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All Journal CAKRA KIMIA (Indonesian E-Journal of Applied Chemistry) Jurnal Kimia (Journal of Chemistry) Jurnal Sains dan Teknologi Indonesian Journal of Pharmaceutical Science and Technology Chimica et Natura Acta Akta Kimia Indonesia Widyadari : Jurnal Pendidikan Jurnal Pengabdian UNDIKMA Hydrogen: Jurnal Kependidikan Kimia Journal Of World Science Emasains : Jurnal Edukasi Matematika dan Sains Jurnal Pengabdian Kepada Masyarakat Widya Mahadi
Agung Ari Chandra Wibawa
Program Studi Sarjana Farmasi Fakultas Farmasi Universitas Mahasaraswati Denpasar
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Hydrogen: Jurnal Kependidikan Kimia

 1 
Kapasitas Total Antioksidan Ekstrak Metanol Biji Kakao (Theobroma cacao. L) Dengan Metode Spektrofotometri Uv-Vis Agung Ari Chandra Wibawa
Hydrogen: Jurnal Kependidikan Kimia Vol 9, No 1 (2021): Hydrogen: Jurnal Kependidikan Kimia
Publisher : Universitas Pendidikan Mandalika Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (693.339 KB) | DOI: 10.33394/hjkk.v9i1.3794

Abstract

Antioxidant compounds is one of compounds are needed by the body to reduce free radicals. The ability of antioxidants to reduce free radicals is called antioxidant capacity. The purpose of this study was to provide information on the total antioxidant capacity of the methanol extract of cocoa beans with the DPPH (2,2-Diphenyl-1-Picrylhydrazyl) method using spectrophotometer uv-vis. The crude extract obtained was extracted using methanol solvent by maceration method. The results of the phytochemical screening test on the methanol extract of cocoa beans showed the presence of flavonoids and tannins. The total antioxidant capacity test of cocoa bean extract used the standard equivalent value of gallic acid which has been shown to have a strong antioxidant ability to reduce DPPH free radicals at a wavelength of 517 nm. The results of the measurement of total antioxidant capacity in the variation of treatment, namely sun-dried cocoa beans and oven cocoa beans were 27.730 and 42.454 mg/mL GAEAC. Based on the results of this study, it was found that the ethanol extract of oven cocoa beans had the greatest total antioxidant capacity, namely 42.454 mg/mL GAEAC.
Analysis Antioxidant of Fractions Cocoa Beans (Theobroma Cacao L.) as Potential Herbal Medicine Wibawa, Agung Ari Chandra; Pramitha, Dewa Ayu Ika; Sanjiwani, Ni Made Sukma; Adrianta, Ketut Agus
Hydrogen: Jurnal Kependidikan Kimia Vol 12, No 4 (2024): August 2024
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v12i4.12548

Abstract

The cocoa seeds of the Gumbrih-Bali region are a natural commodity with great potential for development or processing by local communities. The purpose of this research is to provide information about the antioxidant potential contained in cocoa seeds. Testing the antioxidant capacity in this study uses the Uv-Vis spectrophotometry method at 517 nm wavelengths. Free radical scavanger is measured with control absorption and samples was analyzed with regression curve. The research results proved that the antioxidant (AAI) in the n-butanol fraction show result very strong ability of 4.64 compared to the 0.42 ethyl acetate fraction and 0.46 n-hexane fraction. These results prove that the potential chemical content of cocoa seeds is high in polar solvents (n-butanol fractions) such as flavonoid compounds. Furthermore, this research will be used as a basis for developing natural herbal ingredients such as cocoa which can be consumed in the community to prevent degenerative diseases.
Effect of Drying Temperature Variation on the Antioxidant Activity Ethanol Extract of Cocoa Bean (Theobroma cacao L.) with ABTS [2,2-azino-bis(3-ethylbenzotiazolin-6-sulphonic acid)] Method Wibawa, Agung Ari Chandra; Pramitha, Dewa Ayu Ika; Sanjiwani, Ni Made Sukma; Rahadi, I Wayan Surya; Arandika, I Wayan Wisma
Hydrogen: Jurnal Kependidikan Kimia Vol. 13 No. 4 (2025): August 2025
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v13i4.17409

