PENGARUH METODE EKSTRAKSI TERHADAP KADAR POLIFENOL TOTAL BIJI KAKAO (Theobroma cacao L.) KLON MCC02 ASAL SULAWESI SELATAN

Authors

  • Dedy Ma'ruf a:1:{s:5:"en_US";s:13:"Farmasi Unhas";}
  • Sartini Sartini
  • subehan
  • Gemini alam
  • Herlina Rante
  • Firzan Nainu

Keywords:

Theobroma cacao L., Klon MCC02, polifenol total , metode ekstraksi

Abstract

Indonesia merupakan salah satu produsen kakao (Theobroma cacao L.) di dunia dengan berbagai genotype / klon. Salah satu klon terbesar di Sulawesi selatan adalah MCC02 (Masamba Cacao Clone 02). Klon tersebut telah ditanam di beberapa kabupaten di Sulawesi selatan. Polifenol kakao diketahui memiliki aktivitas antioksidan dan antimikroba. Biji kakao mengandung komponen polifenol yang tinggi, salah satu faktor yang mempengaruhi kadar polifenol dalam ekstrak adalah metode ekstraksi. Tujuan penelitian ini adalah untuk mengetahui pengaruh dari metode ekstraksi terhadap kadar polifenol dari ekstrak biji kakao. Buah kakao klon MCC02 diperoleh dari tiga kabupaten yaitu Pinrang, Masamba, dan Bantaeng. Biji kakao kering non fermentasi terlebih dahulu dikeluarkan dari kulit bijinya, kemudian lemaknya dihilangkan dengan menggunakan alat press lemak. Biji kakao tersebut masing-masing diekstraksi menggunakan metode maserasi (M), Microwave Assisted Extraction (MAE), dan Ultrasonic-Assisted Extraction (UAE). Hasil ekstraksi dengan menggunakan metode M, MAE dan UAE diperoleh rendemen, masing-masing: 15,29 ± 0,66 %, 13,13 ± 0,28 % dan 12,77 ± 1,12 % dan kandungan rata-rata polifenol total,  yaitu: (28,89 ± 4,53) %, (31,90 ± 3,34) %, (36,07 ± 4,41) % dihitung ekivalen asam galllat.  Dari ketiga metode ini kadar polifenol total tertinggi ada pada metode ekstraksi menggunakan Ultrasonic-Assisted Extraction (UAE).

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Published

2023-12-31

Issue

Vol. 27 No. 3 (2023): MFF

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Articles

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