Changes in Procyanidins and Tannin Concentration as Affected by Cocoa Liquor Roasting

Changes in cocoa procyanidins and tannin concentration as affected by cocoa liquor roasting were studied by heating up cocoa liquor of fermented beans containing 58 g kg-1 of polyphenols and the same liquor which was enriched with crude polyphenols, extracted from freeze-dried unfermented cocoa beans to a final concentration of 170 g kg-1. The liquors were roasted at 120 OC for 15, 25, 35 and 45 min with three replications. Result of the study showed that cocoa bean polyphenol was resistant against high temperature during heating of cocoa liquor 120 OC for up to 45 min. The resistance was stronger with the unfermented cocoa bean polyphenol than with fermented cocoa. High temperature promoted a small quantity of monomers up to pentamers of the fermented cocoa bean polyphenol to polymerize into higher oligomers, but did not with unfermented cocoa bean polyphenol. These results imply that the problem of lack in cocoa flavor in terms high astringency and bitterness due to high polyphenol content cannot be overcome by the application of high temperature during chocolate processing, meanwhile cocoa bean polyphenol could still give beneficial as an antioxidant even after high temperature application

Effects of Fructose and Tapioca Flour on Physical and Sensory Properties of Chocolate Bar

High sucrose content in chocolate is not recommended for diabetics, whereas fructose is a simple monosaccharide which is sweeter and safer for replacing sucrose. Objective of this study was to study the effect of fructose and tapioca flour added into chocolate formulation replacing sucrose on physical and organoleptic properties of chocolate bar produced, as well as to find out their optimum concentration to produce a good quality chocolate. Response Surface Methodology design was used for the study with fructose and tapioca flour range concentration at 141–235 and 25–100 g kg-1, respectively. Results of the study showed that fructose and tapioca flour concentration at the stated ranges did not significantly alter the chocolate properties except on chocolate particle size and preferences in terms of taste, aroma and overall acceptance. Fructose concentration improved particle size quadratically, while tapioca flour concentration linearly decreased taste, aroma and overall acceptance scores. Comparing the products with that of control formula concluded that fructose can be used to replace sucrose to produce good quality chocolate bars; while tapioca flour can be used as filler at a concentration up to 25 g kg-1. The optimum concentration to formulate chocolate bars with good physical and organoleptic properties was at fructose and tapioca flour concentration of 203 and 25 g kg-1, respectively

Influences of Cocoa Polyphenols and Enzyme Reactivation on the Flavor Development of Unfermented and Under-Fermented Cocoa Beans

