Karakteristik Ekstrak Kulit Buah Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Konsentrasi Pelarut dan Ukuran Partikel

Cocoa pod husk is the highest waste of the cocoa fruit processing and has not been used optimally.The waste pod husk of cocoa contain polyphenol that can be used for antioxidants. Polyphenol on pod husk of cocoa can be extract using extraction method. This study aims were to determine the effect of the solvent concentration and particle size on the extract of pod husk of cocoa as a source of antioxidants and to determine the best of solvent concentration and particle size to produce extract of pod husk of cocoa as a source of antioxidant. The study was the experimental research which designed by using randomized block desin (RBD) with two factors. The first factor was solvent concentration that consists of 70, 80 and 90 percent of ethanol.The second factor wasparticle size that that consists of 40, 60 and 80 mesh. The data were analyzed by analysis of variance (ANOVA) and continued with the Tukey test. The results showed that the solvent concentration and particle size had very significant effect while the interaction did not affect significantly of the yield, total phenolics and antioxidant capacity of the extract of pod husk of cocoa. 90 percent of ethhanol concentration and 80 mesh of particle size was the best treatment for extracting pod husk of cocoa as a source of antioxidants with characteristic 10.78±0.61 percent of yields, 110.65±0.80 mg GAE/g of total phenolics and 55.08±0.78 mg GAEAC/g of antioxidant capacity. Keywords : pod husk cocoa, solvent concentration, particle size, antioxidants

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Karakteristik Ekstrak Kulit Biji Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Ukuran Partikel dan Waktu Maserasi

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI ◽

10.24843/jrma.2020.v08.i02.p09 ◽

2020 ◽

Vol 8 (2) ◽

pp. 246

Author(s):

Reren Rahmadhani ◽

G.P. Ganda Putra ◽

Lutfi Suhendra

Keyword(s):

Particle Size ◽

Antioxidant Capacity ◽

Total Phenolics ◽

Total Phenolic ◽

Solvent Concentration ◽

Cocoa Beans ◽

Two Factors ◽

Fruit Processing ◽

Effect On Yield ◽

Theobroma Cacao L

Cocoa beans husk is the highest waste of the cocoa fruit processing and has not been used optimally. The waste of cocoa beans husk contain polyphenol that can be used for antioxidants. Polyphenol on beans husk of cocoa can be extract using extraction method. This study aims were to determine the effect of the macerations and particle size on the extract beans husk of cocoa as a source of antioxidants and to determine the best of solvent concentration and particle size to produce extract of beans husk of cocoa a source of antioxidant. The study was the experimental research which designed by using randomized block desin (RBD) with two factors. The first factor was particle size that that consists of 40, 60 and 80 mesh. The second factor was maceration time, wich were done for 24, 36 and 48 hours. The data were analyzed by analysis of variance (ANOVA) and continued with the Tukey test. The results showed that maceration time and particle size had a very significant effect on yield, total phenolics and antioxidant capacity on the extract of beans husk of cocoa. Interactions between treatments had a very signifiacant effect on total phenolic and antioxidant capacity but significantly effect the yield on the extract of beans husk of cocoa. 80 mesh of particle size and 48 hours maceration time was thebest treatment for extracting beans husk of cocoa as a source of antioxidants with characteristic 14.28±0.7 percent of yields, 92.2±1.66 mg GAE/g of total phenolics, and 57.71±0.27 mg GAEAC/g of antioxidant capacity. Keywords : cocoa beans husk, extraction, particle size, antioxidants.

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Karakteristik Ekstrak Kulit Buah Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Perbandingan Bahan dengan Pelarut dan Waktu Maserasi

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI ◽

10.24843/jrma.2020.v08.i02.p06 ◽

2020 ◽

Vol 8 (2) ◽

pp. 210

Author(s):

Ni Kadek Yeni Dwipayanti ◽

G.P. Ganda Putra ◽

Lutfi Suhendra

Keyword(s):

