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John, G. N., K. O. Orubite, and G. O. Oriji. "Determination of proximate analysis of individual and combined samples of <i>Dioscorea alata</i>, <i>Musa parasidiaca</i> and <i>Xanthosoma sagittifolium</i> peels." Scientia Africana 23, no. 3 (2024): 147–52. http://dx.doi.org/10.4314/sa.v23i3.14.
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This study investigates the proximate composition of yam (Dioscorea alata), cocoyam (Musa parasidiaca) and plantain (Xanthosoma sagittifolium) plant wastes, with a focus on evaluating the impact of the individual and combined plant wastes. Tubers of yam (Dioscorea alata), cocoyam (Musa parasidiaca) and plantain (Xanthosoma sagittifolium) used in this study were obtained from Obibi in Etche Local Government Area of Rivers State, Nigeria. Yams are tubers, plantains are fruits, whereas cocoyam is derived from corms, underground stems, and swollen hypocotyls. All these crops can be propagated by vegetative parts and these include tubers (yams), sucker (Plantain) and side shoots, stolons, or corm heads (cocoyam). Peels from the yam tubers were obtained by using a kitchen knife to carefully remove the peels. The peels were then immediately oven dried at 45oC for 24 hours. The dried peels were then ground through a 40-mesh screen using a Wiley. Analyses conducted isproximate determination using AOAC method. The results highlight the high ash content of Yam and Cocoyam Peel, which contributes to mineral enrichment; the enhanced moisture content of Plantain Peel, which has implications for water retention; and the low fat and oil content of Cocoyam Peel, which suggests that it is appropriate for use as a low-fat organic material. Yam Peel has a high crude fiber level, which indicates that it has the capacity to improve the structure of the soil. On the other hand, Yam and Cocoyam Peel stand out because it has largest protein content, which is essential for the development of plants. Plantain and cocoyam peel have the largest carbohydrate content, making it an excellent source of energy for the bacteria and plants that live in the soil below it. These findings have practical implications for sustainable agriculture by optimizing crop yields in diverse agro ecosystems.
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Onoh Ikechukwu Maxwell, Anho Lawrence Oghenerivwe, and Egwuagu Onyekachi. "Study of the effect of process parameters on the yield of fermentable sugar from red cocoyam (Xanthosoma sagittifolium) peels via acid and enzyme hydrolysis." International Journal of Frontiers in Engineering and Technology Research 1, no. 1 (2021): 061–69. http://dx.doi.org/10.53294/ijfetr.2021.1.1.0047.
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The aim of this work is to study the acid and enzymatic hydrolysis of cocoyam peels using HCl, H2S04 acids and cellulase enzyme. The cellulase was secreted from Aspergillus Niger (A. niger) fungi. The proximate analysis of the substrate showed that cocoyam peel is a lignocellulosic biomass with a cellulose composition of 48%. The effect of the process parameters (time, temperature, acid concentration and pH) on the yield of glucose in acid and enzymatic hydrolysis of the cocoyam peel was respectively investigated. Maximum glucose yield of 44.5% was obtained after 3 days of enzymatic hydrolysis at 30°C and pH 5. The HCl acid hydrolysis showed a maximum glucose yield of 27.3% at 70°C, 5% HCl after 180 minutes. The glucose yield in H2S04 hydrolysis was relatively lower than that of the HCl with a maximum yield of 26.5% at 70°C, 5% H2SO4 after 180 minutes. In addition to, the functional groups present in the glucose synthesized from cocoyam ground peels and the standard glucose were evaluated using Fourier Transformed Infrared (FTIR). The FTIR results showed similarities in the functional groups present in both sugars. Cocoyam peel can be used for the production of glucose and further fermentative process to produce ethanol.
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D., V. Adegunloye, and O. Udenze D. "Effect of Fermentation on Production of Bioethanol from Peels of Cocoyam Using Aspergillus niger and Saccharomyces cerevisiae." Journal of Advances in Microbiology 4, no. 2 (2017): 1–8. https://doi.org/10.9734/JAMB/2017/34032.
