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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Pelita Perkebunan
Teguh Wahyudi
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 .
Effects of Alkali Concentration and Conching Temperature on Flavour, Hardness and Colour of Chocolate Misnawi Jati; Susijahadi .; Jinap Selamat; Teguh Wahyudi; Novrita Putriani
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 22 No 2 (2006)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v22i2.35

Abstract

Alkalization is an addition of alkali into cocoa mass to improve product quality in terms of flavour and colour appearance. Sodium bicarbonate and potassium bicarbonate are usual to be added into cocoa cotyledon prior to roasting. A study has been carried out to evaluate the effects of alkalization proceeded upon conching on chocolate sensory properties, hardness and colour. Re sponse Surface Methodology design at alkali concentrations of 1—15 g kg -1 and conching temperature of 40—80 oC have been used in the study. Parameters evaluated were sensory properties, particle size, hardness and colour. Results of the study showed that alkali concentration significantly influenced aroma, overall preference, particle size and hardness; meanwhile, conching temperature showed significant influence on aroma, taste, appearance, overall preference and texture of chocolate. Alkali concentration and conching temperature showed interactively influence on aroma and overall preference. A good quality of chocolate could be found at the alkali concentration of 8—15 g kg -1 and conching temperature of 74—80 oC. Key words: cocoa bean, chocolate, flavour, conching, alkalization, colour, particle size, texture.
Effects of Stearin and Lecithin Concentrations on Physical Properties of Chocolate Misnawi Misnawi; Teguh Wahyudi
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 24 No 1 (2008)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v24i1.96

Abstract

Herbal coffee is one of the coffee diversivication product that has been well recognized in the market. The addition of herbs or spices, such as ginger, pasak bumi (Eurycoma longifolia), Panax (from the genus of Panax L.) and Habbatussauda (black cumin/black seed/Nigella sativa) in the coffee, not only offer an enhanced flavor characteristic, but more importantly also offer the consumer to gain a health benefit which are possessed by the herbs used. Cardamom (Amonum cardomum) is commonly recognized as a food spices to add flavor to dishes. Cardamom is also known as a herb that possess health benefit such as the medicine for tonsil and throat inflammation, fever, asthma and fatigue reliever. This research was aimed to develop a herbal coffee containing the extract of cardamom and to study the characteristic of herbal coffee obtained physicochemically and by sensory analysis. Crystallized coffee and sugar mixture was blended with cardamom extract by several ratio, which were 90%:10%, 80%:20%, 70%:30%, 60%:40% and 50%:50% to obtain ready to drink cardamom herbal coffee. The mixtures and control (without the addition of cardamom) were then subjected for consumer perception by testing it to 30 panelist based on hedonic sensory test. The 3 mixtures that were choosen were then analysed for its physicochemical characteristic such as its powder and brewing appearrance, insoluble solids, reducing sugar and caffein concentration. The result showed that the addition of 10%, 20% and 30% cardamom extracthad good preferences to consumer, which 10% of addition resulted the highest preferences. The hedonic sensory test resulted the preferences of the aforementioned herbal coffee on color, aroma, taste and flavor was 3.37; 3.14; 3.30; 3.27 and 3.37 (on scale 1 to 5), respectively, representing moderately like to like preferences.The physiscochemical analysis show that the mixture contain 0.17% of insoluble solid, 0.13% of reducing sugar and 0.45% caffeine which comply the Indonesia standard of SNI 4446:1998. This result show that the cardamom herbal coffee is potential to be developed as on of coffee diversification product. Keywords: coffee mix, herbal, cardamom, coffee diversification.
Analysis of luwak coffee volatile by using solid phase microextraction and gas chromatography (Analisa senyawa volatil kopi luwak dengan menggunakan mikroekstrasi fase padat dan kromatolgi gas). Ariza Budi Tunjung Sari; Teguh Wahyudi; Amrita Sulihkanti
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 28 No 2 (2012)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v28i2.204

Abstract

The approach to authenticate Luwak coffee is made through analysis of volatile compounds of luwak coffee. Luwak coffee bean from type of arabica obtained from Andungsari Plantation in Bondowoso district, East Java Province Indonesia, was wet processed and sundried prior to roasting step. As many as 120 g green bean was roasted at 170-220°C for 8-12 minutes until reached light brown colour (Agtron scale 65) and was ground prior to extraction. Volatile compounds of roasted Luwak arabica coffee bean were extracted by using solid phase microextraction (SPME) at 60°C for 30 minutes. The extracted analyte was subsequently transferred into GC-FID system by splitless injection at 260°C with five minutes sampling time, continued with separation through 50% phenyl 50% dimethylpolysiloxane capillary column and oven temperature programmed from 60°C to 180°C with rate of 5°C/min. Resulted chromatogram shows major peaks mainly in Rt 8.360-9.981, and Rt 9.705-14.778, and minor peaks identified before Rt 10 and after Rt 24. Varied sample quantity ranged within 0.5-2.5 g produced chromatograms which were not significantly different (p=0.08). This research also observed the use of γ-picoline (4-methylpyridine) as internal standard. It was showed that γ-picoline appeared at Rt 8.6~ without overlaying other peaks originated from sample. Concentration of γ-picoline at 0.05 μL/g, resulted separable peaks. These findings showed that the use of solid phase microextraction and GC-FID is capable to be apply for identification and quantification of Luwak coffee
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.
Co-Authors Amrita Sulihkanti Ariza Budi Tunjung Sari ariza budi tunjung-sari Desyana Perwitahati Diana Chusna Mufida Gusti Agung Perias Tiningrum Ihda Kartika Syamsuddin Jinap Selamat Mahriani Mahriani Mekania Tamarizki Misnawi Jati Misnawi Misnawi Novrita Putriani Susijahadi .