A new innovation has emerged from Diponegoro University (UNDIP) through the research of Rizky Hanifah Putri Herman, a student of the Industrial Chemical Engineering Technology program at the Vocational School. Rizky is developing a plant-based oleogel as an alternative to cocoa butter, which is both expensive and limited in supply. In her proposal titled “Characterization of Oleogel from Rice Bran Oil and Palm Oil as a Cocoa Butter Alternative”, she highlights the urgent need to reduce dependence on cocoa imports by creating a material that is more affordable, stable, and environmentally friendly. This innovation is expected to address the growing demand of the chocolate industry for high-quality raw materials that remain cost-efficient.
The oleogel is formulated using rice bran oil, which is rich in natural antioxidants such as oryzanol and tocopherol, combined with palm oil known for its fat stability. This combination is anticipated to produce physical properties that closely resemble cocoa butter in terms of texture, melting point, and thermal stability, making it suitable for direct application in food production, particularly in chocolate manufacturing. The study is being carried out at the Biotech Laboratory of UNDIP Vocational School under the supervision of M. Endy Yulianto, S.T., M.T. According to him, the research aligns with the needs of the national food industry, which continuously seeks alternative raw materials to remain competitive while maintaining product quality.
Furthermore, Rizky hopes her research will not only provide academic benefits but also bring tangible impact to the sustainability of Indonesia’s chocolate industry. By introducing a plant-based alternative sourced from local materials, the chocolate sector is expected to reduce its reliance on pure cocoa butter, which is vulnerable to climate change and cocoa plant diseases. In addition to lowering production costs, this innovation could also strengthen UNDIP’s reputation as a university that consistently delivers practical solutions for society. “I hope this research will not only benefit me academically but also create a positive impact on the future development of Indonesia’s chocolate industry,” she said.
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