Polyphenols are mainly responsible for the formation of astringency and bitterness in cocoa beans. Due to the propensity of polyphenols to interact with other compounds, studies have been carried out to evaluate influences of polyphenols in the development of cocoa flavor. The studies started with the evaluation of polyphenol changes during cocoa fermentation and roasting, followed by the study on the development of flavor during roasting of cocoa liquor at different polyphenol concentrations. In order to overcome the low aroma and excessive astringency problems in unfermented and under-fermented cocoa beans, studies on the reactivation of the remaining key enzymes in these beans were also carried out. The study found that polyphenol concentration was reduced as high as 53% during cocoa fermentation. Oxidation and derivatization of the cocoa polyphenols decreased polyphenol ability to interact with protein and produce astringency as supported by the decrease in tannin concentration as high as 39% from the concentration prior to fermentation and decrease in more hydrophobic polyphenols proportion during cocoa fermentation. Monomers, trimers and tetramers at 36, 20 and 16%, respectively were the predominant polyphenols present in unfermented cocoa bean. However, in fermented cocoa bean they were monomers, dimers and trimers which were 29, 16 and 16% of the total polyphenol, respectively. Pentamers, tetramers and dimers were highly correlated (p<0.01) with astringency and bitterness. Roasting of cocoa liquor at 120°C for 15 to 45 min significantly (p<0.05) reduced polyphenol hydrophobicity and concentrations of polyphenol and tannin. During the roasting process, concentrations of polyphenol and tannin in fermented cocoa liquor decreased 2.6-3.3% and 20-33% from the concentration prior to roasting, respectively. However, in the fermented cocoa liquor enriched with unfermented cocoa polyphenol at 170 g kg-l, the decreases were 4.7-8.9% and 2.3-7.5%, respectively. Increases in polyphenol concentration in cocoa liquor from 58 to 170 g kg-l did not only produce excessive astringency and bitterness, but also caused reduction on pyrazine formation during roasting. The reduction on the formations of 2,3,5-trimethyl- and 2,3,5,6-tetramethy- occurred through out roasting period. However, the reduction against 2,5-dimethyl- only occurred at 35 min roasting time. Reduction on the formation of 2,3-dimethylpyrazine occurred at 25, 35 and 45 min roasting time. Sensory evaluation indicated that the increases in polyphenol concentration significantly (p<0.05) lowered the cocoa flavor and viscosity, and increased astringency and bitterness; however, it did not influence acidity, fruity/floral/bouquet, raw/green, smoky and mouldy/earthy properties of the liquor. Cocoa flavor scored at 6.4 out of maximum score of 10 was decreased to 5.2 due to the polyphenol increases from 58 to 170 g kg-1. However, viscosity score was decreased from 4.2 to 3.0. In contrary, astringency score was increased from 3.6 to 5.3, and bitterness score was increased from 3.2 to 4.9. Key enzymes remained in dried unfermented cocoa bean, namely polyphenol oxidase, aspartic endoprotease, carboxypetidase and invertase bean were found at 1, 33, 20 and 19% from the original activities, respectively; however, those in under-fermented cocoa bean were 0.08, 31, 16 and 7%, respectively. Reactivation of these enzymes through incubation at 45°C, pH 3.5-6.5 reduced the excessive polyphenol concentration and produced aroma precursors in the dried cocoa beans. Crude polyphenol oxidase extracted from fresh freeze-dried unfermented cocoa bean and tyrosinase from mushroom at concentration of 88-8,800 U g-I could also be used to enhance oxidation of cocoa bean polyphenols

Antibacterial Effect of Ethanol Extract Cocoa Beans (Theobroma Cacao) on Growth in Vitro by Shigella Dysentriae

Introduction:Shigella dysentriae is one of the causes of gastrointestinal infections. S. dysentriae is increasingly resistant to some antibiotics. One alternative to overcome this problem is the utilization of medicinal plants, one of which is chocolate (Theobroma cacao). Chemical content of the brown leaves are potent antibacterial catechins, tannins, and flavonoids. Objective:The aim of this research is to determine antibacterial effect and Minimum Inhibitory Concentration (MIC) of ethanol extract of cacao seeds on the growth of S. Dysentriae. Method: This type of research was quasi-experimental, posttest only control group design. Antibacterial activity of this research used diffusion well method. Samples used was colony of bacteria S. dysentriae. Concentration of test solution used was 7.8: 15.6: 31.2: 62.5: 125: 250: 500; and 1000 mg / ml. Positive control used ciprofloxacin suspension and negative control used sterile distilled water. Data were then analyzed by the Kolmogorov-Smirnov normality test, followed by Linear Regression test. To determine significant differences among different concentrations, data were analyzed with Post Hoc test of multiple comparisons with Mann-Whitney method. By direct measurement, MIC was obtained with the dose of 15.6 mg / ml while statistical analysis yielded an MIC value of more than 9.01 mg / ml. Concentration of 1000 mg / ml and 500 mg / ml has equivalent capacity to positive control (ciprofloxacin suspension). Conclusion: Ethanol extract of cacao seeds had antibacterial effect on growth of bacteria S. Dysentriae (sig = 0.000)

Use of Cocoa Ethanolic Extract for Treatment of Staphylococcal Infection in Rabbit-skin Model

