KARAKTERISTIK EKSTRAK KULIT BUAH KAKAO (Theobroma cacao L.) SEBAGAI SUMBER ANTIOKSIDAN PADA PERLAKUAN JENIS PELARUT DAN WAKTU MASERASI

Cocoa pod husk is a by product waste from cocoa processing which is quite abundant and has not been used optimally. Waste cacao pod husk can be used more optimally by extracting, its countent of polyphenol compounds which can be used as natural antioxidants. The aim of this study were to determine the effect of the type of solvent and maceration time of cocoa pod husk extract as a source of antioxidants and to determine the best type of solvent and maceration time to produce cocoa pod husk extract as a source of antioxidants. This experiment was disegred by using factorial randomized block design. The first factor was type of solvent consisting of methanol 95 percent, ethanol 96 percent and acetone 90 percent. The second factor was maceration time, which were done 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 type of solvent and maceration time 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 ethanol solvent and maceration time for 48 hours with yield characteristics 11.60±0.42 percent, total phenolic at 111.06±0.03 mg GAE/g and capacity antioxidant 54.92±0.22 mg GAEAC/g.