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Bioethanol is an alternative to fossil fuel and it’s produced by fermentation of sugar components of plant materials. The effect of fermentation on production of bioethanol from peels of cocoyam using sequential mono-cultures and co-cultures of <em>Aspergillus niger</em> and <em>Saccharomyces cerevisiae</em>. Standard methods were used to carry out isolation, identification and analysis of the samples. Sixty grams of cocoyam peels was dried and ground; and was subjected to heat pretreatment. Direct fermentation of cocoyam peels to ethanol by sequential monocultures and co-cultures of <em>Aspergillus niger </em>and <em>Saccharomyces cerevisiae</em> was done for 7 days during which reducing sugar yield, amylolytic activity rate, residual starch and ethanol yield were determined. Residual starch (9.18-4.42 g/100 ml) and reducing sugar (9.86-4.21% g/100 ml) yield decreases as fermentation progresses. Amylolytic activity rate (31.00-0 U/ml) and ethanol yields (5.65-0.00 g/100 ml) increased several-fold in co-cultures and mono-cultures. From this study, it is concluded that the peels of cocoyam can be employed for bioethanol production.
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Isah, S., J. Ahiakwo, A. Odusina, et al. "Bioethanol Production from Low-Value Feedstocks: Wild Cocoyam, Waste Cassava Peels, and Waste Sugar Cane Molasses." International Journal of Novel Research in Physics Chemistry & Mathematics 10, no. 3 (2023): 1–19. https://doi.org/10.5281/zenodo.8355346.
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<strong>Abstract:</strong> Bioethanol, produced by the anaerobic fermentation of carbohydrates, can be used as a renewable fuel, as vital ingredient in the production of beer, wine, or high-valued distillate alcoholic drink. Different plants have been installed in different parts of the world as carbon source to produce bioethanol. Feedstocks is a fundamental requirement for successful and efficient operations of these bioethanol manufacturing plants. One major challenge in choosing suitable feedstock is food versus fuel debate, that is, reducing to the barest minimum food crops serving as main source of food for human consumption. Thus, the focus of this review is to explore some crops rich in carbohydrate but less commonly consumed as food such as wild cocoyam, cassava peels and waste product of sugar refinery, sugar cane molasses as alternative feedstocks. In this review, the harvested wild cocoyam corms and cassava peels were washed, dried, ground and then made into a gelatinized solution to increase the surface area. The starch present in the slurry mixtures was then saccharified by the action of different hydrolytic enzymes, like alpha-amylase, protease, amylitic-TS, and amyloglucosidase. It was reported that the enzymatic hydrolysis of ground cocoyam and cassava was effective in yielding favorable levels of fermentable glucose. The saccharified wort was then inoculated with viable yeast strains to begin the fermentation process. On the other hand, sugar cane molasses considered highly rich in sugar content was converted to bioethanol using a gram negative, facultative anaerobic, rod shaped strain’’ Zymomonas mobilis’’ as the microorganism under anaerobic fermentation condition. The fermentation process varied for several days from 48 h to 168 h depending on the feedstock. Percent alcohol concentration produced from wild cocoyam sample was 12.90 % after 168 h of anaerobic fermentation, whilst sugar cane molasses recorded 9.3 % bioethanol content after 48 h of fermentation process. The percent alcohol recovered from waste cassava peel was 8.5 % after 96 h of fermentation. <strong>Keywords:</strong> Bioethanol, Anaerobic fermentation, wild cocoyam, molasses, and cassava peels. <strong>Title:</strong> Bioethanol Production from Low-Value Feedstocks: Wild Cocoyam, Waste Cassava Peels, and Waste Sugar Cane Molasses <strong>Author:</strong> Isah S., Ahiakwo J, Odusina A., Equere-Obong A., George J., Ojo E.M., Udoh S., Anwuchughum C., Edward A., Enahoro E., Salami A <strong>International Journal of Novel Research in Physics Chemistry & Mathematics</strong> <strong>ISSN 2394-9651</strong> <strong>Vol. 10, Issue 3, September 2023 - December 2023</strong> <strong>Page No: 1-19</strong> <strong>Novelty Journals</strong> <strong>Website: www.noveltyjournals.com</strong> <strong>Published Date: 18-September-2023</strong> <strong>DOI: https://doi.org/10.5281/zenodo.8355346</strong> <strong>Paper Download Link (Source)</strong> <strong>https://www.noveltyjournals.com/upload/paper/Bioethanol%20Production-18092023-4.pdf</strong>
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Melliawati, Ruth, and Farida Rahman. "Enzyme Production From Cassava Peels by Aspergillus Awamori KT-11: The Making of Natural Sweetener From Several Tubbers." ANNALES BOGORIENSES 23, no. 1 (2019): 20. http://dx.doi.org/10.14203/ann.bogor.2019.v23.n1.20-29.
