| dc.description.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. | en_US |
