STUDY OF FOOD SAFETY ON DARK CHOCOLATE ENRICHED WITH CINNAMON (Cinnamomum burmanii) DURING STORAGE

Abstract

Fat and sugar blooming on chocolate affects on consumer acceptance, because the existing perception
that blooming decrease the safety of the product. Enriching dark chocolate bar with essential oil from
cinnamon (Cinnamomum burmanii) have been conducted. This research aims to investigate the effect of
cinnamon on the blooming occurence during storage. As soon as the chocolate bloomed, FFA and TPC
analysis were performed as safety indicator. The results shows that enriching essential oil from cinnamon
slackens bloom appearance on dark chocolate. The bloomed product is safe to be consumed, since FFA
and TPC number are under the maximum limit of the requirements of food safety.
Keywords: dark chocolate, food safety, bloom, cinnamon