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The use of cassava (Manihot esculenta Crantz) peel for enzyme production has not been widely used. The purpose of this study was to produce complex amylase enzymes from cassava peel by A. awamori KT-11 and apply them in the manufacture of natural sweeteners. Enzyme production is carried out on red and white cassava peel. Media of cassava peel sterilized, inoculated with 1% A. awamori KT-11, incubated for 5 days, then dried at 50°C and mashed. Making sugar is done on cassava flour, sweet potato ( Ipomoea batatas L), taro (Colocasia esculenta) and cocoyam (Xanthosoma sagittifolium) with different concentrations of 10%, 15%, 20%, and 15% and 20% enzyme concentrations. The hydrolysis process is carried out for 3 days at 60°C. The enzyme activity in red cassava peel was 405,006 U/mL and white cassava peel was 321,239 U/ml. The sugar produced in cassava, taro, sweet potato, and Cocoyam was 101.38 mg/mL, 81.18 mg/mL, 55.929 mg/mL, and 42.874 mg/mL, respectively. The results of TLC showed that cassava and taro sugar contain maltose, lactose and glucose, sweet potatoes contained glucose and dextrin and Cocoyam containing fructose. The sweetness level of sugar from cassava, taro, sweet potato and Cocoyam is 14 brix, 12 brix, 9 brix and 9 brix, respectively.
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Kalio, G. A., L. N. Agunwobi, A. A. Ayuk, and C. A. Eneji. "Availability and estimation of crop by-product yields for small ruminant production in Cross River State, Nigeria." Nigerian Journal of Animal Production 40, no. 1 (2020): 117–22. http://dx.doi.org/10.51791/njap.v40i1.669.
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A study was carried out in some Local Government Areas of Cross River State of Nigeria to identify and ascertain the availability, level of production and the yields of crop by-products derived from commonly cultivated crops that can serve as feed for small ruminants. The results show that the various staple crops commonly grown in Cross River State produce the following crop by-products in a decreasing order of yields- cassava peels> yam peels> corn cobs> maize sheaths> plantain peels> maize offal> rice offal> cassava sievets> banana peels> fried garri sievets> groundnut haulms> sweet potato peels. The annual yield of crop by-products per Local Government Area is estimated as follows: cassava peels 89,226.40, yam peels 32,318.80, maize sheaths and offal 358,050.00, rice 0ffal 37,140.00, cowpea haulms 34,064.00, groundnut haulms 41,872.00, banana peels and rejects 18,420.00, plantain peels 7,598.40, cocoyam peels 11,944.00, sweet potato peels and rejects 8,024.00 tonnes per selected LGA.The total amount of crop by-products (638,657.60 tonnes) generated each year from the staple food crops will go a long way in solving the problem of feed scarcity for ruminants during dry season.
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Ukanwoko, A.I., and J. Nwachukwu. "Nutrient and Anti-Nutritional Composition of Crop Residues and Kitchen Wastes Fed to Small Ruminants in Choba, Port Harcourt." Greener Journal of Agricultural Sciences 7, no. 2 (2017): 054–59. https://doi.org/10.15580/GJAS.2017.2.032317044.
