KANDUNGAN POLIFENOL SERTA POTENSI KULIT BUAH DAN SALUT BIJI KAKAO (Theobroma cacao L.) SEBAGAI ANTIOKSIDAN

The cocoa pod (Theobroma cacao L.) is one of the agriculture waste sources in Indonesia. Based on the researchs, the cocoa pod contains polyphenols such as antocianin, catechin, and leucoantocianidin which have a potency as antioxidant. However, there are no researchs yet about the phenolic compund of the cocoa pod parts including outer skin, cocoa flesh, inner skin, and the phenolic compound of the cocoa bean pulp. This research aims to study the phenolic compound and the antioxidant activity of cocoa pod and cocoa bean pulp. The samples that used in this research were three ripe bulk cocoas which picked from one tree. The water content of cocoa pod and cocoa bean pulp which had been separated was measured. After that, the outer skin, the cocoa flesh, the inner skin, and the cocoa bean pulp were extracted with methanol 70%. The total phenolic compound was measured with Folin Ciocalteau method in three replicates, whereas the antioxidant activity was measured with DPPH method. This research shows that the highest phenolic compund in 80% water content belongs to the outer skin 321.95 ppm, followed by the cocoa bean pulp 291.59 ppm, the cocoa flesh 240.29 ppm, and the inner skin