Kasma Iswari, Atman, Leni Marlina, Riska, Sri Satya Antarlina, Ratna Wylis Arief, Waryat, Rosniyati Suwarda, Noveria Sjafrina, Alvi Yani, Sunarmani, Gabriel Herald Joseph, Meivie Lintang, Payung Layuk, Abdullah Bin Arif
Chocolate products on the market are generally in the form of chocolate bars as snacks made from cocoa powder. Fat and powder are separated first through a pressing process to obtain the cocoa powder. Cocoa powder loses most of its fat content during processing. Therefore, the study aimed to determine the effect of steaming time on the cocoa bean content of fatty acids, free fatty acids, proximate levels, and antioxidant activity of snack bar products made from steamed cocoa beans. Seven steaming time intervals for cocoa beans were studied...
2024: TheScientificWorldJournal