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The study was carried out to determine the nutrient composition, anti-nutritional factors and mineral content of crop residues and kitchen wastes fed to small ruminants in Choba and to ascertain the best crop residues and kitchen wastes suitable to these animals. The samples of crop residues and kitchen wastes commonly fed to small ruminants were collected from farms, home of farmers and restaurants around the study area. They were dried and analysed for moisture content, crude protein, crude fibre, ether extract, and ash and nitrogen free extract. The anti-nutritional factors (saponins, tannins and phytate) were checked and the mineral content (calcium, potassium, phosphorus, magnesium and sodium) were also analysed. The data obtained were subjected to analysis of variance (ANOVA). The results gotten showed that the nutrient composition, anti-nutritional factors and mineral content were significantly different (P<0.05). These crop residues and kitchen wastes (maize cob, vegetable residues, ripe plantain peels, cassava leaves, cassava peels, yam peels, cocoyam peels and banana peels) showed low levels of anti-nutrients within tolerable levels (3% for saponins and 2% for tannins) for small ruminants. Cowpea pod (4.85%), pineapple wastes (5.02%) and banana peels (3.00%) had tannin levels higher than the recommended 2% for small ruminants and as such need further processing to reduce their tannin levels. All the crop residues and kitchen wastes had adequate levels of minerals especially calcium and phosphorus and their nutrient compositions fell within the requirements for small ruminants. Therefore, these crop residues and kitchen wastes should be used for small ruminant feeding.
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A.N. Ohuoba, G.I. Onwuka, E.A. Alum, and N. L. Nwanagba. "Microbial evaluation of hydrocolloids from flesh and peel of tuber crops flour and sensory attributes of ice cream produced from it." Global Journal of Research in Science and Technology 1, no. 1 (2022): 040–47. http://dx.doi.org/10.58175/gjrst.2022.1.1.0014.
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This study assessed the microbial evaluation of hydrocolloids from fresh and peel of tuber crops flour and sensory attributes of ice cream produced from it. White flesh sweet potato and cocoyam were purchased from Ubani market Umuahia, trifoliate yam was purchased from Orie-Ntigha in Isi-alaNgwa North of Abia State and aerial yam from the Abakiliki main market in Ebonyi State. Ice cream ingredients were purchased from Ubani Market in Umuahia of Abia State. Each of the tuber samples (Sweet potato, yams and cocoyam) were washed, peeled and chopped into smaller units of about 5-6 cm long. The peels and flesh were divided into three (3) portions each and were dried to constant weight using sun, air and oven drying methods respectively to obtain chips, followed by grinding into flour samples separately. The flour samples obtained were defatted. The extracts produced were purified and kept in plastic bag and stored in air-tight plastic container prior to analysis. Bacterial and fungal loads in the samples were determined using standard methods. The sensory evaluation of homemade vanilla ice cream was determined based on the method of Iwe (2010). Results obtained showed that the total bacterial count for sun dried and air dried samples ranged from 3.12x 103 to 3.69 x 103 CFU/g, while fungi count ranged from 4.21 x 103 to 4.68 x 103 CFU/g. Four species of bacteria (Micrococcus, E. coli, Salmonella and Staphylococcus aureus) were identified in the sun-dried and air-dried samples, while 2 species of fungi (yeast and mould) were also detected in the sun-dried and air-dried samples. The oven-dried samples had no microbial growth. Sensory evaluation results showed that ice cream sample produced with oven dried white flesh sweet potato peel hydrocolloids was most preferred.
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Adegunloye, D., and D. Udenze. "Effect of Fermentation on Production of Bioethanol from Peels of Cocoyam Using Aspergillus niger and Saccharomyces cerevisiae." Journal of Advances in Microbiology 4, no. 2 (2017): 1–8. http://dx.doi.org/10.9734/jamb/2017/34032.
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Effendi, Diar Herawati, Nety Kurniati, Afnan Syihabuddin, and Salma Shofa. "Perbandingan karakteristik pektin kulit buah kakao dan kulit buah kopi dalam sediaan cangkang kapsul." Health Sciences and Pharmacy Journal 6, no. 3 (2023): 80–86. http://dx.doi.org/10.32504/hspj.v6i3.509.
