International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Call for Papers | Fully Refereed | Open Access | Double Blind Peer Reviewed

ISSN: 2319-7064

Downloads: 5 | Views: 69

Research Paper | Agriculture | Indonesia | Volume 11 Issue 2, February 2022

The Traditional Local Product Gulo Puan in Chocolate Bar Making

Kiki Yuliati | Basuni Hamzah [3]

Abstract: The research was conducted at Agriculture Product Chemistry Laboratory, Faculty of Agriculture, Universitas Sriwijaya, Indralaya, Indonesia. In this research, cacao powder and honey were used as combination treatments to make chocolate bar. Randomized block factorial design was used. There were three levels of cocoa powder concentration, and two levels of honey concentration. The main ingredient of chocolate bar mix was gulo puan. Gulo puan is a traditional food product originally made from swamp buffalo milk. The result showed that the increase the levels of cacao powder tended to increase texture and ash content of chocolate bar, but tended to decrease moisture content. When the levels of honey concentration increase tended to decrease texture of chocolate bar, but tended to slightly increase moisture content and ash content.

Keywords: Gulo Puan, Traditional Product, Chocolate Bar, Cocoa Powder

Edition: Volume 11 Issue 2, February 2022,

Pages: 469 - 471

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