scholarly journals FORMULASI SEDIAAN KRIM EKSTRAK BIJI KAKAO (Theobroma cacao) SEBAGAI ANTIBAKTERI Propionibacterium acne

1970 ◽  
pp. 47-54
Author(s):  
Siti Nurjanah ◽  
Nopiyansyah Nopiyansyah ◽  
Ira Dwi Rahmawati
Keyword(s):  
Theobroma Cacao ◽  
Polyphenolic Compounds ◽  
Cocoa Bean ◽  
Zone Of Inhibition ◽  
Propionibacterium Acne ◽  
Extract Concentration ◽  
Ph Range ◽  
Dispersive Power ◽  
Health Field ◽  
Paraffin Liquid

Cocoa bean is one part cocoa plant which has many benefit in the health field. Polyphenolic compounds cocoa bean proven to have activity antioxidants and antibacterial. This research purposes to prove that cocoa bean extract (Theobroma cacao) could be formulated become cream preparation and had antibacterial activity against Propionibacterium acne. In this research cocoa bean extract formulated in cream preparation with different extract concentration such as, F1 (3%), F2 (6%) and F3 (12%) with using stearic acid, paraffin liquid, adepslanae, as oil phase, TEA, aquadest as water phase, and methyl paraben as preservative. Then that were evaluated of homogenity, organoleptic, pH, viscosity dispersive power, glutinous power and inhibition power of antibacterial. Result of evaluation of stock had a pH range of between 6,4-8,1, the viscosity range from 2324-526 cps 1, dispersive power between 5,47-6,95 cm, and the glutinous power between 4,2-5,3 second. Each formula was stable in storage cycling testand temperature 40ºC ± 2ºC, 28ºC ± 2ºC, 4ºC ± 2ºC and the three formulas had antibacterial of Propionibacterium acne. The conclusion of this study is cocoa bean extract could be formulated in cream preparations and had a zone of inhibition against bacteria Propionibacterium acne. Keywords: Antibacterial cream, Propionibacterium acne, Theobroma cacao

scholarly journals In Vitro Studies on the Antioxidant Property and Inhibition of α-Amylase, α-Glucosidase, and Angiotensin I-Converting Enzyme by Polyphenol-Rich Extracts from Cocoa (Theobroma cacao) Bean

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Ganiyu Oboh ◽  
Ayokunle O. Ademosun ◽  
Adedayo O. Ademiluyi ◽  
Olasunkanmi S. Omojokun ◽  
Esther E. Nwanna ◽  
...  
Keyword(s):  
Enzyme Activities ◽  
Theobroma Cacao ◽  
Antioxidant Property ◽  
Cocoa Bean ◽  
Dependent Manner ◽  
Converting Enzyme ◽  
Angiotensin I Converting Enzyme ◽  
Dose Dependent

Background. This study sought to investigate the antidiabetic and antihypertensive mechanisms of cocoa (Theobroma cacao) bean through inhibition of α-amylase, α-glucosidase, angiotensin-1 converting enzyme, and oxidative stress. Methodology. The total phenol and flavonoid contents of the water extractable phytochemicals from the powdered cocoa bean were determined and the effects of the extract on α-amylase, α-glucosidase, and angiotensin-1 converting enzyme activities were investigated in vitro. Furthermore, the radicals [1,1-diphenyl-2 picrylhydrazyl (DPPH), 2,2..-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), hydroxyl (OH), and nitric oxide (NO)] scavenging ability and ferric reducing antioxidant property of the extract were assessed. Results. The results revealed that the extract inhibited α-amylase (1.81 ± 0.22 mg/mL), α-glucosidase (1.84 ± 0.17 mg/mL), and angiotensin-1 converting enzyme (0.674 ± 0.06 mg/mL [lungs], 1.006 ± 0.08 mg/mL [heart]) activities in a dose-dependent manner and also showed dose-dependent radicals [DPPH (16.94 ± 1.34 mg/mL), NO (6.98 ± 0.886 mg/mL), OH (3.72 ± 0.26 mg/mL), and ABTS (15.7 ± 1.06 mmol/TEAC·g] scavenging ability. Conclusion. The inhibition of α-amylase, α-glucosidase, and angiotensin-1 converting enzyme activities by the cocoa bean extract could be part of the possible mechanism by which the extract could manage and/or prevent type-2 diabetes and hypertension.

