Aktivitas Antioksidan Kulit Buah Kakao Masak dan Kulit Buah Kako Muda

Jusmiati, Jusmiati; Rusli, Rolan; Rijai, Laode

doi:10.25026/jsk.v1i1.13

Cited by 26 publications

(21 citation statements)

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“…Therefore, DPPH discoloration indicates the number of electrons captured by DPPH radical that can be interpreted as the antioxidant activity of a sample. DPPH discoloration indicates the binding of an electron atom N (nitrogen) in DPPH stable form [11]. Based on the result above, isolate flavonoid, 5hydroxy-2-(4-methoxy-phenyl)-8.8-dimethyl-8H-pyrano [2,3-f] chromen-4-one have the antioxidant ability to transfer an electron to the free radical compounds [12].…”

Section: Antioxidant Activitymentioning

confidence: 89%

Isolation and Antioxidant and Antibacterial Activity of Flavonoid from <i>Ficus variegate</i> Blume

et al. 2019

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Ficus variegata Blume is specific plant of east Kalimantan. Flavonoid compound of Ficus variegata Blume was isolated by vacuum liquid and column chromatography, with previously extracted by maceration method using n-hexane and methanol, and fractination using ethyl acetate solvent. Eluent used in isolation were n-hexane:ethyl acetate (8:2). The results of elucidation structure by using spectroscopy methods (GC-MS, NMR, and FTIR) was obtained 5-Hidroxy-2-(4-methoxy-phenyl)-8,8-dymethyl-8H-pyrano[2,3-f] chromen-4-one. This compound has an antibacterial and antioxidant activities.

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Section: Antioxidant Activitymentioning

confidence: 89%

Isolation and Antioxidant and Antibacterial Activity of Flavonoid from <i>Ficus variegate</i> Blume

et al. 2019

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“…Senyawasenyawa aktif ini mempunyai potensi dijadikan sebagai salah satu sumber polifenol yang memiliki sifat antioksidan. Antioksidan dapat menghambat reaksi oksidasi dan memperbaiki sel-sel kulit yang rusak akibat radikal bebas serta mampu menangkal radikal bebas (Jusmiati et al, 2015). Antioksidan dalam tubuh manusia diperoleh dari enzim-enzim internal seperti superoksida dismutase (SOD), glutathione peroxidase (GPX), katalase (CAT), glutathione (GSH), tokoferol dan βkarotene, maupun dari asupan makanan atau suplemen seperti vitamin C dan vitamin A yang sering disebut sebagai antioksidan sintetis (Saefudin et al, 2013).…”

Section: Pendahuluanunclassified

PENGARUH SUHU DAN WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT BUAH KAKAO (Theobroma cacao L.)

Ananta¹,

Putra²,

Arnata³

2021

JRMA

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Cocoa pod husk is a by-product of cocoa processing which is quite abundant and has not been used optimally. Cacao pod husk can be used more optimally by extracting, its content of polyphenol compounds which can be used as natural antioxidants. The aim of this study were to determine the effect of temperature and maceration time of cocoa pod husk extract as a source of antioxidants and to determine the best type of temperature and maceration time to produce cocoa pod husk extract as a source of antioxidants. This experiment was designed by using factorial randomized block design. The first factor was type of maceration temperature consisting of 30±2°C, 45±2°C and 60±2°C. The second factor was maceration time, which were done for 24, 36 and 48 h. The data were analyzed with analysis of variance and continued with the Tukey test. The results showed that the temperature and time of maceration had a very significant effect on yield, total phenolic and antioxidant capacity of cocoa pod 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 best treatment for producing cocoa pod husk extract as a source of antioxidants was using maceration temperature 60±2°C and maceration time for 36 h with yield characteristics 5,28±0,15%, total phenolic at 168.16±0,06 mg GAE/g and capacity antioxidant 130.94±0.84 mg GAEAC/g. Keywords: Cocoa pod husk, extraction, temperature, time, antioxidants.

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“…Penelitian ini akan menggunakan buah cokelat untuk memperbaiki kualitas minyak goreng bekas. Buah cokelat banyak mengandung antioksidan seperti senyawa flavonoid [5] dan senyawa fenolik antara lain ketakin, epiketakin, proantosianin, asam fenolat, tannin, dan vitamin C [6]. Selain itu, kulit buah cokelat juga mengandung 2,3-butanol (6,45 %), benzenaacetic acid (2,33 %), caffein (23,51 %), dan theobromine (65,99 %) [7], kadar air pada kulit buah segar adalah79,50 % serta pada kulit buah kering 17,96 % [8].…”

Section: Pendahuluanunclassified

Pengaruh Perendaman Kulit Buah Cokelat (Theobroma cacao)Terhadap Kualitas Minyak Goreng Bekas

Suzanni¹,

Akmila²,

Raihanaton³

et al. 2020

JSE

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The use of waste oil that can cause health problems. The disturbance is caused by the high peroxide number triggered by oxidation and hydrolysis of oil in the presence of free fatty acids and high water content. Reuse of waste oil can be done with several alternatives such as the addition of natural antioxidants or synthesis. This study aimed to determine the effect of soaking wet and dry chocolate fruit on the quality of waste oil. The parameters seen are water content, acid numbers, peroxide numbers and free fatty acid levels. The moisture content was determined by the oven drying method, acid numbers and free fatty acid levels by the alkalimetry titration method, and peroxide number by the iodometry method. The results showed that the waste oil soaked on the exocarp of dried cacao is more optimal in reducing the peroxide number by 38.71%, while soaking with wet exocarp is only 12.14%. Moisture content increased by 0.08% on soaking with the exocarp of dried cacao, whereas wet exsocarp is 1.63%. Acid number increased 17.42% in soaking with the exocarp of dried cacao, whereas wet exocarp is 36%. Free fatty acid levels increased 0.64% in dumping with dried exocarp, while soaking with the exocarp of wet cacao increased by 0.82%.

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Aktivitas Antioksidan Kulit Buah Kakao Masak dan Kulit Buah Kako Muda

Cited by 26 publications

References 0 publications

Isolation and Antioxidant and Antibacterial Activity of Flavonoid from <i>Ficus variegate</i> Blume

Isolation and Antioxidant and Antibacterial Activity of Flavonoid from <i>Ficus variegate</i> Blume

PENGARUH SUHU DAN WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT BUAH KAKAO (Theobroma cacao L.)

Pengaruh Perendaman Kulit Buah Cokelat (Theobroma cacao)Terhadap Kualitas Minyak Goreng Bekas

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