Antioxidant Activity Of cocoa pod husk Extract Using Microwave Assisted Extraction Method on Time And Power Variations

Abstract

The processing of cocoa produce by-product 70-75% of the cocoa pod husk. Cocoa pod husk contains phenol compounds that have the potential to be a source of natural antioxidants that can be obtained through the extraction process.  One of the extraction methods that can be used is the Microwave Assisted Extraction method. This research was conducted to determine the effect to time and extraction power using Microwave Assisted Extraction on the characteristics of cocoa pod husk extract and to obtain the best combination time and extraction power using Microwave Assisted Extraction tha can produce cocoa pod husk extract as a source of antioxidants. The experimental design used in this research was a factorial randomized block design, which are grouped into 2 groups based on the implementation time and consisted of two factors. The first factor was the time of extractions which consisted of 5 level that namely 2, 4, 6, 8, and 10 minutes. The second factor was the power of extraction which consisted of 2 level namely 450 and 600 watt. The data were analyzed by analysis of variance and continued with Tukey test. The result showed that the time and extraction power using Microwave Assisted Extraction and their interactions had a very significant effect on yield, total phenol, total flavonoid and antioxidant capacity of cocoa pod husk extract. From the index effectiveness test, the best treatment was extraction by time 6 minutes and power 600 watt with characteristic yield was 8,36 ± 0,06%, total phenol was 41,29 ± 0,40 mg GAE/g extract, total flavonoid was 36,97 ± 0,30 mg QE/g extract, antioxidant capacity was 16,33 ± 0,27 mg GAEAC/g extract.