Dimas Rahadian Aji Muhammad

Sebelas Maret University | UNS · Food Science and Technology

Introduction: Chocolate is a widely consumed food, particularly by children. It is often considered a contributing factor to the development of dental caries due to its high sugar content, which can lead to the formation of dental caries. Aim: This study aimed to determine whether consuming dark chocolate sweetened with sucrose, xylitol, and stevia...

Improving the process efficiency is still a challenge in the alkalization process of cocoa powder. This research aims to study the effect of ultrasonic- and microwave-assisted alkalization on the quality attributes of cocoa powder. Three levels of process duration were used (5, 10, and 15 min), and then the physical and antioxidant properties of th...

Chocolate pralines are complex food products that contain a soft filling that interacts with the chocolate shell. The combination of dark chocolate and ginger used as praline is still not widely found in research and innovation trends in cocoa-derived products. This study can have several implications for sustainability. For instance, understanding...

Product development must be continuously done by the chocolate industry to face a high level of competitiveness in the market industry. This study investigates the effect of powdered sappan wood and butterfly pea flower incorporation in milk and white chocolate compounds. Four concentrations of each additional ingredient were used (0, 5, 10 and 15%...

Extraction techniques are continuously developed by the scientific community. Meanwhile, avocado peel is a by-product of avocado processing and a source of bioactive compounds. The purpose of this review was to summarize the use of advanced techniques for extracting bioactive compounds from avocado peel to help understand which techniques have and...

White chocolate, which does not contain cocoa mass, is less healthy than dark and milk chocolate. Due to its milk content, white chocolate can also cause issues for those with lactose intolerance or dairy allergies. To overcome these problems, a study was conducted by adding highly antioxidant encapsulated cinnamon extract (ECE) to vegan white choc...

The recent global cocoa supply decline calls for investigating disease‐resistant and single‐origin cocoa varieties in Asia. While genetic analysis has identified promising clones, information on bean quality and flavour remains limited. This research aims to analyse quality attributes of single‐origin cocoa beans and key volatile organic compounds...

The use of conventional drugs in treating inflammation has various side effects, and thus it is necessary to have an alternative anti-inflammatory agent that is effective and safe. Cocoa (Theobroma cacao L.) is one of the agricultural products with a high content of polyphenols, especially flavan-3-ols potentially used as an anti-inflammatory agent...

Chocolate beverages made from cocoa powder contain phenolic compounds, especially flavonoids, as antioxidants, but these compounds are easily degraded. Incorporating clove bud extract is recommended to improve the quality of these beverages. However, encapsulation is necessary to protect bioactive compounds and reduce bitterness. This study investi...

PT. Dalem Value Creation Indonesia merupakan sebuah industri pengolahan cokelat yang terletak di kawasan wisata utama Kota Yogyakarta turunannya dengan brand Cokelat nDalem. Saat ini permintaan pasar Cokelat nDalem terus bertumbuh, terutama untuk menyasar segmen pasar baru yaitu konsumen vegan. Kegiatan pengabdian bertujuan untuk meningkatkan daya...

The improvement of health-promoting properties of chocolate is a nowadays trend in the food industry. Plant-based foods, such as mung bean, fenugreek seed and moringa leaf, are well-acknowledged to have functional properties which are beneficial for health. Nevertheless, incorporating these materials into chocolate may affect the character of choco...

This study aims to determine the effect of knowledge, environmental perception, quality perception and price perception on the decision to buy of chocolate product with sustainability label. An internet survey was used to collect data from 406 respondents of Indonesian people with an age range of 15-40 years and had consumed chocolate bars. The tec...

Due to its nutritional quality and palatability, chocolate milk beverages are gaining popularity globally. Alkalized cocoa powder is mostly used in its production since it provides for more intense color and dispersibility, but it has a negative effect on the phytochemical content of cocoa powder. Studies have suggested that water buffalo milk is s...

