Dahlia Elianarni, Rista Anggriani, Noor Harini, Damat, Betty Abiya Cahyati

58% Dark Chocolate Formulation with Added Spices (Ginger Emprit, Cinnamon and Clove)

Introduction

58% dark chocolate formulation with added spices (ginger emprit, cinnamon and clove). Explore the physicochemical and sensory characteristics of 58% dark chocolate fortified with ginger emprit, cinnamon, and clove. Discover its functional value.

Abstract

Chocolate is a popular food product. Research and development of chocolate products are increasing to increase their functional value. This study aims to determine the physicochemical and sensory characteristics of 58% dark chocolate with the combined fortification of ginger emprit, cinnamon, and clove to add functional value to chocolate. The research design used was randomized block design. The results showed that the highest water content was in sample C3 (1.51%), antioxidant activity of sample C2 (66.52%), phenol content test of sample C4 (7.00 GAE/g), flavonoid content test of sample C3 (4.96 QE/g), in the water activity test of sample C0 (0.52), in the total plate count of bacteria the most was in C1 which was 3.2 x 104. in texture the highest hardness value was in sample C4 (170.60). In the organoleptic test, the highest assessment in the color parameter was in sample C2 (3.76), in the aroma parameter in sample C0 (3.84), in the texture parameter in sample C4 (2.96), in the taste parameter in sample C2 (3.44), in the liking parameter in samples C2 and C4 (72).

Review

This manuscript presents a study investigating the incorporation of a spice blend (ginger emprit, cinnamon, and clove) into 58% dark chocolate to enhance its functional and sensory attributes. The premise of fortifying a popular food product like chocolate to increase its health-promoting properties is highly relevant and aligns with current trends in food science. The research design employed a randomized block design to assess a comprehensive range of physicochemical parameters, including water content, antioxidant activity, phenol and flavonoid content, water activity, microbial load (total plate count), and texture, alongside a detailed organoleptic evaluation. The effort to combine multiple functional ingredients in a chocolate matrix is commendable and addresses a clear area of interest in product development. The abstract highlights several key findings, indicating a clear impact of the added spices on the chocolate's characteristics. For instance, the significant increases in antioxidant activity (C2: 66.52%), phenol content (C4: 7.00 GAE/g), and flavonoid content (C3: 4.96 QE/g) with the inclusion of spices are particularly noteworthy, as these are direct indicators of enhanced functional value. The measurement of textural properties and microbial safety (total plate count) also adds important practical dimensions to the study. Furthermore, the detailed breakdown of sensory attributes, including color, aroma, texture, taste, and overall liking, provides valuable insights into consumer perception, with specific samples (C2 and C4) achieving the highest liking scores. These results collectively demonstrate that the spiced chocolate formulations indeed exhibited altered, and in many aspects improved, characteristics compared to potentially a control. While the study presents a solid foundation and interesting preliminary results, the abstract would benefit from greater clarity regarding the experimental setup and a more interpretative summary of the findings. The different samples (C0, C1, C2, C3, C4) are mentioned without explicit definition within the abstract, making it challenging for the reader to understand which specific spice combination or concentration corresponds to each numerical code. A brief explanation of the control (C0) and the variations in C1-C4 would significantly enhance comprehensibility. Additionally, while individual highest values are reported, a more concise statement on the *overall trend* or *most promising formulation* based on a balance of functional, physicochemical, and sensory attributes would strengthen the abstract's conclusion. Further research could delve into the synergistic effects of the spices and optimize their concentrations for a balanced profile.

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