Acceptability and Nutrient Profile of Cocoa Fruit Peel-Based Cookies: Exploring a Functional Food Potential

Rita Irma, Risma Risma, Fonnie E. Hasan, Rosnah Rosnah

Abstract


Cocoa (Theobroma cacao L.) is a valuable agricultural commodity that can be developed into diverse products with high economic potential. This study aimed to evaluate the sensory acceptability and nutrient composition of cookies formulated with cocoa fruit peel (Theobroma cacao L.) as a functional ingredient. Cocoa peel flour and cookies were analyzed for macronutrients (protein, fat, carbohydrates, fiber) and micronutrients (minerals, vitamins, flavonoids). Sensory evaluation was conducted using a hedonic scale on color, aroma, texture, and taste among 40 semi-trained panelists. Results showed that all formulations were generally acceptable, with the 10% cocoa peel substitution achieving the highest preference. Statistical analysis indicated significant differences in color and taste (p < 0.05), while aroma and texture showed no significant variation. Nutritional analysis confirmed that cocoa peel flour and cookies contained essential nutrients, including protein (9.46-9.75%), fat (5.14-9.35%), carbohydrates (46.48-55.37%), vitamins C and E, minerals (Fe, Ca, Zn), and flavonoids, although antioxidant levels decreased after baking. These findings highlight cocoa peel’s potential as a functional food ingredient, supporting sustainable utilization of cocoa by-products.


Keywords


Acceptability; Cocoa Fruit Peel; Cookies; Functional Food; Nutrient Composition

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References


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DOI: https://doi.org/10.14421/biomedich.2026.151.483-489

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Copyright (c) 2026 Rita Irma, Risma, Fonnie E. Hasan, Rosnah



Biology, Medicine, & Natural Product Chemistry
ISSN 2089-6514 (paper) - ISSN 2540-9328 (online)
Published by Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity.

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This work is licensed under a CC BY-NC