The Characteristics Extract Of Cocoa Pod Husk (Theobroma cacao L.) as A Source of Antioxidants in The Treatment of Particle Size and Maceration Time

Abstract

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.