Characteristics of Cocoa (Theobroma Cacao L.) Pod Shell Extract Encapsulate in Treatment of Variations in Type and Concentration of Coating Materials

Abstract

This study aims to determine the effect of variations in type and concentration of coating material on the  characteristics of the cocoa pod extract encapsulate and to determine the best produce cocoa pod extract  encapsulate. 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 is  the type of coating material (S) which consists of maltodextrin and gum arabic. The second factor is the  concentration of coating material (M) which consists of: 5%, 10%, 15%, 20%, 25%. The results showed that  the type and concentration of coating material had a significant effect on the yield, water content, solubility,  antioxidant capacity, total phenolic and encapsulation efficiency of cocoa pod extract encapsulate. The  interaction between treatments had a significant effect on the yield, solubility, antioxidant capacity, total  phenolic and encapsulation efficiency, but had no effect on the water content of the encapsulated cocoa pod  extract. The best treatment was obtained using gum arabic of 5% concentration coating material, with  characteristics of 84.81±0.15% yield, 7.10% water content, 84.26±0.06% solubility, 80.12 ±0.24 mg GAEAC/g  antioxidant capacity, 113.77±0.24 mg GAE/g total phenolic, and 78.16±0.60% encapsulation efficiency.