Proximate and nutrition analysis of chocolate bar with addition of mangrove leaves powder during the shelf life

Exploration of the potential of mangrove leaves as an additive in food products has been widely carried out. Mangrove leaves contain primary and secondary metabolites that can be used to increase the nutritional value of food products, one of which is chocolate. The purpose of this part is must be done to increase the economic value of local chocolate during storage. This research aims to determine the nutritional characteristic of diversification chocolate by adding mangrove leaves powder Avicennia officinalis (AO), A. marina (AM), and Rhizophora apiculata (RA) extract as a natural agent that can increase the shelf-life of the product. Chocolate is made with four different varieties of mangrove leaves powder addition (AM, AO, RA, and CO) and storage for 14 days at ambient temperature. This research method is an experimental laboratory with a randomized block design. Based on the results of this study, the addition of Avicennia marina mangrove leaf powder was able to inhibit the decrease in the ash content of chocolate bars during 14 days of storage. In addition, the addition of A. officinalis leaf powder can suppress the decrease in water content and protein content. While the decrease in carbohydrate levels during storage in chocolate bars can be inhibited by the application of R. apiculata mangrove leaf powder.

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