JURNALFKIPUNTADJURNALFKIPUNTAD
Jurnal Akademika KimiaJurnal Akademika KimiaCocoa Fruit Peel Waste MCC 01 Clone (Theobroma cacao L.) is a traditional medicinal plant with tannins that can be utilized as an anti-bacterial because it contains phenol groups and has antiseptic properties. This study aims to determine the type of tannin compound and the tannin content in cocoa fruit peel waste extract. The maceration method was used to extract the extract using 70% ethanol as a solvent. Qualitative test of tannin type was conducted using C2H4O2 10%, C2H3O2 10%, HCl, FeCl3, and KBr, while quantitative test was conducted using UV-Vis Spectrophotometry at a wavelength of 765 nm. The qualitative test results to determine the type of tannins obtained from cocoa fruit peel waste indicate that it contains hydrolyzed tannins. In the quantitative test, the average tannin content was 4.73 mg/g extract.
Based on the research results, it can be concluded that cocoa fruit peel waste MCC 01 Clone (Theobroma cacao L.The study determined the tannin content of cocoa fruit peel waste (Theobroma cacao L.) using UV-Vis spectrophotometry, resulting in an average tannin content of 4.This research contributes to understanding the potential of cocoa fruit peel waste as a source of valuable compounds.
Further research could investigate the specific antibacterial properties of the hydrolyzed tannins extracted from MCC 01 Clone cocoa fruit peel waste against various bacterial strains, potentially leading to the development of natural antibacterial agents. Additionally, exploring different extraction methods, such as ultrasound-assisted extraction or microwave-assisted extraction, could optimize tannin yield and efficiency. Finally, a comprehensive study on the antioxidant activity and potential health benefits of these tannins, including in-vitro and in-vivo assessments, would be valuable to fully understand their pharmacological potential and pave the way for their application in functional foods or pharmaceutical products. These investigations should consider the impact of different cultivation practices and geographical locations on tannin composition and bioactivity, ensuring a holistic understanding of this valuable resource.
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