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Cocoa peels and coffee peels as food industry have low economic value but have great potential because of the high levels of pectin in them. This research used microwave assistant extraction (MAE) method from kako peel and coffee peel waste and has assessed their potential as a source of raw material for capsule shells. This research included observing the optimization of pectin extraction techniques, standardizing pectin, and observing the quality of the resulting capsule shells. The pectin used comes from cocoa peel and coffee peel waste in West Java. The test results showed that the quality of the pectin obtained from cocoa shells and coffee husks complied with IPPA (International Pectin Produce Association) standards so that these pectins could be used for industrial purposes. While the capsule shells obtained have met the organoleptic standards and the disintegration time of the capsule shells according to the Indonesian Pharmacopoeia. Some of the parameters that meet these standards were the size of the capsule shell, both the uniformity of the size of the capsule cap, the uniformity of the size of the capsule body and the minimum disintegration time. Meanwhile, the weight uniformity standards have not met the requirements. The coffee peel capsule shells also meet the Indonesian Pharmacopoeia standards in terms of uniformity of capsule cap size, uniformity of capsule body size, minimum disintegration time, and uniformity of weight. In addition, capsule shells made from cocoa peel and coffee peel meet the requirements for the characteristics of good capsule shell materials where the results of the elongation strength and tensile strength tests meet the quality requirements. So it can be seen that the pectin from cocoa and coffee peels waste have good character to be developed as a source of pectin for pharmaceutical raw materials with the addition of other excipients, such as CMC-Na and carrageenan
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Tambunan, Alvian, Prawoto Prawoto, and Catur Hardiyanto. "ANALISIS PERFORMA RDF DENGAN PEREKAT LIMBAH ORGANIK UNTUK MEMENUHI STANDAR MUTU INDUSTRI." Jurnal Rekayasa Mesin 15, no. 3 (2024): 1551–60. https://doi.org/10.21776/jrm.v15i3.1782.
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This study aims to obtain RDF adhesives made from organic waste and to determine the effect of adhesives on RDF performance. The method used in this research is the experimental method. The data analysis technique used is descriptive quantitative. The various types of adhesives used are waste banana peels, cassava peels, and cocoa peels. The ratio of the composition of RDF and adhesive waste is 9:1 mass unit. RDF material is mashed and filtered using mesh 10, after being mixed with adhesive then pressed with pressure 5; 7.5; 10; and 12.5 bar, then dried in an oven at 150 0C for 3 hours and dried in the sun for two days. RDF testing was carried out by proximate for water content and ash content, by bomb calorimeter for calorific value, and by Shore Hardness Test for hardness. The results showed that waste banana peels, cassava peels, and cocoa peels can function as RDF adhesives for organic waste and meet industry standards, replacing plastic or flour-type adhesives that have been used so far. The calorific value, moisture content, and ash content of RDF with the three adhesives were (5495.410 cal/g, 7.78%, and 16.74%) for banana peel adhesive, (6068.007 cal/g, 6.18%, and 17.14%) for cassava peel adhesive and (5,504.438 cal/g, 5.36%, and 17.19%) for cocoa shell. The results of the hardness test of RDF materials with the three adhesives each with variations in pressure showed (6 Shore D 5 bar, 8.5 Shore D 7.5 bar, 13 Shore D 10 bar, and 19 Shore D 12.5 bar) for banana peel adhesive, (6.5 Shore D 5 bar, 10 Shore D 7.5 bar, 14 Shore D 10 bar, and 20 Shore D 12.5 bar) for cassava peel adhesive and (8 Shore D 5 bar, 12 Shore D 7.5 bar, 18 Shore D 10 bar and 24 Shore D 12.5 bar) for cocoa shell adhesive.
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Enearepuadoh, Orodu, Victo, and Dakitima, Egioni Philip. "EXTRACTION AND GCMS ANALYSIS OF OIL FROM RED COCOYAM PEEL (colocasia esculenta)." International Journal of Medical Science and Dental Health 10, no. 07 (2024): 75–94. http://dx.doi.org/10.55640/ijmsdh-10-07-09.
