A chocolate bar and products is a universal product, suitable as a vehicle for fortified spirulina to enhance premium nutrition. This study was conducted to determine the stability of milk and dark chocolate fortified nanocapsule carotenoids of Spirulina platensis. The base of chocolate formula was designed by community industry of chocolate bar in Kulon Progo, Yogyakarta. Two types of chocolate (milk and dark) are fortified with nanocapsules carotenoid of Spirulina. The composition of chocolate paste: cocoa butter is 27.5:25 (milk) and 58:24,5 (dark), nanocapsule was added amount 0.372%. Fortified and control product were tested on 80 untrained panelists. The results showed that fortified chocolate did not show differences in aroma, taste, and texture with control. The dominant profile of aroma and chocolate flavor between fortified products and controls in the milk or dark chocolate was detected similar components but the intensity is slightly different. Fortified chocolate with nanocapsules spirulina showed the flat bloom development was lower than control. The equation of regression of milk chocolate stated linear regression curve (y = 1.5655 + 27,611) and dark chocolate (y = 1.2713 x + 26.559). Fat blooming reaches the limit of the white index number (> 31.5) in milk chocolate appear at the 6th month of storage and the dark one start at the 9th. The results showed dark chocolate has a shelf life 1.5 times longer than milk.

The addition of Spirulina platensis in chocolate bar was reported to be able to increase the carotenoid content. Unfortunately, the fortified dry biomass generated fishy odor. In recent years, we succeeded to extract carotenoid from S. platensis, which was then encapsulated using a mixture of gum arabic and WPC by nanoemulsion technique. It helped reduce the fishy odor and concentrate carotenoid content in the nanocapsules. This study aimed to determine the effect of S. platensis’s carotenoid nanocapsules on the flavor profiles of dark and milk chocolate. The S. platensis’s carotenoid nanocapsules were added at a dose of 0.37% (w/w). Flavor profiles were detected using Gas Chromatography-Mass Spectrometry. A total of 79 aroma active were detected. The dark chocolate had a specific aroma of strong acidic chocolate, enriched with creamy and sweet. Meanwhile, the milk chocolate was dominated by creamy, cheesy, and sweet. The fortified chocolate had lower concentration of acids and aldehydes but had higher pyrazines and alcohols. Volatile compound that responsible for the fishy odor in Spirulina platensis was not detected in fortified chocolate. In conclusion, the fortification increased the intensity of sweet and chocolate flavor, decreased the bitter and sour flavor, and did not generate any unpleasant odor.