Antioxidant Capacity ◽

Theobroma Cacao ◽

Natural Antioxidants ◽

Total Phenolic ◽

Random Design ◽

Tukey Test ◽

Extract Yield ◽

Two Factors ◽

Cocoa Pod Husk ◽

Theobroma Cacao L

Cocoa pod husk is a waste of cocoa processing that is large enough and has not been used optimally. Cocoa pod husk waste can be used more optimally by extracting polyphenols compounds and used as natural antioxidants. This research aims to determine the effect of comparison of materials with solvents and maceration time against cocoa pod husk extracts as a source of antioxidants as well as to determine the material comparison with the solvent and the best maceration time for produce cocoa pod husk extract as a source of antioxidants. The study uses a random design of a group of two factors. The first factor is the comparison of materials with solvents consisting of 1:10, 1:15 and 1:20. The second factor is the maceration time consisting of 24, 36 and 48 hours. The data was analyzed its diversity and continued with the Tukey test. The results of the study showed a comparison of material with solvent and maceration time was very influential to the yield, total phenolic and antioxidant capacity of cocoa pod husk extract. The interaction between treatment is very influential on the total phenolic and antioxidant capacity but has no effect on the cocoa pod husk extract yield. The best treatment to produce cocoa pod husk extract as a source of antioxidant is the comparison of materials with solvent 1:20 and maceration time for 48 hours with a yield characteristic 3.10 ± 0.36 percent, total phenolic at 146.67 ± 5.14 mg GAE/g and antioxidant capacity 97.00 ± 2.22 mg GAEAC/g. Keywords: cocoa pod husk extract, comparison of materials with solvents, maceration time, antioxidant.

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Karakteristik Ekstrak Kulit Buah Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Ukuran Partikel dan Waktu Maserasi

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI ◽

10.24843/jrma.2020.v08.i01.p14 ◽

2020 ◽

Vol 8 (1) ◽

pp. 139

Author(s):

I Putu Lingsan Pratyaksa ◽

G.P. Ganda Putra ◽

Lutfi Suhendra

Keyword(s):

Particle Size ◽

Antioxidant Capacity ◽

Block Design ◽

Total Phenolic ◽

Randomized Block Design ◽

Yield Value ◽

Two Factors ◽

Cocoa Pod Husk ◽

Effect Of Particle Size ◽

Effect On Yield

Cocoa pod husk has not been used optimally by farmers, most of cocoa pod husk will discarded around the cacao tree or collected in one hole and then piled with soil. Cocoa pod husk waste can be used optimally by extracting polyphenol compounds which are used as natural antioxidant ingredients. This research aimed to determine the effect of particle size and maceration time on cocoa pod husk extract as a source of antioxidant and determine the best particle size and maceration time to produce cocoa pod husk extract as a source of antioxidants. This research used factorial randomized block design with two factors. Factor 1 is a particle size consisting of 40, 60, and 80 mesh. Factor 2 is maceration time consisting of 24, 36, and 48 hours. The data were analyzed by analysis of variance and then it will be proceed with tukey test. The results showed that particle size and maceration time affected yield, total phenolic and antioxidant capacity of cocoa pod husk extract, while the interaction was affected on total phenolic and antioxidant capacity but had no effect on yield of cocoa pod husk extract. The best treatment to produce cocoa pod husk extract as a source of antioxidants 80 mesh particle size and maceration time for 48 hours, with a yield value of 5.22 ± 0.05 percent, a total phenolic of 148.09 ± 0.00 mg GAE / g and antioxidant capacity of 118.71 ± 0.13 mg GAEAC / g. Keywords: cocoa pod husk, extraction, antioxidants, particle size, maceration time

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Evaluation of the Starch Quantification Methods of Musa paradisiaca, Manihot esculenta, and Dioscorea trífida Using Factorial Experiments

International Journal of Food Science ◽

10.1155/2018/5901930 ◽

2018 ◽

Vol 2018 ◽

pp. 1-7

Author(s):

J. J. Lafont-Mendoza ◽

C. A. Severiche-Sierra ◽

J. Jaimes-Morales

Keyword(s):

Manihot Esculenta ◽

Extraction Method ◽

Area Under The Curve ◽

Raw Material ◽

Factorial Experiments ◽

Average Percentage ◽

Musa Paradisiaca ◽

Tukey Test ◽

Vis Spectroscopy ◽

Two Factors

Background. Starch and its products are used in a variety of ways for both the food and nonfood industries. A factorial experiment is carried out with two factors to explain the behavior of the percentage of starch, where the factors correspond to the extraction method and to the raw material. Method. Three methods were used in triplicate: the first followed the official technique of the Association of Official Analytical Chemists (AOAC), to perform acid hydrolysis and quantification of starch by Titulation; the second method involved the colorful reaction with iodine using the UV equipment to measure the absorbance and calculate the percentage of starch; as a third method the FTIR was used, through which the concentration of the starch was calculated by the area under the curve obtained from the spectrum. Results. there is an effect of both the method and the raw material on the percentage of starch, while there was no effect of the interaction; the Tukey test indicates that the highest average percentage of extraction occurs with the extraction method by Titulation and with the starch of Manihot esculenta. Conclusion. It is used as raw material. The method of quantification of starch by UV-VIS spectroscopy was the best for the study samples because it presented less deviation in relation to the FTIR and Titulation methods.

