PENGARUH SUHU DAN WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT BUAH KAKAO (Theobroma cacao L.)

Abstract

Cocoa pod husk is a by-product of cocoa processing which is quite abundant and has not been used optimally. Cacao pod husk can be used more optimally by extracting, its content of polyphenol compounds which can be used as natural antioxidants. The aim of this study were to determine the effect of temperature and maceration time of cocoa pod husk extract as a source of antioxidants and to determine the best type of temperature and maceration time to produce cocoa pod husk extract as a source of antioxidants. This experiment was designed by using factorial randomized block design. The first factor was type of maceration temperature consisting of 30±2°C, 45±2°C and 60±2°C. The second factor was maceration time, which were done for 24, 36 and 48 h. The data were analyzed with analysis of variance and continued with the Tukey test. The results showed that the temperature and time of maceration had a very significant effect on yield, total phenolic and antioxidant capacity of cocoa pod husk extract. Interactions between treatments had a very significant effect on total phenolic and antioxidant capacity but did not significantly affect the yield of cocoa pod husk extract. The best treatment for producing cocoa pod husk extract as a source of antioxidants was using maceration temperature 60±2°C and maceration time for 36 h with yield characteristics 5,28±0,15%, total phenolic at 168.16±0,06 mg GAE/g and capacity antioxidant 130.94±0.84 mg GAEAC/g.
 Keywords: Cocoa pod husk, extraction, temperature, time, antioxidants.

Antioxidant Properties of Cocoa Pod Husk Powder as Affected by Slicing and Oven-Drying

“…The extraction of antioxidative compounds was done using ethanol 96% as solvent based on the method of Ananta et al (2021). The extraction was done in a ratio of 1:10 (w v -1 ) between CPH powder to that of ethanol.…”

Antioxidant activity and phytochemical compositions of Mucuna pruriens L. in different conditions of time and temperature extraction

“…This is to the research of Tambun et al [19] regarding the extraction of galangal which showed that a temperature of 60°C produced the highest total phenol. In addition, the results of Ananta et al [18] stated that the total phenol content will continue to increase for up to 36 hours, and will decrease at 48 hours of maceration The effect of time and temperature of extraction on velvet bean extract's total flavonoid compounds (TFC) can be seen in Figure 3. Determination of total flavonoid compounds using aluminum chloride reagent and quercetin standard.…”

“…This indicated that the elevated of temperature extraction and the extensive of maceration time will facilitate the solvent in damaging the cell walls and removing phenol from the velvet beans tissue, thereby increasing the total phenolic content. The value of viscosity solution was caused by the elevated of the extraction temperature, which then reduces the mass transfer resistance, so that the solid particle cell network softens and facilitates the transfer of the solute to the solvent [18]. This is to the research of Tambun et al [19] regarding the extraction of galangal which showed that a temperature of 60°C produced the highest total phenol.…”

“…Along with increasing temperature and time of maceration causes an incline in the antioxidant capacity of DPPH value. In the research of Ananta et al [18], who examined the natural antioxidant sources of cocoa pods, it was stated that the antioxidant capacity of cacao rind is directly proportional to the total phenol it contains. The antioxidant capacity produced is influenced by the polyphenol compounds present in the velvet beans extract.…”

hytochemical Analysis and Determination of MIC and MFC of Cacao Leaves Extract (Theobroma cacao L.) against Malassezia furfur

“…Faktor manusia meliputi waktu pemetikan daun dan cara pengolahan simplisia dan pembuatan ekstrak. Adapun faktor metode yang dimaksud adalah metode ekstraksi yang dipilih, serta lama waktu metode ekstraksi tersebut, di mana semakin lama waktu ekstraksi yang digunakan, maka rendemen yang dihasilkan semakin tinggi (Ananta et al, 2021;Tranggono et al, 2023).…”