Abstract

Plants contain chemical compounds that are used as natural medicinal ingredients as antioxidants and have the potential to act as free radicals. Cocoa plants are rich in polyphenols such as flavanols, which have antioxidant and anti-inflammatory properties against degenerative diseases. The aim of the research is to determine whether variations in drying temperature of cocoa bean ethanol extract (Theobroma cacao L.) affect antioxidant activity. This research is in the form of experimental research carried out in a laboratory. The drying method uses an oven for 8 hours at temperatures of 40, 50, and 60ºC. The dried cocoa beans were extracted using the maceration method using ethanol solvent. Antioxidant analysis in this study used the ABTS [2,2-azino-bis(3-ethyl-benzothiazolin-6-sulphonic acid)] method with a microplate reader at a wavelength of 630 nm. The value used to determine antioxidant activity was the IC50 value. All samples BKS 40, BKS 50, and BKS 60 had air contents of 49.34%, 32.7%, and 24.32%. The results of this study prove the antioxidant activity of cocoa bean ethanol extract (BKS 40, 50, and 60) is included in the strong category with IC50 values 86, 88, and 71 μg/mL, respectively. The results prove that temperature does not affect antioxidant activity.
Analysis Antioxidant of Fractions Cocoa Beans (Theobroma Cacao L.) as Potential Herbal Medicine Wibawa, Agung Ari Chandra; Pramitha, Dewa Ayu Ika; Sanjiwani, Ni Made Sukma; Adrianta, Ketut Agus
Hydrogen: Jurnal Kependidikan Kimia Vol. 12 No. 4 (2024): August 2024
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v12i4.12548

Abstract

The cocoa seeds of the Gumbrih-Bali region are a natural commodity with great potential for development or processing by local communities. The purpose of this research is to provide information about the antioxidant potential contained in cocoa seeds. Testing the antioxidant capacity in this study uses the Uv-Vis spectrophotometry method at 517 nm wavelengths. Free radical scavanger is measured with control absorption and samples was analyzed with regression curve. The research results proved that the antioxidant (AAI) in the n-butanol fraction show result very strong ability of 4.64 compared to the 0.42 ethyl acetate fraction and 0.46 n-hexane fraction. These results prove that the potential chemical content of cocoa seeds is high in polar solvents (n-butanol fractions) such as flavonoid compounds. Furthermore, this research will be used as a basis for developing natural herbal ingredients such as cocoa which can be consumed in the community to prevent degenerative diseases.
Co-Authors Arandika, I Wayan Wisma Bagus Putra Manuaba, Ida Dewa Ayu Ika Pramitha I Made Dedy Ariawan I Made Dira Swantara I WAYAN SUDIARSA I Wayan Surya Rahadi Ketut Agus Adrianta Luh Nik Pradnya Anggi Manuntun Manurung Megawati, Fitria Ni Komang Ariati Ni Made Suaniti Ni Made Sukma Sanjiwani Ni Putu Ayu Mirah Mariati NI PUTU AYU MIRAH MARIATI Ni Wayan Trisna Dewi Nova Mahendra, Agung Nyoman Mantik Astawa, I P Purwanto Paramitha, Dewa Ayu Ika Pradnyandari, I Gusti Ayu Agung Ratih Pramana, I Made Wisnu Yoga Puguh Santoso Putu Era Sandhi Kusuma Yuda Rahadi, I Wayan Surya Samidya, Ni Wayan Rias Sanjiwani, Ni Made Sukma Sari, Ni Wayan Suryani Puspita Setya Cahyani, I Gusti Ayu Agung Dwita Vinanda, Ketut Adelia Wardana, I Made Wisnu