melting time calculation process is calculated manually based on the average melting time calculation for all chocolate for 24 hours.

Statistical analysis
Statistical analysis was performed using the software SPSS ver.22.Samples with statistical differences were determined at significance levels with mean separation by the Least Significant Ranges (LSR) method (p<0.05) and th results were evaluated by calculating means, analysis of variance (ANOVA) and standard deviations.

Total dissolved solid
Figure 1 shows the results of the analysis of total dissolved solids in Pendawa chocolate.The total dissolved solids of chocolate products using palm oil obtained an average of 5.27 o brix, while coconut oil obtained an average of 6.62 o brix.The addition of palm oil with the formulation F1 (50 g) resulted in 5.13 o brix lower than F3 (60 g), namely 5.42 o brix.Meanwhile, the addition of coconut oil in the manufacture of chocolate gets a higher value when compared to the use of palm oil.Formulation F1 (50 g) from the addition of coconut oil got a value of 6.04 o brix, and the highest was F3 (60 g) with a value of 7.14 o brix.The calculation of total dissolved solids content includes solid materials in the form of fat, protein, carbohydrates, and mineral fiber [12].The existence of mineral content in palm oil and coconut oil influences the total dissolved solids value in the resulting chocolate product.Usually, the higher the sugar content, the higher the total solids value obtained.The addition of palm oil and coconut oil has shown a difference in the soluble solids produced [13].From the results of the analysis, the higher the addition of coconut oil in the manufacture of chocolate bars will result in a higher dissolved solids value.

4
The increase in total dissolved solids in chocolate bars was caused by an increase in the amount of dissolved components consisting of glucose, fructose, sucrose, and protein.In addition, palm oil and coconut oil contain fewer minerals, but coconut oil contains more iron and choline compared to palm oil [14].Apart from that, coconut oil also contains zinc, whereas palm oil does not.

Figure 1.
The effect of formulation level on the total dissolved solids chocolate bars

Level brightness of pendawa chocolate bar
Table 2 shows the results of the analysis of the brightness levels of Pendawa chocolate bars.The average L (luminosity) value obtained by adding palm oil was 27.86, while the L value obtained by adding coconut oil was slightly higher, 29.41.The C value (chroma) a product's concentration level.Pendawa chocolate bars, with the addition of palm oil, obtained an average C (chroma) value of 3.96, while with the addition of coconut oil, the C value obtained was 5.25.From the table, it can be seen that the formulation with the addition of coconut oil is more concentrated than the chocolate bar with the addition of palm oil because coconut oil contains more minerals than palm oil [15].The H value (hue angle) indicates the level of redness in the resulting chocolate product.The lower the H value obtained, the redder the product will be [16].From the analysis results with the addition of palm oil, the average H value was 15.72, while with the addition of coconut oil, the value obtained was higher than palm oil, around 19.74.The two H values obtained from adding palm and coconut oil to Pendawa chocolate bar products are included in the red-purple color category [17].

Hardness
Figure 2 shows the hardness values obtained for pendawa chocolate products with the specified formulations.The product hardness value obtained using palm oil in the F1 formulation (50 g) is lower than the F3 value.For chocolate products with the addition of coconut oil, the product hardness value F1 (g) is around approx.The difference in value is based on the saturated fat and unsaturated fat content contained in the two ingredients used, namely palm oil and coconut oil [12].The saturated fat contained in coconut oil is 12 g higher than palm oil, which is 7 g.Palm oil is dominated by 60.3% unsaturated fatty acids, with the highest proportion being 39.8% oleic acid, 10.2% linoleic acid, and 0.3% linolenic acid [18,19].Meanwhile, saturated fatty acids dominate coconut oil compared to unsaturated fatty acids, with a ratio of 91.60% for saturated fatty acids and 9.40% for unsaturated fatty acids [19,20].The presence of saturated fat contained in palm and coconut oil influences the level of hardness of chocolate bar products [3].The higher the saturated fatty acids in the composition of processed Pendawa chocolate, the higher the hardness value obtained [21].Conversely, the higher the unsaturated fat, the faster the chocolate product will soften [22,23].

Melting Time
Figure 3 shows the melting time obtained from the Pendawa chocolate bars produced.In the picture, we can see that the use of palm oil gives the highest melting time at F1 (50 ml), which is around 20.38 hours or around 1222.8 minutes, and the lowest is at F3 (60 ml) with a melting time of 0.59 hours or about 35.4 minutes.Making Pendawa chocolate bars using coconut oil gave better results at F4 (50 ml), namely around 23.92 hours or 1435.2 minutes, and F5 (50 ml) with a time of 23.01 hours or 1386 minutes.The chocolate bars's melting time is influenced by various factors, especially environmental conditions and the temperature where the chocolate is stored.Other ingredients in making chocolate bars also affect it, such as the type of oil used, lecithin, cream milk powder, chocolate powder, chocolate paste, baking soda, and sugar [24].The emulsification process stabilizes the substances that make up chocolate bars at room temperature.One type of emulsifier used in making Pendawa chocolate bar products is lecithin.These ingredients, namely cocoa butter, are dispersed in a continuous phase.Chocolate bar products are also influenced by processing techniques such as tempering, ingredient composition, and ingredient structure.The additional ingredients' characteristics will affect the chocolate's quality and sensory attributes chemically and physically, including the melting time at room temperature [25].

Figure 2 .
Figure 2. The effect of formulation level on the hardness of pendawa chocolate bars

Figure 3 .
Figure 3.The effect of formulation level on the melting time of pendawa chocolate bars

Table 1 .
Ratio ingredients and blending for making chocolate bars[3]

Table 2 .
Brightness levels of Pendawa chocolate bars The melting time for chocolate bars using coconut oil is longer than palm oil.Palm oil and coconut oil can improve the quality of Pendawa chocolate because they affect the total condition of dissolved solids and the color of Pendawa chocolate products.Efforts need to be made to combine coconut oil formulations with solid fats.Management Solution Pengabdian Kepada Masyarakat 8 448-53 [3] Harahap E S, Addina S, Julianti E and Lubis M M 2023 The effect addition of palm oil and coconut oil on the proximate value of pendawa chocolate, North Sumatra IOP Conf Ser Earth Environ Sci 1230 012164 [4] Ewens H, Metilli L and Simone E 2021 Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate Curr Res Food Sci 4 105-14 [5] Afoakwa E O, Paterson A, Fowler M and Vieira J 2008 Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems J Food Eng 89 128-36 [6] Afoakwa E O, Paterson A, Fowler M and Vieira J 2008 Particle size distribution and compositional effects on textural properties and appearance of dark chocolates J Food Eng 87 181-90 [7] Purba H H, Jaqin C and Aisyah S 2019 QUALITY DEVELOPMENT OF BAR CHOCOLATE PRODUCTS BASED ON CONSUMER PREFERENCES: CASE STUDY ON SMEs