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G.P. Ganda Putra
Fakultas Teknologi Pertanian Universitas Udayana, Denpasar
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences

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Production and added value of waste cooking oil product derivatives in the Bali Province Dewa Ayu Anom Yuarini; Ganda Putra; AAPA Suryawan Wiranatha; Luh Putu Wrasiati
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (2021)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2021.004.01.8

Abstract

Waste cooking oil or waste cooking oil (WCO) is the remaining oil (or by-products) produced during food frying. In 2019, the cooking oil consumption in Bali Province was 4,735,057 L/month and the WCO produced was estimated about 3,314,540 L/month. The Government of Bali plans to manage WCO in an integrated manner WCO in an integrated manner by processing it as derivative products with economic value. The study  aimed to transform WCO into high-value added products (i.e. aromatherapy candles, liquid soap, and biodiesel), and to analyze their economy valued added. The Hayami method was used to determine the economyvalue added  of each product. The results showed that WCO was most widely used in producing biodiesel (84%), candle (17%), and liquid soap (10%). Based on the Hayami method, the added value from candle products was IDR. 4,838 / kg (or added value ratio of 9.68%),  was classified as a low added product. The added value of liquid soap was IDR 8,495/kg (or added value ratio of 47.38%), classified as a high added value product.  While,  biodiesel products generating the added value of IDR 2,363/kg (or added value ratio of 25.57%), classified as a  medium added value product.
PENGARUH DAYA GELOMBANG MIKRO DAN RASIO BAHAN-PELARUT PADA RENDEMEN DAN SIFAT FISIKOKIMIA PEKTIN DARI KULIT BUAH KAKAO W. Angga Pranayasa; G. P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 2 (2022): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (692.112 KB) | DOI: 10.24843/JRMA.2022.v10.i02.p06

Abstract

Cocoa pod (Theobroma cacao L.) are composed of 75% cocoa husk which is discarded as waste during the processing of cocoa beans. Utilization of cocoa husk has been studied, including as a source of pectin. Conventional pectin extraction tends to take a long time, so it is necessary to develop a new method. Microwave-assisted extraction (MAE) is used because it is more efficient. In this study, the effect of microwave power and cocoa husk-solvent ratio on the yield and characteristics of pectin was investigated. This research also determines the best combination to produce pectin from cocoa pod husk. Extraction was carried out for 6 minutes with 0.1 N hydrochloric acid (HCl) at microwave power (600 and 800 W) and cocoa husk-solvent ratio (1:20, 1:30 and 1:40 w/v). The results showed that both factors affected the characteristics of the pectin except water content. The optimum conditions for extracting pectin from cocoa pod husk were at 800 W microwave power and 1:30 (w/v) cocoa husk-solvent ratio. Pectin produced was 2.63 g per 100 g of dried cocoa husk and was grouped into low methoxyl and high ester pectin. The characteristics of pectin such as moisture content, ash content, equivalent weight, methoxyl content, galacturonic acid content and degree of esterification is 15.57±1.23%, 2.43±0.12%, 765.3±17.08 mg, 4.83±0.18%, 50.4±0.54% and 54.4±1.51%, respectively.
Pengaruh Rasio Bahan:Pelarut dan Waktu Ekstraksi dengan Gelombang Mikro terhadap Ekstrak Etanol Kulit Buah Kopi Robusta Sebagai Sumber Antioksidan Gek Ulan Sukma; G. P. Ganda Putra; L. P. Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): 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.2022.v10.i04.p01

