Main Article Content
Abstract
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%.
Article Details
Authors who publish in this journal agree with the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- 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 acknowledgment 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).
- This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
References
- Basu, T., Bhattacharyya, S., Maitra, S., & Rai, C. 2016. Evaluation of antioxidant and antimicrobial activities of Garam Masala, an Indian spice blend, and its’ components In Vitro. Der Pharmacia Lettre, 8(20), 110–116.
- Hardiyanti, R., Sari, A. R., Norsita, D. I., & Bachtiar, W. F. 2020. The Effect of Garam Masala Levels Addition on Chocolate Based Functional Beverage. Journal of Applied Food Technology, 7(1), 5–8.
- Muhammad, D. R. A., Gonzalez, C. G., Sedaghat Doost, A., Van de Walle, D., Van der Meeren, P., & Dewettinck, K. 2019. Improvement of Antioxidant Activity and Physical Stability of Chocolate Beverage Using Colloidal Cinnamon Nanoparticles. Food and Bioprocess Technology, 976–989.
- Muharni, Fitrya, & Farida, S. 2017. Uji Aktivitas Antibakteri Ekstrak Etanol Tanaman Obat Suku Musi di Kabupaten Musi Banyuasin , Sumatera Selatan Antibacterial Assay of Ethanolic Extract Musi Tribe Medicinal Plant. Jurnal Kefarmasian Indonesia, 7(2), 127–135.
- Mulyadi, M., Wuryanti, & S, P. R. 2013. Konsentrasi Hambat Minimum (KHM) Kadar Sampel Alang-Alang (Imperata cylindrica) dalam Etanol Melalui Metode Difusi Cakram. Chem Info, 1(1). 35–42.
- Ochanda, S. O., Wanyoko, J. K., & Ruto, H. K. 2015. Antioxidant Capacity and Consumer Acceptability of Spiced Black Tea. Journal of Food Research, 4(6): 104-112.
- Octaviani, M., Fadhli, H., & Yuneistya, E. 2019. Uji Aktivitas Antimikroba Ekstrak Etanol dari Kulit Bawang Merah (Allium cepa L.) dengan Metode Difusi Cakram. Pharmaceutical Sciences and Research, 6(1): 62–68.
- Rachman, P. H., Priskila, P., Damayanthi, E., & Priosoeryanto, B. P. 2012. Minuman Tinggi Aktivitas Antioksidan Berbahan Dasar Alami Minyak Bekatul Padi (Oryzae sativa) dan Ekstrak Meniran (Phyllanthus niruri). Jurnal Gizi Dan Pangan, 7(3): 189-196.
- Rosniati, R. 2016. Pengembangan Minuman Instan Cokelat- Kedelai Sebagai Minuman Kesehatan. Jurnal Industri Hasil Perkebunan, 11(1): 33–42.
- Sari, A. R., & Hardiyanti, R. 2013. Antioxidant Level and Sensory of Dragon Fruit (Hylocereus undatus) Peel Tea Infusion Made by Partially Fermented Process. Agroindustrial Journal, 2(1): 63–68.
- Shukla, A., & Nagendra, Y. 2018. Role of Indian Spices in Indian History. International Journal of Management Research & Review, 8(11): 1–6.
- Siagan, V. J. 2016. Outlook Kakao (L. Nuryati & A. Yasin (eds.)). Pusat Data dan Sistem Informasi Pertanian.
- Utari, E. 2015. Karakretistik Kimia dan Sensori Minuman Cokelat (Theobroma cacao) - Rempah Serta Stabilitas Polifenol dan Aktivitas Antioksidan. 1–62.
- Verna, R. 2013. The history and science of chocolate. Malaysian Journal of Pathology, 35(2): 111–121.
- Yashin, A., Yashin, Y., Xia, X., & Nemzer, B. 2017. Antioxidant activity of spices and their impact on human health: A review. Antioxidants, 6(3): 1–18.
References
Basu, T., Bhattacharyya, S., Maitra, S., & Rai, C. 2016. Evaluation of antioxidant and antimicrobial activities of Garam Masala, an Indian spice blend, and its’ components In Vitro. Der Pharmacia Lettre, 8(20), 110–116.
Hardiyanti, R., Sari, A. R., Norsita, D. I., & Bachtiar, W. F. 2020. The Effect of Garam Masala Levels Addition on Chocolate Based Functional Beverage. Journal of Applied Food Technology, 7(1), 5–8.
Muhammad, D. R. A., Gonzalez, C. G., Sedaghat Doost, A., Van de Walle, D., Van der Meeren, P., & Dewettinck, K. 2019. Improvement of Antioxidant Activity and Physical Stability of Chocolate Beverage Using Colloidal Cinnamon Nanoparticles. Food and Bioprocess Technology, 976–989.
Muharni, Fitrya, & Farida, S. 2017. Uji Aktivitas Antibakteri Ekstrak Etanol Tanaman Obat Suku Musi di Kabupaten Musi Banyuasin , Sumatera Selatan Antibacterial Assay of Ethanolic Extract Musi Tribe Medicinal Plant. Jurnal Kefarmasian Indonesia, 7(2), 127–135.
Mulyadi, M., Wuryanti, & S, P. R. 2013. Konsentrasi Hambat Minimum (KHM) Kadar Sampel Alang-Alang (Imperata cylindrica) dalam Etanol Melalui Metode Difusi Cakram. Chem Info, 1(1). 35–42.
Ochanda, S. O., Wanyoko, J. K., & Ruto, H. K. 2015. Antioxidant Capacity and Consumer Acceptability of Spiced Black Tea. Journal of Food Research, 4(6): 104-112.
Octaviani, M., Fadhli, H., & Yuneistya, E. 2019. Uji Aktivitas Antimikroba Ekstrak Etanol dari Kulit Bawang Merah (Allium cepa L.) dengan Metode Difusi Cakram. Pharmaceutical Sciences and Research, 6(1): 62–68.
Rachman, P. H., Priskila, P., Damayanthi, E., & Priosoeryanto, B. P. 2012. Minuman Tinggi Aktivitas Antioksidan Berbahan Dasar Alami Minyak Bekatul Padi (Oryzae sativa) dan Ekstrak Meniran (Phyllanthus niruri). Jurnal Gizi Dan Pangan, 7(3): 189-196.
Rosniati, R. 2016. Pengembangan Minuman Instan Cokelat- Kedelai Sebagai Minuman Kesehatan. Jurnal Industri Hasil Perkebunan, 11(1): 33–42.
Sari, A. R., & Hardiyanti, R. 2013. Antioxidant Level and Sensory of Dragon Fruit (Hylocereus undatus) Peel Tea Infusion Made by Partially Fermented Process. Agroindustrial Journal, 2(1): 63–68.
Shukla, A., & Nagendra, Y. 2018. Role of Indian Spices in Indian History. International Journal of Management Research & Review, 8(11): 1–6.
Siagan, V. J. 2016. Outlook Kakao (L. Nuryati & A. Yasin (eds.)). Pusat Data dan Sistem Informasi Pertanian.
Utari, E. 2015. Karakretistik Kimia dan Sensori Minuman Cokelat (Theobroma cacao) - Rempah Serta Stabilitas Polifenol dan Aktivitas Antioksidan. 1–62.
Verna, R. 2013. The history and science of chocolate. Malaysian Journal of Pathology, 35(2): 111–121.
Yashin, A., Yashin, Y., Xia, X., & Nemzer, B. 2017. Antioxidant activity of spices and their impact on human health: A review. Antioxidants, 6(3): 1–18.