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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Pelita Perkebunan
ariza budi tunjung-sari
Indonesian Coffee and Cocoa Research Institute
Agriculture, Biological Sciences & Forestry Environmental Science

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Cocoa extract has activity on selectively killing of breast cancer cells line ariza budi tunjung-sari; Mahriani Mahriani; Gusti Agung Perias Tiningrum; Teguh Wahyudi; Misnawi Jati
Journal of Tropical Life Science Vol. 5 No. 3 (2015)
Publisher : Journal of Tropical Life Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/jtls.05.03.04

Abstract

Effect of the cocoa crude extract on mortality of breast cancer cell lines i.e. MCF-7, T47D and normal cell (Vero), was observed. Crude cocoa extract prepared from a freshly dried cocoa bean that was containing 14% catechin and 0.6% caffeine. Catechin and caffeine content were modulated to 2-folds (28% catechin or 1.2% caffeine) and 3-folds (42% catechin or 1.8% caffeine) by adding pure compounds. Extracts were dissolved in dimethylsulfoxide (DMSO) at concentrations ranging from 200 to 1600 μg/ml. The positive control was doxorubicin (0.5-16 μg/ml in DMSO). Cell lines (MCF-7, T47D, and Vero) were incubated in test sample for 24h at 37°, prior to 3-(4,4-dimetylthiazole-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. The absorbance of each well was measured at 550 nm, and lethal concentration (LC50) was calculated. The cocoa extract induced mortality of breast cancer cell lines but not in Vero cells. The effect on MCF-7 was greater than on T47D, given the LC50 was 1236 μg/ml (MCF-7) and 1893 μg/ml (T47D). Cytotoxic potential of cocoa extract was much lower than doxorubicin whose LC50 was0,777 μg/ml (MCF-7) and 0,082 μg/ml (T47D). Increasing catechin content to 2-folds did not significantly affect LC50 value, but 3-folds catechin content reduced LC50 to 1021 μg/ml. Meanwhile increasing caffeine content to 2-folds significantly reduced LC50 to 750 μg/ml, however, 3-fold content resulted in slightly higher LC50 at 780 μg/ml. This indicates that cocoa extract have anti-cancer potential, and purification may improve this property .
Use of cocoa ethanolic extract for treatment of Staphylococcal infection in rabbit-skin model Ariza Budi Tunjung-Sari; Teguh Wahyudi; Diana Chusna Mufida; Mekania Tamarizki; Desyana Perwitahati; Ihda Kartika Syamsuddin; Misnawi Jati
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 32 No 1 (2016)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v32i1.214

Abstract

In  septic  condition,  the  skin  normal  flora  Staphylococcal  spp.  may  trigger local  and  sistemic  skin  infection.  In  this  study  antibacterial  activity  of  cocoa ethanolic  extract  (CEE)  against  Staphylococcus  aureus  and  Staphylococcus epidermidis infections  was  observed  in  vitro  and  in  vivo.  Ethanolic  extract  from unfermented  cocoa  beans  was  prepared  as  solution  in  the  in  vitro  testing,  while for  in  vivo  testing  the  extract  was  prepared  as  cream.  Agar  well  diffusion  assay showed  that  CEE  ranging  from  7.8  mg/mL  to  1000  mg/mL  demonstrated  inhibitory  activity  against  growth  of  either  S.  aureus  and  S.  epidermidis. Inhibitory activity  of  CEE  was  in  concentration  dependent  manner,  and  was  less  potential than either cephalexin 4 x 10 -3 mg/mL or cefotaxime 8 x 10 -3 mg/mL. Linear regression of CEE concentration plotted against inhibition zone values ha dpredicted the minimum inhibitory  concentrations  (MIC)  of  CEE  towards  S.  aureus  and  S.  epidermidis were at 341.9 mg/mL and 359.7 mg/mL, respectively. Topical application of cream containing  CEE  at  several  concentrations  (2%,  4%,  and  8%)  demonstrated  healing properties  towards  incision  wound  infected  with  S.  aureus and  S.  epidermidis cultures in rabbit-skin model. CEE cream promoted wound contraction and higher recovery  rate  than  of  base  cream  (negative  control)  but  lower  than  mupirocin 2%  cream.  In  S.  aureus and  S.  epidermidis  infected  wound  models,  CEE  cream 8%  improved  wound  recovery  to  72.7%  and  86.1%  from  original  rates  of  23.5% and 34.7% (base cream application). Catechin and procyanidis are suggested playing roles in  alleviation of wound inflammation and stimulation of extracellular matrix accumulation,  thus  accelerate  the  wound  healing  process.  This  study  proposes utilization  of  cocoa  bean  as  source  of  active  ingredient  for  skin  care  products.
Study on Activity of Cocoa Ethanolic Extract against Shigella dysenteriae Ariza Budi Tunjung-Sari; Enny Suswati; Diana Chusna Mufida; Alfa Rianul Setiawan Rianul Setiawan; Alvin Isnaini; Mochamad Rizal; Teguh Wahyudi; Misnawi Jati
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 32 No 2 (2016)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v32i2.222