scholarly journals The remineralization potential of cocoa (Theobroma cacao) bean extract to increase the enamel micro hardness

2017 ◽  
Vol 29 (2) ◽  
Author(s):  
Sulistianingsih S. ◽  
Irmaleny I. ◽  
Opik Taofik Hidayat
Keyword(s):  
Theobroma Cacao ◽  
Vickers Microhardness ◽  
Tooth Enamel ◽  
Cocoa Bean ◽  
Natural Material ◽  
Micro Hardness ◽  
Synthetic Material ◽  
Fluorine Substitution ◽  
Average Value ◽  
Mineral Deposition

Introduction: Remineralization is the process of returning mineral ions into a hydroxyapatite structure characterized by mineral deposition on the enamel surface. The presence of mineral deposition would affect the microhardness of tooth enamel. Fluorine, as the remineralization agent is known with side effects such as fluorosis. Cocoa bean extract contains theobromine that can be used as an alternative remineralization ingredients. The objectives were to determine enamel microhardness after remineralization using cocoa bean extract as natural material and to compare with fluorine as synthetic material. Methods: Thirty-six maxillary first premolar tooth crowns was cut and planted in the epoxy resin. Teeth were then immersed in demineralization solution at pH 4 for 6 hours. The sample were divided into 2 groups, 18 for the fluorine group and the remaining group of cocoa extract. Vickers microhardness test was used before treatment, both after demineralized and remineralized. Results: The value of enamel microhardness before treatment in the fluorine group was 376.17 VHN as average value and the cocoa extract group was 357.33 VHN. After demineralization in fluorine group was 268.13 VHN and cocoa extract group was 235.93 VHN. After remineralization in fluorine group and cocoa extract group, respectively, 321.08 VHN and 293.86 VHN. The results of the analysis revealed that the level of enamel microhardness after remineralization was not significantly different in both groups (p>0.05). Conclusions: The findings indicated the ability of cocoa extract to increase the microhardness of enamel and implies the potential as a fluorine substitution for remineralization.

Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation

LWT ◽  
2016 ◽  
Vol 65 ◽  
pp. 731-738 ◽  
Author(s):  
M.V.S. Sandhya ◽  
B.S. Yallappa ◽  
M.C. Varadaraj ◽  
J. Puranaik ◽  
L. Jaganmohan Rao ◽  
...  
Keyword(s):  
Theobroma Cacao ◽  
Metabolic Process ◽  
Cocoa Bean

scholarly journals Uji Efektivitas GELL Obat Jerawat Dari Ekstrak Etanol Buah Pare (Momordica charantia L.) Terhadap Pertumbuhan Bakteri Propionibacterium acnes

2020 ◽  
Vol 3 (1) ◽  
pp. 1-6
Author(s):  
Herviani Sari ◽  
Firdaus Fahdi
Keyword(s):  
Psychological Factors ◽  
Propionibacterium Acnes ◽  
Ethanol Extract ◽  
Dietary Factors ◽  
Bitter Melon ◽  
Sebaceous Glands ◽  
Good Resistance ◽  
Fruit Extract ◽  
Propionibacterium Acne ◽  
Extract Concentration

Bacterial infection is a major factor in causing acne. The causes of acne are many (multifactorial), including genetic, endocrine, dietary factors, the activity of the sebaceous glands themselves, psychological factors, mucin, infection by Propionibacterium acne, cosmetics, and other chemicals. Pare extract can be formulated as a gell pimple, which can inhibit the growth of propionibacterium acne. The samples in this study were gell preparations of the ethanol extract of bitter melon with a concentration of 5%, 7.5%, 10%. Based on the results obtained, the addition of the ethanol extract concentration of bitter melon fruit depends on the extract produced. The higher the concentration of gell preparations, the better it is to inhibit bacterial growth. The  results showing that pare fruit extract with a concetration of 5%, 7,5%, 10%, and as gell verile 0,025% get a variety of results. And a good resistance zone on the three concentrations that are most close to verile effectiveness is 10% concentration. In conclusion, bitter melon extract can be formulated as an acne medication that can inhibit the growth of the Propionibacterium acnes bacteria.

scholarly journals PEMANFAATAN KULIT BIJI KAKAO (THEOBROMA CACAO L) MENJADI PRODUK COOKIES COKLAT

