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 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 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 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 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 Perlakuan Suhu dan Waktu Maserasi terhadap Karakteristik Ekstrak Daun Bambu Duri (Bambusa blumeana) sebagai Sumber Antioksidan

2020 ◽  
Vol 5 (1) ◽  
pp. 27
Author(s):  
Ni Made Sri Wahyuni ◽  
Luh Putu Wrasiati ◽  
Amna Hartiati
Keyword(s):  
Antioxidant Capacity ◽  
Leaf Extract ◽  
Block Design ◽  
Total Flavonoid ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Leaf Extracts ◽  
Tukey Test ◽  
Randomized Block Design ◽  
Effect On Yield

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu maserasi terhadap karakteristik ekstrak daun bambu duri sebagai sumber antioksidan serta untuk menentukan suhu dan waktu maserasi terbaik untuk menghasilkan karakteristik ekstrak daun bambu duri sebagai sumber antioksidan. Percobaan ini menggunakan rancangan acak kelompok dengan dua faktor. Faktor pertama yaitu suhu maserasi yang terdiri atas 30°C, 45°C, dan 60°C. Faktor kedua yaitu waktu maserasi yang terdiri atas 24, 36, dan 48 jam. Data dianalisis dengan analisis variansi dan dilanjutkan dengan uji Tukey. Hasil penelitian menunjukkan bahwa suhu maserasi dan waktu maserasi berpengaruh sangat nyata terhadap rendemen, total fenolik, total flavonoid, klorofil total, kapasitas antioksidan, dan aktivitas antioksidan. Interaksi antar perlakuan berpengaruh sangat nyata terhadap total fenolik, total flavonoid, dan kapasitas antioksidan, namun tidak berpengaruh nyata terhadap rendemen ekstrak daun bambu duri. Perlakuan terbaik untuk menghasilkan ekstrak daun bambu duri sebagai sumber antioksidan adalah menggunakan suhu maserasi 60°C dan waktu maserasi 36 jam dengan karakteristik rendemen 9,82±0,18 persen, total fenolik sebesar 100,19±0,14 mg GAE/g, total flavonoid sebesar 186,86±0,70 mg QE/g, dan kapasitas antioksidan sebesar 83,99±0,78 mg GAEAC/g.  ABSTRACT The aim of this study was to determine the effect of temperature and maceration time on the characteristics of bambu duri leaf extracts as a source of antioxidants and to determine the best temperature and time of maceration to produce bambu duri leaf extract characteristics as a source of antioxidants. This study used factorial randomized block design. The first factor is maceration temperature consisting of 30°C, 45°C and 60°C. The second factor is maceration time consisting of 24, 36, and 48 hours. The data was analysed by analysis of variance and continued with the Tukey test. The results showed that maceration temperature and maceration time had a very significant effect on yield, total phenolic, total flavonoid, and antioxidant capacity. The interaction between treatments had a very significant effect on the total phenolic, total flavonoid, and antioxidant capacity, but had no significant effect on the yield of bambu duri leaf extract. The best treatment to produce bambu duri leaf extract as a source of antioxidants is using maceration temperature of 60°C and maceration time of 36 hours with a yield characteristics of 9.82±0.18 percent, total phenolic of 100.19±0.14 mg GAE/g, total flavonoids of 186.86±0.70 mg QE/g, and antioxidant capacity of 83.99±0.78 mg GAEAC/g.

