IDENTIFIKASI ANTOSIANIN DARI BIJI KAKAO (Theobroma cacao L.) SERTA UJI AKTIVITAS ANTIOKSIDAN

MUHAMMAD, ARIEF RAMDHANI (2015) IDENTIFIKASI ANTOSIANIN DARI BIJI KAKAO (Theobroma cacao L.) SERTA UJI AKTIVITAS ANTIOKSIDAN. Diploma thesis, Universitas Andalas.

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Abstract

Anthocyanin coumpound have been successfully extracted from cacao beans (Theobroma cacao L.) in ethanol that has been acidified with acetic acid and citric acid until pH 1,4. The extract is identified by UV-Vis spectrophotometer (260-800 nm) and retrieved two peaks that is 275 nm (UV) and 530 nm (Visible). It is estimased that the type of anthocyanin contained in the cacao beans is sianidin class. Further treatment is carried out with HPLC-DAD (λ 516 nm) and retrieved two types anthocyanins that is cyanidin-3-galactoside and cyanidin-3-glucoside. Total anthocyanin monomeric obtained for ethanol has been acidified with acetic acid was 323,98 mg/L; ethanol has been acidified with citric acid was 88,17 mg/L. Anthocyanins are stable at pH 1- 3. Effect of heating causes degradation of anthocyanin compound. The highest in ethanol has been acidified with citric acid extract was 8,7 % at 100oC. For the antioxidant test, etanol has been acidified with acetat acid extract is very active as an antioxidant with IC50 values of 40,92 μg/L. Keyword : Theobroma cacao L, Anthocyanin, Degradation of Color.

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