<![CDATA[Anthocyanins are present in high concentration in cocoa peels. The purpose of this study is to identifythe relationship between each input variables and to develop predictive models used in optimizing theconditions of the anthocyanin extraction process. Extraction of anthocyanins in cocoa peels was carriedout using the maceration method. Extraction process conditions such as particle size (0,105; 0,125; 0,149;0,177; 0,25 mm), material/solvent ratio (0,0045; 0,0125; 0,0375; 0,0625; 0,0795 g/mL), and optimumextraction time (7,5; 24; 48; 72; 79 hour) in the extraction process will affect the obtained concentration ofanthocyanin. The Design Expert vs11 program with Response Surface Methodology (RSM) Box-BehnkenDesign was used for research and select process conditions from a combination of factors producing theoptimal responses. Relationship between variables and the response of anthocyanin concentration wasmodeled by Y=0,2129-0,0483A+0,0816B+0,0069C-0,0219AB-0,0271AC+0,0174BC+0,0298A2 -0,0349B2 +0,0504C2 (A is particle size; B is the ratio of cocoa peel/ethanol; and C is extraction time). The optimal response value of anthocyanin concentration is 0,479 M, with the condition of the particle size at the extraction process of 0,105 mm; the ratio of cocoa peel/ethanol of 0.0625 w/v; extraction time of 72 hours.]]>
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