scholarly journals Formulation of strategies for developing local chocolate product Socolatte in Pidie Jaya

2020 ◽  
Vol 472 ◽  
pp. 012043
Author(s):  
N Afni ◽  
M Yani ◽  
F Udin
Keyword(s):  
Chocolate Product

scholarly journals Consumers affection analysis of chocolate product using Kansei Engineering

2021 ◽  
Vol 1122 (1) ◽  
pp. 012070
Author(s):  
Dini Wahyuni ◽  
Meilita Tryana Sembiring ◽  
M. Zaky Hadi ◽  
Irwan Budiman ◽  
Kevin Fan ◽  
...  
Keyword(s):  
Kansei Engineering ◽  
Chocolate Product

scholarly journals Peningkatan Kapasitas Petani Cokelat Desa Randualas Kecamatan Kare Kabupaten Madiun Melalui Edukasi Kualitas Kemasan Produk Cokelat

2021 ◽  
Vol 5 (2) ◽  
pp. 174
Author(s):  
Achmad Ridwan Ariyantoro ◽  
Choirul Anam ◽  
Raden Baskara Katri Anandito ◽  
Danar Praseptiangga ◽  
Anastriyani Yulviatun
Keyword(s):  
Food Packaging ◽  
Economic Value ◽  
Monitoring And Evaluation ◽  
Community Empowerment ◽  
Plastic Layer ◽  
Product Packaging ◽  
Chocolate Product ◽  
Before And After ◽  
Level Of Understanding ◽  
Cocoa Farmers

<p align="justify"><em><strong>Increasing the Capacity of Chocolate Farmers in Randualas Village Kare District Madiun Regency through Education of Chocolate Product Packaging Quality.</strong></em> Cocoa is one of the largest commodities from Madiun Regency. Cocoa has the potential to be developed into processed chocolate products that will become typical souvenirs of Madiun Regency. The cocoa farmers in Randualas Village, Kare District, Madiun Regency have received counseling on the processing of cocoa beans into ready-to-consume chocolate products. However, the chocolate product was wraped in only an HDPE plastic layer which was less attractive to consumers, so it is necessary to improve the quality of the chocolate packaging. This community empowerment aims to increase the ability of cocoa farmers (partners) to package chocolate products properly and attractively so it will further increase the economic value of their chocolate product. The activities are education and counseling about the importance of packaging for chocolate products and how to design good and attractive packaging. Monitoring and evaluation were also carried out by filling out questionnaires by participants regarding the level of understanding of the material before and after being presented.  The result showed that the partners understand the importance of packaging in food products in general and packaging for chocolate products in particular. It was evidenced that after counseling, up to 50% of participants understand the importance of packaging in the food packaging process and 50% of participants understand the criteria for good packaging for chocolate products.</p>

scholarly journals Performance of Rotary Cutter Type Breaking Machine for Breakingand Deshelling Cocoa Roasted Beans

2005 ◽  
Vol 21 (3) ◽  
Author(s):  
Sukrisno Widyotomo ◽  
Sri Mulato ◽  
Edi Suharyanto
Keyword(s):  
Single Phase ◽  
Air Flow ◽  
Field Tests ◽  
Value Added ◽  
Appropriate Technology ◽  
Centrifugal Blower ◽  
Cocoa Beans ◽  
Chocolate Industry ◽  
Chocolate Product ◽  
Study Performance