In septic condition, the skin normal flora Staphylococcal spp. may trigger local and sistemic skin infection. In this study antibacterial activity of cocoa ethanolic extract (CEE) against Staphylococcus aureus and Staphylococcus epidermidis infections was observed in vitro and in vivo. Ethanolic extract from unfermented cocoa beans was prepared as solution in the in vitro testing, while for in vivo testing the extract was prepared as cream. Agar well diffusion assay showed that CEE ranging from 7.8 mg/mL to 1000 mg/mL demonstrated inhibitory activity against growth of either S. aureus and S. epidermidis. Inhibitory activity of CEE was in concentration dependent manner, and was less potential than either cephalexin 4 x 10 -3 mg/mL or cefotaxime 8 x 10 -3 mg/mL. Linear regression of CEE concentration plotted against inhibition zone values ha dpredicted the minimum inhibitory concentrations (MIC) of CEE towards S. aureus and S. epidermidis were at 341.9 mg/mL and 359.7 mg/mL, respectively. Topical application of cream containing CEE at several concentrations (2%, 4%, and 8%) demonstrated healing properties towards incision wound infected with S. aureus and S. epidermidis cultures in rabbit-skin model. CEE cream promoted wound contraction and higher recovery rate than of base cream (negative control) but lower than mupirocin 2% cream. In S. aureus and S. epidermidis infected wound models, CEE cream 8% improved wound recovery to 72.7% and 86.1% from original rates of 23.5% and 34.7% (base cream application). Catechin and procyanidis are suggested playing roles in alleviation of wound inflammation and stimulation of extracellular matrix accumulation, thus accelerate the wound healing process. This study proposes utilization of cocoa bean as source of active ingredient for skin care products

Perubahan Morfologi Staphylococcus aureus Akibat Paparan Ekstrak Etanol Biji Kakao (Theobroma cacao) secara In Vitro

Staphylococcus aureus (S. aureus) adalah bakteri Gram positif yang sering menginfeksi manusia. S. aureus resisten terhadap banyak antibiotik misalnya kloramfenikol, ampisilin, eritromisin, penisilin, dll. Ekstrak etanol biji kakao memiliki daya hambat terhadap pertumbuhan S. aureus secara in vitro, namun belum dapat ditunjukkan perubahan morfologi yang terjadi pada S. aureus setelah diberikan ekstrak etanol biji kakao. Tujuan dari penelitian ini adalah untuk mengkaji perubahan morfologi S. aureus setelah diberikan ekstrak etanol biji kakao. Jenis penelitian yang digunakan adalah Quasi Experimental dengan rancangan Posttest OnlyControl Group Design. Sampel yang digunakan adalah S. aureus dengan bahan uji yaitu ekstrak etanol biji kakao konsentrasi 31,2 mg/ml; 15,6 mg/ml; dan 7,8 mg/ml sedangkan kontrol negatifnya adalah aquades steril dan kontrol positifnya adalah suspensi sefaleksin 4 µg/ml. Metode yang digunakan untuk pengamatan perubahan morfologi S. aureus adalah uji scanning electron microscope. Hasil penelitian dapat disimpulkan bahwa ekstrak etanol biji kakao pada konsentrasi 15,6 mg/ml dan 7,8 mg/ml menyebabkan terjadinya perubahan morfologi S. aureus berupa pembesaran ukuran diameter sel dan tidak terpisahnya septum. Pada konsentrasi 31,25 mg/ml juga tampak adanya penonjolan pada dinding sel bakteri. Kata Kunci: Antimikroba, Kakao, SEM, Staphylococcus aureu

UPAYA MENINGKATKAN KEMAMPUAN INTERAKSI SOSIAL SISWA

Penelitian ini bertujuan untuk mengetahui upaya guru BK dalam menangani siswa yang interaksi sosialnya rendah, dengan menjadikan SMKN 1 Pemekasan sebagai lokasi penelitian. Ada dua fokus yang menjadi kajian utama dalam penelitian ini, yaitu: 1) Bagaimana upaya guru BK dalam meningkatkan kemampuan interaksi sosial siswa di SMKN 1Pamekasan?; 2) Bagaimana faktor pendukung dan penghambat upaya guru bimbingan dan konseling dalam meningkatkan kemampuan interaksi sosial siswa di SMKN 1Pamekasan?. Penelitian ini merupakan penelitian kualitatif dan teknik analisis data yang digunakan adalah Descriptif Analysis.Untuk memperoleh data, maka digunakan beberapa teknik pengumpulan data yaitu wawancara semi terstruktur, observasi non partisipan dan dokumentasi. Setelah data terkumpul, dilakukan beberapa upaya meliputi reduksi data (data reduction), paparan data (data display), dan penarikan kesimpulan dan verifikasi (conclusion drawing/ verifying).Selanjutnya, demi menjamin validitas dan keabsahan data yang diperoleh, makadilakukan teknik triangulasi yang meliputi teknik tringulasi sumber dan teknik tringulasi teori. Berdasarkan analisis yang dilakukan, hasil penelitian tentang upaya guru bimbingan dan konseling dalam meningkatkan kemampuan interaksi sosialsiswa di SMKN 1 Pamekasan adalah: 1) MemberikanLayanan individu; 2) Layanan bimbingan kelompok; 3) Layanan konsultasi; 4) Home visit. Adapun strategi Guru BK dalam pelaksanaan Bimbingan dan Konseling untuk anak yang interaksinya rendah adalah: 1) Bekerja sama dengan wali kelas, wali murid, dan siswa; 2) Adanya bimbingan kelompok yang berbentuk diskusi.Sedangkan faktor penghambat dan pendukung upaya guru BK dalam meningkatkan kemampuan interaksi sosial siswa di SMKN 1 Pamekasan adalah: 1) Faktor pendukung yaitu: a) Dukungan dari pihak sekolah, dalam hal ini kepala sekolah, wali kelas, dan guru terutama guru BK; b) Dukungan sarana dan prasarana yang memadai; c) Dukungan wali murid dan siswa. 2) Faktor penghambat yaitu: a) Siswa cendrung tertutup; b) Keterbatasan waktu; c) Sikap wali murid yang tidak terlalu peduli terhadap permasalahan anaknya