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Extraction of oil from red cocoyam peel has been carried out using the cold extraction method, with a reagent n-hexane as the extraction solvent The GC-MS was used to identify the components in the oil after extraction, the components that was found in the oil include, 1,3,5- trimethy benzene at a retention time of (2.844)min with a peak of 3.342%, n-hexadecanoic acid at a retention time of(7.250)min with a peak of 26.395%, 9,12-octadecadienoic acid at a retention time of (7.685)min with a peak of 2.036%, 1,1-dimethyl hexadecenoate at a retention time (7.794)min with a peak of 2.013%,9-octadecenoic acid with a retention time (8.023)min with a peak of 44.142%, 9,12,15-octadecatrienal at a retention time (8.154)min with a peak of 2.819%, Butyl 9,12-octadecadienoate at a retention time (8.555)min with a peak of 7.395%, squalene at a retention time of (10.151)min with a peak of 1.417%, Ergosta-5,22-dien-3-ol at a retention time of (15.879)min with a peak of 4.482%, 5-cholestene-3-ol,24-methyl at a retention time of (16.714) with a peak of 2.617%, 9,19-cyclolanost-24-en-3-ol at a retention time of (18.368) with a peak of 3.340%. and these components were found to be useful in pharmaceuticals, industries and cosmetics. This study contributes to the importance of sustainable utilization of agricultural byproducts and highlights the potential of red cocoyam peel as a valuable resource for the production of bioactive compounds with diverse industrial applications.
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Irsyad, M., Yunilas, B. A. E. A. Kaban, D. R. Sitorus, R. Ramadhani, and D. Soraya. "Palatability Test of Urea Molasses Multinutrient Block (UMMB) Based on Cocoa Pods Fermented with LMO (Local Microorganisms) in Sheep." IOP Conference Series: Earth and Environmental Science 1286, no. 1 (2023): 012027. http://dx.doi.org/10.1088/1755-1315/1286/1/012027.
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Abstract This study aims to determine the benefits of giving UMMB (Urea molasses Multinutrient Block) based on cocoa fruit peels fermented by local microorganisms (LMO). The research was conducted at Dompet Dhuafa farm, Bulu Cina village, Hamparan Perak district, Deli Serdang. The research was conducted using a completely randomized design (CRD) with 3 treatments and 3 replications. The three treatments are K1 = UMMB containing 10% unfermented cocoa pods; K2 = UMMB containing 10% fermented cocoa pods; and K3 = UMMB containing 15% fermented cocoa pods. The parameters observed were palatability, feed consumption, feed conversion, and body weight gain. The results showed that UMMB (Urea molasses Multinutrient Block) based on fermented cocoa fruit peel with LMO did not significantly affect UMMB palatability, feed consumption, body weight gain, and feed conversion of sheep.
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Budaraga, I. Ketut, Eva Susanti, Asnurita Asnurita, Elliza Nurdin, and Ramaiyulis Ramaiyulis. "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, no. 2 (2019): 226–38. http://dx.doi.org/10.32530/jaast.v3i2.106.
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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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Putra, Harri Biora, Jon Affi Affi, Gunawarman Gunawarman, and Yuli Yetri. "PEMANFAATAN EKSTRAK KULIT KAKAO SEBAGAI ADITIF CAT UNTUK PENGENDALIAN LAJU KOROSI PADA PAKU KONSTRUKSI KAPAL KAYU." INOVTEK POLBENG 8, no. 1 (2018): 52. http://dx.doi.org/10.35314/ip.v8i1.272.
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Corrosion on wooden nails is very detrimental because it shortens the life of the ship. Although the used spikes have been coated with corrosion resistance material, corrosion rate is still very harmful. Therefore that additional effort is required for reducing the corrosion rate of these spikes. Research has been done by comparing the giving of cocoa peels extract as a paint mixer to corrosion rate. As a comparison has also been done nails without paint and nails painted without additional cocoa peels extract. Calculation of corrosion rate is done by weight loss method. The addition of cocoa peels extract showed significant effect on corrosion rate, it can be explained cocoa peels containing secondary metabolite compound one of them is tannin. The tannin compound in the extract can form complex compounds with Fe (III) on the metal surface, so that the corrosion reaction rate will decreas.Keywords: cocoa peels extract, corrosion, weight loss.
