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Chandra Wibawa, Agung Ari
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Agriculture, Biological Sciences & Forestry Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Analisis Kadar Lemak dan Kadar Air pada Simplisia Biji Kakao (Theobrama Cacao L.) Desa Gumbrih, Kecamatan Pakutatan, Kabupaten Jembrana Sugiantari, Widiya; Chandra Wibawa, Agung Ari; Pramitha, Dewa Ayu Ika
Usadha Vol 2 No 3 (2023): Usadha: Jurnal Integrasi Obat Tradisional
Publisher : Fakultas Farmasi Universitas Mahasaraswati Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36733/usadha.v2i3.7251

Abstract

Cocoa fruit seeds derived from the cocoa plant (Theobroma cacao L.) is one of the raw materials that are very widely used in the community either as food, beverages, or additives in the pharmaceutical field. The content of primary metabolite compounds in cocoa beans such as fat, carbohydrates, water and protein is a very important standard in determining the quality of cocoa beans.  Fat and water content is the first parameter in determining the quality and quality of cocoa beans. Gumbrih Village, Jembrane sub-district, Bali is currently one of the largest suppliers of cocoa beans in Bali for export. However, there is no data related to fat and water content.  This study was conducted with the aim of knowing the quality standards of fat content and water content in cocoa beans from Gumbrih Village, Pakutatan District, Jembrana Regency, as well as to determine the relationship between the effect of water content on fat content. The research design uses experimental research in the laboratory with the aim of analysis. Method used in this study is the analysis of fat content using the soxlhetation method with N-hexane solvent and in the analysis of water content using the gravimetric method. The results showed that the cocoa bean samples in Gumbrih Village, Pakutatan District, Jembrana Regency did not meet the quality standards with an average fat content of (55.95±1.64)% and an average water content that did not meet the quality requirements of (9.5±0.47)%.  
Perbandingan Mutu Fisikokimia Virgin Coconut Oil (VCO) dengan Metode Enzimatis dan Fermentasi Alami Mutu Fisikokimia Virgin Coconut Oil (VCO) dengan Metode Enzimatis dan Fermentasi Alami Dewi Maharani Indah Sari, Ni Komang; Chandra Wibawa, Agung Ari; Pramitha, Dewa Ayu Ika; Megawati, Fitria
Usadha Vol 3 No 3 (2024): Usadha: Jurnal Integrasi Obat Tradisional
Publisher : Fakultas Farmasi Universitas Mahasaraswati Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36733/usadha.v3i3.7498

Abstract

VCO is obtained from fresh, old coconut (Cocos nucifera L) flesh through a simple process without heating. Making VCO can be done by several methods, namely enzymatic methods and natural fermentation. The enzyme used in the manufacture of VCO is bromelain enzyme powder. The purpose of this study was to determine differences in the physicochemical quality of Virgin Coconut Oil (VCO) obtained by natural fermentation methods and VCO obtained by enzymatic methods adding 10% bromelain enzyme. The type of research used is experimental research conducted in the laboratory. The results obtained were then evaluated to determine the physicochemical quality of enzymatic VCO and natural fermentation. Physicochemical test parameters include a water content test performed by the gravimetric method and a free fatty acid test carried out by the titrimetric method. Based on the research that has been done, the highest average yield of VCO with the addition of bromelain enzyme powder is (24.45 ± 0.06) %. The results of the pH test on sample 1 (S1) and sample 2 (S2) obtained a pH value of 6. Testing the water content of the two samples S1 and S2 obtained results (4.018 ± 1.93) and (7.949 ± 2.57) %, with statistical testing getting p> 0.05 where there is no significant difference between the two samples. Tests for free fatty acid levels in samples S1 and S2 yielded (0.0086 ± 0.003055) % and (0.0106 ± 0.004619) %, with statistical testing yielding p > 0.05 after being tested by Kruskal Wallis, no there is a significant difference between the two samples. The enzymatic production of VCO has the advantage of obtaining more yield with the same quality as naturally fermented VCO.
Analisis Kuantitatif Kadar Kuersetin Pada Fraksi n-Butanol Biji Kakao (Theobroma cacao L.) Dengan Metode Kromatografi Lapis Tipis (KLT) Densitometri Arbi, Putu; Chandra Wibawa, Agung Ari; Ika Pramitha , Dewa Ayu
Usadha Vol 4 No 2 (2025): Usadha : Jurnal Integrasi Obat Tradisional
Publisher : Fakultas Farmasi Universitas Mahasaraswati Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36733/usadha.v4i02.7409

Abstract

  Cocoa beans (Theobroma cacao L.) are rich in flavonoids that exhibit antioxidant, antidiarrheal, antibacterial, anti-inflammatory, and antidiabetic activities. Quercetin is one of the marker compounds commonly used in the quantification of flavonoid compounds in natural materials. This study aimed to determine the quercetin content in the n-butanol fraction of cocoa bean extract using the thin-layer chromatography (TLC) - densitometric method. Extraction was performed by maceration with 96% ethanol, yielding 118 g, followed by fractionation using n-butanol to obtain 7 g. The mobile phase consisted of toluene:ethyl acetate:formic acid (4:3:0.4). Based on curve calibration of quercetin standard produced a regression equation of y = 0.000016x + 0.0014 with a correlation coefficient (r) of 0.9882. The mean quercetin content in the n-butanol fraction was 0.115 ± 0.039 mg/100 g with a relative standard deviation. The TLC spots exhibited Rf values averaging 0.55, consistent with the quercetin standard. These findings indicate that the n-butanol fraction of cocoa bean extract contains quercetin. The presence indicate n-buthanol fraction contain of quercetin as flavonoid composition of cocoa beans, supporting their potential use as a natural antioxidant source in traditional medicine formulations.
Co-Authors Arbi, Putu Dewa Ayu Ika Pramitha Dewi Maharani Indah Sari, Ni Komang Ika Pramitha , Dewa Ayu Megawati, Fitria Sugiantari, Widiya