chocolate bar products which will be divided into three class es based upon their prices:
1. Low price chocolate bar : Rp. 10.000
100 g 2. Middle-price chocolate bar
: Rp 10.000 – Rp. 20.000 100 g 3. High-price chocolate bar
: Rp. 20.000 100 g
And their types: 1. Cocoa Butter CB Dark chocolate
2. CB Milk chocolate 3. Non-cocoa butterCB chocolate
A quota sampling method is applied for this research. Quota sampling is the non probability equivalent of stratified sampling. Like
stratified sampling, the researcher first identifies the stratums and their proportions as they are represented in the population. Then convenience
sampling is used to select the required number of subjects from each stratum. 13 samples have been chosen to represent the quality of cocoa
butter from chocolate bar product in market.
2. Total Fat Content AOAC, 1995
Total fat content was analyzed by Soxhlet method AOAC, 1995. All the glassware round bottom flask was rinsed with hexane
and dried in an oven at 102ºC for 30 min and cooled in a desiccator. Accurately 1-2 g of sample was weighed and covered with filtered
paper. Sample was put into soxhlet extractor and condenser was set above the round bottom flask. Hexane solvent was poured into round
bottom flask adequately. Sample and solvent were heated or refluxed above 5 hours or until solvent have dropped clearly to the flask. Sample
was taken out of extractor then the solvent was destilated until there was almost no solvent in flask. The round flask with extracted oil was
stored in oven at 105
o
C, cooled to desiccator and weighed until it has constant weight.
Total Fat Content = X – Y x 100 W
X = Weigh of empty flask and extracted fat Y = Weigh of empty flask
W = Weigh of sample
3. Cocoa Butter or Cocoa Butter -Like Fat Extraction
Before triacylglycerol profile, solid fat content , and slip melting point were analyzed, cocoa butter or cocoa butter -like fat from
chocolate bar pruducts should be extracted. The cocoa butter like -fat extraction is done for removing traces or other compounds in chocolate
that can be a barrier for cocoa b utter analyses. Cocoa butter-like fat extraction method was modified from
isolation of cocoa butter like -fat procedures according to Abigor et. al. 2003. Acetone 7 ml g substrate was added to the fat mixture.
Sample in acetone was heated and mixed thoroughly until become a chocolate solution. The warm acetone solution was quickly filtered
through filter paper to remove the undesired compounds. The filtrate was cooled to room temperature ±22
C, and any precipitated solids were removed by filtratio n. The filtrate then cooled to 4
C for 4 hour and the precipitated TAG crystals filtered at 4
C to give the cocoa butter-like fat.
4. Cocoa Butter-Like Fat Profile Analysis a. Slip Melting Point Determination AOCS Cc 3 -25, 2003
