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All Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Wenny Bekti Sunarharum
Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran Malang, 65145, Indonesia
Agriculture, Biological Sciences & Forestry

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Development of a local single-origin dark chocolate based on consumer preferences Wenny Bekti Sunarharum; Nuril Lailatul Wahyuni; Ayu Damayanti Candraningtyas; Sudarminto Setyo Yuwono; Arif Yustian Maulana Noor; Tiparat Tikapunya
jurnal1 VOLUME 9 ISSUE 1, JUNE 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i1.2146

Abstract

Chocolate, derived from cocoa, is a widely enjoyed product, with numerous small and medium enterprises in Indonesia processing local single-origin cocoa such as that from Kulon Progo to cater to domestic tastes. This study aims to develop a local single-origin dark chocolate based on consumer preferences for specific attributes and to determine their willingness to pay (WTP). The developed chocolate was then profiled and compared with a commercial dark chocolate. A discrete choice experiment (DCE) was conducted to evaluate consumer preferences for attributes including cocoa content, sugar type, and price (per 50 g), using levels informed by a preliminary survey. The online survey was carried out using Lighthouse Studio 9.12.0, with data analyzed via Hierarchical Bayes (HB). The results revealed that consumers preferred dark chocolate with 80% cocoa content and palm sugar and were willing to pay IDR 48,904.48 for this variant. Based on these preferences, the product was further evaluated for physicochemical properties, including moisture, fat content, hardness, and color. The product is compared to a commercial alternative. Significant differences were observed in adhesiveness, cohesiveness, gumminess, glossiness, and in the L* and a* color values, indicating the need for further development to improve the quality of locally produced dark chocolate
Co-Authors Arif Yustian Maulana Noor Ayu Damayanti Candraningtyas Nuril Lailatul Wahyuni Sudarminto Setyo Yuwono Tiparat Tikapunya