Cochosyn” Chocolate Probiotics Innovation by Faculty of Agricultural Technology, Udayana University Researchers

(Cochosyn) is a chocolate product that is not just chocolate, but Probiotic Chocolate. Chocolate Probiotics (Cochosyn) is one of the results of collaborative research between the Center for Probiotics and Gut Health Studies, Faculty of Medicine, Faculty of Agricultural Technology and PT. International Chocolate Cau.

                                                                                                            

Picture : Cochosyn researcher Dr. Ir. Komang Ayu Nocianitri, M.Agr.Sc. (Personal Documentation)

 

Researcher from Faculty of Agricultural Technology, Udayana University, Dr. Ir. Komang Ayu Nocianitri, M.Agr.Sc explained that the chocolate making process usually goes through several stages such as kneading, mashing and conching. In the manufacturing process, Cochosyn uses chocolate as the basic ingredients and additional ingredients, namely probiotic bacteria and special banana flour as a prebiotic. The function  banana flour is to help the growth of probiotic bacteria. So this product is labeled Cochosyn which means chocolate with synbiotics (prebiotics and probiotics) where prebiotics are food from probiotics.

 

    

Picture : Cochosyn (Personal Docummentation)

 

This Cochosyn product is very beneficial for gastrointestinal healths. In addition, it can also increase the stimulation of beneficial bacteria in the gastrointestinal and increase nutrient absorption also immunity.

The research team for this probiotic chocolate product consisted of Ir. I Nengah Sujaya, M.Agr.Sc.Ph.D., Dr. Ir. Komang Ayu Nocianitri, M.Agr.Sc., dr. Ni Nengah Dwi Fatmawati, S.Ked., Sp.MK.(K), Ph.D, dr. Ni Nyoman Metriani Nesa, M.Sc., Sp.A., dr. Ni Wayan Arya Utami, M.App.Bsc., Ph.D. Further innovations will be developed to improve this Cochosyn chocolate product.