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 Pengaruh Pemberian Pupuk Kompos dan Mikoriza Terhadap Perubahan Sifat Kimia Tanah dan Pertumbuhan Bibit Kakao ( Theobroma cacao. L)

2019 ◽  
Vol 4 (3) ◽  
pp. 145-154
Author(s):  
Vina Utami ◽  
Ilyas Ilyas ◽  
Munawar Khalil
Keyword(s):  
Theobroma Cacao ◽  
Soil Chemistry ◽  
Block Design ◽  
Chemical Properties ◽  
Soil Chemical Properties ◽  
Total N ◽  
Randomized Block Design ◽  
Two Factors ◽  
Theobroma Cacao L ◽  
Glomus Sp

Abstrak. Pemberian kompos dan mikoriza merupakan salah satu alternatif untuk meningkatkan pertumbuhan bibit kakao dan dapat memperbaiki sifat kimia tanah.  Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) pola faktorial yang terdiri atas dua faktor ( kompos dan  jenis mikoriza) dengan pola 3 x 3 dan tiga kali ulangan. Hasil penelitian ini menunjukkan bahwa faktor tunggal kompos berpengaruh nyata terhadap N-total dan tinggi tanaman namun tidak nyata terhadap pH, C- organik, P- tersedia, Kdd, KTK, diameter batang dan luas daun. Perlakuan mikoriza secara tunggal  serta kombinasi antara kompos dan mikoriza tidak berpengaruh nyata terhadap sifat kimia tanah dan pertumbuhan tanaman. Perlakuan terbaik yaitu 30 g kompos dan 10 g jenis mikoriza Glomus sp + Giga spora. The Effect of  Compost and Mycorrhizal on Changes in  Soil Chemical Properties and Growth of Cocoa (Theobroma cacao L.)Abstract. Provision of compost and mycorrhizae is one alternative to increase the growth of cacao seedlings and can improve soil chemical properties. This study used a factorial Randomized Block Design (RBD) consisting of two factors (compost and mycorrhizal type) with a 3 x 3 pattern and three replications. The results of this study indicate that the single compost factor had a significant effect on total N and plant height but was not significant for pH, organic matter, P-available, Kdd, CEC, stem diameter and leaf area. Single mycorrhizal treatment and the combination of compost and mycorrhizae did not significantly affect soil chemistry and plant growth. The best treatments were 30 g of compost and 10 g of mycorrhizal Glomus sp + Giga spore

scholarly journals Pengaruh Suhu dan Waktu Maserasi terhadap Karakteristik Ekstrak Daun Bidara (Ziziphus mauritiana L.) sebagai Sumber Saponin

2019 ◽  
Vol 7 (4) ◽  
pp. 551
Author(s):  
Sarah Chairunnisa ◽  
Ni Made Wartini ◽  
Lutfi Suhendra
Keyword(s):  
Leaf Extract ◽  
Block Design ◽  
Foam Height ◽  
Effect Of Temperature ◽  
Ziziphus Mauritiana ◽  
Extraction Temperature ◽  
Natural Surfactant ◽  
Randomized Block Design ◽  
Two Factors ◽  
Crude Saponin

Bidara (Ziziphus mauritiana L.) is one of the most natural ingredients that has the potential as a source of saponins. Saponins can be used as a natural surfactant which can replace the synthesis surfactant. The purposes of this research were to determine the effect of temperature and time of maceration on the characteristics of bidara leaf extract (Ziziphus mauritiana L.) and to obtain the best maceration temperature and time in producing the bidara leaf extract (Ziziphus mauritiana L.) as a source of saponins. This research is using randomized block design with two factors. The first factor is the maceration temperature which consists of 3 levels, namely 29±1°C, 40±2°C, and 50±2°C. The second factor is the maceration time which consists of 3 levels, namely 36 hours, 48 hours, and 60 hours. Each treatment is grouped into 2 based on the time of implementation so obtained 18 units. The results showed that treatment of temperature and maceration time and interaction between the treatment were had very significant on the yield, crude saponins levels, and the height of bidara leaf extract foam (Ziziphus mauritiana L.) as the source of saponins. Temperature of 50±2°C and maceration time of 48 hours is the best treatment to produce bidara leaf extract (Ziziphus mauritiana L.) as a source of saponin with a yield characteristic of 42.59±0.02%, crude saponin levels of 40.84±0.09% and foam height 29.03±0.38 mm. Keywords: Ziziphus mauritiana L., saponins, extraction, temperature, maceration time

scholarly journals PENGARUH SUHU DAN PENAMBAHAN BAHAN ABRASIVE KULIT ARI BIJI KAKAO TERHADAP KARAKTERISTIK KRIM BODY SCRUB