Jumlah Fibroblas pada Luka Bakar Derajat II pada Tikus dengan Pemberian Gel Ekstrak Etanol Biji Kakao dan Silver Sulfadiazine (The Total Fibroblast on the Second Degree Burns of Rats after Treatment using Ethanolic Extract of Cocoa Beans)

The healing process of burns can be disturbed by bacteria and free radicals. Polyphenol (flavonoid and procyanidin) in cocoa have an antibacterial activity, antiinflammatory and antioxidants. This study aimed to investigate the effect of the cocoa beans ethanolic extract on the second degree burns healing process by measuring the number of fibroblasts. The in vivo test was done by creating a second degree burns on the mice backs then treated with either: the ethanolic extract of cocoa beans gel 8 %, Silver Sulfadiazine or Normal saline. The number of fibroblasts was counted in histopatholgy preparations. The result showed the number of fibroblasts 26.67 cells/field of view in Normal saline group; 44.23 cells/field of view in Silver Sulfadiazine group; 50.02 cells/field of view in the ethanolic extract of cocoa beans gel 8 % group. The data analysis showed significant differences between treatment groups. The conclusion was the ethanolic extract of cocoa beans affect the healing process on second degree burns and the number of fibroblasts in the ethanolic extract of cocoa beans gel 8% group was higher than Normal saline and Silver Sulfadiazine groups. Keywords: ethanolic extract of cocoa beans, polyphenols, flavonoids, procyanidin, second degree burns, Silver Sulfadiazin

Uji In Vitro Efek Ekstrak Etanol Biji Kakao (Theobroma cacao) sebagai Antibakteri terhadap Propionibacterium acnes (In Vitro Test of the Effect of Cocoa Beans (Theobroma cacao) Ethanolic Extract as an Antibacterial against Propionibacterium acnes)

Acne vulgaris is a chronic inflammatory disease of the pilosebaceous follicle, characterized by comedones, papules, pustules, cysts and nodules in certain sites of predilection, such as face, neck and back. Propionibacterium acnes are the most recognized bacteria as a key factor for the development of acne. The purpose of this research was to identify the antibacterial effect and Minimum Inhibitory Concentration (MIC) of ethanolic extract of Cocoa beans (T. cacao) against the growth of P. acnes by in vitro method. Antibacterial activity was measured by disk diffusion (Kirby Bauer) method. This was a quasi-experimental with posttest only control group design. Samples used was colony of P. acnes. Concentration of test solution used was 7.81; 15.62; 31.25; 62.50; 125; 250; 500; and 1000 mg/ml. Positive control used clindamycin suspension and negative control used sterile distilled water. By direct measurement, MIC was obtained at the dose of 31.25 mg/ml, by using linier regretion statistical analysis, the quantitatif MIC showed at the dose of 16.93 mg/ml. Analysis using ANOVA showed significance value p=0.000 (p&lt;0.05). In conclusion, ethanolic extract of Cocoa beans had an antibacterial effect on P. acnes by in vitro method.   Keywords: antibacterial effect, cocoa beans, Propionibacterium acne