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Aremu, Ademola Kabir, Babatunde Olayinka Oyefeso, and Adewale Tunbosun Gbolagade. "DEVELOPMENT OF A CONCENTRIC DRUMS PEELING MACHINE FOR COCOYAM (Xanthosoma sagittifolium) CORMEL." FUTA JOURNAL OF ENGINEERING AND ENGINEERING TECHNOLOGY 16, no. 1 (2022): 58–67. http://dx.doi.org/10.51459/futajeet.2022.16.1.375.
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Cocoyam is cultivated mainly for its edible cormels. In spite of its great potential as a cheap raw material, the processing operations are still largely performed manually. Some of the equipment already developed for mechanizing the postharvest operations require further modifications and performance optimization. This study therefore, aimed at developing and evaluating the performance of a cocoyam cormel peeling machine with a view to reducing the drudgery involved in manual peeling. A cocoyam cormel peeling machine was developed using locally available materials. The machine consists of the main frame, hopper and outlet gates, two abrasive concentric drums (one stationary and the other rotating) and blower. Performance of the machine in terms of capacity, peeling efficiency and peel-cormel weight proportion were evaluated for soaked and unsoaked cormels. The average machine capacities were 190 and 220 kg/h for soaked and unsoaked cormels, respectively. The peeling efficiencies ranged between 57.3 and 77.7% while the peel-cormel weight proportions ranged between 13.7 and 18.7%. The peeling efficiency was higher for soaked cormels than unsoaked ones. The developed cocoyam cormel peeling machine helped in reducing the drudgery associated with its peeling operation while soaking as a form of pretreatment was recommended before peeling the cormels for better performance.
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Iskandar, Muhamad Reza, Gita Julianti Malik, Violata Advenia Dae, Cindy Dwi Lestari Dwi Lestari, and I. Putu Sudayasa. "UJI EFEKTIVITAS KULIT BUAH KAKAO (Theobroma cacao L.) SEBAGAI ANTIDIABETIK." NURSING UPDATE : Jurnal Ilmiah Ilmu Keperawatan P-ISSN : 2085-5931 e-ISSN : 2623-2871 12, no. 3 (2021): 7–16. http://dx.doi.org/10.36089/nu.v12i3.408.
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Cocoa fruit peels have great potential and can be used as a renewable source of natural antioxidants. Previously, there has been no further research on clinical trials of the antioxidant potential present in the skin of cocoa fruit (Theobroma cacao L.) about what side effects will be caused if the substance enters the body. Therefore, researchers want to develop a test of the effectiveness of cocoa fruit skin (Theobroma cacao L.) through clinical trials using animal tests (Rattus novergicus) induced Streptozotosin. provide the latest research results through clinical trials of cocoa fruit skin waste and develop cocoa fruit research (Theobroma cacao L.) especially its potential to increase the Southeast Sulawesi region in developing cocoa fruit as a superior commodity. This research is done by making cocoa fruit skin waste extract (Theobroma cacao L.) by maceration method using acetone solvent 2.5 L. Next, divide the test animals into 4 experimental groups. Group 1 was a normal mouse, group 2 was a mouse given streptozotosin and Na-CMC 0.5%, Group 3 was the group given streptozotosin and metformin. Group 4 is the group given streptozotosin and cocoa fruit peel extract (Theobroma cacao L.). The results of this study prove that flavonoid compounds contained in cocoa fruit skin waste (Theobroma cacao L.) have a role in lowering blood glucose levels in test animals.Cocoa fruit skin waste extract (Theobroma cacao L.) has been shown to lower the glucose levels of test animals (Rattus novergicus)
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Jerome Undiandeye, Joseph Nwabanne, Silas Kiman, and Haruna Mavakumba Kefas. "OPTIMIZATION AND KINETIC STUDY OF THE HYDROTHERMAL PRETREATMENT OF COCOA POD HUSKS AND UNRIPE PLANTAIN PEELS." JOURNAL OF THE NIGERIAN SOCIETY OF CHEMICAL ENGINEERS 37, no. 3 (2022): 26–33. http://dx.doi.org/10.51975/22370304.som.