2019 ◽  
pp. 44-50 ◽  
Author(s):  
Jumriah Langkong ◽  
Meta Mahendradatta ◽  
Mulyati M Tahir ◽  
Nurlaila Abdullah ◽  
Marina Reski
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Theobroma Cacao ◽  
Animal Feed ◽  
Economic Value ◽  
Fat Content ◽  
Ash Content ◽  
Cocoa Bean ◽  
Theobroma Cacao L ◽  
Process Product

Cocoa bean husk is one of the product of cocoa which is only utilized as animal feed and has low economic value. Economic value of cocoa bean husks can be enhanced by extracting the husk using methanol into powder and applied to a process product namely cookies. Cookies are types of biscuit which are made from soft dough, high in fat and relatively crisp. The purpose of this study was to determine the amount of powder that was added and its impact to the cookies product. The analysis was done for sensory test, moisture content, fat content and protein content. The result showed that water content ranged from 2.39% - 4.85%. Fat content ranged from 7.57% - 8.64%, and ash content ranged from 0.73% - 2.02%. In the organoleptic test, the color and odor which were preferred by the panelists was treatment A0 (control) whereas the taste and texture was treatment A1 (addition of 5% powder).

scholarly journals PARTIAL CHARACTERIZATION of lipase from COCOA BEANS (Theobroma cacao. L.) of clone PBC 159

2010 ◽  
Vol 8 (3) ◽  
pp. 448-453
Author(s):  
Ratna Agung Samsumaharto
Keyword(s):  
Theobroma Cacao ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Ph Optimum ◽  
Nitrobenzoic Acid ◽  
Lipase Enzyme ◽  
Wide Range ◽  
Km Value ◽  
Theobroma Cacao L

A study was carried out to characterize the cocoa lipase from cocoa beans (Theobroma cacao, L.) of clone PBC 159. The optimum temperature of cocoa lipase was 30-40 °C and the pH optimum was 7.0-8.0. The moleculer weight of the lipase enzyme was in between 45-66 kDa. The results indicate that Km value for cocoa bean lipase was 2.63 mM, when trimyristin was used as a substrate. The incubation of cocoa bean lipase with triolein and tributyrin (as substrate) yielded Km of 11.24 and 35.71 mM, respectively. The Vmax value obtained from the incubation of the lipase with a wide range of substrates, including tributyrin, trimyristin and triolein, are expressed as µmole acid/min/mg protein for cocoa lipase. Vmax values decreased with the increase in the triacylglycerol chain-length, with Vmax values of 27.78, 13.16 and 11.63 µmole acid/min/mg protein when incubated with tributyrin, trimyristin and triolein, respectively. Inhibition of lipase occurred in the presence of diisopropyl flourophosphate, N-bromosuccinimide and 5,5-dithiobis-(-2-nitrobenzoic acid).   Keywords: characterization, lipase, cocoa beans

scholarly journals Characterization of Polyphenols from Various Cocoa (Theobroma cacao L.) Clones During Fermentation

2018 ◽  
Vol 34 (2) ◽  
pp. 104-112
Author(s):  
Muhammad Isa Dwijatmoko ◽  
Budi Nurtama ◽  
Nancy Dewi Yuliana ◽  
Misnawi Misnawi
Keyword(s):  
Theobroma Cacao ◽  
Antioxidant Property ◽  
Cocoa Bean ◽  
Flavor Quality ◽  
Cocoa Beans ◽  
Total Polyphenols ◽  
One Step ◽  
Theobroma Cacao L

Cocoa bean is a rich source of polyphenols, which are the largest group secondary metabolite with natural antioxidant property. Polyphenols from cocoabeans was reported to possess health benefits. Fermentation, one step in cocoa processing is needed to improve the quality of cocoa in which the concentration of cocoa bean polyphenols might decrease significantly through oxidation and exudation. Cocoa polyphenols content among different cocoa clones mightalso vary. The aims of this study were to determine total polyphenols, total flavanoid, epicatechin, and catechin content in several cocoa clones, those wereSulawesi 1, Sulawesi 2, ICCRI 03, and KW 617. Until now, characterization of polyphenols from those clones has not been reported. The effect of five daysfermentation to those parameters was also studied. The results of the study showed that fermentation and type of clones significantly affected total of polyphenols, total of flavanoids, epicatechin, and catechin content of the cocoa, there is also an interaction between fermentation and type of clones. Unfermented of Sulawesi 1 had the highest total polyphenols of 96.94±5.83 mg/g, total flavanoids of 90.92±1.89 mg/g, epicatechin of 52.50±0.46 mg/g, and catechin of 1.99±0.02 mg/g content compared to other clones. Among five days fermented cocoa beans, Sulawesi 2 showed the highest total polyphenols and total flavanoids content, while ICCRI 03 had the highest epicatechin and catechin content than other clones. Thus, in can be concluded that although fermentation is required to improve the flavor quality of cocoa, it significantly reduced the content of bioactive compounds. This effect varied amongdifferent cocoa clones.

