The development of the cocoa processing industry must balance with the handling of cocoa bean shell waste. Cocoa bean shell is by product from cocoa processing industry. Active compounds of cocoa bean shell show antioxidant activity as antimicrobial. Based on this information, the cocoa bean shell has the potential to be used as an active compound in the packaging. The objective of this study was to evaluate the antioxidant activity of cocoa bean shell extract from North Luwu and Gunungkidul. Both regions had differences in cocoa bean processing and it may affect the antioxidant activity. The extraction of an active compounds was carried out by preparation of cocoa bean shell powder, defatted with hexane, then extracting active compounds with 70% ethanol. The analysis of cocoa bean shell powder including proximate and color analysis. The cocoa bean shell extract analysis including antioxidant activity of Radical Scavenging Activity (RSA) DPPH, total phenolic, total flavonoid, FTIR, and total dissolved solids. The result show that North Luwu cocoa bean shell extract has a higher active compound content than Gunungkidul, and this is reflected in RSA DPPH.

Background: Herbal juice with the composition of rosella flower, garlic, red ginger, dan lime extract, apple cider vinegar andhoney has been proven to be effective as an anti-hypercholesterolemia and has a high level of safety through acute and sub chronic toxicity tests that have been carried out. To be marketed, it is also necessary to know how long this herbal juice formula preserve its antihyperlipidemic effect during the storage process. Objective: This study was aimed to examine the effectiveness of herbal juice stored for 50 days and 100 days in PTU-induced rats and high-fat diet. Methods: This test used 6 groups of animals consists of group I (Na CMC 0.5%/negative control), group II (fresh herbal juice), group III (herbal juice stored 50 days at room temperature), group IV (herbal juice stored for 50 days at cold temperatures), group V (herbal juice stored for 100 days at room temperature), and group VI (herbal juice stored for 100 days at cold temperatures). The dosage of the test preparation was 5.4 ml/kg given once a day for 10 days. Induction was carried out using PTU ad libitum and high-fat diet twice a day for 10 days. Measurement of serum total cholesterol levels was carried out on day 0 and 11 using the CHOD-PAP method. Results: Groups II and IV could reduce cholesterol significantly compared to the negative control group (p<0.05), while the other groups could increase blood cholesterol level. Conclusion: Herbal juice showed effectiveness as anti-hypercholesterolemia in male white rats after being stored for 50 days and 100 days. Shelf life and temperature do not reduce its activity. Keywords:anti-hypercholesterolemia, herbal juice, shelf life, temperature