IDENTIFIKASI POTENSI ANTIOKSIDAN DALAM MINUMAN COKLAT DARI KAKAO LINDAK (Theobroma cacao L.) DENGAN BERBAGAI CARA PREPARASI: METODE FERRIC REDUCING ANTIOXIDANT POWER (FRAP)
Abstract: Cocoa has been
proved to be a source of antioxidant. This study aimed to determine the effect
of chocolate drinks preparation to the ability of antioxidants to reduce Ferric
Tripyridyl triazine complex (Fe III TPTZ) to Ferro form. This research used a
single factor, Chocolate Drinks Preparation Methods consisted of four treatments
(P), dissolving the cocoa powder in room temperature water (P1), dissolving
cocoa powder in boiled water (P2), dissolving cocoa powders in room temperature
water then heated until boiling (P3), and dissolving cocoa powders in room
temperature water then heated until boiling using microwave oven (P4). Each
treatment was repeated two times. The experiment units were randomized using
Randomized Block Design with ability of antioxidants to reduce Ferric
Tripyridyl Triazine (Fe III TPTZ) complex to Ferro form as parameter. The
effect was analyzed using analysis ANOVA at α = 5% then continued with Duncan
Multiple Range Test α = 5% to determine the level of treatment that gives
significant difference. The results showed that preparation methods had
significant effect on total phenolic contents in chocolate drinks but showed no
significant effect on total flavonoid contents ((+)-catechin nor
(-)-epicatechin) and the ability of antioxidants to reduce Ferric Tripyridyl
triazine complex (Fe III TPTZ) to Ferro form. Total phenolic content of samples
was 16,1 – 28,6 mg GAE/ g chocolate powder. Total flavanoid content was 18,8 –
27,4 mg CE/g chocolate powder and 36,0 – 47,3 mg ECE/g chocolate powder.
Cacao’s antioxidant capacity to reduce Fe3+ to Fe2+ was 136,2 – 168,5 mM
Fe(II)/L.
Penulis: Florentin Yunita
Halim, Yustinus Marsono, Maria Matoetina Suprijono
Kode Jurnal: jppertaniandd130518