Abstract

Penelitian ini dilakukan untuk mengetahui pengaruh rasio bahan:pelarut dan waktu ekstraksi dengan mikrowave terhadap ekstrak etanol kulit kopi robusta sebagai sumber aktivitas antioksidan dan untuk mendapatkan rasio bahan:pelarut dan waktu ekstraksi terbaik yang dapat menghasilkan ekstrak etanol. kulit kopi robusta sebagai sumber antioksidan. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan acak kelompok faktorial, yang dikelompokkan menjadi 2 kelompok berdasarkan waktu pelaksanaan dan terdiri dari dua faktor. Faktor pertama adalah rasio bahan:pelarut yang terdiri dari 3 taraf yaitu 1:20 ; 1:30 ; 1:40. Faktor kedua adalah waktu ekstraksi yang terdiri dari 3 taraf yaitu 5, 10, dan 15 menit. Data dianalisis dengan analisis ragam dan dilanjutkan dengan uji Tukey. Hasil penelitian menunjukkan bahwa perbandingan bahan:pelarut dan waktu ekstraksi berpengaruh sangat nyata terhadap rendemen, total fenolat, total flavonoid, dan aktivitas antioksidan. Interaksi antar perlakuan berpengaruh sangat nyata terhadap aktivitas anti oksidan dan total flavonoid. Dan berpengaruh nyata terhadap kandungan total fenol. Rasio padat terhadap pelarut dan waktu ekstraksi tidak berpengaruh nyata terhadap rendemen kulit kopi robusta. Perlakuan terbaik menunjukkan perbandingan padat terhadap pelarut 1:30 selama 10 menit menggunakan microwave dengan karakteristik yield 8,86±0,08%, total fenol 8,55±0,13 mg GAE/g ekstrak, total flavonoid 6,87±0,12 mg QE/g ekstrak , dan aktivitas antioksidan adalah 37,84±0,14 mg GAE/g ekstrak.
Karakteristik Bubuk Kulit Buah Kakao (Theobroma cacao L.) Sebagai Sumber Antioksidan Pada Variasi Suhu Dan Lama Pengeringan Menggunakan Oven Dryer Enjelitha Girsang; Gusti Putu Ganda Putra; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): 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.2023.v11.i03.p11

Abstract

Cocoa pod husk is the largest by-product of cocoa processing, which is equal to 75% w/w. Cocoa pod husk contains phenolic compounds that have the potential to be a source of natural antioxidants that can be obtained through the extraction process, but need to be dried first before being extracted. This research was conducted to determine the effect of temperature and drying time and their interactions using an oven on the characteristics of cocoa pod powder (Theobroma cacao L.) and to obtain the best combination of temperature and drying time to maintain the characteristics of cocoa pod powder as a source of antioxidants. The experimental design used in this research was a factorial randomized block design consisting of two factors and grouped into two groups based on the time of implementation. The first factor is the drying temperature which consists of three levels, namely 60?, 70? and 80?. The second factor is the drying time which consists of three levels, namely 4, 6, and 8 hours. The data were analyzed by analysis of variance and continued with the Tukey test. The results showed that temperature and drying time and their interactions had a very significant effect on moisture content, yield, total phenols, total flavonoids, and antioxidant capacity of cocoa pods. Based on the effectiveness index test, it was obtained that the best treatment combination was drying at 60? and drying time of 8 hours with characteristics of water content 7.60%, yield 14.89%, total phenol 47.51 mgGAE/g, total flavonoids. 25.39 mgQE/g, and antioxidant capacity of 20.80 mgGAEAC/g. Keywords: antioxidant, cocoa pod husk, drying time, temperature Kulit buah kakao merupakan hasil samping terbesar dari pengolahan kakao yang jumlahnya mencapai 75% b/b. Kulit buah kakao mengandung senyawa fenolik yang berpotensi sebagai sumber antioksidan alami yang dapat diperoleh melalui proses ekstraksi, akan tetapi perlu dikeringkan terlebih dahulu sebelum diekstrak. Penelitian ini dilakukan untuk mengetahui pengaruh suhu dan lama pengeringan serta interaksinya menggunakan oven terhadap karakteristik bubuk kulit buah kakao (Theobroma cacao L.) serta menentukan kombinasi suhu dan lama pengeringan terbaik untuk mempertahankan karakteristik bubuk kulit buah kakao sebagai sumber antioksidan. Rancangan percobaan dalam penelitian ini menggunakan Rancangan Acak Kelompok faktorial yang terdiri dari dua faktor dan dikelompokkan menjadi dua kelompok berdasarkan waktu pelaksanaannya. Faktor pertama adalah suhu pengeringan yang terdiri dari tiga taraf yaitu 60?, 70?, dan 80?. Faktor kedua adalah lama pengeringan yang terdiri dari tiga taraf yaitu 4, 6, dan 8 jam. Data dianalisis dengan analisis variansi dan dilanjutkan dengan uji BNJ. Hasil penelitian menunjukkan bahwa suhu dan lama pengeringan serta interaksinya berpengaruh sangat nyata terhadap kadar air, rendemen, total fenol, total flavonoid, dan kapasitas antioksidan bubuk kulit buah kakao. Berdasarkan uji indeks efektivitas diperoleh kombinasi perlakuan terbaik adalah pengeringan pada suhu 60? dan lama pengeringan 8 jam dengan karakteristik kadar air 7,60%, rendemen sebesar 14,89%, total fenol sebesar 47,51 mgGAE/g, total flavonoid sebesar 25,39 mgQE/g, dan kapasitas antioksidan sebesar 20,80 mgGAEAC/g. Kata kunci: antioksidan, kulit buah kakao, lama pengeringan, suhu pengeringan
Kandungan Senyawa Flavonoid Dan Aktivitas Antioksidan Teh Beras Merah (Oryza nivara) Pada Variasi Suhu Dan Waktu Penyeduhan Komang Aris Bintang Permana; Gusti Putu Ganda Putra; Anak Agung Made Dewi Anggreni
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): 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.2023.v11.i03.p10

