Development of New Product “Cocoa Spirulina as Functional Food

Abstract

The aim of this research was to study nutrition fact of new product “Cocoa Spirulina” as functional product. This nutrition fact can be used as a reference in its application to the food industry. Cocoa Spirulina formulation used is the ratio of spirulina and cocoa powder in a row; it is put 2: 10; 1.5: 10; and 2: 10. The Data of the water content are 5.8-6:07%. The Ash content is 4:18 to 4:51%. The Protein content of Cocoa Spirulina is smaller when compared to unfermented spirulina powder, 0.66-2.28%. The fat content is 8.94-11.66%. While the antioxidant power is 1:19-1,223 mmol/g, Total Phenolic Content (TPC) are 12.81-13:32%. Phenolic and flavonoid compound are 8.47-28.47%, chlorogenic acid (11.86-18.53%), syringic acid (5.45 to 6.49%) and epicatechin (1.67- 2.98%). This product is presented using cold water and the best formulation is the second formulation. This is because the second formulation, nutritional and functional properties contained therein is completing (all detected), as well as in terms of taste is also still acceptable.