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Production Process Technology of Lecithin from Crude Palm Oil on The Physico Chemical Properties of Halal Dark Chocolate produced

Indonesian Food Science and Technology Journal · Vol. 6 No. 2 (2023) · pp. 55–64

DOI
10.22437/ifstj.v6i2.29184
ISSN
2615-367X
Published
2023-07-30
Publisher
Department of Technology of Agricultural product (THP) Jambi University
Language
en
License
creativecommons.org/licenses/by/4.0

Abstract

This research was conducted to determine the effect of the addition of CPO (Crude Palm Oil) lecithin as an Emulsifier on the physicochemical and sensory characteristics of dark chocolate, and to determine the amount of lecithin addition as an appropriate Emulsifier to produce chocolate with the best physico-chemical and sensory characteristics. This study used a completely randomized design (CRD) method with a treatment level of 0%. 0.1%, 0.2%, 0.3%, 0.4% with 4 repetitions to obtain 20 experimental units. Parameters observed included color degee, antioxidant activity, fat blooming, stability level, color sensory test, taste, aroma, texture and overall acceptability. The data obtained were analyzed using ANOVA levels of 1% and 5%. If there is a significant effect on the treatment, it will be continued with the Duncan's Multiple Range Test (DNMRT) at the 5% level. The best concentration of adding lecithin to dark chocolate is 0.3% which contains 66.76% antioxidant activity, color degee L*28.58, a* 13.67, b* 22.67, hue 58.75, good stability (melting properties), able to prevent fat blooming, has good color very chocolatey (4.20), very distinctive aroma of chocolate (4.44), bitter taste (2.68), smooth texture (3.36) and the overall acceptance of the panelists really liked it (8.16).

Keywords

Collaboration network of the authors

40 authors · 115 co-authorship links · 5 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Jambi
  • Institut Teknologi Sepuluh Nopember
  • Universitas Abdurahman Saleh Situbondo
  • Sekolah Tinggi Agama Buddha Negeri Raden Wijaya Wonogiri
  • Universitas Muslim Indonesia
  • Universitas Islam Negeri Antasari Banjarmasin
  • University of Technology Malaysia
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Yusnaidar YusnaidarUniversitas Jambi10
Mursalin MursalinAffiliation unknown7
Surhaini SurhainiAffiliation unknown4
Rahayu SusenoAffiliation unknown4
Irma RahmayaniAffiliation unknown4
Sutrisno SutrisnoSekolah Tinggi Agama Buddha Negeri Raden Wijaya Wonogiri4
Elis KartikaAffiliation unknown4
Alfi KhatibAffiliation unknown4
Ulyarti UlyartiAffiliation unknown3
Nova RiniAffiliation unknown3
Afidatul MuadifahAffiliation unknown3
Mursyid MursyidAffiliation unknown3
Dian WulansariAffiliation unknown3
Samsidar SamsidarUniversitas Muslim Indonesia3
NelsonAffiliation unknown3
Muhammad QodriAffiliation unknown2
Hendri TanjungAffiliation unknown2
Immas NurhayatiAffiliation unknown2
Indriyani IndriyaniUniversitas Abdurahman Saleh Situbondo2
Daniel Tua PurbaAffiliation unknown2
Muhaimin MuhaiminUniversitas Islam Negeri Antasari Banjarmasin2
Any SetianingrumAffiliation unknown2
Muslikh MuslikhAffiliation unknown2
Fahrul HuyopUniversity of Technology Malaysia2
Uce LestariAffiliation unknown2
Budiman BasoInstitut Teknologi Sepuluh Nopember1
RisaldAffiliation unknown1
Rika WulandariAffiliation unknown1
Shavika MirantiAffiliation unknown1
Ade YuliaAffiliation unknown1
Ade OctaviaAffiliation unknown1
Eva AchmadAffiliation unknown1
Achmad HizaziAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, first harvested 6 Nov 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en">Production Process Technology of Lecithin from Crude Palm Oil on The Physico Chemical Properties of Halal Dark Chocolate produced</dc:title>
	<dc:creator xml:lang="en">Latief, Madyawati</dc:creator>
	<dc:creator xml:lang="en">Nizori, Addion</dc:creator>
	<dc:creator xml:lang="en">Rahmi, Silvi Leila </dc:creator>
	<dc:creator xml:lang="en">Nabila, Annisa Candra </dc:creator>
	<dc:creator xml:lang="en">Tarigan, Indra Lasmana</dc:creator>
	<dc:creator xml:lang="en">Huda, Nurul </dc:creator>
	<dc:creator xml:lang="en">Yusof, Yus Aniza</dc:creator>
	<dc:subject xml:lang="en">CPO (Crude Palm Oil)</dc:subject>
	<dc:subject xml:lang="en">Dark Chocolate</dc:subject>
	<dc:subject xml:lang="en">Lechithin</dc:subject>
	<dc:description xml:lang="en">This research was conducted to determine the effect of the addition of CPO (Crude Palm Oil) lecithin as an Emulsifier on the physicochemical and sensory characteristics of dark chocolate, and to determine the amount of lecithin addition as an appropriate Emulsifier to produce chocolate with the best physico-chemical and sensory characteristics. This study used a completely randomized design (CRD) method with a treatment level of 0%. 0.1%, 0.2%, 0.3%, 0.4% with 4 repetitions to obtain 20 experimental units. Parameters observed included color degee, antioxidant activity, fat blooming, stability level, color sensory test, taste, aroma, texture and overall acceptability. The data obtained were analyzed using ANOVA levels of 1% and 5%. If there is a significant effect on the treatment, it will be continued with the Duncan's Multiple Range Test (DNMRT) at the 5% level. The best concentration of adding lecithin to dark chocolate is 0.3% which contains 66.76% antioxidant activity, color degee L*28.58, a* 13.67, b* 22.67, hue 58.75, good stability (melting properties), able to prevent fat blooming, has good color very chocolatey (4.20), very distinctive aroma of chocolate (4.44), bitter taste (2.68), smooth texture (3.36) and the overall acceptance of the panelists really liked it (8.16).</dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2023-07-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/29184</dc:identifier>
	<dc:identifier>10.22437/ifstj.v6i2.29184</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 6 No. 2 (2023): Volume 6 Number 2, July 2023 |IFSTJ|; 55-64</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/29184/16677</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2023 Indonesian Food Science and Technology Journal</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>