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The Effect of Clove Leaves Essential Oil Addition on Physicochemical and Sensory Characteristics of Milk Chocolate Bar

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@article{IJASEIT12664,
   author = {Danar Praseptiangga and Agitya Renanda Qomaruzzaman and Godras Jati Manuhara},
   title = {The Effect of Clove Leaves Essential Oil Addition on Physicochemical and Sensory Characteristics of Milk Chocolate Bar},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {11},
   number = {1},
   year = {2021},
   pages = {165--171},
   keywords = {Cocoa; milk chocolate bar; clove leaves essential oil; sensory characteristics; physicochemical characteristics.},
   abstract = {As one of the most prominent cocoa and clove producers globally, Indonesia needs to develop a chocolate signature with unique characteristics due to the international cravings and high consumption of chocolate compared to other confectionery products. There are three main types of chocolate-based on their compositions: dark chocolate, milk chocolate, and white chocolate. However, milk chocolate has been discovered to be a much-preferred type due to its taste and flavor, but its innovative development is limited despite consumers' interest. Moreover, clove leaves have been less utilized despite their ability to be further processed to the essential oil, which possesses a potency of health benefits such as antioxidant activity due to its main bioactive compounds and its usefulness a flavor in food. This study was, therefore, aimed to determine the effects of adding several concentrations of clove leaves essential oil at 0.1% (F1), 0.2% (F2), and 0.3% (F3) on the physicochemical and sensory characteristics of milk chocolate bars as well as to define the best formula to achieve the optimum product. The results showed different trends at each concentration, while the best formula was recorded at the addition of 0.2% (F2) clove leaves essential oil to the milk chocolate bar, and the panelists further confirmed this.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=12664},
   doi = {10.18517/ijaseit.11.1.12664}
}

EndNote

%A Praseptiangga, Danar
%A Qomaruzzaman, Agitya Renanda
%A Manuhara, Godras Jati
%D 2021
%T The Effect of Clove Leaves Essential Oil Addition on Physicochemical and Sensory Characteristics of Milk Chocolate Bar
%B 2021
%9 Cocoa; milk chocolate bar; clove leaves essential oil; sensory characteristics; physicochemical characteristics.
%! The Effect of Clove Leaves Essential Oil Addition on Physicochemical and Sensory Characteristics of Milk Chocolate Bar
%K Cocoa; milk chocolate bar; clove leaves essential oil; sensory characteristics; physicochemical characteristics.
%X As one of the most prominent cocoa and clove producers globally, Indonesia needs to develop a chocolate signature with unique characteristics due to the international cravings and high consumption of chocolate compared to other confectionery products. There are three main types of chocolate-based on their compositions: dark chocolate, milk chocolate, and white chocolate. However, milk chocolate has been discovered to be a much-preferred type due to its taste and flavor, but its innovative development is limited despite consumers' interest. Moreover, clove leaves have been less utilized despite their ability to be further processed to the essential oil, which possesses a potency of health benefits such as antioxidant activity due to its main bioactive compounds and its usefulness a flavor in food. This study was, therefore, aimed to determine the effects of adding several concentrations of clove leaves essential oil at 0.1% (F1), 0.2% (F2), and 0.3% (F3) on the physicochemical and sensory characteristics of milk chocolate bars as well as to define the best formula to achieve the optimum product. The results showed different trends at each concentration, while the best formula was recorded at the addition of 0.2% (F2) clove leaves essential oil to the milk chocolate bar, and the panelists further confirmed this.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=12664
%R doi:10.18517/ijaseit.11.1.12664
%J International Journal on Advanced Science, Engineering and Information Technology
%V 11
%N 1
%@ 2088-5334

IEEE

Danar Praseptiangga,Agitya Renanda Qomaruzzaman and Godras Jati Manuhara,"The Effect of Clove Leaves Essential Oil Addition on Physicochemical and Sensory Characteristics of Milk Chocolate Bar," International Journal on Advanced Science, Engineering and Information Technology, vol. 11, no. 1, pp. 165-171, 2021. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.11.1.12664.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Praseptiangga, Danar
AU  - Qomaruzzaman, Agitya Renanda
AU  - Manuhara, Godras Jati
PY  - 2021
TI  - The Effect of Clove Leaves Essential Oil Addition on Physicochemical and Sensory Characteristics of Milk Chocolate Bar
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 11 (2021) No. 1
Y2  - 2021
SP  - 165
EP  - 171
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Cocoa; milk chocolate bar; clove leaves essential oil; sensory characteristics; physicochemical characteristics.
N2  - As one of the most prominent cocoa and clove producers globally, Indonesia needs to develop a chocolate signature with unique characteristics due to the international cravings and high consumption of chocolate compared to other confectionery products. There are three main types of chocolate-based on their compositions: dark chocolate, milk chocolate, and white chocolate. However, milk chocolate has been discovered to be a much-preferred type due to its taste and flavor, but its innovative development is limited despite consumers' interest. Moreover, clove leaves have been less utilized despite their ability to be further processed to the essential oil, which possesses a potency of health benefits such as antioxidant activity due to its main bioactive compounds and its usefulness a flavor in food. This study was, therefore, aimed to determine the effects of adding several concentrations of clove leaves essential oil at 0.1% (F1), 0.2% (F2), and 0.3% (F3) on the physicochemical and sensory characteristics of milk chocolate bars as well as to define the best formula to achieve the optimum product. The results showed different trends at each concentration, while the best formula was recorded at the addition of 0.2% (F2) clove leaves essential oil to the milk chocolate bar, and the panelists further confirmed this.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=12664
DO  - 10.18517/ijaseit.11.1.12664

RefWorks

RT Journal Article
ID 12664
A1 Praseptiangga, Danar
A1 Qomaruzzaman, Agitya Renanda
A1 Manuhara, Godras Jati
T1 The Effect of Clove Leaves Essential Oil Addition on Physicochemical and Sensory Characteristics of Milk Chocolate Bar
JF International Journal on Advanced Science, Engineering and Information Technology
VO 11
IS 1
YR 2021
SP 165
OP 171
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Cocoa; milk chocolate bar; clove leaves essential oil; sensory characteristics; physicochemical characteristics.
AB As one of the most prominent cocoa and clove producers globally, Indonesia needs to develop a chocolate signature with unique characteristics due to the international cravings and high consumption of chocolate compared to other confectionery products. There are three main types of chocolate-based on their compositions: dark chocolate, milk chocolate, and white chocolate. However, milk chocolate has been discovered to be a much-preferred type due to its taste and flavor, but its innovative development is limited despite consumers' interest. Moreover, clove leaves have been less utilized despite their ability to be further processed to the essential oil, which possesses a potency of health benefits such as antioxidant activity due to its main bioactive compounds and its usefulness a flavor in food. This study was, therefore, aimed to determine the effects of adding several concentrations of clove leaves essential oil at 0.1% (F1), 0.2% (F2), and 0.3% (F3) on the physicochemical and sensory characteristics of milk chocolate bars as well as to define the best formula to achieve the optimum product. The results showed different trends at each concentration, while the best formula was recorded at the addition of 0.2% (F2) clove leaves essential oil to the milk chocolate bar, and the panelists further confirmed this.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=12664
DO  - 10.18517/ijaseit.11.1.12664