development of dark chocolate filled with freeze-dried

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DEVELOPMENT OF DARK CHOCOLATE FILLED WITH FREEZE-DRIED VEGETABLES FOR CHILDREN

By

Wenny Pricillia 11605017

BACHELOR’S DEGREE in

FOOD TECHNOLOGY

FACULTY OF LIFE SCIENCES AND TECHNOLOGY

SWISS GERMAN UNIVERSITY The Prominence Tower

Jalan Jalur Sutera Barat No. 15, Alam Sutera Tangerang, Banten 15143 - Indonesia

Revision after Thesis Defense on 18 January 2021

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Wenny Pricillia STATEMENT BY THE AUTHOR

I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.

Wenny Pricillia

_____________________________________________

Student Date

Approved by:

Maria D.P.T Gunawan Puteri, S.T.P, M.Sc, Ph.D _____________________________________________

Thesis Advisor Date

Juli Effendy, B.AppSc. (Hons), M.Sc

_____________________________________________

Thesis Co-Advisor Date

Dr.Dipl. -Ing. Samuel P. Kusumocahyo

_____________________________________________

Dean

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WITH FREEZE-DRIED VEGETABLES FOR CHILDREN

Wenny Pricillia Date

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Wenny Pricillia ABSTRACT

DEVELOPMENT OF DARK CHOCOLATE FILLED WITH FREEZE-DRIED VEGETABLES FOR CHILDREN

By Wenny Pricillia

Maria D.P.T Gunawan Puteri, S.T.P, M.Sc, Ph.D, Advisor Juli Effendy, B.AppSc. (Hons), M.Sc, Co-Advisor

SWISS GERMAN UNIVERSITY

The low consumption of vegetables in Indonesia needs attention, especially for school children. This can be improved by consuming healthy foods such as vegetables since it is essential for them during growing period. However, some children have difficulty in consuming vegetables. Children mostly like confectionery products such as chocolate, which can be a medium for children to consume vegetables. In this research, dark chocolate filled with freeze-dried kale and spinach was evaluated as a chocolate product that provides vitamins and minerals. The percentages of dark chocolate selected were 70%, 60%, and 50%, filled with kale and spinach. The sensory acceptance of children (N=65) aged 7-12 years old were evaluated using a hedonic rating scale test. As a result, 70% dark chocolate filled with kale has the most recommended nutritional RDI contribution. However, the sensory evaluation result showed that 50% of dark chocolate has the highest sensory acceptance by using a rating scale test achieved total liking score; 5.15 ± (1.14) for kale whereas for spinach was more preferred; 5.58 ± (1.10).

The results showed that the children were still looking for sweeter taste in their preferences for food choices. In conclusion, children could be encouraged to consume more vegetables in more interesting way for better nutrition intake.

Keywords: vegetables, kale, spinach, dark chocolate, healthy snack, children, freeze-drying process

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Wenny Pricillia

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Wenny Pricillia DEDICATION

I dedicate this works for the sustainability and prosperity of Indonesian cacao and vegetables farmers as well as the healthy product development of children in

Indonesia generally.

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Wenny Pricillia ACKNOWLEDGEMENTS

All praise and gratitude for the blessings of Allah SWT that are always abundant to the author, so that the author can complete the thesis with the title "DEVELOPMENT OF DARK CHOCOLATE FILLED WITH FREEZE-DRIED VEGETABLES FOR CHILDREN" as a condition for completing the Bachelor Program (S1) in the Program Bachelor degree in the Faculty of Life Science and Technology, Department of Food Technology, Swiss German University. On this right occasion, the author would like to express gratitude to the people whom the author respects and loves who helped directly or indirectly during the making of this thesis:

1. Maria D.P.T Gunawan Puteri, S.T.P, M.Sc, Ph.D, as an Advisor 2. Juli Effendy, B.AppSc. (Hons), M.Sc, as a Co-Advisor

3. PT. Indoraroma Kurnia Makmur, for the materials and chocolate processing equipment used during the research

4. My family; mother, father, brother, sister and Arvin Enditya 5. All my friends at Swiss German University

6. All lectures and staff at Swiss German University

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Wenny Pricillia TABLE OF CONTENTS