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Karakteristik Kandungan Fukosantin dan Aktivitas Antioksidan Ekstrak Alga Coklat (Sargassum polycystum) pada Perlakuan Konsentrasi Pelarut Aseton dan Suhu Maserasi

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI ◽

10.24843/jrma.2020.v08.i01.p09 ◽

2020 ◽

Vol 8 (1) ◽

pp. 80 ◽

Cited By ~ 1

Author(s):

Ni Kadek Eka Wati ◽

Lutfi Suhendra ◽

Ni Made Wartini

Keyword(s):

Antioxidant Activity ◽

Experimental Research ◽

Brown Algae ◽

Solvent Concentration ◽

Sargassum Polycystum ◽

Tukey Test ◽

Two Factors

Fucoxanthin has great potential to be developed as an antioxidant. The purposes of this study were to determine the effect of acetone solvent concentration and maceration temperature on the fucoxanthin content and antioxidant activity of brown algae extract (Sargassum polycystum) and determine the best acetone solvent concentration and maceration temperature on the fucoxanthin content and antioxidant activity of brown algae extract (Sargassum polycystum) . The study was the experimental research which designed by using randomized block desin (RBD) with two factors. The first factor was solvent concentration that consists of 70, 80 and 90 percent. The second factor was maceration temperature that consists of 30±2?, 40±2? and 50±2?. The data were analyzed by analysis of varian (ANOVA) and continued with the Tukey test. The results showed that the concentration of acetone solvent was influential on the content of fucoxanthin and antioxidant activity but did not affect the yield. Maceration temperature is influential on yield, fucoxanthin content and antioxidant activity. Interactions between treatments of acetone solvent concentration and maceration temperature greatly affect the content of fucoxanthin and antioxidant activity but do not affect the yield. The treatment of acetone 80 percent solvent concentration and maceration temperature 30±2? is the best treatment to produce brown algae extract (Sargassum polycystum) with a yield of 3.24 ± 0.45 percent, fucoxanthin content 1.03 ± 0.01 g fukosantin/g and antioxidant activity 99 ± 8.49 ppm and show activity powerful antioxidant. Keywords: Sargassum polycystum, acetone, maceration, fucoxanthin, antioxidant.

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Pengaruh Jenis Pelarut dan Waktu Maserasi terhadap Ekstrak Kulit Biji Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI ◽

10.24843/jrma.2020.v08.i01.p15 ◽

2020 ◽

Vol 8 (1) ◽

pp. 150

Author(s):

I Wayan Gde Angga Prasetya ◽

G.P. Ganda Putra ◽

Luh Putu Wrasiati

Keyword(s):

Antioxidant Capacity ◽

Block Design ◽

Cocoa Bean ◽

Total Phenolic ◽

Extraction Solvent ◽

Randomized Block Design ◽

Two Factors ◽

Variant Analysis ◽

Effect On Yield ◽

Theobroma Cacao L

Cocoa bean husk is a waste of cocoa processing that is large enough and has not been used optimally. Cocoa bean husk waste can be used more optimally by extracting polyphenol compound and used as natural antioxidant. This research aims to determine the effect of the type of solvent and maceration time of cocoa bean husk extract as a source of antioxidants and to determine the best type of solvent and maceration time to produce cocoa bean husk extract as a source of antioxidants. This experiment uses a randomized block design with two factors. The first factor is the type of solvent consisting of methanol 95 percent, ethanol 96 percent and acetone 90 percent. The second factor is the maceration time consisting of 24, 36 and 48 hours. The data is analyzed by variant analysis and continued with the Tukey test. The results showed that the type of solvent and maceration time is a very significant effect on yield, total phenolic and antioxidant capacity. The interaction between treatment is a very significant effect on total phenolic and antioxidant capacity but did not significantly affect the yield of cocoa bean husk extract. The best treatment to produce cocoa bean husk extract as a source of antioxidants is using ethanol solvent and maceration time for 48 hours with a yield characteristic 11.72±0.45 percent, a total phenolic at 80.76±1.12 mg of GAE/g and Antioxidant capacity 49.55±1.13 mg GAEAC/g. Keywords : cocoa bean husk, extraction, solvent, antioxidants.