Traditionally, cocoa was first consumed in the form of beverages by the Aztecs and the Mayans and this is gaining increased attention in recent years. Cocoa beverages are valued for their attractive flavors and health-promoting properties of the bioactive phytochemicals in cocoa beans. However, raw cocoa beans have no economic and industrial value...

Aims: The aim of this work is the evaluation the anticarcinogenic effect on HT29 cancer cells lines and antioxidant effect of three extracts from different morphological parts (leaves (LE), pink flowers (PFE) and white flowers (WFE)) of Nerium oleander lin. Methods: This research provides the anticarcinogenic activity of extracts from N. oleander w...

Abstract Sugar has a role in the intrinsic properties of the product and gives a satiety effect after consumption. Nevertheless, its adverse effect on the human body becomes an essential reason to reduce the sugar content including in ready-to-drink (RTD) cocoa beverages. Besides the sugar, the properties of the beverages are also affected by the s...

Background and aims: This study, carried out in collaboration with the research and development department of the "Cevital spa" agri-food unit, aimed to incorporate sesame oil into the formulation of two fatty food products: a frying oil and margarine to improve their physicochemical and organoleptic qualities. Methods: The sesame oil was obtained...

To increase the competitiveness of chocolate and cocoa drink on the market, innovation of the products is substantially required. Incorporation of additional ingredients, i.e., ginger and cinnamon, as well giving information intervention on their health effect may increase the consumer acceptance as well as advance the consumer perception on the pr...

Research interests on the exploration of bioactive compounds especially for their use in the food processing have been significantly increasing. This phenomenon is due to their potential health benefits in addition to their conventional use as antioxidant and antimicrobial agent. A plenty of herbs and spices which was traditionally used for enhanci...

Indonesia is well-known for its diversity of culture, ethnicity, agricultural products and cuisine, including staple food, side dishes, snacks and beverages. This study aims to determine the profile of Indonesian traditional side dishes through the pattern of use between culinary areas, the variety of spices, cooking ingredients and cooking methods...

In this study, the effect of the dual modification with annealing and Heat Moisture Treatment (HMT) on the physicochemical properties of jack bean starch was investigated. Native jack bean starch was modified by the annealing method with a moisture ratio of 1:2 and 1:3 at 50°C, 55°C, and 60°C for 24 hrs. Furthermore, the annealing method was combin...

Innovation of traditional foods become a new paradigm in the food industry as an effort to prolong the shelf life of the food following the changes in the society’s life style. The innovation was also supported by the current advance study on packaging technology, microbiology, biotechnology, metabolomics, medicinal properties and health as well as...

In the market, single-origin chocolate is gaining high attention. However, up till now, there is no study investigating the characteristic single-origin chocolate from different regions in Indonesia, particularly in the aspect of emotional conceptualisation. Thus, the first part of this study was designed to investigate the elicited emotion of sing...

Increasing the Resistant Starch (RS) level in food products containing naturally high starch content is important as RS has been acknowledged as a functional food ingredient. The purpose of this study is to determine the effect of steam-cooling treatment on the characteristic of arrowroot starch and to investigate the feasibility of arrowroot-based...

The chocolate industry and cocoa products undergo intense competition and evolution, which demands new food products. The growing demand for functional food from sustainable plant-based product motivates food scientists to develop new types of chocolate products containing the vegetal extract. Incorporation of vegetal extract in the chocolate formu...

Kopi memiliki nilai ekonomi yang tinggi sebagai penghasil devisa dan sumber pendapatan petani karena kopi merupakan salah satu komoditas unggulan di Indonesia. Kabupaten Temanggung salah satu penghasil kopi di Provinsi Jawa Tengah, terutama pada Kopi Robusta. Kopi Robusta Temanggung memiliki karakteristik dan mutu produk yang khas, unik dan tampil...

This study aims to analyse the sensory profile of a low-fat chocolate drink. The chocolate drink is being developed in laboratory of food science and technology department at Universitas Sebelas Maret. The QDA was applied to characterize the sensory profile of the developed product (sample D) and four commercial products (sample A, B, C, and E). 13...

