Electronic Theses and Dissertation

Penelitian ini bertujuan untuk menentukan aktivitas antioksidan dan sitotoksik pada formulasi sirup ekstrak air dari kulit buah kakao (Theobroma cacao L.) dengan menggunakan metode DPPH (1,1-diphenyl 1-2-picrylhydrazyl) dan BSLT (Brine Shrimp Lethality Test). Ekstraksi kulit buah kakao dengan menggunakan air, menghasilkan rendemen sebesar 26,897%. Ekstrak air kulit buah kakao mengandung senyawa alkaloid, flavonoid, saponin dan fenolik. Pembuatan sirup dilakukan dalam empat formulasi yaitu mengandung 0, 5, 10 dan 15% ekstrak air kulit buah kakao, dimana masing-masing disebut dengan formulasi 0, 1, 2 dan 3. Setiap formulasi sirup berwarna kuning dan coklat dengan pH rata-rata 6 dan viskositas rata-rata 17-28 cps. Ekstrak air kulit buah kakao memiliki aktivitas antioksidan sebesar 137,66 ppm, sedangkan sirup ekstrak air kulit buah kakao formulasi 0, 1, 2 dan 3 masing-masing memiliki aktivitas antioksidan sebesar 359,14, 290,54, 235,33 dan 176,65 ppm. Persen kematian larva Artemia salina L. akibat terpapar ekstrak air kulit buah kakao pada konsentrasi 1000 ppm adalah 27%, sedangkan sirup ekstrak air kulit buah kakao formulasi 0 dan 1 adalah 20% dan formulasi 2 dan 3 adalah 23%.

Kata kunci : Ekstrak air kulit buah kakao, Sirup, Antioksidan, Sitotoksik, DPPH, BSLT

This research aims to determine the antioxidant and cytotoxic activities of water extract syrup formulation from cocoa pod husk (Theobroma cacao L.) using the DPPH (1,1-diphenyl 1-2-picrylhydrazyl) and BSLT (Brine Shrimp Lethality Test) methods. Extraction of cocoa pod husk used water as solvent to produces extract, where its yield of 26,897%. Water extract of cocoa pod husk contains alkaloids, flavonoids, saponins and phenolic compounds. The syrup is made in four formulations, containing 0, 5, 10 and 15% water extract of cocoa pod husk, where they are called formulations of 0, 1, 2 dan 3 respectively. Each syrup formulation is yellow and brown color with the average pH of 6 and average viscosity of 17-28 cps. Cocoa pod husk weter extract had antioxidant activity of 137,66 ppm, while cocoa pod husk water extract syrup formulation 0, 1, 2 and 3 each had antioxidant activity of 359,14, 290,54, 235,33 and 176,65 ppm respectively. The percentage of mortality of Artemia salina L. larvae due to exposure to water extract of cocoa pod husk at a concentration of 1000 ppm was 27%, while the syrup of water extract of cocoa pod husk formulation 0 and 1 are 20 % and formulation 2 and 3 are 23% Keywords: Water extract cocoa pod husk, Syrup, Antioxidant, Cytotoxic, DPPH, BSLT