KAJIAN FITOKIMIA EKSTRAK KULIT BIJI KAKAO (Theobroma cacao L.)

Kayaputri, Indira Lanti; Sumanti, Debby Moody; Djali, Mohamad; Indiarto, Rossi; Dewi, Dita Listya

doi:10.24198/cna.v2.n1.9140

Cited by 34 publications

(27 citation statements)

References 17 publications

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“…Buah cokelat banyak mengandung antioksidan seperti senyawa flavonoid [5] dan senyawa fenolik antara lain ketakin, epiketakin, proantosianin, asam fenolat, tannin, dan vitamin C [6]. Selain itu, kulit buah cokelat juga mengandung 2,3-butanol (6,45 %), benzenaacetic acid (2,33 %), caffein (23,51 %), dan theobromine (65,99 %) [7], kadar air pada kulit buah segar adalah79,50 % serta pada kulit buah kering 17,96 % [8]. Kulit buah cokelat selama ini dianggap sebagai limbah dan masih sedikit penggunaannya yaitu hanya sebagai pakan ternak.…”

Section: Pendahuluanunclassified

Pengaruh Perendaman Kulit Buah Cokelat (Theobroma cacao)Terhadap Kualitas Minyak Goreng Bekas

Suzanni¹,

Akmila²,

Raihanaton³

et al. 2020

JSE

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The use of waste oil that can cause health problems. The disturbance is caused by the high peroxide number triggered by oxidation and hydrolysis of oil in the presence of free fatty acids and high water content. Reuse of waste oil can be done with several alternatives such as the addition of natural antioxidants or synthesis. This study aimed to determine the effect of soaking wet and dry chocolate fruit on the quality of waste oil. The parameters seen are water content, acid numbers, peroxide numbers and free fatty acid levels. The moisture content was determined by the oven drying method, acid numbers and free fatty acid levels by the alkalimetry titration method, and peroxide number by the iodometry method. The results showed that the waste oil soaked on the exocarp of dried cacao is more optimal in reducing the peroxide number by 38.71%, while soaking with wet exocarp is only 12.14%. Moisture content increased by 0.08% on soaking with the exocarp of dried cacao, whereas wet exsocarp is 1.63%. Acid number increased 17.42% in soaking with the exocarp of dried cacao, whereas wet exocarp is 36%. Free fatty acid levels increased 0.64% in dumping with dried exocarp, while soaking with the exocarp of wet cacao increased by 0.82%.

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Section: Pendahuluanunclassified

Pengaruh Perendaman Kulit Buah Cokelat (Theobroma cacao)Terhadap Kualitas Minyak Goreng Bekas

Suzanni¹,

Akmila²,

Raihanaton³

et al. 2020

JSE

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“…Filtrat dipisahkan dari residunya, kemudian dipekatkan menggunakan vacuum rotary evaporator pada suhu 45 o C dan kecepatan 60 RPM. Proses ekstraksi dihentikan setelah semua metanol menguap dan diperoleh hasil ekstrak berwarna coklat kekuningan (Kayaputri et al, 2014).…”

Section: Pembuatan Ekstrak Metanolunclassified

The Cocoa (Theobroma Cacao L.) Pod Husk Extract of Plantation Waste Product Has a Potential Effect as Natural Acaricide on Boophilus Microplus Ticks

Pappa¹,

Jamaluddin²,

Ris³

2020

jveteriner

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This study was aims to exploit the potential waste of cocoa pod (Theobroma cacao L.) as a natural acaricide in ticks (Boophilus microplus). The study was conducted with a two-variable completely randomized design (CRD) with two repetitions. The sample does not differentiate between sex, body weight, and length of about 0.8 - 1 cm. Each 5 ticks were treated as follows: treat 1 extract of 10% cocoa pod husk; treatment 2 20% cocoa pod skin extract; treatment 3 30% cocoa pod husk extract; treatment 4 negative control; treat 5 positive controls. In the first variable the tick was treated with methanol extract, while in the second variable the ethanol extract was treated with 10%, 20%, 30% respectively, negative control and positive control. In treatment I used 25 ticks plus treatment II 25 ticks. Each treatment was repeated to avoid data bias so that a total of 100 ticks were used. The results showed that the cocoa pod husk extract had the best killing power at a concentration of 30% with methanol solvent at 6.21 hours while ethanol solvent at 5.91 hours. The use of extraction materials has not been able to compensate for the use of synthetic materials that can kill in minutes.

