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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
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Journal : Journal Of World Science

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Comparative Phytochemical Profile and Antioxidant Activity of Cocoa Beans Methanol Extract and its N-Butanol Fraction Obtained from Jembrana, Bali, Indonesia Ari Chandra Wibawa, Agung; Nova Mahendra, Agung; Bagus Putra Manuaba, Ida; Nyoman Mantik Astawa, I
Journal of World Science Vol. 3 No. 4 (2024): Journal of World Science
Publisher : Riviera Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58344/jws.v3i4.588

Abstract

This study aims to evaluate the differences in phytochemical profiles and antioxidant activity between the methanol extract of cocoa beans and the n-butanol fraction obtained from Jembrana, Bali. Maceration technique was used in this research. The crude extract of cocoa beans was partitioned based on polarity to determine which fraction has the most potential as a source of bioactive compounds. The n-butanol fraction was evaporated to obtain a polar fraction from the methanol extract of cocoa beans. UV-Vis spectrophotometry was used to measure the total content of flavonoids and tannins in the methanol extract of cocoa beans and the n-butanol fraction. Research found that the methanol extract of Balinese cocoa beans had a total flavonoid content of 0.34 g/100 g and tannins of 0.37 g/100 g. However, the n-butanol fraction had a total flavonoid content of 15.34 g/100 g and tannin 20.16 g/100 g. The IC50 value of the methanol extract was 29.66 ?g/ml, while the n-butanol fraction was 2.63 ?g/ml. The AAI of the methanol extract was 1.35 and the n-butanol fraction was 2.63, indicating that the n-butanol fraction had stronger antioxidant activity with higher flavonoid and tannin content than the methanol extract. The implication of this research is that the n-butanol fraction of cocoa bean methanol extract has the potential as a source of bioactive compounds that can be utilized in the development of high added value products, especially in the context of food pharmaceuticals or other health product.
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