Abstract

Red rice (Oryza nivara) is one type of rice that is used in the manufacture of tea drinks and red ricehas long been known to be beneficial for health. Red rice has its own characteristics, namely havingfunctional properties as an antioxidant because there is a fairly high anthocyanin content, whereantioxidants can ward off free radicals. This study aims to determine the influence of temperature andduration of brewing as well as the interaction between the two treatments on flavonoid content andantioxidant activity of red rice tea and determine the temperature and duration of the best brewing forred rice tea brewing. This study used a factorial Randomized Group Design (RGD) with 2 factors. Thefirst factor is the brewing temperature with 3 levels, namely: 80, 90, 100 ?C. The second factor is thebrewing time which consists of 3 levels, namely: 5, 10, 15 minutes. The variables analyzed includedthe yield of red rice tea extract, total flavonoids and antioxidant activity of IC50. The results showedthat the initial temperature of brewing, the length of brewing and the interaction between the two hada very significant effect on yield, total flavonoids, and antioxidant activity of red rice tea extract. Theinitial brewing temperature of 100 ?C with a brewing duration of 15 minutes resulted in the bestextract characteristics with an extract yield of 29.25 ± 0.35%, total flavonoids of 80.24± 0.43 mgQE/g, and an antioxidant activity of IC50 of 71.16 (ppm). Keywords : Red rice, brewing, flavonoid, antioxidant activity Beras merah (Oryza nivara) merupakan salah satu jenis beras yang dimanfaatkan dalam pembuatanminuman teh dan beras merah sudah lama diketahui bermanfaat bagi kesehatan. Beras merah memilikikhas tersendiri yaitu mempunyai sifat fungsional sebagai antioksidan karena terdapat kandunganantosianinnya yang cukup tinggi, dimana antioksidan dapat menangkal radikal bebas. Penelitian inibertujuan untuk mengetahui pengaruh suhu dan lama penyeduhan serta interaksi antara dua perlakuanterhadap kandungan flavonoid dan kapasitas antioksidan teh beras merah dan menentukan suhu danlama penyeduhan terbaik untuk penyeduhan teh beras merah. Penelitian ini menggunakan RancanganAcak Kelompok (RAK) faktorial dengan 2 faktor. Faktor pertama adalah suhu penyeduhan dengan 3taraf, yaitu: 80, 90, 100 ?C. Faktor kedua adalah lama penyeduhan yang terdiri dari 3 taraf, yaitu: 5, 10,15 menit. Variabel yang dianalisis meliputi rendemen ekstrak teh beras merah, total flavonoid danaktivitas antioksidan IC50. Hasil penelitian menunjukan bahwa suhu awal penyeduhan, lama penyeduhan serta interaksi antar keduanya berpengaruh sangat nyata terhadap rendemen, totalflavonoid, dan kapasitas antioksidan ekstrak teh beras merah. Suhu awal penyeduhan 100 ?C denganlama penyeduhan 15 menit menghasilkan karakteristik ekstrak terbaik dengan rendemen ekstraksebesar 29,25 ± 0,35%, total flavonoid 80,24± 0,43 mg QE/g, dan kapasitas antioksidan IC50 71,16(ppm). Kata kunci : Beras merah, penyeduhan, flavonoid, aktivitas antioksidan
KARAKTERISTIK EKSTRAK KULIT BUAH MANGGIS (Garcinia mangostana L.) DAN BUNGA ROSELLA (Hibiscus sabdariffa Linn) SEBAGAI BAHAN PANGAN FUNGSIONAL PADA VARIASI JENIS PELARUT DAN SUHU EKSTRAKSI I Made Kartana; Luh Putu Wrasiati; Gusti Putu Ganda Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 2 (2022): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2022.v09.i02.p91

