ABSTRAK : Penelitian ini bertujuan untuk mengetahui karakterisasi zat warna antosianin dari biji kakao non- fermantasi sebagai sediaan zat warna alami. Ekstraksi zat warna antosianin menggunakan pelarut etanol dengan dua jenis asam yaitu asam asetat dan asam oksalat  masing – masing  pada pH 3. Hasil penelitian menunjukkan larutan hasil ekstraksi teridentifikasi sebagai larutan berwarna merah. Penggunaan prelarut etanol dengan asam asetat memberikan hasil ekstrak yang lebih baik dibandingkan dengan penggunaan asam oksalat, dalam hal kadar antosianin (4,499 %), aktivitas antioksidan (91,92%), intensitas warna (0,430).

A study on stability and irritation effects of lipstick, formulated with cocoa butter has been done.The basic formulas of the lipstick refer to Risnawati et al, formula (2012). In this case, the addition of cocoabutter and ceraalba in the formulation of the lipstics was varied, respectively, at A (5,23% and 32,17%), B(10,40% and 26,96%), and C (15,70% and 21,74%) (w/w). The results showed that the addition of 5,23%cocoa butter and 32,17% cera alba (A), resulted in the best in the lipstick formulas, in terms of homogenity,melting point, sticking power on the lips, and color intensity. In the clinical test, it also showed not irritationefects on the skin.Keywords: lipstick, cocoa butter, stability, skin irritation

The purpose of this study was to apply oleogels with cocoa fat oleogators on chocolate spread. Chocolate spread are made from melted chocolate bars with formula BS3, PS3, BK3, PK3, BCBS, and PCBS which contain oleogels from palm oil, cocoa fat, and soybean oil. The results showed that six chocolate spread formulations contain 23 types of fatty acids (fatty content) with each chemical characteristic called fatty acids value namely Cis fatty acids,

The aim of this research was to study  the effect of cocoa butter  addition on stability, irritation effect, and sensory properties of hair shampoo. The hair shampoo formula referred to the Rosniati formula (2015) modified by the addition of cetyl alcohol, glycerin, novenmer, stearic acid and 2.5% SLS. The new formulas were made by adding respectively 0%, 1.0%, and 1.5% cocoa butter  into the formula. The results showed that the addition of 1.0% cocoa butter to the shampoo formula had the highest viscosity and sensory properties were better compared to the two other formulas, especially in terms of consistency, color, and foam. In general, the three formulas were stable, pH was standard, and there was no eye-irritation effect in the clinic test. However, they caused light irritation effect to the rabbit skin with the IIKP values of 0.361, 0.417, and 0.403 for formulas A, B, and C, respectively.Keywords: cocoa butter, hair shampoo, and shampoo formulaABSTRAK. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan lemak kakao terhadap kestabilan, efek  iritasi, dan sifat  sensori  sampo rambut.  Formula sampo  rambut mengacu ke formula Rosniati, (2015)  yang dimodifikasi dengan penambahan setil alkohol, gliserin, novenmer, asam stearate dan SLS 2.5 %. Tiga formula baru dibuat masing-masing menggunakan lemak kakao    0 %, 1.0 %, dan 1,5 % dalam formula. Hasil penelitian menunjukkan bahwa penambahan lemak kakao 1.0 % ke dalam formula sampo mempunyai nilai viskositas yang paling tinggi dan nilai sensori yang lebih baik dibandingkan dengan kedua formula lainnya, dalam hal konsistensi, warna dan busa. Secara keseluruhan semua sediaan formula sampo mempunyai sifat stabil, pH sesuai standar dan hasil uji klinis, menunjukkan bahwa tidak menimbulkan efek iritasi terhadap mata, tetapi menimbulkan iritasi ringan terhadap kulit kelinci dengan nilai IIKP berturut-turut  0.361, 0.417, dan 0.403 untuk formula A, B, dan C.Kata kunci : lemak kakao, sampo rambut, dan formula sampo

The cocoa bean shell (CBS) is a valuable by-product obtained from the chocolate industry. It is rich in protein, minerals, ash and some valuable bioactive compounds. One of the post-harvest processes affecting the mineral contents in CBS is fermentation. The purpose of this study is to determine the mineral contents in CBS of Sulawesi 1, Sulawesi 2, and MCC 02 clones for 24, 48, 72, 96, and 120 h of fermentation. Method analysis was used Atomic Absorption Spectrophotometer. Research will be conducted at the Laboratory of Chemical and Microbiology Testing, Center for Plantation Based Industry. The results showed that types of clones, fermentation time, and their interaction affect mineral contents in CBS. The highest mineral contents of CBS were Ca in Sulawesi 2 clone (48 h), Mg (96 h) and Na (48 h) in Sulawesi 1 clone, while K (24 h) and Zn (120 h) in MCC 02 clone. Total mineral contents of CBS were significantly affected by fermentation and types of clones.