Extraction of Polyphenols Cocoa Fruit Skin with The Soxhletation Method.

Abstract

Cocoa fruit skin is waste from the processing of cocoa into processed products. Cocoa skin contains antioxidant polyphenol compounds. One way to take polyphenol compounds is extraction. The most commonly used conventional extraction methods are maceration and sokhletation. This research aims to determine the effect of the soxhletation method on polyphenol compounds from cocoa fruit skin extract and know the antioxidant activity of polyphenols produced from cocoa fruit skin extract. This study uses the extraction method, the soxhletation method. The polyphenol identification test on cocoa fruit skin is carried out qualitatively and quantitatively. Qualitative test to determine the color changes in the predetermined reagent to identify the group of polyphenol compounds. Qualitative test results show positive cocoa skin contains polyphenols. From the quantitative test results show that the soxhletation extraction method produces a total phenol content of 5,069 mg Gae/g, antioxidant activity starts from 21.21% at a concentration of 20 μg/ml and increases up to 87.48% at a concentration of 80 μg/ml and levels a yield of 4.05%. The antioxidant activity of polyphenols produced from cocoa fruit peel extract shows that the higher the extortion concentration the higher the value of antioxidant activity