A Quality and Economic Analysis of Non-fermented Chocolate Seeds, Young Surian Leaves, and Ginger on Chocolate Drink Formulas

Novita, Rilma and Kasim, Anwar and Nurdin, Hazli and Utama, Rozi Satria and Putri, Nela Eska (2022) A Quality and Economic Analysis of Non-fermented Chocolate Seeds, Young Surian Leaves, and Ginger on Chocolate Drink Formulas. 1st lekantara annual conference on natural science and environment.

Text 14.IOP-EES 1097 2022.pdf Download (2MB)

Abstract

This study aims to obtain beverages that meet tbe quality requirements of chemical, microbiological and sensory properties from a combination of non­fermented cocoa beans, young surian leaves, and ginger as natural ingredients widely available in Indonesia and to analyze the product's financial feasibility. Sensory properties were analyzed using the bedonic scale method to find the best formula. The ANOVA test bas shown that the beverage formulas have no significantly different aroma and flavor (the sig. (P) > 0.01) but have significantly different colors and appearance (the sig. (P) < 0.01 ). Tbe chocolate drink bas a quality of chemical. microbiological, and sensory properties; tbus it potentially becomes a beverage rich in antioxidants. The financial feasibility analysis results agree with tbe BEP. NPV. Net 8/C, and PBP and express that tbc beverage business is potentially conducted.

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