Cocoa pod husk (CPH) is a byproduct of cocoa processing that is abundant and has a low economical value. CPH cellulose can be obtained using the delignification and bleaching process. This study aimed to determine the effect of hydrogen peroxide (H2O2) concentration and bleaching process temperature on the characteristics of CPH cellulose and to determine the best treatment to extract CPH cellulose. This research uses a factorial randomized block design, consists of two factors. The first factor is H2O2 concentration, which consists of 10%, 20%, and 30%. The second factor is bleaching temperature, which consists of 60oC, 80oC, and 100oC. The data were analyzed by analysis of variance and continued with the Tukey test. The observed variables were yield, whiteness index, cellulose, hemicellulose, and lignin content. Best treatments were determined using the effectiveness index. The results showed that H2O2 concentration and bleaching process temperature had a significant effect on yield, whiteness index, cellulose, and lignin content of a bleached CPH. Bleaching temperature had a significant effect, but H2O2 concentration had an insignificant effect on hemicellulose content. Interactions between treatments had a significant effect on whiteness index and cellulose content but had no significant effect to yield, hemicellulose, and lignin content of a bleached CPH. The best treatment was obtained using a combination of 30% H2O2 and 100oC bleaching temperature, resulting in 16.88±0.12% yield, 59.67±0.50% whiteness index, 70.40±0.44% cellulose, 6.33±0.19% hemicellulose, and 4.49±0.46% lignin content. Keywords : cellulose, cocoa pod husk, bleaching, hydrogen peroxide, temperature
The cocoa beans husk contains a polyphenol compound with total phenolic compounds 5.78 percent. Waste cacao beans husk can be used more optimally by extracting, its countent of polyphenol compounds which can be used as natural antioxidants. This study aims to determine the effect of the comparison of ratio between material and solvent and maceration time on the extract of cocoa beans husk powder as a source of antioxidants and to determine the best type of ratio between material and solvent and maceration time to produce extracts of cocoa bean powder as a source of antioxidants. This experiment was disegred by using factorial randomized block design. The first factor is a ratio between material and solvent consisting of 3 levels, namely 1:10, 1:15, 1:20. The second factor is maceration time for 24, 36 and 48 hours. The data were analyzed with analysis of variance and continued with the Tukey test. The results showed that the comparison of ratio between material and solvent and maceration time had a very significant effect on yield, total phenolic and antioxidant capacity of cocoa beans husk extract. Interactions between treatments had a very significant effect on total phenolic and antioxidant capacity but did not significantly affect the yield of cocoa pod husk extract. The yield of the best cocoa beans husk powder extract was using ratio between material and solvent 1:20 and 48 hours of maceration with a yield of 14.49±0.19 percent. The best total phenolic and antioxidant capacity results were using ratio between material and solvent 1:15 and 48 hours with a total phenolic yield of 85.50±1.74 mg GAE/g and antioxidant capacity 55.18±0.22 mg GAEAC/g. Keywords : cocoa bens husk, extraction, solvent, antioxidants.
Cocoa pod husk has not been used optimally by farmers, most of cocoa pod husk will discarded around the cacao tree or collected in one hole and then piled with soil. Cocoa pod husk waste can be used optimally by extracting polyphenol compounds which are used as natural antioxidant ingredients. This research aimed to determine the effect of particle size and maceration time on cocoa pod husk extract as a source of antioxidant and determine the best particle size and maceration time to produce cocoa pod husk extract as a source of antioxidants. This research used factorial randomized block design with two factors. Factor 1 is a particle size consisting of 40, 60, and 80 mesh. Factor 2 is maceration time consisting of 24, 36, and 48 hours. The data were analyzed by analysis of variance and then it will be proceed with tukey test. The results showed that particle size and maceration time affected yield, total phenolic and antioxidant capacity of cocoa pod husk extract, while the interaction was affected on total phenolic and antioxidant capacity but had no effect on yield of cocoa pod husk extract. The best treatment to produce cocoa pod husk extract as a source of antioxidants 80 mesh particle size and maceration time for 48 hours, with a yield value of 5.22 ± 0.05 percent, a total phenolic of 148.09 ± 0.00 mg GAE / g and antioxidant capacity of 118.71 ± 0.13 mg GAEAC / g. Keywords: cocoa pod husk, extraction, antioxidants, particle size, maceration time
Cocoa bean husk is a waste of cocoa processing that is large enough and has not been used optimally. Cocoa bean husk waste can be used more optimally by extracting polyphenol compound and used as natural antioxidant. This research aims to determine the effect of the type of solvent and maceration time of cocoa bean husk extract as a source of antioxidants and to determine the best type of solvent and maceration time to produce cocoa bean husk extract as a source of antioxidants. This experiment uses a randomized block design with two factors. The first factor is the type of solvent consisting of methanol 95 percent, ethanol 96 percent and acetone 90 percent. The second factor is the maceration time consisting of 24, 36 and 48 hours. The data is analyzed by variant analysis and continued with the Tukey test. The results showed that the type of solvent and maceration time is a very significant effect on yield, total phenolic and antioxidant capacity. The interaction between treatment is a very significant effect on total phenolic and antioxidant capacity but did not significantly affect the yield of cocoa bean husk extract. The best treatment to produce cocoa bean husk extract as a source of antioxidants is using ethanol solvent and maceration time for 48 hours with a yield characteristic 11.72±0.45 percent, a total phenolic at 80.76±1.12 mg of GAE/g and Antioxidant capacity 49.55±1.13 mg GAEAC/g. Keywords : cocoa bean husk, extraction, solvent, antioxidants.
Liquid soap is a liquid skin cleansing preparation made from basic ingredients of soap (potassium compounds with fatty acids from vegetable or animal oils). The purpose of this study was to determine the effect of heating temperature and carbopol concentration on the characteristics of hand washing liquid soap, as well as to determine the heating temperature and the best concentration of carbopol to produce hand washing liquid soap. This study used a factorial randomized block design with a 2-factor trial. The first factor is the heating temperature which consists of 3 levels are : 70?C, 80?C, 90?C. The second factor is the concentration of carbopol which consists of 3 levels are: 1%, 2%, 3%. The results showed that the heating temperature, carbopol concentration and interaction between the two treatments had a very significant effect on viscosity. Comparison of heating temperature has a very significant effect, but the concentration of carbopol and interaction between treatments has no significant effect on specific gravity and stability of foam. The ratio of carbopol concentration has a very significant effect, heating temperature has a significant effect but the interaction between the two treatments has no significant effect on the foam height. The treatment of heating temperature, carbopol concentration and interaction between treatments had no significant effect on water holding capacity, pH, free alkali and overall reception. The best treatment was obtained from the treatment of 80?C heating temperature with 1% carbopol concentration. Keywords: Heating temperature, carbopol concentration, saponification, liquid soap.
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