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All Journal Jurnal Teknologi Industri Pertanian Journal of Halal Science and Research
Sang Norma Lintang Asmara
Department of Bioresources Technology and Veterinary, Vocational College, Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Engineering Industrial & Manufacturing Engineering Other

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LEVELS OF SOURNESS, BITTERNESS AND SWEETNESS OF CHOCOLATE PRODUCTS ON CONSUMER ACCEPTANCE (CASE STUDY IN THE SPECIAL REGION OF YOGYAKARTA, INDONESIA) Sang Norma Lintang Asmara; Annie Mufyda Rahmatika; Alifa Shafa Zahira; Anas Saifurrahman
Jurnal Teknologi Industri Pertanian Vol. 35 No. 3 (2025): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2025.35.3.252

Abstract

In Indonesia, chocolate products are often associated with high sweetness, leading to distorted consumer perceptions of couverture chocolate, which ideally balances acidity, bitterness, and sweetness. This study aimed to evaluate consumer acceptance of six chocolate couverture formulations in the Special Region of Yogyakarta (DIY) and identify the most preferred formulation based on a balanced sensory profile. Using convenience sampling, 500 untrained panelists aged 15–60 years were selected across five districts in DIY Province. Participants evaluated sweetness, bitterness, acidity, aroma, texture, and overall acceptability through hedonic and ranking tests. Physicochemical parameters (pH, viscosity, and hardness) were also measured to support sensory findings. Results showed that formulations F1 and F2 achieved the highest overall acceptability scores due to moderate bitterness and acidity, preferred sweetness, and smoother texture. The ranking test confirmed these results, with F1 and F2 recording the lowest mean ranks. Physicochemical analysis supported these findings, showing higher pH (6.68 and 6.63), moderate viscosity (6,580 and 5,140cP), and lower hardness (46.83 and 50.52 N). Consumer age significantly influenced preference, with younger respondents favoring sweeter and softer chocolate. These findings emphasize the importance of optimizing sensory and textural attributes to meet diverse consumer expectations. Keywords:  consumer acceptance; consumer preference; chocolate; sensory evaluation  
Physical characterization and mass modeling of dried fermented cocoa beans: Implications for halal processing Putri Rousan Nabila; Satria Bhirawa Anoraga; Sang Norma Lintang Asmara; Jhauharotul Muchlisyiyah; Jamilu Suleiman
Journal of Halal Science and Research Vol. 7 No. 2 (2026): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v7i2.17088

Abstract

This study characterized dried fermented cocoa beans and developed empirical regressions to predict individual-bean mass from simple geometric descriptors. Length, width, and thickness were measured with high-resolution calipers, then used to derive geometric mean diameter, projected areas in three orthogonal orientations and their criterion average, spheroidal volumes, and surface area. Four model families linear, quadratic, logarithmic, and power—were fitted under a fixed significance level. A clear performance hierarchy emerged. The quadratic model based on geometric mean diameter provided the strongest prediction (R² = 0.990), followed by thickness (R² = 0.945). Furthermore, the width in logarithmic form (R² = 0.955) also performed a strong prediction. Area-based models confirmed the centrality of geometry: the criterion projected area achieved R² = 0.956, single-view PAL reached R² = 0.899, and surface area derived from geometric mean diameter matched the best volume model (R² = 0.961). Volume surrogates assuming prolate and oblate spheroids performed competitively (R² = 0.961 and 0.948, respectively). These findings indicate that a geometry-based approach can support rapid and consistent grading with minimal instrumentation. In halal cocoa-processing systems, the models may also support standardized raw-material acceptance, batch documentation, and traceability by providing reproducible physical criteria for recording and separating cocoa-bean lots. The approach therefore offers a practical basis for sorter configuration, intake quality control, and transparent process documentation where rapid mass estimation is required. Keywords: Cocoa beans, Dimension mass modeling, Halal traceability, Physical characteristics, Quadratic regression.
Co-Authors Alifa Shafa Zahira Anas Saifurrahman Annie Mufyda Rahmatika Jamilu Suleiman Jhauharotul Muchlisyiyah Putri Rousan Nabila Satria Bhirawa Anoraga