Desa Putat, Kecamatan Patuk merupakan salah satu daerah penghasil kakao di Kabupaten Gunungkidul dengan total 11 hektar lahan yang ditanami lebih dari 10 ribu pohon kakaoUntuk meningkatkan nilai tambah produk kakao yang dihasilkan di desanya, pada Tahun 2019 para pemuda di Desa Putat mendirikan unit usaha pengolahan kakao dengan nama UKM Semesta Ra...

A community is a collection of human beings in which humanity can be built through understanding and progressive religious awareness of their social structure. The purpose of this research was to describe the community empowerment carried out by Isy Karima Islamic Boarding School based on religious ecology. The research method was qualitative descr...

This paper focuses on the impact of the geographical indications (GIs) of Koerintji cinnamon on its value chain. The study was performed from September 2017 to November 2017 in Talang Kemuning, Kerinci regency, Indonesia. A village farmers’ group was surveyed using a semi-structured questionnaire, roundtable discussions, interviews, and direct obse...

Brownies are popular cakes made of some basic ingredients such as chocolate, eggs, butter, sugar, flour, salt, and vanilla extract by either baking or steaming. This study aims to explore and evaluate the sensory properties of steamed brownies produced by small-medium enterprises in Surakarta. It used the quantitative descriptive analysis (QDA) met...

Recently, the increased interest in the food business has led to fierce competition among players in the sector. Due to this condition, the quality of food produced needs to be evaluated and systematically designed. Conventionally, the development of products such as ingredient formulation, re-engineering process, installation of new, and more soph...

Putat village, Patuk district, Gunung Kidul regency is one of cocoa production center in Yogjakarta. Cocoa bean products in this region have been marketed not only in Yogjakarta but also several areas in Indonesia. In order to support production continuity of cocoa bean productions, to date the farmers face obtacles in cacao plantation maintenance...

Cocoa beverage is commonly made from cacao powder combined with other ingredient forming a suspension system. The purpose of this study was to determine the effect of the fat content of cocoa powder (high and low) and the concentration of ginger powder (0- 8%) on the properties and the stability of ready-to-drink cocoa beverage applying Completely...

Cocoa ( Theobroma cacao L.) tree grown in tropical places, particularly in Africa, Asia, and South America. Cocoa beans is a fundamental ingredient in chocolate manufacturing. There are four cultivars namely Criollo, Forastero, Trinitario, and Nacional, which are commercially grown worldwide. Criollo and Forastero are the most intense cultivar used...

Fish is generally known as a perishable product. This study aimed to investigate the antioxidant and antimicrobial potency of Eupatorium inulifolium leaf extract for fish preservation. The effect of different levels of the leaf extracts (0.1%, 0.25%, 0.5%) on the pH value, aw, Total Volatile Bases (TVB), Total Plate Count (TPC), and texture of tong...

p> The purpose of this research was to determine the effect of velva tomato formula with different proportions of sugar and stevia on the physical, chemical, and sensory of tomato velva. The best tomato velva with sweetener stevia was then determined based on the physical, chemical and sensory characteristics. This research used a completely random...

Dark chocolate is one of the most popular chocolates due to its health benefit offered. One of the factors influencing its health effect is the fermentation process prior to the chocolate making. Fermentation change the cocoa bean chemical compound and affected the flavor and antioxidant content. Aside from that, changes in the inner structure of c...

Oleogel has attracted the interest of food scientists and the food industry as an interesting alternative for solid fat in food products. Certain hydrophilic polymers, such as gelatin (GTA), are known to form gel structures in water, but fail to structure apolar solvents due to incompatibility. The hydrophilic polymers can only be introduced into a...

Giving added-value on locally-based agricultural products such as mung bean, fenugreek seed and moringa leaf is considered as an effective way to support the sustainability of agriculture and environment. In this study, powdered mung bean, fenugreek seed and moringa leaf were added into chocolate bar formula. The purpose of this study was specifica...

