Peningkatan Kualitas Lemak Kakao dengan Penambahan Ekstrak Kulit Biji Kakao

Abstract

<em>Cocoa bean shells (</em>Theobroma cacao L.<em>) are by-products of cocoa beans processing and are considered waste. However, cocoa bean shells are potential antioxidants due to their content of bioactive compounds. This study aimed to: (1) determine the polyphenol content of cocoa bean shell extract using three types of solvents, and (2) determine the effect of adding cocoa bean shell extract on changes in the quality of cocoa butter. This research was conducted at the Integrated Laboratory of Balittri, Sukabumi, West Java, from December 2020 to January 2021. This study used a completely randomized design (CRD) with several solvents: metanol 80%, ethanol 96%, and ethyl acetate 96%. Three extracts solutions were applied to cocoa butter stored for 12 months (control) with a volumes factor: 0,5; 1,5; and 2,5 ml/50 ml cocoa butter. The results showed that the total polyphenol value and antioxidant capacity of cocoa bean shells extract in ethanol and methanol solvents were not significantly different. The extract using methanol solvent had the highest total polyphenol value and antioxidant capacity compared to the other two solvents, </em><em>29,27±2,45 mgGAE/g and 19,55±5,52 mgGAEAC/g, respectively. The types of solvent were not significantly different in reducing acid number and peroxide value, but increasing the volume of cocoa bean shell extract reducing the acid number and peroxide values. The addition of 2.5 ml extract to cocoa butter that has been stored for 12 months could reduce the acid number and peroxide to below the value of fresh cocoa butter.</em>