Ekstraksi dan identifikasi komponen aktivitas antioksidan kulit Buah Kakao (Theobroma cacao. var. Forastero.)

DWININGSIH, Diah, Ir. Suwedo Hadiwiyoto, MS.M.Phil

2006 | Tesis | S2 Ilmu dan Teknologi Pangan

Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan ekstrak, dan identifikasi komponen yang mempunyai aktivitas antioksidan. Ekstraksi kulit buah kakao menggunakan cara maserasi dengan metanol, etil asetat dan heksana selama 24 jam. Ekstrak kulit buah kakao dianalisis meliputi rendemen, kandungan fenol, flavonoid, daya reduksi, dan daya penangkapan radikal bebas DPPH. Fraksinasi ekstrak menggunakan kolom kromatografi gel silika dengan eluen etil asetat dan metanol. Eluat dianalisis meliputi, rendemen, kandungan fenol, flavonoid, daya reduksi, dan daya penangkapan radikal bebas DPPH. Identifikasi dilakukan dengan menggunakan HPLC kolom Ultrasil ODS (Altech) 250 mm x 4,6 mm, spektrometer massa, dan spektrometer infra merah. Hasil penelitian ini menunjukkan bahwa ekstrak metanol kulit buah kakao diperoleh hasil maksimum terhadap rendemen, kandungan fenol, daya reduksi, dan aktivitas antioksidan, tetapi kandungan flavonoid rendah. Fraksi metanol dari ekstrak metanol menunjukkan bahwa rendemen, kandungan fenol, daya reduksi yang dihasilkan maksimum, tetapi kandungan flavonoid, aktivitas antioksidan rendah. Identifikasi dengan spektropotometer massa fraksi metanol terdapat senyawa 6H-dibenzo b.d-piran-1-ol.

The objective of this research were to extract and identify the antioxidant activity compound of cacao carp. Cacao carp was extracted by the method of maseration with methanol, ethyl acetat and hexana for 24 hours. Extracts were analyzed including randemen, phenolic, flavonoid contents, reduction power, and DPPH radical scavenging activity. The fractination was examined on silica gel column with various ratio of a mixture of ethyl acetat and methanol as eluen. Eluats were analyzed including randemen, phenolic, flavonoid contents, reduction power, and DPPH radical scavenging activity. The HPLC on column of Ultrasil ODS (Altech) 250 mm x 4,6 mm, mass spectrophotometry and infra red spectrophotometry were used to identity compounds in the exctract The results of this research indicated that among the extracts, methanol extract of cacao carp had maximum randemen, phenolic content, reduction power, and antioxidant activity, but flavonoid content was low. The methanol fraction of methanol extract had the maximum randemen, phenolic content and reduction power, but flavonoid content and antioxidant activity were low. The identification of compounds by mass spectrophotometry of the methanol fraction showed that the 6-H-dibenzo b.d-piran-1-ol was indicated as compound with antioxidant activity

Kata Kunci : Antioksidan,Kulit Buah Kakao, Cacao carp, extraction, fractination, antioxidant