Analysis of phenolic content and antioxidant activity of cocoa pod husk (Theobroma cacao l.)

Rachmawaty, Rachmawaty and Mu'nisa, A and Hasri, Hasri and Pagarra, Halifah and Hartati, Hartati (2019) Analysis of phenolic content and antioxidant activity of cocoa pod husk (Theobroma cacao l.). In: ICOMSET2018, Padang, West Sumatera. Indonesia, 4-5 Oktober 2018.

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Abstract

This research has been conducted to measure the total of phenolic content and the test of antioxidant activity in cocoa pod husk. Cocoa pod husk extract was obtained by maceration using 2 kinds of solvents, they are 70% ethanol and acetone: water (7: 3). Folin Ciocalteu method was used to measure the total of phenolic compounds and DPPH (1,1- diphenyl-2-pikrilhidrazil) method was used to measure the antioxidant activity. The results obtained, the total phenolic content of 70% ethanol extract and acetone extract: water (7: 3) respectively had the following values: 94.92 GAE/g, 49.92 GAE/g. while the antioxidant activity of 70% ethanol extract and acetone extract: water respectively had the following values: 88.16%, 44.11%.

Item Type:	Conference or Workshop Item (Paper)
Subjects:	FMIPA > BIOLOGI - (S1) FMIPA KARYA ILMIAH DOSEN Universitas Negeri Makassar > KARYA ILMIAH DOSEN
Divisions:	KOLEKSI KARYA ILMIAH UPT PERPUSTAKAAN UNM MENURUT FAKULTAS > KARYA ILMIAH DOSEN KARYA ILMIAH DOSEN
Depositing User:	Dr. A. Mu'nisa Syamsu
Date Deposited:	26 Aug 2021 07:29
Last Modified:	15 Nov 2021 03:42
URI:	http://eprints.unm.ac.id/id/eprint/20879

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