Objectives: This research aims to determine the comparison of cocoa beans without fermentation and cocoa beans fermented dark chocolate products that meet the criteria as a health food based on the content of polyphenols and flavonoids with the aroma and taste that is liked by consumers. Methods/statistical analysis: The parameters tested on dark chocolate and cocoa liquor product
are melting properties were determined using DSC (Differential scanning calorimeter), texture (TA-XT Plus Texture Analyzer), Colour lightness was measured using Hunter method (Chromameter), and total levels of polyphenols and flavonoids. In addition, the sensory analysis of aroma and taste using difference from control test methods. Statistical analyses were carried out with Design
Expert Stat-Ease Version 11 for response surface methodology
(DOE). Panelist data were subjected to analysis of variance (ANOVA) followed by Duncan’s Multiple Range, with a significance level of 0.05. Findings: The results of this study showed that the content of polyphenols and flavonoids on cocoa liquor and the highest dark chocolate respectively amounted to 195.472 mg/g samples and 79.622 mg/g samples while the levels of flavonoid respectively amounted to 206.15 mg/g samples and 113.15 mg/g samples. Best
quality produced from cocoa liquor and dark chocolate (100% cocoa beans without fermentation) is the viscosity of 10.49 ± 1.539 poise and 42.166 ± 14.936 poise, texture 5280 g Force/sec, color lightness 22.03 and 27.42, melting point 32.17 °C. Based on the organoleptic test, dark chocolate products with a comparison of cocoa beans without fermentation and cocoa beans fermentation 25%: 75% have
a better aroma and taste and more liked by consumers compared to other products. Applications: Mixing cocoa beans fermentation and without fermentation in the making of dark chocolate can increase the aroma and taste of dark chocolate, so it not only has functional properties as a healthy food but also has aroma and flavor that liked by consumers.