Characteristics Of Cocoa Bean Husk Extract (Theobroma Cacao L.) As Antioxidants Source On Temperature And Time Of Maceration

Abstract

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,