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All Journal Pelita Perkebunan Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Ilmiah Biologi Eksperimen dan Keanekaragaman Hayati (J-BEKH)
Firmanto, Hendy
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering

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Journal : Pelita Perkebunan

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Performance of cotton fabric treated with chitosan-based mordanty as affected by extraction time variations on tannin dyes produced from cocoa husk Fatwa, Muhammad Iqbal; Firmanto, Hendy; Indarti, Dwi; Piluharto, Bambang; Sulistyo, Yudi Aris; Reza, Muhammad; Ula, Mohammad Munal; Dharmawan, Aditya Dwiki
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 40 No. 1 (2024)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v40i1.584

Abstract

Natural dyes are substances obtained from animals or plants through extraction. The application of synthetic dyes can affect to environmental problems, therefore replace it with natural dyes is become an alternative. Cocoa pod husk still considered as a waste, whereas it is one of source for natural dyes. Cacao pod husk contains flavonoids, tannins, and β-carotene compounds which is generate colour. Natural dye is extracted from the husk of the cocoa pod and applied to cotton cloth. Extraction of cocoa husk dyes was carried out with distilled water at 60˚C with variations of 1, 2, and 3 hours. The resulting extract contains positive tannins but negative β-carotene. Variations in the extraction time of natural dyes affect the tannin content extracted. The tannin content extracted with variations of 1, 2, and 3 hours was 18.32; 18.67; and 17.93 ppm. Respectively chitosan-based mordant has a significant effect on the color yield of the fabric. Fabrics with mordant have a darker color than fabrics that are not applied with mordant process. The use of nanochitosan and citric acid crosslinkers can maintain the aging color of the fabric. The FTIR results on the fabric showed that color aging occurred due to the presence of ester groups formed between chitosan and dyes. Chitosan-based mordant coating provides better color than without mordant coating. Fabrics coated with chitosan had the best fastness value of 4 (Good).
Antioxidant Content of Tisane of Cocoa Bean Shells as Affected by Roasting Temperatures ., Gumelar; Firmanto, Hendy; Nurcholis, Mochamad
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 38 No. 3 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i3.524

Abstract

Cocoa bean shell is a by-product of processing chocolate products that can be used as a tea infusion because it contains bioactive compounds such as polyphenols which act as antioxidants. Roasting plays a very important role in the development of aromas and flavors. The temperature commonly used in roasting is about 100 – 150 ºC. Phenolic content plays a role in the formation of sensory properties of the product due to the presence of interaction with proteins through the Maillard reaction that occurs in the roasting process. This study aims to determine the effect of roasting temperature on the antioxidant activity of tea infusions from cocoa bean shells. The methods used in this study are the folin-ciocalteu method and the DPPH method. Cocoa bean shell tea with a roasting temperature of 100ºC, 20 minutes has the highest total phenols, antioxidant levels, and radical scavenging activity of 21.54 ± 0.37 mg GAE/g; 12.80 ± 0.17 mg AA/g; and 85.18 ± 1.28%. The total amount of phenols has a very strong correlation to antioxidant levels, radical scavenging, the color value of the brew L*, b*, and is inversely proportional to the color value of a*. Cocoa bean shell tea roasting temperature of 140ºC, 18 minutes has the highest IC50 value of 22.76 mg /ml. In addition, the roasting temperature can affect the sensory attribute character of cocoa bean shell tea.
Co-Authors ., Gumelar Bambang Piluharto Dharmawan, Aditya Dwiki Dwi Indarti Fatwa, Muhammad Iqbal Firmansyah, Ilham Ika Priantari Mochamad Nurcholis Muhammad Reza Siswoyo Soekarno Soni Sisbudi Harsono, Soni Sisbudi Sulistyo, Yudi Aris Ula, Mohammad Munal