and fat splitting enzymes lipase, there is a danger of fat hydrolysis and the liberated lauric acid has a distinct soapy flavor, which can be detected even at
low concentrations. Besides, CBSs relatively have a low tolerance to milk fat.
Table 7. Fatty Acid Composition of Coconut Oil and Palm Kernel Oil
Coconut Oil Fatty Acids
Palm Kernel Oil
15 48
18 9
2 6
3 Short Chain Saturated Acids
Lauric Acid 12:0 Myristic Acid 14:0
Palmitic Acid 16:0 Stearic Acid 18:0
Oleic Acid 18:1 Linoleic Acid 18:2
8 48
16 8
2 15
3 Source : Goh and Berhad 2002
D. DETECTION OF COCOA BUTTER EQUIVALENT
Former Council Directive 73241 EEC concerning cocoa and chocolate products did not contain any legislative requirements concerning
type and level of addition to chocolate of vegetable fats other than cocoa butter. In the EU Member States, various nationa l regulations existed,
permitting addition of 5-10 other fats in the production of chocolate in Austria, Denmark, Finland, Ireland, Portugal, Sweden, and The United
Kingdom. Different regulations caused problems in the trade of chocolate and chocolate product which led to the unification of legislation applicable to
that alimentary commodity. That was why Directive 200036EC so -called Chocolate Directive was issued, laying down the maximum permissible
content of 5 CBEs in the final product and forbid ding any addition of CBRs and CBSs Bohacenko et.al., 2005.
However, no methods are given or reffered to CBEs detection and quantification that would allow the monitoring of the product wrongful
labelling and protect the consumer from fraud. The problems of the detection and determination of foreign vegetable fats added to chocolate have been
investigated for years. The overview of the analytical methods employed,
including their critical evaluation, is given in reviews Lipp and Anklam 1998b; Ulberth and Buchgraber, 2003
From the review, it follows that there are numerous methods available for the purpose, based particularly on gas chromatography GC and high -
performance liquid chromatography HPLC. As to the analysed substances in question, special attention is paid to fatty acids F As, triacylglycerols
TAGs, and minor fat constituents sterols, sterol degradation product and terpens. In HPLC and GC non polar columns, The TAG fractions separation
was studied by Barcarolo and Anklam 2001 according to their acyl-C- number, i. e. the total number of carbon atoms in the FA chain. Three major
TAG fractions, identified as C50, C52, and C54, were found in CBs and CBEs. Moreover, the TAGs separation using medium polar capillary
columns coated with phenyl -methyl silicone stationery phase are able to separate TAGs based on their acyl -C-number and the number of double
bonds in the molecule Geeraert and Sandra, 1987. The issue becomes more complex since the analytical data obtained
are to be interpreted and t he determination based on the TAG composition profile, independent on CBEs having been added or not to chocolate. An
equation has been developed to calculate the demonstrate CBEs presence by Fincke 1980 and Padley and Timms 1980 in Bohacenko et al. 2005. The
equation is proven by the fact that supported by the experimental results, that the contents of C50 and C54 found in genuine cocoa butter samples will show
a linear relationship, after the contents of three major TAG fractions have benn normalised C50 + C52 + C54 = 100. This can be expressed by the
following equations: C50 = 43.8 - 0.737 x C54 Padley and Timms
C50 = 44.9 – 0.768 x C54 Fincke
Despite of the error determination of CBEs addition into account, Padley and Timms 1980 proposed the following relationship for the
qualitative detection of CBE presence in chocolate: C50 44.095 – 0.737 x C54
A similar equation has been published by Podlaha et.al. 1984 based on the basis of TAGs profiles in CBs determined by HPLC. Simoneau et.al.
2000 also published a little different equation because of larger set of CBs analysed : C50 = 36.047 – 0.503 x C54. Moreover, they state that this
equation can be applied for detecting CBEs addition where it contain illipe butter. This equation also can be used to detect the CBEs addition in milk
chocolate. The TAGs fraction of milk chocolate should be substracted since the milk fat contributes to the three major fractions of CB.
III. MATERIALS AND METHOD
A. MATERIALS AND INSTRUMENTS
Samples were chocolate bar product s purchased from commercial store in Bogor area. Cocoa butter were obtained from PT Karya Putrakreasi
Nusantara, Wilmar Group, Medan, Indonesia. Materials used for analyses are acetone PA, acetonitril PA form Merck, aquades, and hexane, which are
obtained from CV Fisconina, Bogor. SFC standard 0, 31.5, dan 72.9 were obtained from Bruker Minispec, Rheinstetten, Germany.
Instruments that have been used for this research are High Performance Liquid Chromatography HPLC Hewlett Packard series 1100
equipped with a refractive index RI detector; A Zorbax Eclipse XDB C -18 250 x 4.6 mm, Agilent Technologies Inc., USA column in series with
Microsorb MV 250 x 4.6 mm, Rainin Instrument Co. Inc., USA column was used for the analysis of TAG , capillary tube, Bruker Minispec PC 100
Nuclear Magnetic Resonance Analyzer Rheinstetten, Germany, Soxhlet extractor, heater, refrigerator, thermometer, magnetic stirrer, NMR tube,
filter paper, and glasswares.
B. METHODS 1. Sampling method
As the matter of fact that this research objectives are to characterize the quality of cocoa butter from chocolate product in
market, writer chose samples which are well -known already in Indonesia. Assuming to well -known chocolate bar products are
distributed well and wholy same in big department store s, so writer chose to make a small survey of chocolate products in big retail stores
such as Hypermart, Giant, and Carefour. Chocolate and chocolate typed products are varie s depend on
the price, quality, and types. In this research, writer will focus on