Abstract

Mangosteen pericarp and rosella flower can be used as a functional food. The aims of this study were to determine the effect of solvent type and extraction temperature on the characteristics of the powder extract of mangosteen pericarp and rosella flower, determine the type of solvent and extraction temperature that can produce the best characteristics of the powder extract of mangosteen pericarp and rosella flower, and to know the compounds which contain on the characteristics of the powder extract of mangosteen pericarp and rosella flower. The experiments were a factorial experiment with two factors which were designed with a randomized block design. The first factor is the type of solvent which consists of ethanol 96%, acetic acid, ethanol 96%:acetic acid (1:1), ethanol 96%:asam asetat (2:1). Second factor is extraction temperature which consists of room temperature, the temperature of 40 ± 2oC, 50 ± 2oC, 60 ± 2oC with maceration time is 2 hours. The results showed that the solvent of ethanol 96% 1:1 acetic acid at room temperature and the interactions have a significant effect on the yield, total phenol, and antioxidant capacity. In the analysis of total anthocyanin only the solvent type and the extraction temperature had a significant effect, meanwhile, both interactions didn’t affect anything. Ethanol 96% 1:1 acetic acid at room temperature produced the best characteristics of the powder extract of mangosteen pericarp and rosella flower with yield characteristic 20,32±0,26a%, total phenol 9,5903±0,05 mg GAE/100g, antioxidant capacity 47,6796±1,49 mg GAE/100g, dan total anthocyanin 11,10 %. Meanwhile, the types of chemical compounds analyzed with the GC-MS method on the powder extract of mangosteen pericarp and rosella flower are metiletilasetat, dihidropiran, karbonilklorida, 2- propanal, 2-furanon, tetrahidrotiazol, lakton, pentadesil ester.
PENGARUH RASIO BUBUK KOPI DENGAN AIR DAN SUHU PADA METODE COLD BREW TERHADAP KARAKTERISTIK MINUMAN KOPI ARABIKA Tia Larasati; Gusti Putu Ganda Putra; Lutfi Suhendra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 10 No 1 (2023): Scientific Journal of Food Technology (Maret)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2023.v10.i01.p24

