Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia
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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
De Gruyter Open Access
2022
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/284094/1/Fibri_TP.pdf |
| _version_ | 1826050745666895872 |
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| author | Muhammad, Dimas Rahadian Aji Fibri, Dwi Larasatie Nur Saputro, Arifin Dwi Sunarharum, Wenny Bekti |
| author_facet | Muhammad, Dimas Rahadian Aji Fibri, Dwi Larasatie Nur Saputro, Arifin Dwi Sunarharum, Wenny Bekti |
| author_sort | Muhammad, Dimas Rahadian Aji |
| collection | UGM |
| description | 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. |
| first_indexed | 2024-03-14T00:09:26Z |
| format | Article |
| id | oai:generic.eprints.org:284094 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-14T00:09:26Z |
| publishDate | 2022 |
| publisher | De Gruyter Open Access |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2840942023-11-27T08:57:28Z https://repository.ugm.ac.id/284094/ Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia Muhammad, Dimas Rahadian Aji Fibri, Dwi Larasatie Nur Saputro, Arifin Dwi Sunarharum, Wenny Bekti Food Sciences 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. De Gruyter Open Access 2022-05-09 Article PeerReviewed application/pdf en https://repository.ugm.ac.id/284094/1/Fibri_TP.pdf Muhammad, Dimas Rahadian Aji and Fibri, Dwi Larasatie Nur and Saputro, Arifin Dwi and Sunarharum, Wenny Bekti (2022) Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia. Open Agriculture, 2022 (7). pp. 382-391. ISSN 2391-9531 https://www.degruyter.com/document/doi/10.1515/opag-2022-0095/html https://doi.org/10.1515/opag-2022-0095 |
| spellingShingle | Food Sciences Muhammad, Dimas Rahadian Aji Fibri, Dwi Larasatie Nur Saputro, Arifin Dwi Sunarharum, Wenny Bekti Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia |
| title | Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia |
| title_full | Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia |
| title_fullStr | Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia |
| title_full_unstemmed | Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia |
| title_short | Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia |
| title_sort | investigating the elicited emotion of single origin chocolate towards sustainable chocolate production in indonesia |
| topic | Food Sciences |
| url | https://repository.ugm.ac.id/284094/1/Fibri_TP.pdf |
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