FORMULASI DAN PENETAPAN KADAR FENOL PADA SEDIAAN SERBUK INSTAN BIJI COKLAT (Theobroma cacao L.) DAN BUAH KURMA (Phoenix dactylifera L.) SEBAGAI MINUMAN ANTIOKSIDAN

Abstract

The amount of pollution in Indonesia causes viruses to enter freely in the body which interferes with the immune system. Immune system disorders can be prevented with antioxidant compounds, one of which is phenol contained in cocoa beans and dates in instant powder preparations. The purpose of this study was to determine the physical quality and phenol content of instant powder of cocoa beans and dates as an antioxidant drink. This study used a quantitative descriptive method with test parameters including organoleptic, moisture content, ash content, phenol content, phenol content, and antioxidant activity. The results of the organoleptic test showed that the instant powder had a distinctive aroma of chocolate and dates, a bitter taste, and a brown color. The results of the instant powder moisture content test successively, namely1.61 ± 0.01%;1.58 ± 0.01%; and 1.62 ± 0.01%. The instant powder ash content test results were successively 1.05 ± 0.02%; 1.06 ± 0.03%; 1.05±0.03%. The test results for the positive instant powder content contained phenol as indicated by the formation of a black-green color. The levels of polyphenols in instant powder were 101.52 ± 0.4 mgGAE/g; 92.62 ± 0.6 mgGAE/g; 71.50 ± 0.2 mgGAE/g. Instant powder is classified as a strong antioxidant category with an IC50 value of 86. 03 ppm respectively; 88.82 ppm; and 97.83 ppm.