Abstract

Cold brew coffee drinks are prepared at low temperatures for a longer time than traditional hot extraction methods and extraction times range from 8-24 hours. This study aims to determine the effect of the ratio of coffee grounds to water and temperature in the cold brew method on the characteristics of arabica coffee drinks, determine the right combination of treatments, and determine the stability of caffeine levels, pH, total phenol and taste in arabica coffee drinks. This research consists of two stages, namely Stage 1 determining the ratio of coffee grounds to water and temperature using the cold brew method. Phase 1 research used a Randomized Block Design. The independent variables used are two factors, namely factor A consisting of 3 levels, namely the ratio of coffee powder to water 1:10, 1:15, and 1:20. Factor B is immersion in cold water at 5OC, 15OC, and 25OC. The study was repeated 2 times to obtain 18 experimental units. The parameters observed in the first stage of the study were the pH value, total phenol, and caffeine content as well as the characteristics of aroma, taste, acidity, body, and aftertaste. Determination of the best treatment is done by sensory test using panelists (limited taster). Phase 2 research is the stability test of the best Arabica coffee drink during storage. The design used is a simple correlation analysis, to determine the relationship between storage time and the stability of Arabica coffee drinks, for 7 days with a storage temperature of 5OC. The results of this study showed that the ratio of coffee powder to water and soaking temperature significantly affected the chemical characteristics of pH, total phenol, and caffeine content as well as the characteristics of aroma, taste, acidity, body, and aftertaste in Arabica coffee drinks. The best Arabica coffee drink with the cold brew method got the highest score of 7,15, in the treatment of the ratio of coffee powder to water 1:10 and a temperature of 25OC. With chemical characteristics pH 5,08, total phenol 2,128 g GAE/100ml and caffeine content 128,207 mg/100ml and taste characteristics on aroma preference an average score of 8, taste preference average score of 7,5, acidity preference average score an average of 4,5, an average score of 8 for body preference and an average aftertaste score of 7,75. The stability of Arabica coffee drinks using the cold brew method at a storage temperature of 5OC revealed a negative correlation between storage time and the stability of the chemical characteristics of pH value, total phenol and caffeine content, and taste characteristics, except for taste preferences where the resulting correlation was positive correlation.
Karakteristik Bubuk Kulit Buah Kopi Arabika (Coffea arabica L.) Sebagai Sumber Antioksidan Pada Variasi Suhu Dan Lama Pengeringan Menggunakan Oven Repika Sepitri Br Barus; Gusti Putu Ganda Putra; Anak Agung Made Dewi Anggreni
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.p04