The development of Language Education Tourism destinations in Karanganyar Regency is a model that can be used for developing tourism villages in Indonesia. The goal of the research is to discover how language education is able to become a tourist attraction and boost the local economy. The research method is qualitative and uses a case study approa...

Numerous environmental problems have emerged along with the development of tourism villages in various areas of Indonesia. This research aims to discover a concept of sustainable tourism village development, and to describe principles of environmental ethics and social entrepreneurship that are line with global demands. The research uses a qualitat...

The status of chocolate as functional food is still questionable for some other people as chocolate can also give some adverse effect due to its high fat and sugar content. To overcome this issue, some attempts have made by food scientist to produce chocolate with high potential health benefits and minimum adverse effects such as by fat reduction,...

Milk compound chocolate and white compound chocolate are confectionery products derived from cocoa that are popular worldwide, while the Asian pigeonwings flower is an herbal plant with the potential to be added to chocolate to increase the functional value of chocolate product. In this study, Asian pigeonwings flower powder was added to milk compo...

Sappan wood ( Caesalpinia sappan L.) is a spice that has a high polyphenol content and has the potential to enrich the chocolate taste. This study evaluated the panelists’ acceptance and physical analysis (color and hardness) of white and milk compound chocolate with the addition of Sappan wood powder (0 %, 5%, 10%, 15%) by implementing a completel...

p> Higher education student is known as agent of change that can play a significant role on the transformation of the social life of a society. However, the idealism of students is often hampered by the availability of funds. On the other hand, someone who works as a lecturer at a higher education has a responsibility to do the three pillars of hig...

Sedimentation of particles in cocoa drink is a technological challenge for the food industry. This study investigates the effect of different stabilizers (alginate, xanthan gum or carrageenan) on the suspension stability of cinnamon-cocoa drink made from 2 types of cocoa powder (natural or alkalized). Rheological and microstructural properties dete...

This study aims at determining the potentials of cinnamon (Cinnamomun burmannii) extracts to improve the health-promoting properties of white chocolate. LC-HRMS analysis was employed to obtain information regarding the phytochemical content while the phosphomolybdenum, FRAP and DPPH assays were used to determine antioxidant activity of cinnamon ext...

This study aimed to investigate the effect of hydrocolloids (iota carrageenan, kappa carrageenan, and xanthan gum) on the panelist acceptance of chocolate beverage formulated with low-fat cocoa powder. The impact of hydrocolloid incorporation on the quality attributes of the chocolate beverage, in terms of color, total soluble solid and pH value we...

p>The cinnamon extract-loaded nanoparticles with high phenolic content and antioxidant activity were successfully developed in a previous study. This study aimed to investigate the radical scavenging activity in 2.2-diphenyl-1-picrylhydrazyl system and stability of the nanoparticles under heat treatment. This study is important for directing the ap...

p>Tujuan penelitian ini adalah untuk mengetahui karakteristik sensoris, fisik, dan gizi brownies cokelat kukus berbahan dasar pati garut dengan subtitusi tepung jewawut (25%, 50%, 75%). Produk yang mempumyai nilai tertinggi dalam uji kesukaan konsumen adalah brownis cokelat kukus yang dibuat dari pati garut dan tepung jewawut dengan perbandingan 50...

The development of the cocoa agroindustry in Indonesia is of considerable importance to respond the global demand for high quality cocoa beans and cocoa-derived products. This study analyzes the issues concerning the cocoa production in Indonesia, including cocoa productivity, post-harvest treatments, and smallholder farmer profitability, in order...

White chocolate is often considered as an unhealthy product with low phenolic content and antioxidant activity since it does not contain cocoa liquor. In this study, investigation on the phytochemical composition of cinnamon essential oil as well as its potential use to improve the antioxidant activity of white chocolate were carried out. The effec...

Cinnamomum burmannii (Nees & T. Nees) Blume is an endemic tree of up to 20 meters tall that grows in the surrounding forest in the Kerinci regency. Cinnamon is one of the most valuable non-timber forest products (NTFP) harvested from Kerinci. The tree is classified as an NTFP based on criteria set out by a regulation of the Indonesian Ministry of F...

