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Aktivitas Antioksidan Ekstrak Kulit Buah Kakao Hasil Ekstraksi Menggunakan Metode Microwave Assisted Extraction Padaivariasi Waktu Dan Daya Livia Pratiwi; G.P. Ganda Putra; I Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 4 (2023): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i04.p01

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.

Karakteristik Ekstrak Kulit Biji Kakao (Theobroma Cacao L.) Sebagai Sumber Antioksidan Pada Perlakuan Suhu Dan Waktu Maserasi I Gusti Ayu Meia Dewi; G.P. Ganda Putra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 1 (2021): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2021.v09.01.p01

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,

Pengaruh Suhu dan Waktu Maserasi terhadap Aktivitas Antioksidan Ekstrak Kulit Buah Kakao (Theobroma cacao L.) Dimas Anggi Ananta; G.P. Ganda Putra; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 2 (2021): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2021.v09.02.p04

Cocoa pod husk is a by-product of cocoa processing which is quite abundant and has not been used optimally. Cacao pod husk can be used more optimally by extracting, its content of polyphenol compounds which can be used as natural antioxidants. The aim of this study were to determine the effect of temperature and maceration time of cocoa pod husk extract as a source of antioxidants and to determine the best type of temperature and maceration time to produce cocoa pod husk extract as a source of antioxidants. This experiment was designed by using factorial randomized block design. The first factor was type of maceration temperature consisting of 30±2°C, 45±2°C and 60±2°C. The second factor was maceration time, which were done for 24, 36 and 48 h. The data were analyzed with analysis of variance and continued with the Tukey test. The results showed that the temperature and time of maceration had a very significant effect on yield, total phenolic and antioxidant capacity of cocoa pod husk extract. Interactions between treatments had a very significant effect on total phenolic and antioxidant capacity but did not significantly affect the yield of cocoa pod husk extract. The best treatment for producing cocoa pod husk extract as a source of antioxidants was using maceration temperature 60±2°C and maceration time for 36 h with yield characteristics 5,28±0,15%, total phenolic at 168.16±0,06 mg GAE/g and capacity antioxidant 130.94±0.84 mg GAEAC/g.

Karakterisasi Selulosa dari Kulit Buah Kakao (Theobroma cacao L.) pada Berbagai Konsentrasi Hidrogen Peroksida dan Suhu Proses Bleaching Putu Widya Sena; G.P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2021.v09.03.p03

Cocoa pod husk (CPH) is a byproduct of cocoa processing that is abundant and has a low economical value. CPH cellulose can be obtained using the delignification and bleaching process. This study aimed to determine the effect of hydrogen peroxide (H2O2) concentration and bleaching process temperature on the characteristics of CPH cellulose and to determine the best treatment to extract CPH cellulose. This research uses a factorial randomized block design, consists of two factors. The first factor is H2O2 concentration, which consists of 10%, 20%, and 30%. The second factor is bleaching temperature, which consists of 60oC, 80oC, and 100oC. The data were analyzed by analysis of variance and continued with the Tukey test. The observed variables were yield, whiteness index, cellulose, hemicellulose, and lignin content. Best treatments were determined using the effectiveness index. The results showed that H2O2 concentration and bleaching process temperature had a significant effect on yield, whiteness index, cellulose, and lignin content of a bleached CPH. Bleaching temperature had a significant effect, but H2O2 concentration had an insignificant effect on hemicellulose content. Interactions between treatments had a significant effect on whiteness index and cellulose content but had no significant effect to yield, hemicellulose, and lignin content of a bleached CPH. The best treatment was obtained using a combination of 30% H2O2 and 100oC bleaching temperature, resulting in 16.88±0.12% yield, 59.67±0.50% whiteness index, 70.40±0.44% cellulose, 6.33±0.19% hemicellulose, and 4.49±0.46% lignin content.

Karakteristik Enkapsulat Ekstrak Kulit Buah Kakao (Theobroma cacao L.) pada Perlakuan Variasi Jenis dan Konsentrasi Bahan Penyalut Misbach Baihaqi Zen; G.P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2021.v09.03.p08

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.

Pengaruh Konsentrasi Etanol dan Waktu Ekstraksi menggunakan Metode Microwave Assisted Extraction (MAE) terhadap Aktivitas Antioksidan Ekstrak Kulit Buah Kakao Diana Puspitaningtyas; G.P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2021.v09.03.p09

This research was conducted to determine effect of ethanol concentration and extraction time on antioxidant activity of cocoa pod husk extract and to obtain ethanol concentration and extraction time using Microwave Assisted Extraction (MAE) that can produce extract with the highest antioxidant capacity. The experimental design used in this research was a factorial randomized block design, which consisted of two factors. The first factor was the concentration of ethanol which consisted of 3 level that namely ethanol 75%, 85% and 95%. The second factor was the time of extraction which consisted of 4 level namely 5, 10, 15, and 20 minutes. The data were analyzed by analysis of variance and continued with Tukey test. The results showed that the concentration and extraction time had a very significant effect on yield, total phenolic, total flavonoid and antioxidant capacity of cocoa pod husk extract. Interactions between treatments had a very significant effect on total phenolic and total flavonoid. Interaction on antioxidant capacity had a significant effect, but did not significantly effect to the yield of cocoa pod husk extract. The best treatment showed that extraction by ethanol 95% for 15 minutes using MAE which the characteristic yield was 11.85±0.84% total phenol was 149.36±0.92 mg GAE/g extract, total flavonoid was 91.03±2.31 mgQE/g extract, antioxidant capacity was 136.69±0.19 mg GAEAC/g extract.

