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All Journal Journal of Applied Food Technology Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Daur Lingkungan Jurnal Nasional Teknologi Terapan Jurnal Pengabdian dan Pengembangan Masyarakat Agroindustrial Journal
Ratih Hardiyanti
Departemen Teknologi Hayati Dan Veteriner, Sekolah Vokasi, Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Other

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Journal : journal of applied food technology

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The Effect of Garam Masala Levels Addition on Chocolate Based Functional Beverage Ratih Hardiyanti; Anjar Ruspita Sari
Journal of Applied Food Technology Vol 7, No 1 (2020)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (205.224 KB) | DOI: 10.17728/jaft.7132

Abstract

The increasing popularity of cocoa-based beverage has encouraged the development of various chocolate beverage formulations. Chocolate beverage formulations with addition of garam masala were carried out to produce functional beverage products which are beneficial to consumers and the product itself. Five different concentration of garam masala (0.01%, 0.02%, 0.03%, 0.04%, and 0.05%) were added into chocolate beverage. Preference test was carried out to evaluate panelists’ preference to each formula. Sensory evaluation was performed by giving an assessment using 7-scaled Likert scale for color, aroma, taste, warm sensation (after taste), and overall product. The results showed that the concentration of garam masala addition has an effect (p≤0.10) on the attributes of aroma, warm sensation, and overall product. The most preferred chocolate beverage was with the addition of 0.03% garam masala. Higher concentration of garam masala in chocolate based beverage resulted a higher antioxidant activity as well as phenolic content, as antioxidant component. 
Co-Authors Andri Prasetyo Nugroho Anjar Kistia Purwaditya Annie Mufyda Rahmatika, Annie Mufyda Diklusari Isnarosi Norsita Diklusari Isnarosi Norsita Diklusari Isnarosi Norsita Ika Restu Revulaningtyas Iman Sabarisman Mohammad Affan Fajar Falah Sari, Anjar Ruspita Satria Bhirawa Anoraga Sri Wijanarti Sri Wijanarti Wildan Fajar Bachtiar Wildan Fajar Bachtiar