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This document summarizes a study on the utilization of lemongrass extract on antioxidant content and sensory properties of dark chocolate products. The study had two phases: first, preparing a lemongrass extract using steam distillation. Second, making chocolate products by melting, mixing, and molding chocolate then testing antioxidant levels and sensory properties. The results showed that couverture chocolate had higher antioxidant inhibition than compound chocolate. Higher levels of lemongrass extract le

Author

Nurul

Language

EN