Page

STATEMENT BY THE AUTHOR ...2

ABSTRACT ...4

DEDICATION ...6

ACKNOWLEDGEMENTS ...7

TABLE OF CONTENTS ...8

LIST OF FIGURES ... 10

LIST OF TABLES ... 11

LIST OF APPENDICES... 13

CHAPTER 1 – INTRODUCTION ... 14

1.1 BACKGROUND ... 14

1.2 RESEARCH OBJECTIVES... 15

1.3 SIGNIFICANCE OF STUDY ... 16

1.4 R^ESEARCHQ^UESTIONS... 16

1.5 HYPOTHESIS ... 16

CHAPTER 2 - LITERATURE REVIEW ... 17

2.1 NUTRITIONAL REQUIREMENT OF CHILDREN ... 17

2.2 VEGETABLES CONSUMPTION OF CHILDREN... 20

2.3 VEGETABLES IN INDONESIA ... 20

2.3.1 Vegetables Production of PT Indoaroma Kurnia Makmur ... 22

2.4 FREEZE-DRIED VEGETABLES ... 26

2.5 C^HOCOLATE ... 28

2.5.1 Chocolate Consumption of Children ... 31

2.5.2 Chocolate Formulations ... 31

2.6 FOOD PRODUCT DEVELOPMENT EVALUATION ... 33

2.6.1 Formulation of Product ... 33

2.6.2 Sensory Evaluation ... 33

2.6.2.1 Children Sensory Evaluation ... 34

2.6.3 Regulation of Chocolate product in Indonesia ... 35

CHAPTER 3 – RESEARCH METHODS ... 39

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Wenny Pricillia

3.1 VENUE AND TIME ... 39

3.2 TYPE OF STUDY ... 39

3.3 MATERIAL AND EQUIPMENT ... 40

3.3.1 Raw Material ... 40

3.3.2 Equipment ... 40

3.4 DESIGN OF EXPERIMENT ... 40

3.5 EXPERIMENTAL PROCEDURE ... 43

3.5.1 Selection of Vegetables from PT. Indoaroma Kurnia Makmur ... 43

3.5.2 Selection of the vegetable size and texture prior to the freeze-drying process ... 43

3.5.3 Preparation of Dark Chocolate Filled with Freeze-Dried Vegetables ... 44

3.5.4 Dark Chocolate Making Process ... 46

3.6 ANALYTICAL PROCEDURE ... 48

3.6.1 Sensory Evaluation (Hedonic Rating Test of Children) ... 48

CHAPTER 4 – RESULT AND DISCUSSION... 50

4.1 SELECTION OF VEGETABLES FROM PT. INDOAROMA KURNIA MAKMUR USED AS MAIN INGREDIENTS ... 50

4.2 SELECTED VEGETABLE SIZE AND TEXTURE PRIOR TO THE FREEZE-DRYING PROCESS ... 53

4.3 NUTRITIONAL CONTENT OF DARK CHOCOLATE FILLED WITH FREEZE DRIED KALE AND SPINACH 54 4.4 CONSUMER ACCEPTANCE OF DARK CHOCOLATE FILLED WITH FREEZE DRIED KALE AND SPINACH 58 4.5 PRODUCT CONCEPTUALIZATION PROPOSAL ... 64

CHAPTER 5 – CONCLUSIONS AND RECOMMENDATIONS ... 68

REFERENCES ... 69

APPENDICES ... 78

CURRICULUM VITAE ... 88

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Wenny Pricillia LIST OF FIGURES

Figures Page

Figure 1. Hydroponic vegetables from Baroz, PT. Indoaroma Kurnia Makmur ... 24 Figure 2. Freeze-drying mechanism (Hua, Liu and Zhang, 2010) ... 26 Figure 3. Laboratory-scale freeze dryer (source: PTRR Batan) ... 27 Figure 4. Chocolate manufacturing process (Afoakwa, Paterson and Fowler, 2007) . 29 Figure 5. The design of research ... 42 Figure 6. Defined particle size of powder and fine granules (Yamamoto et al., 2012)47 Figure 7. Hedonic rating 7-point scale for children ... 48 Figure 8. Ansoff Matrix (The use of Ansoff Matrix in the field of business, 2017) ... 65 Figure 9. Chocolate per serving (4 pcs of chocolate) ... 66

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Wenny Pricillia LIST OF TABLES

Table Page

Table 1. Recommended Adequacy for Children of Energy, Protein, Fat, Carbohydrates,

Fiber, Water, Vitamins and Minerals (per person/day) (Kemenkes RI, 2019) ... 18

Table 2. Vegetable production in Indonesia from 2015 to 2019 (Badan Pusat Statistik Indonesia 2018 and 2019). ... 21

Table 3. Nutritional content of kale, spinach, Chinese cabbage (Bok choy), water spinach, and choy sum. ... 23

Table 4. List of Previous Study Related to Chocolate Formulation ... 32

Table 5. Classification of Chocolate by BPOM (BPOM, 2015) ... 35

Table 6. Quality Requirement of Dark Chocolate by SNI (SNI, 2014) ... 36

Table 8. The Composition (%) of Dark Chocolate ... 46

Table 9. Nutritional value of kale and spinach compared to RDI of children in Indonesia ... 50

Table 9. Treatment of kale and spinach for freeze drying process... 53

Table 10. Nutritional content of dark chocolate filled with kale ... 55

Table 11. Nutritional value of dark chocolate filled with spinach ... 57

Table 12. The results of the data distribution normality analysis using the Kolmogorov- Smirnov test ... 58

Table 13. Descriptive statistics (Mean ± (SD) taste attributes ... 59

Table 14. Post-hoc pairwise comparisons for taste attribute ... 60

Table 15. Descriptive statistics (mean ± (SD) texture attributes... 61

Table 16. Post-hoc pairwise comparisons for texture attributes ... 61

Table 17. Descriptive Statistics (Mean ± (SD) overall Attributes ... 62

Table 18. Post-hoc pairwise comparisons for overall attributes ... 63

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Wenny Pricillia Table 20. Estimation price of the product per serving ... 66 Table 21. Chocolate filling brands on the Indonesian market ... 67

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Wenny Pricillia LIST OF APPENDICES

Table Page

APPENDIX 1 Foam Formation of Freeze Drying Process ... 78

APPENDIX 2 Moisture Content of Freeze Drying Process ... 78

APPENDIX 3 Chocolate Production ... 78

APPENDIX 4 Screening Test Form for Sensory Test ... 80

APPENDIX 5 Instruction Form for Parents of Panelist ... 81

APPENDIX 6 Hedonic Rating Scale Online Form ... 82

APPENDIX 7 Hedonic Rating Scale Offline Form ... 83

APPENDIX 8 Hedonic Rating Test Data ... 84

APPENDIX 9 Hedonic Rating Scale of Kale ... 86

APPENDIX 10 Hedonic Rating Scale of Spinach ... 87