OPTIMALISASI PRODUKSI OLEORESIN DARI KULIT ARI BIJI KAKAO (THEOBROMA CACAO L.) DAN PEMANFAATANNYA DALAM PENGOLAHAN PANGAN

Abstract

            This research was conducted to produce oleoresin from the cacao bean husk in optimum condition (ratio ethanol/cacao bean husk and timeof extraction) and to utilize it ini food processing as food flavor.  The research was conducted in stages. Stage I was extraction optimalization and production of oleoresin in two treatment, i.e. ethanol/cacao bean husk (v/b) with 8 extents, 5 : 1, 6 : 1, 7 :1, 8 : 1, 9 : 1, 10 : 1, 11 : 1 and 12 : 1 and time of extraction with 4 extents, 1 hour, 2 hour, 3 hour and 4 hour, using Completely Randomized Design applied to the observation of extract yield and total phenolic; stage II was oleoresin application of cacao bean husk in 5 extents, i.e. 2.5%, 5.0%, 7.5%, 10% and 12.5% using Randomized Block Design applied in the observation of organoleptic test.  The research result show that the ratio of ethanol/cacao bean husk 11 : 1 (v/b) and 2 hour extraction time gave the best extract yield i.e. 1.48% and the best total phenolic 0.58%.  Oleoresin concentration of 10% applied to biscuit gave the best effect compared than oleoresin concentration again.      

Key words : Cacao bean husk, extract yield, oleoresin production, optimum condition, and total phenolic.