PRODUCT DESCRIPTION RESULTS AND DISCUSSIONS

IV. RESULTS AND DISCUSSIONS

A. PRODUCT DESCRIPTION

Ever-increasing demand of chocolate and chocolate type products in the world also influence the increasing consumption of chocolate product s in Indonesia. Indonesia have produced 96.000 tons of cocoa processing products and 7.000 tons confectionery products each year. Internatio nal market is also still wide open for Indonesian products of chocolates. Indonesian producers have exported chocolates to more than 100 countries. 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, 2008. The uncertainty supply of cocoa butter and its fluctuating price have forced the confectioners to seek alternatives Shukla, 2006. The present of CBA have influenced to the chocolate manufatur ers in Indonesia. Since there is no regulation about CBA addition to chocolate products, the potential of CBA using has increased and thus lead to the variety quality and prices of chocolate products in Indonesia. Chocolate bar products in Indonesia are varies in quality and prices. 13 chocolate bar products have been chosen by quota sampling to represent the variability quality of chocolate bar products in market. Chocolate bars’ label information is given in Table 8. The chocolate information table was arranged from the most expensive chocolate to the cheapest chocolate. The chocolates were chosen conveniently to see the CBA using potential in Indonesia. There are 3 high-price chocolates were chosen from market, chocolate A, B, and C. 6 middle -price chocolate have been chosen which are chocolate D, E, F, G, H, and I, also 4 low -price chocolates chocolates, chocolate J, K, L, and M. In general, it can be seen by the ingredients that the higher price of chocolate will result in higher quality of product. Higher quality is generally defined by the presence of vegetable fats. Table 8. Chocolate Bar Products Label Information No Chocolate Chocolate Type Cocoa Mass Cocoa butter Vegetable fat Milk powder Others Price IDR 100 g Reg 1 A dark chocolate + + - - maltitol, soya lecithin, vanilla. 40.000 – 45.000 ML 2 B dark chocolate + + - + sugar, vanilli, soy lecithin 35.000 – 40.000 ML 3 C milk chocolate + + - + Sugar, hazelnut paste, soy lecithin, natural flavor 19.000 – 20.000 ML 4 D white chocolate - + - + Sugar, honey 3, almond nut, soy lecithin, albumin, vanilli flavor 18.000 – 19.000 ML 5 E milk chocolate + - + + Sugar, malt, whey powder, palm oil, soy lecithin, mineral, vitamin. 15.000 – 17.000 ML 6 F milk chocolate + + + + Sugar, soy lecithin flavor 13.000 – 14. 000 ML 7 G milk chocolate + + - + sugar 12.000 – 13.000 MD 8 H white chocolate - + + + Sugar, almond nut, soy lecithin, salt, vanilli flavor 11.000 – 12.000 MD 9 I dark chocolate + + + + Sugar, almond nut, soy lecithin, salt, vanilli flavor 10.000 – 11.000 MD 10 J milk chocolate + - + + Sugar, almond nut, soy lecithin, vanilli 8.000 – 9.000 MD 11 K milk chocolate + - + + Sugar, cashew nut, maltodextrin, whey 6.000 – 7.000 MD 12 L milk chocolate + - + + starch, whey powder, soy lecithin, salt, vanilli 3.000 – 4.000 MD 13 M milk chocolate + - + + Sugar, soy lecithin, vanilli 2.500 – 3.500 MD 59 If such CBEs are added during manufacturing of confectionery products, consumers have to be informed about their presence by appropriate labeling According to the Directive 200036EC “Chocolate Directive”, a number of specified vegetable fats other than CB may be added to a maximum of 5 of the total weight of the finished product. Ulberth et. al., 2003. Implisitly, it inform that a product can not be claimed as chocolate if the vegetable fat addition are more than 5 in a product or if there is no cocoa butter contained in a product. However, it has different regulation in Indonesia. There are two regulations about chocolate products in Indones ia: milk chocolate and chocolate vermicelli. Milk chocolate is defined as a food product that obtained from one of or mixture of cacao nib, cacao mass, cocoa powder, or cocoa powder without fat with or without cocoa butter, milk solid, and permitted food additives SNI 01-4293-1996. Chocolate is defined as a food product in a vermicelli shape obtained from one or mixture of cacao nib, cacao mass, cocoa powder, or cocoa powder without fat, with or without cocoa butter, and other permitted food additives SNI-01-4293-1996. In fact, these standards are arranged based on CODEX standard but there is a miss where Indonesian regulation do not mention about the permitted vegetable fat or the maximum addition limit. Hence, it caused the big variability of choco late quality in Indonesia. The ingredient’s information label of the products show s that there are some chocolates contain cocoa butter without any CBA or vegetable fats addition such as Chocolate A, B, C, D, and G. Some chocolates were informed of vegetable fat addition such as Chocolate F, H, and I. Moreover, all of the low-price chocolate , chocolate J, K, L, and M were informed for no cocoa butter contained but vegetable fat as the main fat based ingredient and so-called non cocoa butter CB chocolate s. In contrast, chocolate E which included as middle-price chocolate was also informed as non -cocoa butter chocolate in its ingredient label.

B. TOTAL FAT AND COCOA BUTTER CONTENT