Abstract

Shigella dysenteriae is a gastrointestinal pathogen which shows resistance to antibiotics. A study has been conducted to investigate alternative antibacterial agents, due to the emerging resistance of S. dysenteriae to ciprofloxacin and other antibiotic classes. In this study, antibacterial properties of cocoa ethanolic extract (CEE) and its impact on growth and morphology of S. dysenteriae were evaluated. The effect of CEE on bacterial growth was assayed by using agar-well diffusion method and by observing morphological changes of bacterial cells through the use of scanning electron microscopy (SEM). Furthermore, CEE was also applied orally to mice infected with S. dysenteriae. The intestinal fluids was cultured in selective medium to evaluate growth of S. dysenteriae colonies. This study demonstrated that CEE at concentrations of 15.6 mg/mL inhibited S. dysenteriae growth, and at concentrations of 500 mg/mL and 1,000 mg/mL exhibited equal activity to 6.5 g/mL of ciprofloxacin. SEM showed that S. dysenteriae cells had formed filaments, indicating that CEE caused cellular stress to S. dysenteriae. In in vivo assay, CEE showed suppression of S. dysenteriae colony in the mice intestine. This research suggests that CEE could potentially be used as antibacterial agent againsts S. dysenteriae.
Use of Lactobacillus fermentum for improving fermentation degree of smallholder dried cocoa beans Ariza Budi Tunjung-Sari; Misnawi Jati; Noor Ariefandie Febrianto; Teguh Wahyudi
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 35 No 3 (2019)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v35i3.371

Abstract

In an attempt to improve the quality of dried cocoa beans produced from small holder farming in Indonesia, experiment of cocoa beans and Lactobacillus fermentum (LF) was conducted. LF culture at concentration 5% w/w was added into dried cocoa beans and incubated for four days. Treated beans were sun dried and evaluated for slaty and purple appearance on the nibs, as well as defects and sensory quality. This study reports a significant decrease in the proportion of slaty and purple beans in the treated groups either in smaller (30 kg) or in the larger (150 kg) scales. The moulded bean number surged, but moulded beans was already present in the untreated group. The sensory profile was obtaining higher scores on the chocolate flavor, bitterness and astringency attributes. It is concluded that LF culture could be used for improving the physical and sensory qualities of cocoa beans from small holder farmers.
Small-scale Fermentation of Cocoa Beans and on-Process Monitoring Ariza Budi Tunjung-Sari; Hendy Firmanto; Teguh Wahyudi
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 37 No 1 (2021)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v37i1.444

Abstract

Cocoa bean fermentation is a critical step in the formation of chocolate aroma precursors. Small-scale fermentation is needed to accommodate fermentation practice during low season and fruit scarcity. The study was conducted to address the minimum amount of wet cocoa beans required for a successful fermentation. In the trials, wet cocoa beans at different quantities, i.e. 1, 2.5, 5, 7.5, 10, 15, and 40 kg, were incubated in separate wooden boxes for 4 days (96 hours) and turned once after 48 hours. Temperature and pH of the pulp and beans were measured every 6 hours. Dry beans were visually inspected to determine the number of grayish and purple cotyledons indicating unfermented beans. In general, smaller scale fermentations, i.e. 1 to 15 kg, resulted in similar profiles with that of standard mini-box fermentation (40 kg) in terms of temperature, pulp pH and bean pH. The 40 kg fermentation resulted in the lowest percentage of purple beans with no grayish beans, meanwhile smaller scale fermentations showed higher number of unfermented beans. The logarithmic regression indicates that as much as 1.4 kg beans producing unfermented beans of less than 20% which meets the criteria of grade 3 based on the Indonesian National Standard for cocoa bean (SNI 2323:2008/Amd1:2010). Data analysis shows that temperature below 35°C for 42 hours was associated with higher percentage of grayish and purple beans. It is concluded that cocoa bean fermentation can be carried out at least at 5 kg scale, and temperature at 42 hours could be a parameter for process monitoring.
Co-Authors Alfa Rianul Setiawan Rianul Setiawan Alvin Isnaini Desyana Perwitahati Diana Chusna Mufida Enny Suswati Gusti Agung Perias Tiningrum Hendy Firmanto Ihda Kartika Syamsuddin Mahriani Mahriani Mekania Tamarizki Misnawi Jati Misnawi Jati Misnawi Jati Mochamad Rizal Noor Ariefandie Febrianto Teguh Wahyudi Teguh Wahyudi Teguh Wahyudi