Abstract

Arabica coffee berry skin has quantitative potential and as a source of antioxidants, and needs to be subjected to a drying process before being extracted. This study aims to determine the effect of temperature and drying time using an oven and its interaction on the characteristics of arabica coffee fruit skin powder (Coffea arabica L.) as a source of antioxidants and determine the best combination of temperature and drying time using an oven that can maintain the characteristics of arabica coffee fruit skin powder as a source of antioxidants. This study used a two-factor factorial randomized block design. The factors in this research are temperature and drying time. Drying temperature which consists of three levels, namely 50ºC, 60ºC and 70ºC and drying time which consists of three levels, namely 2 hours, 4 hours and 6 hours. Treatment and grouped into 2 groups based on the time of implementation, in order to obtain 18 experimental units. Observational data obtained were analyzed using analysis or variance ANOVA and if the results of the analysis showed a significant effect, then it was continued with the Honest Significant Difference test using Minitab 17 software. The observed variables were water content, yield, total phenols, total flavonoids, antioxidant capacity, and effectiveness index. The results of this study indicate that the effect of temperature and drying time using the oven and their interactions have a very significant effect on water content, yield, total phenols, total flavonoids, and the antioxidant capacity of Arabica coffee berry skin powder. The best treatment to produce Arabica coffee berry skin powder as a source of antioxidants is using a temperature of 50ºC and a drying time of 2 hours, with a characteristic moisture content of 14.27 ± 0.01%, yield of 11.61 ± 0.07%, total phenol of 34.68 ± 0.80 mg GAE/g, total flavonoids were 9.06 ± 0.21 mg QE/g, and antioxidant capacity was 22.72 ± 0.86 mg GAEAC/g. Keywords : antioxidants, arabica coffee pod skin, drying time, temperature. Kulit buah kopi arabika memiliki potensi secara kuantitatif dan sebagai sumber antioksidan, serta perlu dilakukan proses pengeringan sebelum diekstraksi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama pengeringan menggunakan oven serta interaksinya terhadap karakteristik bubuk kulit buah kopi arabika (Coffea arabica L.) sebagai sumber antioksidan dan menentukan kombinasi suhu dan lama pengeringan menggunakan oven terbaik yang dapat mempertahankan karakteristik bubuk kulit buah kopi arabika sebagai sumber antioksidan. Penelitian ini menggunakan Rancangan Acak Kelompok faktorial dua faktor. Faktor-faktor dalam penelitian ini adalah suhu dan lama pengeringan. Suhu Pengeringan yang terdiri dari tiga taraf, yaitu 50ºC, 60ºC, dan 70ºC dan lama pengeringan yang terdiri dari tiga taraf, yaitu 2 jam, 4 jam, dan 6 jam. Perlakuan dikelompokkan menjadi 2 kelompok berdasarkan waktu pelaksanaannya, sehingga diperoleh 18 unit percobaan. Data hasil pengamatan dianalisa menggunakan analisis ragam ANOVA dan apabila hasil analisis menunjukkan pengaruh yang nyata, maka dilanjutkan dengan uji Beda Nyata Jujur menggunakan software Minitab 17. Variabel yang diamati yaitu kadar air, rendemen, total fenol, total flavonoid, dan kapasitas antioksidan. Hasil dari penelitian ini menunjukkan bahwa suhu dan lama pengeringan menggunakan oven serta interaksinya berpengaruh sangat nyata terhadap kadar air, rendemen, total fenol, total flavonoid, dan kapasitas antioksidan bubuk kulit buah kopi arabika. Perlakuan terbaik untuk menghasilkan bubuk kulit buah kopi arabika sebagai sumber antioksidan yaitu menggunakan suhu 50ºC dan lama pengeringan 2 jam, dengan karakteristik kadar air 14,27 ± 0,01%, rendemen 11,61 ± 0,07%, total fenol 34,68 ± 0,80 mg GAE/g, total flavonoid 9,06 ± 0,21 mg QE/g, dan kapasitas antioksidan 22,72 ± 0,86 mg GAEAC/g. Kata kunci : antioksidan, kulit buah kopi arabika, lama pengeringan, suhu.
Aktivitas Antioksidan Ekstrak Menggunakan Metode Microwave Assisted Extraction Pada Variasi Waktu Dan Daya Livia Pratiwi; Gusti Putu 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