2019 ◽  
Vol 7 (3) ◽  
pp. 417
Author(s):  
Anak Agung Gede Rai Giri Natha ◽  
A.A.P. Agung Suryawan Wiranatha ◽  
Sri Mulyani
Keyword(s):  
Phenolic Compounds ◽  
Heating Temperature ◽  
Block Design ◽  
Characteristic Temperature ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Cocoa Beans ◽  
Randomized Block Design

The aims of this study were: 1) to determine the effect of temperature and the addition of abrasive ingredients on the epidermis of cocoa beans to the characteristics of body scrub creams, and  2) to obtain temperature and the addition of abrasive ingredients to the epidermis of cocoa beans to produce the best characteristic body scrub cream, and 3)  how the quality of body scrub cream changes during storage. The experimental design used in this study was a factorial randomized block design, which consisted of 2 factors. The first factor was the heating temperature which consists of two levels, namely temperature of 65 °C and 75 °C. The second factor was the addition of abrasive materials which consists of three levels namely 3 percent, 6 percent and 9 percent. All treatments were grouped into 3 groups to obtain 18 experimental units. The data obtained were analyzed by variance and  the Duncan test. The best result of body scrub cream is the treatment of heating temperature 65°C and the addition of powder epidermis of cocoa beans 9 percent  with the characteristics of pH 5.53, viscosity of 36,627 cp, content of phenolic compounds 21.631 mg GAE/g, aroma 5.85 and passions 5.55. pH, viscosity and total phenolic compounds are stable up to 6 weeks of storage. Keywords : epidermis of cocoa beans, body scrub, characteristic, temperature, addition of abrasives

scholarly journals Starch Catabolism Revealed during Secondary Metabolite Released Under Vascular Streak Dieback Infections in Cocoa (Theobroma cacao L)

2021 ◽  
Vol 37 (1) ◽  
Author(s):  
Teguh Iman Santoso ◽  
M. Miftahudin ◽  
Yohana C Sulistyaningsih ◽  
Suryo Wiyono ◽  
Fakhrusy Zakariyya
Keyword(s):  
Theobroma Cacao ◽  
Starch Content ◽  
Block Design ◽  
Resistant Clone ◽  
Late Infection ◽  
Pathogen Infection ◽  
Randomized Block Design ◽  
Two Factors ◽  
Susceptible Clone ◽  
Theobroma Cacao L

This study aimed to study the profile of starch content in cocoa leaf and phytoalexin production based on GC-MS analysis at several stages of VSD pathogen infection. Research was conducted on January – October 2015 at Kaliwining Experimental Field, Indonesian Coffee and Cocoa Research Institute, Jember, East Java. The research was designed based on a Completely Randomized Block Design with two factors with three replications. The first factor was clone, i.e. the resistant clone (Scavina 6) and susceptible (TSH 858) to VSD infection. The second factor was the level of O. theobromae infection, i.e. pre-infection, early infection, and late infection. Starch catabolism revealed during Vascular Streak Dieback infections in Cacao. Starch content in Sca 6 (resistant clone) in late infection decreased 24,33 % than healthy condition (no infection), however, starch content in TSH 858 (succeptible clone) in late infection decreased only 9,63 % than healthy condition (no infection). This indicated that starch catabolism rate on resistant clone was higher than susceptible clone. Some secondary metabolites releases under Vascular Streak Dieback i.e. I-limonene, eugenol and coumaran. Scavina 6 (resistant clone) had higher concentration of eugenol and coumaran than TSH 858 (susceptible clone). I-limonene compound, TSH 858 (Susceptible clone) had higher concentration than Scavina 6. I-Limonene concentration increased in lined with the severity of pathogen infection. There were an negative correlation between starch content with contentration of I-limonene (R= - 0,74), concentration of Eugenol (R= - 0,44), and contentration of Coumaran.

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