Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Jurnal Akademika Kimia Jurnal Akademika Kimia
Siti S. K. Pandjo
Universitas Tadulako, Palu - Indonesia 94119
Chemistry Education

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Antioxidant Activity Test of Acetone and Ethanol Extracts of Cocoa (Theobroma cacao L.) Beans Husk Siti S. K. Pandjo; Kasmudin Mustapa; Purnama Ningsih
Jurnal Akademika Kimia Vol. 10 No. 1 (2021)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (8293.335 KB) | DOI: 10.22487/j24775185.2021.v10.i1.pp1-8

Abstract

Cocoa beans husk is waste produced from the cocoa processing industry containing alkaloid, flavonoid, tannin, saponin, and triterpenoid compounds. This material has the potential to be used as a source of natural antioxidant compounds. This study aimed to determine the antioxidant activity of cacao beans husk extracts by comparing acetone and ethanol as solvents through the extraction process. This antioxidant activity was determined using the DPPH (1,1-diphenyl-2-picrylhydrazyl) test method measured by UV-Vis spectrophotometer after adding an extract of cocoa beans husk. The positive control was vitamin C, while the negative control was DPPH solution dissolved in ethanol. The results showed that the extract of cacao beans husk has more potent antioxidant activity with a lower IC50 value of 181.2 ppm, while the acetone extract has an IC50 value of 247.9 ppm
Antioxidant Activity Test of Acetone and Ethanol Extracts of Cocoa (Theobroma cacao L.) Beans Husk Siti S. K. Pandjo; Kasmudin Mustapa; Purnama Ningsih
Jurnal Akademika Kimia Vol. 10 No. 1 (2021)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2021.v10.i1.pp1-8

Abstract

Cocoa beans husk is waste produced from the cocoa processing industry containing alkaloid, flavonoid, tannin, saponin, and triterpenoid compounds. This material has the potential to be used as a source of natural antioxidant compounds. This study aimed to determine the antioxidant activity of cacao beans husk extracts by comparing acetone and ethanol as solvents through the extraction process. This antioxidant activity was determined using the DPPH (1,1-diphenyl-2-picrylhydrazyl) test method measured by UV-Vis spectrophotometer after adding an extract of cocoa beans husk. The positive control was vitamin C, while the negative control was DPPH solution dissolved in ethanol. The results showed that the extract of cacao beans husk has more potent antioxidant activity with a lower IC50 value of 181.2 ppm, while the acetone extract has an IC50 value of 247.9 ppm
Co-Authors Kasmudin Mustapa Purnama Ningsih