Abstract

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 (MAE) method. This research was conducted to determine the effect to time and extraction power using Microwave Assisted Extraction (MAE) on the characteristics of cocoa pod husk extract and to obtain the best combination time and extraction power using Microwave Assisted Extraction (MAE) that 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 (MAE) 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. Keywords : Time extraction, power extraction, antioxidants, extraction, cocoa pod husk Proses pengolahan buah kakao menghasilkan hasil samping kulit buah kakao sebesar 70-75%. Kulit buah kakao mengandung senyawa fenol yang berpotensi sebagai sumber antioksidan alami yang dapat diperoleh melalui proses ekstraksi. Salah satu metode ekstraksi yang dapat digunakan adalah dengan menggunakan metode Microwave Assisted Extraction (MAE). Penelitian ini dilakukan untuk mengetahui pengaruh waktu dan daya pada ekstraksi menggunakan metode Microwave Assisted Extraction (MAE) terhadap karakteristik ekstrak kulit buah kakao serta menentukan kombinasi perlakuan waktu dan daya pada ekstraksi menggunakan metode Microwave Assisted Extraction (MAE) terbaik yang dapat menghasilkan ekstrak kulit buah kakao sebagai sumber antioksidan. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok faktorial yang dikelompokkan menjadi 2 kelompok berdasarkan waktu pelaksanaan dan terdiri dari dua faktor. Faktor pertama adalah waktu ekstraksi yang terdiri dari 5 taraf yaitu 2, 4, 6, 8 dan 10 menit. Faktor kedua adalah daya ekstraksi yang terdiri dari 2 taraf yaitu 450 dan 600 watt. Data dianalisis dengan analisis varian dan dilanjutkan dengan uji BNJ. Hasil penelitian menunjukkan bahwa waktu dan daya pada ekstraksi menggunakan metode Microwave Assisted Extraction (MAE) serta interaksinya berpengaruh sangat nyata terhadap rendemen, total fenol, total flavonoid dan kapasitas antioksidan. Dari uji indeks efektivitas diperoleh perlakuan terbaik adalah ekstraksi dengan waktu 6 menit dan daya 600 watt dengan karakteristik rendemen sebesar 8,36 ± 0,06%, total fenol sebesar 41,29 ± 0,40 mg GAE/g, total flavonoid sebesar 36,97 ± 0,30 mg QE/g dan kapasitas antioksidan sebesar 16,33 ± 0,27 mg GAEAC/g ekstrak. Kata kunci : Waktu ekstraksi, daya ekstraksi, antioksidan, ekstraksi, kulit buah kakao
Co-Authors A. Harijono Anak Agung Made Dewi Anggreni Anak Agung Putu Agung Suryawan Wiranatha Anak Agung Sagung Inten Mahasari Putri Anak Agung Sagung Mirah Mahadewi Anggreni, Ni Made Dian Antonius Solo Aulanni'am, Aulanni'am Bambang Kartika DEWA AYU ANOM YUARINI Diana Puspitaningtyas Dimas Anggi Ananta Enjelitha Girsang Esra Palenta Sinaga Gede Agus Ariefta Gek Ulan Sukma Gusti Ayu Kadek Diah Puspawati Gusti Putu Agus Darmataba I Dewa Putu Rega Elyana I Gede Krisna Putra Pratama I Gede Oka Harta Adinata I Gede Rusli Supariatna I Gst. Ayu Ananda Dama Sastri I Gusti Ayu Agung Putri Utami I Gusti Ayu Ekawati I Gusti Ayu Krisna Dewi I Gusti Ayu Lani Triani I Gusti Ayu Meia Dewi I Kadek Aditya Wirajaya I Kadek Widhiana Putra I Ketut Dio Prasetya I Made Anom Sutrisna Wijaya I Made Kartana I Made Mas Oka Hendrawan I Nengah Kencana Putra I Putu Lingsan Pratyaksa I Putu Suparthana I Wayan Adi Wagestu I Wayan Arnata I Wayan Eko Fridayana I Wayan Ferry Artha Yoga I Wayan Gde Angga Prasetya I.W.G.S. Yoga Ida Bagus Gede Awidyanata Ida Bagus Wayan Gunam Kadek Mei Ahadianti Komang Aris Bintang Permana Lianatus Sholeha Livia Pratiwi Luh Putu Ayu Sumantining Luh Putu Trisna Darmayanti Luh Putu Wrasiati Lutfi Suhendra Misbach Baihaqi Zen Ni Kadek Wiji Astuti Ni Kadek Yeni Dwipayanti Ni Made Mega Suasti Rahayu Ni Made Ria Oka Ni Made Wartini Ni Nyoman Desi Trisna Dewi Ni Putu Suwariani Ni Wayan Sukmayanti Ni Wayan Titin Kartika Sari NiMade Wartini Novi Dwiningrum NYOMAN SEMADI ANTARA Praycelia Marissa Miranda Putu Agung Sujud Rama Krishna Putu Agus Nadiarta Putu Ayu Sucitawati Putu Mutia Septiyaningsih Putu Timur Ina Putu Widya Sena Repika Sepitri Br Barus Reren Rahmadhani Sadyasmara, Cokorda Anom Bayu Sri Kumalaningsih Sri Mulyani Sutardi Sutardi Tia Larasati Tri Susanto W. Angga Pranayasa Yudisthira Dharma Bhusana Dasa