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To increase the competitiveness of chocolate and cocoa drink on the market, innovation of the products is substantially required. Incorporation of additional ingredients, i.e., ginger and cinnamon, as well giving information intervention on their health effect may increase the consumer acceptance as well as advance the consumer perception on the products. This study, therefore, aims to determine the effect of additional ingredient and intervention on health-related information on the hedonic level, emo-sensory response and collative perception of panelists on milk chocolate and cocoa drinks, which were enriched with additional ingredients, i.e., ginger, cinnamon and stabilizers. This study used descriptive quantitative method in which the data were obtained from 40 panelists. Correspondence analysis was used to see the emo-sensory profile and panelist perceptions that were emerged from each sample. The results show that the addition of spices to chocolate and cocoa drinks resulted in a statistically significant decrease in the hedonic level. However, the use of stabilizer significantly improved the hedonic level of cocoa drink. The hedonic responses, emotions and collative perceptions of the panelists were influenced by the product information, particularly on the products with the addition of spices.

In the market, single-origin chocolate is gaining high attention. However, up till now, there is no study investigating the characteristic single-origin chocolate from different regions in Indonesia, particularly in the aspect of emotional conceptualisation. Thus, the first part of this study was designed to investigate the elicited emotion of single-origin chocolate consumers in Indonesia. Chocolates were prepared from cocoa beans obtained from seven regions in Indonesia with two different roasting methods (dynamic and static). Later, a conceptual approach to find the correlation between the development of single-origin chocolate and the development of a rural area, particularly in the cocoa-producing region, in Indonesia was given, which was elaborated. The results show that based on 120 respondents, chocolate made of cocoa beans from Makassar obtained the highest consumer acceptance level due to the lowest bitterness, aftertaste duration, and aftertaste intensity, as well as the highest sweetness level. The roasting method had no significant effect on the hedonic response implying that the quality of raw material had a more pronounced impact on the quality of the chocolate than the roasting method. Single-origin chocolate elicited particular emotions, such as pleasant, calm, feeling good, satisfying, enthusiastic, happy, and stimulating. The development of single-origin chocolate can contribute to the economic impact on rural areas where cocoa trees grow.

Summary: The recent global cocoa supply decline calls for investigating disease‐resistant and single‐origin cocoa varieties in Asia. While genetic analysis has identified promising clones, information on bean quality and flavour remains limited. This research aims to analyse quality attributes of single‐origin cocoa beans and key volatile organic compounds in cocoa liquors and to determine consumer acceptability of indigenous cocoa beverage (Tablea) from single‐origin cocoa in the Philippines. Aroma fingerprinting of cocoa clones (UF18, BR25, W10) using fast GC electronic nose revealed distinctive profiles. Cocoa clone UF18 exhibited high‐fat content (52.1%), surpassing African cocoa clones. Even more important is the discovery of elevated levels of desirable volatile compounds in cocoa clone W10 such as methyl decanoate (fruity) and phenylacetaldehyde (honey, floral), which marks the first study that identified fine aroma components in single‐origin cocoa beans in Asia. Harnessing potential of these cocoa clones ensures consumer acceptability of the cocoa beverage Tablea. [ABSTRACT FROM AUTHOR]

Extraction techniques are continuously developed by the scientific community. Meanwhile, avocado peel is a by-product of avocado processing and a source of bioactive compounds. The purpose of this review was to summarize the use of advanced techniques for extracting bioactive compounds from avocado peel to help understand which techniques have and have not been applied to avocado peel. Three primary databases were used to collect the information, including Google Scholar, Scopus, and Web of Science, by using the keywords "avocado", "peel", and "extraction". Additional keywords related to the extraction technique were also used, including "Microwave-Assisted Extraction", "Ultrasound-Assisted Extraction", "Enzyme-Assisted Extraction", "Pressurized Liquid Extraction", "Supercritical Fluid Extraction", "Natural Deep Eutectic Solvents", "Three-phase partitioning (TPP)", "Pulsed-Electric Field", "High Voltage Electric Discharge Plasma", "Centrifugal Partition Extraction", and "Surfactant-Mediated Extraction". The results show that microwave-assisted extraction, ultrasound-assisted extraction, enzyme-assisted extraction, pressurized liquid extraction, supercritical fluid extraction, TPP, and natural deep eutectic solvent extraction have been used to retrieve bioactive compounds from avocado peel. Other techniques have not yet been applied for the extraction of bioactive compounds from avocado peel. This article is the first review discussing the advanced extraction technique for retrieving bioactive compounds from avocado peel. This article creates a paradigm for future studies. [ABSTRACT FROM AUTHOR]

Numerous environmental problems have emerged along with the development of tourism villages in various areas of Indonesia. This research aims to discover a concept of sustainable tourism village development, and to describe principles of environmental ethics and social entrepreneurship that are line with global demands. The research uses a qualitative method. The location of the research is the District of Karangpandan in Karanganyar Regency, the first language tourism village in Central Java. Data sources include both primary and secondary data. The data collection techniques were interviews, observation, and documentation. The data analysis included the stages of data collection, data reduction, data presentation, and conclusion. The research results show that the model of developing a language tourism village based on the principles of environmental ethics and social entrepreneurship has been proven to contribute to the success of developing village tourism. The principles of environmental ethics consist of respect for nature, moral responsibility for nature, cosmic solidarity, principle of care and concern for nature, principle of “no harm”, principle of living simply and in harmony with nature, principle of justice the principles of environmental ethics inspire stakeholders in preserving the environment. Furthermore, the components of social entrepreneurship include: resources, networking, research and development, packaging, marketing, and branding, Leadership and Entrepreneurship and all that gives inspiration for empowering the surrounding community.

Milk compound chocolate and white compound chocolate are confectionery products derived from cocoa that are popular worldwide, while the Asian pigeonwings flower is an herbal plant with the potential to be added to chocolate to increase the functional value of chocolate product. In this study, Asian pigeonwings flower powder was added to milk compound chocolate and white compound chocolate and evaluated its physical and sensory characteristics. The experimental design employed a completely randomized design (CRD) with one factor: the concentration of Asian pigeonwings flower powder (0%, 5%, 10%, and 15%). Physical characteristics included color and hardness, while sensory characteristics consisted of color, aroma, taste, texture, and overall, determined by a scoring preference test. The results revealed that the addition of Asian pigeonwings flower powder affected the chocolate’s color and hardness and decreased the panelists’ acceptance levels. In this case, further research about optimizing the formulation is needed, for example encapsulation of Asian pigeonwings flower extract in milk compound chocolate and white compound chocolate to improving physical and sensory attributes.