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

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.

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

2020 ◽  
Vol 8 (1) ◽  
pp. 28
Author(s):  
Praycelia Marissa Miranda ◽  
G.P. Ganda Putra ◽  
Lutfi Suhendra
Keyword(s):  
Particle Size ◽  
Antioxidant Capacity ◽  
Extraction Method ◽  
Total Phenolics ◽  
Solvent Concentration ◽  
Tukey Test ◽  
Two Factors ◽  
Fruit Processing ◽  
Cocoa Pod Husk ◽  
Theobroma Cacao L

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

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

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.

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

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.

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

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

scholarly journals Pengaruh Perbandingan Bahan dengan Pelarut dan Waktu Maserasi terhadap Ekstrak Kulit Biji Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan

2020 ◽  
Vol 8 (2) ◽  
pp. 167
Author(s):  
I Kadek Widhiana Putra ◽  
G.P Ganda Putra ◽  
Luh Putu Wrasiati
Keyword(s):  
Antioxidant Capacity ◽  
Block Design ◽  
Natural Antioxidants ◽  
Cocoa Bean ◽  
Total Phenolic ◽  
Cocoa Beans ◽  
Extraction Solvent ◽  
Randomized Block Design ◽  
Cocoa Pod Husk ◽  
Effect On Yield

The cocoa beans husk contains a polyphenol compound with total phenolic compounds 5.78 percent. Waste cacao beans husk can be used more optimally by extracting, its countent of polyphenol compounds which can be used as natural antioxidants. This study aims to determine the effect of the comparison of ratio between material and solvent and maceration time on the extract of cocoa beans husk powder as a source of antioxidants and to determine the best type of ratio between material and solvent and maceration time to produce extracts of cocoa bean powder as a source of antioxidants. This experiment was disegred by using factorial randomized block design. The first factor is a ratio between material and solvent consisting of 3 levels, namely 1:10, 1:15, 1:20. The second factor is maceration time for 24, 36 and 48 hours. The data were analyzed with analysis of variance and continued with the Tukey test. The results showed that the comparison of ratio between material and solvent and maceration time had a very significant effect on yield, total phenolic and antioxidant capacity of cocoa beans 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 yield of the best cocoa beans husk powder extract was using ratio between material and solvent 1:20 and 48 hours of maceration with a yield of  14.49±0.19 percent. The best total phenolic and antioxidant capacity results were using ratio between material and solvent 1:15 and 48 hours with a total phenolic yield of 85.50±1.74 mg GAE/g and antioxidant capacity 55.18±0.22 mg GAEAC/g. Keywords : cocoa bens husk, extraction, solvent, antioxidants.

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

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.

scholarly journals KARAKTERISTIK EKSTRAK AMPAS KOPI BUBUK ROBUSTA (Coffea canephora) PADA PERLAKUAN KONSENTRASI PELARUT ETANOL DAN SUHU MASERASI

2018 ◽  
Vol 6 (3) ◽  
pp. 243
Author(s):  
Ni Putu Diah JuliantariD ◽  
Luh Putu Wrasiati ◽  
Ni Made Wartini
Keyword(s):  
Coffea Canephora ◽  
Total Phenol ◽  
Total Phenolic ◽  
Solvent Concentration ◽  
Caffeine Content ◽  
Coffee Grounds ◽  
Coffee Ground ◽  
Two Factors ◽  
Effect On Yield ◽  
Factor Concentration

Coffee grounds residue are the primary waste obtained from brewed coffee. Furthermore, some reports showed that coffee grounds residues still containes of bioactive compounds like caffeine and total phenolic compounds. This study aims 1) to know the effect of ethanol solvent concentration and maceration temperature on extract characteristics of coffee grounds robusta extract, and 2) to determine the concentration of ethanol solvent and best maceration temperature to of coffee grounds robusta extract. This experiment uses Factorial Random Design with two factors. The first factor concentration of ethanol solvent consists of 3 levels: 70%, 80%, 90%. The second factor is the maceration temperature which consists of 3 levels: 45oC, 60oC, 75oC. From the above two factors obtained 9 treatment combinations, each grouped into 2 groups as 18 units of experiments. The result showed that etanol solvent concentration, maceration temperature and interaction between trearments had high significantly effect on yield extract and caffeine content. The ethanol solvent concentration treatment had a significant effect, while the treatment of the maceration temperature and the interaction between trearments had a significantly effect on the total phenol. The treatment of ethanol solvent concentration 90% and maceration temperature 60oC was the best characteristic with robusta coffee extract yield 7.87±0.05% yield, 0.70±0.01% caffeine content and total phenol 11,052.83±1,124.30 mg GAE/100g. Keywords : Coffee, coffee ground robusta, ethanol concentration, temperature of  maceration

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

LWT ◽  
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

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

2021 ◽  
Vol 9 (2) ◽  
pp. 186
Author(s):  
Dimas Anggi Ananta ◽  
G.P. Ganda Putra ◽  
I Wayan Arnata
Keyword(s):  
Antioxidant Capacity ◽  
Block Design ◽  
Natural Antioxidants ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Extraction Temperature ◽  
Randomized Block Design ◽  
Cocoa Pod Husk ◽  
Effect On Yield ◽  
Temperature Time

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.

scholarly journals Response Surface Optimization for Extraction of Phenolics from Coconut Testa (Pairings)

CORD ◽  
2018 ◽  
Vol 34 (2) ◽  
pp. 10
Author(s):  
K.D.P.P. Gunathilake
Keyword(s):  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Phenolics ◽  
Maximum Yield ◽  
Extraction Time ◽  
Total Phenolic ◽  
Extraction Temperature ◽  
Response Surface Optimization ◽  
Total Antioxidant ◽  
Predicted Values

Response surface methodology in conjunction with central composite design (CCD) was performed in the present study to optimize the extraction parameters for assessing maximum yield of total phenolic content and antioxidant capacity from coconut pairings. Solvent concentration (30-100%), extraction temperature (30-60°C) and extraction time (30-90 min) were used as the independent variables.  The optimum conditions for extraction of total phenolics and antioxidant capacity from coconut pairings were found to be at ethanol concentration, 47.75% (v/v); extraction temperature, 49.84°C; and extraction time, 68.66 minutes. Under these optimal conditions, the model predicted a maximum response of 18.97 mg GAE/ g DW total phenolics and 38.09 mg AAE/g DW total antioxidant capacity of coconut pairing extracts  and they were in close agreement with predicted values, thus indicating the suitability of the models developed and the success of RSM in optimizing the extraction conditions.

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