Organoleptic Test Analysis of Tempe Chocolate by Addition of Flavors for Increasing Sale Value and Diversification of Local Food Products

Abstract

the ability and creativity of students to manage managerial and skills. In order to support the targets achievement, our team provided several strategies for making tempeh chocolate with a variety of flavors (original, banana, strawberry, and green tea), assist for design packaging, and product marketing. As the result, the households and communities, both can produce chocolate cake from tempe. The products can further be sold to increase the income of families. This program also gives the training to wrap the value of tempe, product marketing and quality, also how to control the expired period of product. The activities carried out in this program are consisted of (i) preparation procedure (i.e., formulation and analysis of nutrient content), (ii) design packaging and product labels (iii) field activities including (i.e., entrepreneurship and training), (iv)analysis of organoleptic test (taste, flavor, color, texture). The result observed that the chocolate product with strawberry flavor and the original ones have a better taste than the product with banana and green tea flavor.