A Quality and Economic Analysis of Non-fermented Chocolate Seeds, Young Surian Leaves, and Ginger on Chocolate Drink Formulas

This study aims to obtain beverages that meet the quality requirements of chemical, microbiological, and sensory properties from a combination of non-fermented cocoa beans, young surian leaves, and ginger as natural ingredients widely available in Indonesia and to analyze the product’s financial feasibility. Sensory properties were analyzed using the hedonic scale method to find the best formula. The ANOVA test has shown that the beverage formulas have no significantly different aroma and flavor (the sig. (P) > 0.01) but have significantly different colors and appearance (the sig. (P) < 0.01). The chocolate drink has a quality of chemical, microbiological, and sensory properties; thus it potentially becomes a beverage rich in antioxidants. The financial feasibility analysis results agree with the BEP, NPV, Net B/C, and PBP and express that the beverage business is potentially conducted.