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“…In that situation, additional antifungal therapy are needed (Pereira et al, 2015). the process of producing dry cocoa beans produces waste called cacao rind and pulp, then the processing dried cacao bean into cacao products produces waste called cacao bean shells (Kayaputri et al, 2014). Indonesian cacao fruit production was 686,946 tons in 2018 (Direktorat Jendral Perkebunan (Ditjenbun), 2017), and 3.6% of this cacao fruit was cacao bean shells (Kim, et al, 2014), therefore 24,730 tons cacao bean shells be produced.…”

Section: Introductionmentioning

confidence: 99%

“…Mann-Whitney Post Hoc was done, showed significant differences betwen groups. which can be used as antifungals (Kayaputri et al, 2014). Flavonoids inhibit the growth of (Dheeb, 2015).…”

Section: Introductionmentioning

confidence: 99%

ANTIFUNGAL EFFECTIVENESS OF CACAO BEAN SHELLS EXTRACT (Theobroma cocoa L.) ON TRICHOPHYTON RUBRUM GROWTH IN VITRO

2020

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Trichophyton rubrum is the most common dermatophytosis etiology. The antifungal agent has several problems such as fungal resistance and therapy side effects. Cacao (Theobroma cocoa L.) bean shells extract contained flavonoids, alkaloids, and saponins which have an antifungal effect. This study aimed to test the in vitro cacao bean shells extract antifungal (especially: Trichophyton rubrum) effectiveness by agar well diffusion method. This was an experimental study with a post-test only control group design. This study used cacao bean shells extract concentration 25%, 50%, 75%, and 100%, ketokonazol as positive control, and aquadest as negative control. The average inhibition diameter of 25%, 50%, 75% and 100% cacao bean shells extract concentration were 10.65 mm, 18 mm, 26.92 mm, and 37.22 mm, respectively, while the ketoconazole inhibition diameter was 51.52 mm. Data were analyzed using the Kruskal-Wallis test and post hoc with Mann-Whitney. The results showed significant differences between each treatment group (p0.05). Cacao bean shells extract had an antifungal effect in inhibiting the growth of Tricophyton rubrum invitro.Keywords: Trichophyton rubrum, Cacao Bean Shells, Antifungal, Agar Well Diffusion Method, ABSTRAKTrichophyton rubrum adalah penyebab paling umum dermatofitosis. Obat dermatofitosis (antijamur) memiliki beberapa masalah seperti resistensi dan efek samping terapi. Ekstrak cangkang biji kakao (Theobroma cocoa L.) mengandung flavonoid, alkaloid, dan saponin yang memiliki efek antijamur. Tujuan penelitian ini untuk menguji efektivitas antijamur (khususnya Trichophyton rubrum) ekstrak cangkang biji kakao secara in vitro dengan metode difusi agar. Penelitian ini merupakan penelitian eksperimental dengan post-test only control group design. Penelitian ini menggunakan konsentrasi ekstrak cankang biji kakao 25%, 50%, 75%, dan 100%, ketokonazol sebagai kontrol positif, dan aquadest sebagai kontrol negatif. Rata-rata diameter hambat konsentrasi 25%, 50%, 75% dan 100% secara berturut-turut yaitu: 10,65 mm, 18 mm, 26,92 mm, dan 37,22 mm, sedangkan daya hambat ketoconazole adalah 51,52 mm. Data dianalisis menggunakan uji Kruskal-Wallis dan post hoc dengan Mann-Whitney. Hasil penelitian menunjukkan perbedaan yang signifikan antara masing-masing kelompok perlakuan (p 0,05). Ekstrak cangkang biji kakao memiliki efek antijamur dalam menghambat pertumbuhan Tricophyton rubrum invitro.Kata kunci: Trichophyton rubrum, Anti-jamur, Cangkang Biji Kaka, Metode Difusi Sumuran Agar

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KAJIAN FITOKIMIA EKSTRAK KULIT BIJI KAKAO (Theobroma cacao L.)

Cited by 34 publications

References 17 publications

Pengaruh Perendaman Kulit Buah Cokelat (Theobroma cacao)Terhadap Kualitas Minyak Goreng Bekas

Pengaruh Perendaman Kulit Buah Cokelat (Theobroma cacao)Terhadap Kualitas Minyak Goreng Bekas

The Cocoa (Theobroma Cacao L.) Pod Husk Extract of Plantation Waste Product Has a Potential Effect as Natural Acaricide on Boophilus Microplus Ticks

ANTIFUNGAL EFFECTIVENESS OF CACAO BEAN SHELLS EXTRACT (Theobroma cocoa L.) ON TRICHOPHYTON RUBRUM GROWTH IN VITRO

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