<![CDATA[Cocoai podi huski isi the largest by-producti ofi cocoai processingi, whichi amounts to 75% w/w. Cocoa pod husk contains phenolic compounds that are useful as a source of antioxidants that can be obtained through the extraction process, but need to be dried first before being extracted. Thisi researchi was conducted toi determinei the effecti ofi temperaturei andi dryingi time and their interactioni using an oven dryer on the characteristics of cocoa pod powder (Theobroma cacao L.) and determine the best combinationi ofi temperaturei and drying time using an oven dryer that can maintain the characteristics of cocoa pod powder asi ai sourcei ofi antioxidants.i Thei experimentali designi ini thisi researchi usedi factoriali randomizedi block consisting of two factors and grouped intoi twoi groupsi basedi on the time of implementation.i Thei firsti factori isi thei dryingi temperaturei whichi consistsi ofi threei levels,i namelyi 60,i 70,i andi 80°C.i Thei secondi factori isi thei dryingi timei whichi consistsi ofi threei levels,i namelyi 4,i 6,i andi 8i hours.i Thei datai wasi analyzedi byi variancei analysisi andi ifi iti affectsi thei observedi variables,i continuedi withi Tukeyi test. Thei resultsi showedi thati temperaturei andi dryingi timei andi theiri interactionsi hadi ai veryi significanti effecti oni wateri content,i yield,i totali phenol,i totali flavonoids,i andi antioxidanti capacityi ofi cocoai podi powder. Based on the effectivenessi indexi testi, the best treatment combination results were drying at 60 ° C and dryingi timei ofi 8 hours with characteristics of water content of 7.60%, yield of 14.89%, total phenol 47.51 mgGAE /g, total flavonoids 25.39 mgQE /g, and antioxidant capacity of 20.80 mg GAEAC / g.]]>
