<![CDATA[ABSTRACT This study aimed to determine the effect of addition of cocoa powder in dough composition on organoleptic test, physical andchemical characteristics and the shelf life of bread. This research used Randomized Block Design (RAK) with variation ofcocoa powder addition ie. 0%, 2,5%, 5%, 7,5% and 10%. The results showed that panelists liked fresh bread with theaddition of 7,5% cocoa powder with a color preferences score of 4.08 (likes), taste of 4.18 (likes), aroma of 3.96 (like) andtexture 3,78 (like). However, the best antioxidant activity was in the addition of 10% cocoa powder with antioxidant activity of85.71% and IC50 value of 65.47 μg/mL. Increasing the addition of cocoa powder hence the shelf life decreased, so it can beconcluded the addition of cocoa powder increasing the antioxidant activity but reduced the shelf life of bread. Keywords: Cocoa powder,wheatbread, antioxidants and shelf life. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk kakao dalam komposisi adonan terhadap penilaianorganoleptik,karakteristik fisik dan kimia serta masa simpan roti tawar. Penelitian ini menggunakan Rancangan AcakKelompok (RAK) dengan variasi penambahan bubuk kakao yaitu 0%, 2,5%, 5%, 7,5% dan 10%. Hasil penelitianmenunjukkan bahwa panelis menyukai roti tawar dengan penambahan bubuk kakao 7,5% dengan skor penilaian kesukaanwarna 4,08 (suka), rasa 4,18 (suka), aroma 3,96 (suka) dan tekstur 3,78 (suka). Namun, aktivitas antioksidan terbaik padaperlakuan penambahan bubuk kakao 10% dengan aktivitas antioksidan 85,71% dan nilai IC50 65,47 µg/mL. Semakinmeningkat penambahan serbuk kakao maka umur simpannya semakin menurun, sehingga dapat disimpulkan penambahanbubuk kakao meningkatkan aktivitas antioksidan, namun tidak meningkatkan lama penyimpanan roti tawar. Kata kunci: Bubuk kakao, roti tawar, antioksidan dan masa simpan.]]>
