I. INTRODUCTION A. BACKGROUND
Chocolate is the generic name for the homogenous products that obtained by an adequate manufacturing process from cocoa materials which
may be combined with milk products, sugars andor sweeteners, and other additives CODEX STAN 87-1981. There are many varieties of chocolate
products in the market such as chocolate bar, baking chocolate, chocolate stick, chocolate dipping, chocolate rice, and others Trianawati, 1996.
According to Jeffery 1991, fat is the compound that holds the whole ingredients together and it is the properties of its solid phase which determines
the physical, rheological, and acceptance properties of the chocolate. The uniqueness of chocolate is due to the cocoa butter, the important
component in chocolate, which has char acteristic of solid in room temperature but melt quickly at temperature of mouth Muchtadi, 1997. Cocoa butter is
the most expensive constituent of the chocolate products. It is composed predominantly of 75 symmetrical triglycerides with oleic acid in the 2-
position. Approximately 20 of tri acylglycerols are liquid at room temperature and cocoa butter has a melting range of 32 to 35°C and softens at
around 30 to 32°C. This is essential to the functionality of cocoa butter in its applications Shukla, 2006. Cocoa butter consists of mainly 2-oleyl-1-
palmitoyl-3-stearoylglycerol POS, 2-oleyl - 1,3 –distearoylglycerol SOS, and 2-oleyl-1,3 – dipalmitoylglycerol POP that have big role in determining
the characteristic and slip melting point of chocolate Torey, 1983. The historical uncertainty of cocoa butter supply , the volatility of its
prices depending on fluctuating cocoa bean prices , which may have had a stabilizing influence on the prices of c ocoa butter, and also the technical
problems dealing with climate condition have forced confectioners to seek other alternatives. This ensures continuing need for economical vegetable fats,
which called cocoa butter alternatives CBA to replace cocoa butt er in chocolate and confectionery products Fuji Oil Europe, 2004.
In general, CBAs were divided into three main following groups based upon their physical and chemical characteristics and their compatibility with
cocoa butter: cocoa butter equivalent CBE, cocoa butter substitutes CBS, and cocoa butter replacer CBR Lipp dan Anklam, 1998. A proper CBA
mixture fats of chocolate is a key determinant in a successful chocolate product which is largely responsible for general consumer satisfaction of t he
chocolate Hanneman, 2000. The using of CBA as a cocoa butter -like fat has been regulated by
European Economic Community E EC. The addition up to 5 in a chocolate formulation or up to 15 in a fat phase for product labeled chocolate Soon,
1991. Fats that allowed for chocolate are palm, Illipe, Sal, Shea, Kokum gorgi, and Mango kernel oil. However, there is no such regulation about CBE
addition in chocolate that has been stated in Indonesia. The prospect of chocolate confectionery market in Indones ia is
encouraging. The market of chocolates is wide open with relatively few producers. In the past five years exports have increased 23.16 annually on
the average. In 2007, exports were valued at US 13.54 million or around Rp121.8 billion. Anonim, 2006 . The absence of regulation about CBA
addition has caused to the variety of chocolate confectionery products quality in Indonesia. The cocoa butter-like fat or CBA profile in chocolates needs to
be analyzed to know the variety of chocolate bar quality in market. Cocoa butter profile can be identified by analyzing the triacylglycerol profile, solid
fat content, and the slip melting point.
B. OBJECTIVES
The objectives of this research are : 1. To identify the triacylglycerol profile, determine the solid fat content, and
slip melting point of cocoa butter or cocoa butter like -fat from chocolate bar products in Indonesian market
2. To characterize the cocoa butter or cocoa butter like -fat that has been extracted by analyzing the triacylglycerol profile, solid fat content, and
slip melting point of chocolate bar products in Indonesian market
II. LITERATURE REVIEW A. CHOCOLATE
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