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Muhammad Wijaya
Department of Chemistry, Faculty Mathematic and Natural Science, Makassar State Of University
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THE ISOLATION OF COMPOUND POLYPHENOL FROM WAJO DISTRICT CACAO BEAN AND CACAO WASTE THROUGH FERMENTATION PROCESS Muhammad Wijaya; Muhammad Wiharto
Jurnal Sains Dasar Vol 5, No 2 (2016): October 2016
Publisher : Faculty of Mathematics and Natural Science, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (145.415 KB) | DOI: 10.21831/jsd.v5i2.10648

Abstract

This research aims to utilize the liquid smoke, charcoal, oil and gas that have been produced from cocoa waste shell from fast pyrolysis technology at 125-500 oC. The charcoal of the cocoa waste was analyzed using a bomb calorimeter at 5925 cal/g showed that it contains 52.02% of lignin; 17.27% of alpha cellulose and 19.56% of hemicellulose, respectively. The HPLC analysis of Wajo district cacao bean resulted in polyphenol compound as 308.35. GC-MS analysis of cocoa shell liquid smoke that pyrolized at 125-500 oC produces severals compounds such as acetic acid, n-buthane, methyl esther, propanoac acid, butanoac acid, methyl pyridine, 1-hydroxy-2-propanone, and mequinol. The FTIR analysis of cocoa bean showed a hydroxyl group at 3450.65 cm-1, carbonyl group at 1730.15 cm-1, CH group at 719.45-607.58 cm-1. The crystallinity degree of Wajo District cocoa shell analyzed using XRD was 26,50%. The existence of chemical compounds in liquid smoke products have been found as raw chemicals.  Content of biomass carbon at these cacao waste increased according to the increase of pyrolisis temperature, while the carbon emission of these three materials decreased as the temperature increased. Compound polyphenol from cacao bean has a potent as anti oxidant that is friendly  for environmental and healthy. Keywords: cacao  bean, fermentation,  polyphenol,  and  chemical
Co-Authors Muhammad Wiharto