Karakteristik Ekstrak Kulit Buah Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Konsentrasi Pelarut dan Ukuran Partikel Praycelia Marissa Miranda; G.P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2020.v08.01.p04

Cocoa pod husk is the highest waste of the cocoa fruit processing and has not been used optimally.The waste pod husk of cocoa contain polyphenol that can be used for antioxidants. Polyphenol on pod husk of cocoa can be extract using extraction method. This study aims were to determine the effect of the solvent concentration and particle size on the extract of pod husk of cocoa as a source of antioxidants and to determine the best of solvent concentration and particle size to produce extract of pod husk of cocoa as a source of antioxidant. The study was the experimental research which designed by using randomized block desin (RBD) with two factors. The first factor was solvent concentration that consists of 70, 80 and 90 percent of ethanol.The second factor wasparticle size that that consists of 40, 60 and 80 mesh. The data were analyzed by analysis of variance (ANOVA) and continued with the Tukey test. The results showed that the solvent concentration and particle size had very significant effect while the interaction did not affect significantly of the yield, total phenolics and antioxidant capacity of the extract of pod husk of cocoa. 90 percent of ethhanol concentration and 80 mesh of particle size was the best treatment for extracting pod husk of cocoa as a source of antioxidants with characteristic 10.78±0.61 percent of yields, 110.65±0.80 mg GAE/g of total phenolics and 55.08±0.78 mg GAEAC/g of antioxidant capacity.

Karakteristik Ekstrak Alga Coklat pada Perlakuan Ukuran Partikel dan Lama Ekstraksi Alga Coklat (Sargassum polycystum) sebagai Antibakteri I Ketut Dio Prasetya; Lutfi Suhendra; G.P. Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2020.v08.01.p06

Sargassum polycystum is one group of brown algae (Phaeophyta) which contain fukoidan compounds. Fukoidan is a complex polysaccharide on seaweed cell walls that can enhance immunity by stimulating the production of immune cells. The purposes of this study were to determine the effect of particle size and extraction time of Sargassum polycystum against fukoidan characteristics and get particle size and extraction time which is the best treatment for getting extraction Sargassum polycystum as an antibacterial. This experiment used a randomized block design with particle size treatment and extraction time. Treatment of 40, 60, and 80 mesh particle sizes and extraction lengths of 3, 4 and 5 hours. The results showed the treatment of particle size, extraction time and interactivity affect the characteristics of brown algae extract (Sargassum polycystum) as an antibacterial. 80 mesh particle size treatment and extraction time of 5 hours is the best treatment to produce brown algae extract (Sargassum polycystum) as an antibacterial with characteristic sulfate content of 15.297 mg / L, inhibitory zone in Escherichia coli with a diameter of 10.15 mm and inhibit zone Staphylococcus aureus with a diameter of 9,13 mm.

Karakteristik Ekstrak Kulit Buah Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Ukuran Partikel dan Waktu Maserasi I Putu Lingsan Pratyaksa; G.P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2020.v08.01.p15

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.

Pengaruh Jenis Pelarut dan Waktu Maserasi terhadap Ekstrak Kulit Biji Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan I Wayan Gde Angga Prasetya; G.P. Ganda Putra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2020.v08.01.p16

Cocoa bean husk is a waste of cocoa processing that is large enough and has not been used optimally.  Cocoa bean husk waste can be used more optimally by extracting polyphenol compound and used as  natural antioxidant. This research aims to determine the effect of the type of solvent and maceration  time of cocoa bean husk extract as a source of antioxidants and to determine the best type of solvent  and maceration time to produce cocoa bean husk extract as a source of antioxidants. This experiment  uses a randomized block design with two factors. The first factor is the type of solvent consisting of methanol 95 percent, ethanol 96 percent and acetone 90 percent. The second factor is the maceration  time consisting of 24, 36 and 48 hours. The data is analyzed by variant analysis and continued with the  Tukey test. The results showed that the type of solvent and maceration time is a very significant effect  on yield, total phenolic and antioxidant capacity. The interaction between treatment is a very significant  effect on total phenolic and antioxidant capacity but did not significantly affect the yield of cocoa bean  husk extract. The best treatment to produce cocoa bean husk extract as a source of antioxidants is using  ethanol solvent and maceration time for 48 hours with a yield characteristic 11.72±0.45 percent, a total  phenolic at 80.76±1.12 mg of GAE/g and Antioxidant capacity 49.55±1.13 mg GAEAC/g.

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