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Paper ID: 122



Dimas Rahadian Aji Muhammad1*, Fitriyah Zulfa2, Didik Purnomo2, Clysna Widiatmoko2 and Dwi Larasatie Nur Fibri3

1 Dept. of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret. Jl. Ir. Sutami 36A Kentingan, Surakarta 57126 Indonesia

2 Vocational School of Agricultural Product Technology, Universitas Sebelas Maret/ Jl. Imam Bonjol, Sumbersoko, Pandean, Kec. Mejayan, Madiun, Jawa Timur 63153

3 Dept. of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada Jl. Flora 1 Bulaksumur Yogyakarta 55281 Indonesia


Giving added-value on locally-based agricultural products such as mung bean, fenugreek and moringa leaf is considered as an effective way to support the sustainability of agriculture and environment. In this study, powdered mung bean, fenugreek and moringa leaf were added into chocolate bar formula. The purpose of this study was specifically to determine the effect of powdered mung bean, fenugreek and moringa leaf addition on the consumer acceptance of chocolate bar. The ingredients were added at concentration of 5%, 10% and 15%. A 7-point scale scoring method was used to perform a hedonic test with 60 panellists for colour, taste, texture, aroma and overall attributes. One-way ANOVA followed by DMRT was carried out to analyse the result statistically. The results show that the addition of mung bean, fenugreek and moringa leaf significantly decrease the panelists’ acceptance on the chocolate bar at all parameters. As such, the chocolate control obtained an overall score of 6.2 while the chocolate formulated with mung bean, fenugreek and moringa leaf got a score range of 3.8-4.7, 2.1-2.9 and 4.5-4.8, respectively. The similar trends were also found at aroma and taste attributes. The decrease of panelists’ acceptance depended on the type of the additional ingredient. The results obtained in this study show the importance of ingredient selection in the making of functional chocolate.

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