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Karakteristik Ekstrak Kulit Biji Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Suhu dan Waktu Maserasi

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI ◽

10.24843/jrma.2021.v09.i01.p01 ◽

2021 ◽

Vol 9 (1) ◽

pp. 1

Author(s):

I Gusti Ayu Meia Dewi ◽

G.P. Ganda Putra ◽

Luh Putu Wrasiati

Keyword(s):

Antioxidant Capacity ◽

Block Design ◽

Effect Of Temperature ◽

Cocoa Bean ◽

Total Phenolic ◽

Polyphenol Compounds ◽

Randomized Block Design ◽

Two Factors ◽

Effect On Yield ◽

Theobroma Cacao L

Cocoa bean husk is a waste of cocoa processing that is large enough and has not been used optimally. Cocoa bean husk can be used as a natural antioxidant by extracting the polyphenol compounds. This research aim to find out the effect of temperature and maceration time on the of cocoa bean husk extracts as a source of antioxidants and to determine the best temperature and time of maceration to produce cocoa bean husk extract as a source of antioxidants. This experiment used a factorial randomized block design with two factors. The first factor was maceration temperature consisting of 30±2?C, 40±2?C, dan 50±2?C. The second factor was maceration time consisting of 24, 36 and 48 hours. The data was analysed by analysis of variant and continued with the Tukey test. The results showed that maceration temperature had a very significant effect, while maceration time had a significant effect on yield, total phenolic, and antioxidant capacity. whereas the interaction between treatments had no significant effect on yield, total phenolic, and antioxidant capacity. The best treatment to produce cocoa bean husk extract as a source of antioxidants is to use a maceration temperature of 50±2?C and a maceration time of 48 hours with a yield characteristic of 2,77 percent, a total phenolic value of 72,35 mg GAE / g, and a capacity antioxidants amounting to 17,45 mg GAEAC / g, Keywords : cocoa bean husk, extraction, polyphenol, antioxidant.

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Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

LWT ◽

10.1016/j.lwt.2021.111629 ◽

2021 ◽

pp. 111629

Author(s):

Fernando Ramos-Escudero ◽

Sandra Casimiro-Gonzales ◽

África Fernández-Prior ◽

Keidy Cancino Chávez ◽

José Gómez-Mendoza ◽

...

Keyword(s):

Fatty Acids ◽

Antioxidant Capacity ◽

Bioactive Compounds ◽

Total Antioxidant Capacity ◽

Theobroma Cacao ◽

Cocoa Beans ◽

Total Antioxidant ◽

Theobroma Cacao L

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The Influence of Filler Size and Crosslinking Degree of Polymers on Mullins Effect in Filled NR/BR Composites

Polymers ◽

10.3390/polym13142284 ◽

2021 ◽

Vol 13 (14) ◽

pp. 2284

Author(s):

Miaomiao Qian ◽

Bo Zou ◽

Zhixiao Chen ◽

Weimin Huang ◽

Xiaofeng Wang ◽

...

Keyword(s):

Particle Size ◽

Strain Energy ◽

Mathematical Expression ◽

Rubber Matrix ◽

Mullins Effect ◽

Butadiene Rubber ◽

Crosslinking Degree ◽

Test Range ◽

Two Factors ◽

The Matrix

Two factors, the crosslinking degree of the matrix (ν) and the size of the filler (Sz), have significant impact on the Mullins effect of filled elastomers. Herein, the result. of the two factors on Mullins effect is systematically investigated by adjusting the crosslinking degree of the matrix via adding maleic anhydride into a rubber matrix and controlling the particle size of the filler via ball milling. The dissipation ratios (the ratio of energy dissipation to input strain energy) of different filled natural rubber/butadiene rubber (NR/BR) elastomer composites are evaluated as a function of the maximum strain in cyclic loading (εm). The dissipation ratios show a linear relationship with the increase of εm within the test range, and they depend on the composite composition (ν and Sz). With the increase of ν, the dissipation ratios decrease with similar slope, and this is compared with the dissipation ratios increase which more steeply with the increase in Sz. This is further confirmed through a simulation that composites with larger particle size show a higher strain energy density when the strain level increases from 25% to 35%. The characteristic dependence of the dissipation ratios on ν and Sz is expected to reflect the Mullins effect with mathematical expression to improve engineering performance or prevent failure of rubber products.

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