The Antioxidant Characteristics of The Liquid Smoke of Cocoa Shell ( Theobroma Cacao, L ) In Different Water Content Variations

  • I Ketut Budaraga Agricultural Fakulty Universitas Ekasakti
  • Eva Susanti Ekasakti University
  • Asnurita Asnurita Ekasakti University
  • Elliza Nurdin Andalas University
  • Ramaiyulis Ramaiyulis Politeknik Pertanian Negeri Payakumbuh
Keywords: antioxidants, cocoa shell liquid smoke, the water content

Abstract

Agricultural and plantation wastes, especially cocoa plants, have not been widely used, although in some conditions they have potential as animal feed ingredients and raw materials for composting. So needs a  program potential utilization of waste produced by the plant cocoa is cocoa shell waste such as being liquid smoke. Liquid smoke is a natural food preservative. One of the advantages of liquid smoke is antioxidant compounds. This study aims to know the antioxidant activity of cocoa shell liquid smoke on a variety of different water content. This research is an experimental quantitative descriptive method so that an analysis of the antioxidant activity of liquid smoke from cocoa peel is obtained. The results showed that the liquid smoke of cocoa peels at a moisture content of 25%, 20%, 15%, and 10% had strong antioxidant activity because the IC 50 values obtained were below 50 ppm.

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Author Biographies

I Ketut Budaraga, Agricultural Fakulty Universitas Ekasakti

Agricultural Technology Department, Faculty of Agriculture

Eva Susanti, Ekasakti University

Agricultural Technology Department, Faculty of Agriculture

Asnurita Asnurita, Ekasakti University

Agricultural Technology Department, Faculty of Agriculture

Elliza Nurdin, Andalas University

Animal Production Department, Faculty of Animal Husbandry

Published
2019-08-31
How to Cite
Budaraga, I. K., Susanti, E., Asnurita, A., Nurdin, E., & Ramaiyulis, R. (2019). The Antioxidant Characteristics of The Liquid Smoke of Cocoa Shell ( Theobroma Cacao, L ) In Different Water Content Variations. Journal of Applied Agricultural Science and Technology, 3(2), 226-238. https://doi.org/10.32530/jaast.v3i2.106