The effect addition of palm oil and coconut oil on the proximate value of pendawa chocolate, North Sumatra

Abstract Deli Serdang is one of the cocoa-producing regions in North Sumatera. Its high productivity value and lack processing system cause cocoa beans to be sold dry directly. Chocolate bars are type chocolate produced by Pendawa Farmers Group. bar products already favored many people because they have a delicious taste, attractive color, excellent source antioxidants, provided health beneficial effect. In this study, were fermented processed into powder so that could used as main raw material making bars. Other materials pendawa palm oil, coconut powdered sugar, fat, milk powder, paste, vanilla, baking soda, lecithin. The resulting analyzed determine proximate content. research result showed mixing ratio chocolate-making ingredients using oil can maintain nutritional content well form better texture.