Instability of shellac nanoparticles at acidic pH is the main challenge of its use as an oral delivery system. This study aims to investigate the functionality of xanthan and almond gum in shellac nanoparticles containing cinnamon prepared by anti-solvent precipitation. The gums were added into the anti-solvent phase while the cinnamon extract was...

The aim of this study was to prepare stable shellac nanoparticles containing a cinnamon bark extract using xanthan gum by anti-solvent precipitation. The nanoparticles were characterized in terms of their gastric pH stability, surface charge, particle size and morphology. The effect of the cinnamon extract loading on the properties of the nanoparti...

As a country with a large amount of natural resources, Indonesia should be able to convert this material into more value added product. However, most of the natural resources were sold as a raw material. Process system engineering research center is one of the solution to overcome this problem by developing an integrated and systematic technology....

In this study, the functionality of colloidal cinnamon nanoparticles in improving the antioxidant activity and suspension stability of a chocolate beverage formulated with two types of cocoa powder (natural and alkalised) was investigated. Cinnamon-loaded nanoparticles based on shellac and xanthan gum prepared using anti-solvent precipitation were...

Polyphenols have gained attention since they exhibit potential antioxidant activity and may have a major health benefit. In the cocoa and chocolate industry, degradation of phenols and natural antioxidants during processing is a technological challenge to resolve. Enrichment of cocoa-derived products using bioactive compounds extracted from other p...

The use of nanocapsules to overcome incompatibility between bioactive compounds and food matrices targeting fortification has been widely acknowledged. This study provides a novel method to enhance the nutritional properties of chocolate by employing lyophilised colloidal nanoparticles made of a combination of shellac, xanthan gum and cinnamon extr...

A novel nanoparticle (NP) delivery system was designed for encapsulation of bioactive compounds for which quercetin was used as a model. A combination of almond gum (AG) and shellac as biopolymers using the antisolvent method was employed to fabricate the NPs. The influence of several significant preparation factors was investigated. Bare shellac p...

span class="fontstyle0">Briket arang tempurung kelapa merupakan salah satu sumber energi alternatif yang diminati oleh pasar ekspor. Sebagai komoditas ekspor, mutu briket arang harus stabil dan dapat memenuhi persyaratan mutu pasar yang dituju. Implementasi alat pengering tipe rak berbahan bakar biomassa diperlukan untuk menghasilkan briket arang d...

p>Indonesia is an agricultural country that is recognized as the third-biggest of cocoa producer in the world, after Cote d’Ivoire and Ghana. Widely cultivated in Indonesia, cinnamon is potential to be developed, since it has an excessive potency as an antioxidant and flavoring agents. The panelists’ acceptance of dark chocolate bars with cinnamon...

Kappa-carrageenan (KC) is one of the most interesting biopolymers that is composed of a linear chain of sulfated galactans and extracted from red seaweed, Kappaphycus alvarezii. It shows good potential for development as a source of biodegradable or edible films. However, KC films do not have good water vapor barrier properties, as they are intrins...

Cinnamon has been reported to have significant benefits for human health, particularly as an anti-inflammatory, antitumor, anticancer, antidiabetic, and anti-hypertriglyceridemia agent, mainly due to its phytochemical constituents such as phenolic and volatile compounds. The phytochemicals in cinnamon can be extracted from different parts of plant...

Novel composite films based on semi-refined iota-carrageenan (SRIC) incorporating palmitic acid (PA) were prepared by an emulsification method. Palmitic acid (PA) as hydrophobic material was incorporated into semi-refined iota-carrageenan edible films in order to improve water vapor barrier properties. Composite SRIC-based films with varying concen...

Cocoa (Theobroma cacao) is one of Indonesia's main commodities with annually increasing production. Chocolates are semi-solid suspensions of fine solid particles in a continuous fat phase. Primary chocolate categories are dark, milk, and white that differs in content of cocoa solid, milk fat, and cocoa butter. Milk chocolate bar is one of the most...