Formulasi Sediaan Krim Ekstrak Etanol Daun Puding Hitam (Graptophyllum Pictum (L.) Griff)

2018 ◽  
Vol 3 (1) ◽  
pp. 43
Author(s):  
Elmitra Elmitra ◽  
Setya Enti Rikomah
Keyword(s):  
Physical Properties ◽  
Ethanol Extract ◽  
Ash Content ◽  
Test Results ◽  
Extract Concentration ◽  
The People ◽  
The Us ◽  
Anti Inflammatory ◽  
Dispersive Power

Daun puding hitam <em>(Graftophyllum pictum</em> (L.) Griff<em>)</em> oleh masyarakat dimanfaatkan untuk pengobatan antiinflamasi, obat luka dan bisul. Penggunaan daun puding hitam sebagai obat luar masih sangat sederhana dengan cara menghaluskan daun puding hitam dengan air secukupnya kemudian dioleskan sehingga memerlukan waktu untuk membuatnya. Penelitian ini bertujuan untuk membuat ekstrak etanol daun puding hitam dalam bentuk krim sehingga memudahkan dalam penggunaannya. Pembuatan ekstrak dilakukan dengan metode maserasi menggunakan etanol 70%. Ekstrak etanol daun puding hitam dilakukan evaluasi ekstrak meliputi organoleptis, pH, Kelarutan, kadar abu dan uji flavonoid. Ekstrak kemudian diformulasi menjadi krim dengan konsentrasi 10%, 15% dan 20% dan dievaluasi selama 3 minggu meliputi sifat fisiknya meliputi warna, bau, konsistensi, pH, homogenitas dan daya sebar. Data yang diperoleh dari uji pH dan daya sebar dianalisis secara statistik dengan ANOVA <em>One way</em>. Hasil uji pH didapat nilai sig 0.000 (&lt;0.05) yang menunjukkan bahwa konsentrasi ekstrak mempengaruhi pH sediaan krim. pH pada penyimpanan stabil dengan nilai sig 0.994 (&gt;0.05). Konsentrasi ekstrak tidak mempengaruhi daya sebar dengan nilai sig 0.910 (&gt;0.05), tetapi mempengaruhi warna. Semakin tinggi konsentrasi ekstrak semakin pekat warna krim. Krim bersifat homogen, pH 5-6 dan tidak mengiritasi kulit pada 10 orang panelis, tetapi tidak memenuhi syarat daya sebar yang baik.<p><em>Leaves of puding hitam (Graftophyllum pictum (L.) Griff) is used by the people as anti-inflammatory treatment, cure wounds and ulcers. The us of leaves puding hitam as external medicine is very simply by mixed puding hitam leaves with water then it can be applied but it takes a time to make it. This reseach objective make ethanol extract of puding hitam as a cream so it more easy in using. Making extraction is done by maceration method us ethanol 70%. The ethanol extract of leaves puding hitam is evaluatid includes extracts organoleptic, pH, solubility, ash content and flavonoid test. Then it’s formulated into a cream with 10%, 15% and 20% concentration. The evaluated is done in three weeks include physical properties color, odor, consistency, pH, homogeneity and dispersive power. This data is obtained from the scatter pH test and statistically analyzed by ANOVA One way. The pH test results obtained sig 0.000 (&lt; 0.05), indicating that the concentration of the extract affects the pH of the cream preparations. pH stable on storage with sig 0.994 (&gt; 0.05). The extract concentration did not affect the scatter with sig 0.910 (&gt;0.05), but it can more affects of the color. The higher concentration of extract will be more dark to cream color. Cream is homogeneous, pH 5-6 and does not irritate the skin at the 10 panelists, but did not qualify good dispersive power.</em></p>

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