Conversion of cocoa beans to chocolate product is, therefore, one of the promising alternatives to increase the value added of dried cocoa beans. On the other hand, the development of chocolate industry requires an appropriate technology that is not available yet for small or medium scale of business. Breaking and deshelling cocoa roasted beans is one important steps in cocoa processing to ascertain good chocolate quality. The aim of this research is to study performance of rotary cutter type breaking machine for breaking and deshelling cocoa roasted beans. Indonesian Coffee and Cocoa Research Institute has designed and tested a rotary cutter type breaking machine for breaking and deshelling cocoa roasted beans. Breaker unit has rotated by ½ HP power, single phase, 110/220 V and 1440 rpm. Transmission system that use for rotating breaker unit is pulley and single V belt. Centrifugal blower as separator unit between cotyledon and shell has specification 0.5 m 3 /min air flow, 780 Pa, 370 W, and 220 V. Field tests showed that the optimum capacity of the machine was 268 kg/h with 500 rpm speed of rotary cutter, 2,8 m/s separator air flow, and power require was 833 W. Percentage product in outlet 1 and 2 were 94.5% and 5.5%. Particle distribution from outlet 1 was 92% as cotyledon, 8% as shell in cotyledon and on outlet 2 was 97% as shell, 3% as cotyledon in shell. Key words:cocoa, breaking, rotary cutter, quality.

scholarly journals Consumption and emotions among college students toward chocolate product

2018 ◽  
Vol 4 (1) ◽  
pp. 1442645
Author(s):  
Carla Velarde ◽  
Amy Moore ◽  
Eric Adjei Boakye ◽  
Todd Parkhurst ◽  
Daniel Brewer ◽  
...  
Keyword(s):  
College Students ◽  
Chocolate Product

A Limited Survey of Dark Chocolate Bars Obtained in the United States for Undeclared Milk and Peanut Allergens

2017 ◽  
Vol 80 (4) ◽  
pp. 692-702 ◽  
Author(s):  
Binaifer Bedford ◽  
Ye Yu ◽  
Xue Wang ◽  
Eric A. E. Garber ◽  
Lauren S. Jackson
Keyword(s):  
United States ◽  
The United States ◽  
Dark Chocolate ◽  
Food Allergies ◽  
Enzyme Linked Immunosorbent Assay ◽  
Chocolate Product ◽  
Three Samples ◽  
Limit Of Quantitation ◽  
Dry Milk ◽  
Label Statement

ABSTRACT Undeclared allergens in chocolate products have been responsible for numerous allergen-related recalls in the United States. A survey was conducted to determine the prevalence of undeclared milk and peanut in 88 and 78 dark chocolate bars, respectively. Concentrations of milk (as nonfat dry milk) or peanut in three samples of each chocolate product were determined with two milk- or peanut-specific enzyme-linked immunosorbent assay kits. In 75% of the chocolate bar products with a milk advisory statement, milk concentrations were above the limit of quantitation (2.5 μg/g [ppm]), with the majority having concentrations &gt;1,000 ppm. An additional 67% of chocolate bars with a “traces of milk” statement contained 3 to 6,700 ppm of milk. Fifteen percent of chocolates labeled dairy free or lactose free and 25% labeled vegan were positive for milk, all with concentrations &gt;1,000 ppm. Even for chocolates with no reference to milk on the label, 33% of these products contained 60 to 3,400 ppm of milk. The survey of chocolate products for peanuts revealed that 8% of products with an advisory statement contained peanut, with the highest concentration of 550 ppm. All nine chocolates bearing the peanut-free or allergen-free statement were negative for peanut, but 17% of chocolates with no label statement for peanut were positive for peanut at concentrations of 9 to 170 ppm. Evaluation of multiple lots of four chocolate products revealed that milk was consistently present or absent for the products investigated, but mixed results were obtained when multiple lots were tested for peanut. This study indicates that a large proportion of dark chocolate bars contain undeclared milk. The type of advisory statement or the absence of a milk advisory statement on products did not predict the amount or absence of milk protein. In contrast, a lower proportion of chocolates containing undeclared peanut was found. Consumers with food allergies should be cautious when purchasing dark chocolate products, particularly those that have an advisory label statement.

Evaluation of milk chocolate product as a substitute for whey in pig starter diets.

