How Can We Get the Healthy Chocolate Products?
DOI:
https://doi.org/10.56060/bdv.2022.1.2.1982Keywords:
ChocolateAbstract
-
References
Szalay J. 2018. Chocolate facts, effect, and history. https://www.livescience.com/61754-chocolate-facts.html. Accessed on 25th June 2022.
Katz DL, Dughty K, Ali A. 2011. Cocoa and chocolate in human health and disease. Antioxid Redox Signal. 15(10): 2779 – 2811.
Dickson. 2017. Sepuluh negara penghasil kakao terbesar di dunia (The biggest of ten producing cocoa beans countries in the world). https://ilmupengetahuanumum.com/10-negara-penghasil-kakao-terbesar-di-dunia/. Accessed on 14th March 2018.
Worldatlas. 2021. Lima negara penghasil kakao terbesar: Indonesia urutan ke berapa? (Five biggest of producing cocoa beans countries : How Indonesia’s ranking?).https://databoks.katadata.co.id/datapublish/2021/10/04/5-negara-penghasil-kakao-terbesar-indonesia-urutan-berapa. Accessed on 11th May 2022.
Directorate General of Estate. 2021. Cocoa production by Province in Indonesia 2018-2022. https://www.pertanian.go.id. Accessed on 11th May 2022.
Rukmana R, Yudirachman H. 2016. Untung selangit dari agribisnis kakao. Yogyakarta (ID): Lily Publisher.
Miller KB, Hurst WJ, Flannigan N, Ou B, Lee CY, Smith N, Stuart DA. Survey of commercially available chocolate- and cocoa containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao. J Agric Food Chem. 57 : 9169 – 9180.
Meng CC, Jalil AMM, Ismail A. 2009. Phenolic and theobromine contents of commercial dark, milk and white chocolates on the Malaysian market. Molecules. 14 : 200 – 209.
Indonesian National Standard. 2008. Biji kakao (Cocoa beans) SNI 2323:2008. Jakarta(ID): INS Company.
Asrul. 2009. Populasi jamur mikotoksigenik dan kandungan aflatoksin pada beberapa contoh biji kakao (Theobromae cocoa) (Mycotoxigenic fungal population and aflatoxin content in several examples of cocoa beans) (Theobromae cocoa). J Agroland.16(3): 258-267.
Copetti MV, Iamanaka BT, Pereira JL, Fungaro MH, Taniwaki MH. 2011. Aflatoxigenic fungi and aflatoxin in cocoa. Int J of Food Microbiol. 148(2): 141 – 144.
Wangge ESA, Suprapta DN, Wirya GNAS. 2012. Isolasi dan identifikasi jamur penghasil mikotoksin pada biji kakao kering yang dihasilkan di Flores (Mycotoxigenic fungal isolation and identification in dried nutmeg were collected in Flores). J Agric Scie Biotechnol. 1(1): 39 – 47.
Dharmaputra OS, Nurfadila N, Ambarwati S, Retnowati I. 2021. Serangan Cendawan dan Kontaminasi Mikotoksin pada Kacang Tanah, Jagung dan Sorgum, serta Pencegahan dan Pengendaliannya (The Occurrence of Fungi and Mycotoxins Contamination in Peanuts, Maize and Sorghum, and Its Prevention and Control). Bogor (ID): SEAMEO BIOTROP.
Mazumder PM, Sasmal D. 2001. Mycotoxins-limit and regulations. Ancient Sci of Life. 20(1):1-19.
[ANVISA] Agencia Nacional de Vigilencia Sanitária. 2011. Resoluçeo RDC No.7, de 18 de fevereiro de 2011-dispôe sobre limites máximos tolerados para micotoxinas em alimentos. Httpa://bvsms.saude.gov.br/bvs/saudelegis/anvisa/2011/res0007_18_02_2011_rep.html/. Accessed on 18th May 2022.
Thompson SS, Miller KB, Lopez A, Camu N. 2013. Cocoa and coffee. In : Doyle MP, Buchanan RL, editor. Food Microbiology : Fundamentals and Frontiers. ASM Press Washington DC (US), 4th Edition. p. 881 – 889.
Apriyanto M, Sutardi S, Harmayani E, Supriyanto S. 2016. Perbaikan proses fermentasi biji kakao non fermentasi dengan penambahan biakan murni Saccharomyces cerevisiae, Lactobacillus lactis, dan Acetobacter aceti (Improvement of the nonfermented cocoa bean femrmentation process with the addition of pure culture Saccharomyces cerevisiae, Lactobacillus lactis, and Acetobacter aceti). Agritech. 36(4): 410-415.
Mulyawanti I, Hidayat T, Risfaheri. 2018. Pengaruh jenis fermentor terhadap mutu biji kakao (Influence of fermentation types on the quality of cocoa beans). Jurnal Penelitian Pascapanen Pertanian. 5(2): 91-98.
Nurfadila N, Sutrisno, Ahmad U, Samsudin. 2020. Effectiveness of yeast, Acetobacter aceti and mangosteen rind extract on physicochemical properties in dried cocoa beans. In : The 6th FiA Conference “Food Science, Nutrition, and Health”, Bogor (ID), 14 – 16 October 2020.
Nurfadila N, Sutrisno, Ahmad U, Samsudin. 2021. Antagonistic effect of yeast, acetic acid bacteria, and mangosteen rind extract on aflatoxigenic Aspergillus flavus in unfermented cocoa beans. Biotropia. 28(3): 239-252.
Rahayu ES, Triyadi R, Khusna RNB, Djaafar TF, Utami T, Marwati T, Hatmi RU. 2021. Indigenous yeast, lactic acid bacteria, and acetic acid bacteria from cocoa bean fermentation in Indonesia can inhibit fungal growth producing mycotoxins. Fermentation. 7(192): 1-11.
Downloads
Published
Issue
Section
License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Authors who publish with this journal agree with the following terms:
- Authors retain copyright and grant the journal right of first publication, with the work 1 year after publication simultaneously licensed under a Creative Commons attribution-noncommerical-noderivates 4.0 International License that allows others to share, copy and redistribute the work in any medium or format, but only where the use is for non-commercial purposes and an acknowledgement of the work's authorship and initial publication in this journal is mentioned.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).



