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All Journal Jurnal Teknosains Pangan agriTECH Proceeding of International Congress Caraka Tani: Journal of Sustainable Agriculture Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology B-Dent, Jurnal Kedokteran Gigi Universitas Baiturrahmah Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Hasil Pertanian SEMAR AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Buletin Dharmas Andalas Advance Sustainable Science, Engineering and Technology (ASSET)
Danar Praseptiangga
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Dentistry Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Other

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Journal : Proceeding of International Congress

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STUDY OF FOOD SAFETY ON DARK CHOCOLATE ENRICHED WITH CINNAMON (Cinnamomum burmanii) DURING STORAGE Muhammad Isa D. & Danar Praseptiangga, Dimas Rahadian A.M.,Intan Nisa R., Anasta Ilmi, Yasmin Nabila
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
Publisher : Proceeding of International Congress

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Abstract

Fat and sugar blooming on chocolate affects on consumer acceptance, because the existing perceptionthat blooming decrease the safety of the product. Enriching dark chocolate bar with essential oil fromcinnamon (Cinnamomum burmanii) have been conducted. This research aims to investigate the effect ofcinnamon on the blooming occurence during storage. As soon as the chocolate bloomed, FFA and TPCanalysis were performed as safety indicator. The results shows that enriching essential oil from cinnamonslackens bloom appearance on dark chocolate. The bloomed product is safe to be consumed, since FFAand TPC number are under the maximum limit of the requirements of food safety.Keywords: dark chocolate, food safety, bloom, cinnamon
Co-Authors Arinda Laksmi Fitantri, Arinda Laksmi Aviany, Theresia Pramita Bambang Sigit Amanto, Bambang Sigit Choiroel Anam Dea Widyaastuti Dendy Murdiyanto Dewi Kurniasari Dian Rachmawanti Affandi, Dian Rachmawanti Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Djunaidi, Carolina Sisca Dyah Ayu Ashari Edhi Nurhartadi Ekowati Chasanah Ekowati Chasanah Hariry, Amelia Husnawati Fatihah Habibie Kawiji, Kawiji Kusumaningdyah Nurul Handayani, Kusumaningdyah Nurul Mardiyati, Nur Lathifah Mutiah, Inas Hasnah Naomi Intaqta Naomi Intaqta Nendika Dyah Ayu Murika Sari Novia Rakhmawati, Novia Novizar Nazir Nur Her Riyadi Parnanto Nurrahmi Dewi Fajarningsih Nurrahmi Dewi Fajarningsih Nurrahmi Dewi Fajarningsih, Nurrahmi Dewi Okta Aldayra, Fannia Panatarani , Camelia Purwandaru, Pandu Ridwan Ariyantoro, Achmad Rizki Aziz Rohula Utami Saputra, Muhammad Rhaufly Dwi Arga Septriyani Kaswindiarti Siswanti Siswanti Syamani, Firda Aulya Wardhani, Fannisa Widianto, Shafwan Rafif Widiyastuti, W. Windi Atmaka Yasmin Nabila Yudiatna, Clara Cessa Putri Yulviatun, Anastriyani