Quality Attributes of Dark Chocolate Praline with Wedang Jahe (Zingiber officinale) Jelly Filling

Abstract

Chocolate pralines are complex food products that contain a soft filling that interacts with the chocolate shell. The combination of dark chocolate and ginger used as praline is still not widely found in research and innovation trends in cocoa-derived products. This study can have several implications for sustainability. For instance, understanding the quality attributes of this dark chocolate praline with wedang jahe (ginger) jelly filling encourages the use of sustainably sourced ingredients, optimizes formulations, and minimizes waste in production. Dark chocolate is one type of chocolate that has the highest cocoa content and has a relatively high content of flavonoids and catechins that are rich in benefits. Ginger has an active ingredient of oleoresin, consisting of gingerol, paradol, shogaol, and zingerone, which can be antioxidants. Therefore, using ginger as a filling for dark chocolate pralines improves the functional properties of chocolate products. The purpose of this study was to determine the effect of the concentration of ginger (20, 50, 80%) and variations in the ratio of carrageenan and xanthan gum (1:1, 1:3, 3:1) on the quality attributes, which includes physical, chemical, and sensory properties of dark chocolate praline with wedang jahe (ginger) jelly filling applying a completely randomized design (CRD) with a combined factor treatment. Based on the research results, dark chocolate praline with wedang jahe jelly filling with a concentration of 80% ginger and a ratio of carrageenan and xanthan gum 3:1 is the best formula based on the compensatory model weighting method.