Karakteristik Ekstrak Theobromin Dari Kulit Biji Kakao (Theobroma cacao L.) Dengan Variasi Ukuran Partikel Dan Waktu Ekstraksi

Cocoa bean shells contain theobromine, which includes methylxanthine besides caffeine and theophylline. This study aims to know the effect of particle size and time of extraction on the characteristic of theobromine extract from cocoa bean shells and determine the best variation treatments to produce theobromine extract from cocoa bean shells. This study used a factorial Randomized Block Design (RBD) with two factors, that is particle size (40, 60, and 80 mesh) and time of extraction (24, 36, and 48 hours). The data were analyzed by Analysis of Variance (ANOVA) and continued with the Tukey test. The results showed that particle size and time of extraction had a very significant effect on the yield, theobromine content, and color intensity (L*, a*, b*). Interaction between treatments had a very significant effect on the redness level (a*) and yellowish level (b*) but had no significant effect on the yield, theobromine content, and brightness level (L*). Based on the effectiveness index test, particle size 80 mesh and time of extraction 48 hours were the best treatment with the following characteristics of theobromine extract: yield 21,40±1,67 percents; theobromine content 4,91±0,10 percents; brightness level (L*) 30,30±1,84; redness level (a*) 15,75±1,48; and yellowish level (b*) 17,55±0,78. Keywords : Cocoa bean shell, extraction, theobromine Kulit biji kakao mengandung senyawa theobromin, dimana termasuk salah satu dari senyawa metilxantin selain kafein dan teofilin. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh ukuran partikel dan waktu ekstraksi terhadap karakteristik ekstrak theobromin dari kulit biji kakao serta menentukan variasi perlakuan terbaik untuk menghasilkan ekstrak theobromin dari kulit biji kakao. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan dua faktor, yaitu ukuran partikel (40, 60, dan 80 mesh) dan waktu ekstraksi (24, 36, 48 jam). Data dianalisis menggunakan Analysis of Variance (ANOVA) dan dilanjutkan dengan uji Beda Nyata Jujur (BNJ). Hasil ...