Safety and Quality of Locally Processed Dark and White Chocolate Bars from Small-Scale Industries in West Java, Indonesia

Abstract Background : Indonesia is experiencing a swift expansion in the production of artisanal chocolates, yet peer-reviewed safety data are scarce for these small-scale products. As one of the leading global cocoa producers, Indonesia has implemented a downstream cocoa-processing policy that has spurred the growth of artisanal chocolate production in West Java. This development has created an urgent need for a systematic baseline safety assessment. Methods : Twelve chocolate bars (six dark and six white) from six small-scale brands in three districts of West Java (Cianjur, Bandung, Sukabumi) were analyzed in triplicate. ISO 4833-1:2013, ISO 21527-2:2008, and ISO 6579-1:2017 were used to determine the Total Viable Count (TVC), Total Yeast and Mould Count (TYMC), and Salmonella spp., respectively. The amount of lead (Pb) and cadmium (Cd) was determined using ICP-MS according to AOAC Official Method 2013.06. Adherence was evaluated against BPOM, Codex Alimentarius, and EU regulatory limits. Results : All samples met BPOM microbiological standards: TVC ranged from 2.3 × 10³ to 4.0 × 10³ CFU/g (limit ≤1.0 × 10⁴ CFU/g) and TYMC from 1.2 × 10² to 8.5 × 10² CFU/g (limit ≤5.0 × 10³ CFU/g). All 25-g test portions were negative for Salmonella spp. Lead was within BPOM limits across all samples (dark chocolate mean: 0.098 ± 0.041 mg/kg; white: 0.038 ± 0.012 mg/kg). Nonetheless, six dark chocolate brands and a white chocolate sample (Brand C) had higher BPOM cadmium levels than 0.10 mg/kg (0.168 ± 0.034 mg/kg), with a strong correlation with cocoa solids content (r = 0.92, p<0.05). Conclusion : All brands demonstrated effective microbiological control and lead management. Cadmium contamination poses a systemic risk within the supply chain, stemming from the volcanic geochemistry of West Java's soil. To ensure artisanal dark chocolate complies fully with regulations, it is crucial to implement specific actions, including managing soil pH, using cocoa genotypes with low cadmium levels, mandating cadmium testing on farms, and modifying formulations.