Cacao powder is one of derivative products of cacao, applied in many industries such as chocolate drink, confectionary, bakery, etc cacao powder demand increased year by year. Cocoa powder aroma and taste are determined by cacao processing stages, especially roasting. Maillard reaction occurs during roasting, produces aroma and taste compounds. The purpose of this study was to evaluate the effect of roasting to cocoa powder characteristics. The study was conducted by roasting cocoa bean using manual equipment at 135oC in different time interval which were 5, 10, and 15 minutes. The results were compared to 40 minutes roasted cocoa bean using roaster at 135oC as control. Then the cocoa bean was further processed into cocoa powder. The cocoa powder was used to analyze the physicochemical and organoleptics characteristics. Optimum roasting time was obtained by 15 minutes roasting based on physichochemical and preference test.

Dragon fruits are usually consumed by people directly or being processed into juice. Therefore,the major by-product of dragon fruits is the peel. As by-product, dragon fruit peels have higherantioxidant level than pulp especially for White Dragon Fruits (Hylocereus undatus). Thisresearch is carried out in order to evaluate the antioxidant level and sensory of dragon fruitpeel tea which produced through a partially fermented process. The objective of this researchis to investigate the effect of withering time and rolling time on antioxidant level and sensory ofdragon fruit peel tea. Withering time varied in 30, 60, and 120 min while the rolling timevaried in 10, 20, and 30 sec. 2, 2, diphenyl-1-picrylhydrazil (DPPH) assay showed that radicalscavenging activities of dragon fruit peel tea infusion increased with the longer withering timeand shorter rolling time. Likewise the total phenol content (TPC) assay demonstrated theamount of phenol increased with the longer withering time and shorter rolling time. Therewere found that the dragon fruit peel had 29.58% in proportion compared with the whole fruitand vitamin C content in the peel higher than that in the pulp. The longer withering time andshorter rolling time will increase the phenol total content, antioxidant activity, and thelightness color, but decrease the acidity degree of tea infusions. In addition, the withering timewas 120 min and rolling time was 10 sec had higher Antioxidant activity 41.19% and the totalphenol 55.93 mg/L.

The increasing popularity of cocoa-based beverage has encouraged the development of various chocolate beverage formulations. Chocolate beverage formulations with addition of garam masala were carried out to produce functional beverage products which are beneficial to consumers and the product itself. Five different concentration of garam masala (0.01%, 0.02%, 0.03%, 0.04%, and 0.05%) were added into chocolate beverage. Preference test was carried out to evaluate panelists’ preference to each formula. Sensory evaluation was performed by giving an assessment using 7-scaled Likert scale for color, aroma, taste, warm sensation (after taste), and overall product. The results showed that the concentration of garam masala addition has an effect (p≤0.10) on the attributes of aroma, warm sensation, and overall product. The most preferred chocolate beverage was with the addition of 0.03% garam masala. Higher concentration of garam masala in chocolate based beverage resulted a higher antioxidant activity as well as phenolic content, as antioxidant component.

Chocolate derivatives, such as beverage, is popularly developed with various flavor enrichment. It is experiencing growth in the market, including bottled ready-to-drink chocolate beverage, chocolate powder drink, and chocolate beverage that is widely available at chocolate cafés or stalls. Health benefits of various spices have been well investigated, but not have been widely used in the development of chocolate beverage. Therefore, the functional properties of spicy chocolate prepared with the addition of spices, garam masala is one of the spices, needed to be investigated. The objectives of the study were to evaluate the effects of garam masala addition on chocolate beverage to antimicrobial activity, antioxidant activity, and total phenolic content. Various formulas of garam masala addition (0.01-0.10%) were evaluated the functional properties to ensure the benefits of chocolate beverage enhanced with garam masala. The result showed that the addition of garam masala in chocolate beverage could increase the antimicrobial activity especially to inhibit negative gram bacteria (Salmonella thypii and Eschericia coli) with minimum concentration at 0.08%. Furthermore, garam masala addition increased antioxidant activity and total phenolic content with minimum concentration at 0.04%.