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COMPARISON OF EXTRACTION METHODS ON THE CHARACTERISTICS OF COMPOUNDS, ANTIOXIDANT ACTIVITY, AND ANTIBACTERIAL ACTIVITY OF COCOA POD HUSK EXTRACT (Theobroma cacao L.)
Abstract
Background: Indonesia, a major cocoa producer, generates ±75% cocoa pod husk waste from total fruit weight, posing environmental concerns. Cocoa husk (Theobroma cacao. L.) contains phytochemicals with potential antioxidant and antibacterial activity against Klebsiella pneumoniae, a Gram-negative ESBL-producing antibiotic-resistant bacterium. Extraction methods and temperature influence bioactive compound content and activity. Methods: Cocoa pod husk (Theobroma cacao L.) was collected from Adiluwih District, Pringsewu Regency, were extracted with 96% ethanol using maceration (1:10 ratio; 24 h) and Ultrasound-Assisted Extraction (1:10 ratio; 50°C), each in triplicate. Antioxidant activity was evaluated using the DPPH method, antibacterial activity against Klebsiella pneumoniae was assessed by agar well diffusion, and bioactive compounds were analyzed through GC–MS characterization. Results: Ultrasound-Assisted Extraction produced 26 compounds (IC₅₀ 665.133 µg/mL; inhibition zone 1.55 ± 0.15 mm); maceration produced 58 compounds (IC₅₀ 476.681 µg/mL; inhibition zone 0.75 ± 0.327 mm). Conclusion: No significant differences in antioxidant and antibacterial activities against Klebsiella pneumoniae.
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DOI: https://doi.org/10.33085/jdf.v10i2.6839
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