Antibacterial And Antioxidant Activities Of Ethanol Extracts Of Cocoa Husk (Theobroma cacao L.) With Maltodextrine In Various Concentration

Abstract

Cocoa husk ((Theobroma cacao L.) has antioxidant and antimicrobial activity which has the potential as a natural preservative of food, but in its use the cocoa rind extract has a disadvantage because of its short shelf life and limited application to foodstuffs, therefore prevent damage and extend the shelf life, one of the efforts that can be done is to encapsulate the extract. This study aims to determine the antibacterial and antioxidant activity of encapsulated cocoa peel extract, this study begins with the treatment of extraction of cacao pods with ethanol solvent by comparison of cacao pods powder : 1: 4 solvent. Cocoa husk used are yellow harvested fruits, then chopped and dried to form flour. The sample was extracted by maceration with ethanol solvent. Antioxidant testing was carried out by DPPH method, while the antibacterial test was carried out by well diffusion method. This study used a completely randomized design method (CRD) with 5 treatments using a maltodextrin concentration of 20% (M1); 30% (M2); 40% (M3); 50% (M4) and 60% (M5) and repeated 3 times.This study concluded that encapsulant extract of cocoa husk using maltodextrin 20% had the highest antioxidant and antimicrobial activity compared to other treatments, namely 30% concentration; 40%; 50% and 60% but for treatment 20% and 30% there is no difference. Ethanol extracts of fruit peels can be made in the form of encapsulants which are very likely to be used as natural preservatives.