1997 ◽  
Vol 75 (2) ◽  
pp. 423 ◽  
Author(s):  
H Yang ◽  
J A Kerber ◽  
J E Pettigrew ◽  
L J Johnston ◽  
R D Walker
Keyword(s):  
Milk Chocolate ◽  
Chocolate Product

scholarly journals FINANCIAL FEASIBILITY ANALYSIS OF PROCESSED CHOCOLATE BUSINESSAT TWINS CHOCOLATE HOME INDUSTRY IN PALU CITY

2018 ◽  
Vol 4 (1) ◽  
pp. 1
Author(s):  
Abrar Abrar ◽  
Lien Damayanti ◽  
Yulianti Kalaba
Keyword(s):  
Production Quality ◽  
Added Value ◽  
First Year ◽  
Eligibility Criteria ◽  
Financial Feasibility ◽  
Chocolate Industry ◽  
Chocolate Product ◽  
Investment Opportunities ◽  
Second Year ◽  
Central Sulawesi

Cocoa Agribusiness in Central Sulawesi still confronts many complex problems, such as low productivity due to PKB pests, low production quality. This becomes a challenge as well as investment opportunities in developing the business of chocolate product and achieve greater added value than cocoa agribusiness. This research  aimed to know the income and financial feasibility obtained by Twins Chocolate Industry chocolate product production in Palu. The research was conducted at the Twins Chocolate Industry Jalan Rusa No. 13 Talise subdistrict Mantikulore Palu city Central Sulawesi on October to September 2016. The respondents consisted of one leader and two employees in the field of production and marketing. The results showed that the revenue obtained in the first year was Rp 25.7017 million, the second year was Rp 26.8927 million and in the third year was Rp 38,309,875. Feasibility levelsobtained by the PP for 2 Years  and 2 Months were NPV Rp 11,927,788, an IRR of 22.75% and PI of 1.19. It means that Twins Chocolate industry was laboured because it met the eligibility criteria set.

scholarly journals UTILIZATION OF LEMONGRASS EXTRACT (CYMBOPOGON CITRATUS) AGAINST THE ANTIOXIDANT CONTENT AND SENSORY PROPERTIES OF DARK CHOCOLATE PRODUCTS

2019 ◽  
Vol 10 (2) ◽  
pp. 80
Author(s):  
Amelya Eka Pratiwy ◽  
Intan Kusumaningrum ◽  
Aminullah Aminullah
Keyword(s):  
Antioxidant Activity ◽  
Chemical Properties ◽  
Dark Chocolate ◽  
Antioxidant Compounds ◽  
Test Results ◽  
Second Stage ◽  
Antioxidant Content ◽  
Organoleptic Characteristics ◽  
Chocolate Product ◽  
Two Phases

The use of lemongrass extract on dark chocolate products is a diversification of processed chocolate products to increase the antioxidant content and sensory pofile. This research aims to study the effect of comparison chocolate and spice extracts, interaction chocolate and spice extracts comparison of lemongrass to antioxidant compounds and organoleptic characteristics, and to know the chemical properties of selected products. This study consisted of two phases: the first stage is to prepare lemongrass extract with the steam distillation method, the second stage is to make products that include chocolate melting, mixing and molding, then antioxidant tests and organoleptic to determine the selected products with quality sensory tasts and hedonic tests/preferences, chocolate product selected test chemical (moisture, ash, fat, protein, carbohydrate, and calories). The results of the study by testing the antioxidant different uses of chocolate on antioxidant components showed couverture chocolate types have a higher %inhibition compared to the chocolate kind of compound, the higher the addition of lemongrass extract, the higher antioxidant activity, in the organoleptic tests showed significantly different the parameters of aroma, taste and after taste, but not significantly different from the parameters of melt, interactions between different types of chocolate use, as well as the ratio of chocolate and lemongrass extract significantly influence antioxidant activity, but do not significantly affect organoleptic test results, couverture chocolate products with the addition of 0.3% spice extract are declared as selected products with antioxidant activity of 83.594%, 1.41% moisture, 1.04% ash, 20.96% fat, 3.40% protein content, 73.19% carbohydrates and total calories 495 kcal/100 grams.

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