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Cocoa pod husks and unripe plantain peels are mass flows that are hugely available in Nigeria without any known industrial application. This study involves the kinetic analysis of the decomposition of hemicellulose into xylose and furfural during the hydrothermal pretreatment of cocoa pod husks and unripe plantain peels within a temperature, time, and solid concentration range of 110 - 140 °C, 5 - 10 minutes and 60 – 100 g/dm3 respectively. The experimentally obtained kinetic constants determined the optimal time for the desired product's (xylose) maximum yield. At the process temperature of 110, 125 and 140 °C, the optimal times were 332, 140 and 79 minutes respectively for the cocoa pod husks, and 210, 117 and 29 minutes respectively for unripe plantain peels. The kinetic models developed from the Response Surface Methodology show that the formation of xylose and furfural from cocoa pod husks and unripe plantain peels depends only on the process temperature and time but not on the concentration of biomass in the reactor. Keywords: lignocellulosic biomass; severity factor; response surface methodology
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Yahaya, I. A., A. J. Nok, and J. J. Bonire. "Chemical Studies of the Peel of Xanthosoma sagittifolium (Tannia Cocoyam)." Pakistan Journal of Nutrition 12, no. 1 (2012): 40–44. http://dx.doi.org/10.3923/pjn.2013.40.44.
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Fadeyibi, Adeshina, and Olusola Faith Ajao. "Design and Performance Evaluation of a Multi-Tuber Peeling Machine." AgriEngineering 2, no. 1 (2020): 55–71. http://dx.doi.org/10.3390/agriengineering2010004.
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Tuber peeling is an essential unit operation prior to further processing. In this research, a batch loading tuber-peeling machine, with a capacity of 10 kg/min, was designed, fabricated and tested for cocoyam, sweet potato, yam and cassava tubers. The machine was designed to operate at a speed range of 350–750 rpm and time range of 5–12 min based on the principle of surface scratching. The performance of the machine was determined with respect to the peeling efficiency, percent weight of peel and flesh loss. The results showed that the peeling efficiency increased with an increase in the shaft speed for all the tubers. Also, the flesh loss and percent weight of peel decreased with an increase in the shaft speed for cassava and cocoyam tubers but increased for sweet potato and yam tubers (p < 0.05). Effective peeling of the tubers was achieved for sweet potato and yam at all the shaft speeds and time ranges considered.
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Saputri, Eriska Eklezia Dwi, Istiqomah Rahmawati, and Rahma Rei Sakura. "Ekstraksi Zat Warna dari Limbah Kulit Kakao sebagai Alternatif Pewarna Batik guna Meningkatkan Produktivitas Masyarakat Agribisnis Desa Banjar Sengon, Kecamatan Patrang." Dedikasi:Jurnal Pengabdian kepada Masyarakat 2, no. 2 (2022): 122–29. http://dx.doi.org/10.31479/dedikasi.v2i2.158.
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Cocoa is commonly found in plantation areas, especially in Patrang sub-district. The Community Service Program, Faculty of Engineering with partners, namely the people of Banjar Sengon Village, aims to overcome partner problems, the increasing cocoa husk waste. Utilization of leather waste is still very limited, where people use cocoa husk waste only as animal feed and compost. Cocoa pods contain cellulose 36.23%, hemicellulose 1.14% and lignin 20 -27.95%. In addition, the presence of anthocyanin pigments in cocoa peel is a potential use of cocoa peel extract as a dye for the batik industry. The implementation method of extraction process is by: (1) socializing about the management and processing of cocoa peel waste, (2) Extracting natural dyes from cocoa peel, (3) socializing the use of natural dyes for batik cloth, (4) activities using natural dyes for batik cloth, and (5) marketing of natural dyes from cocoa peel. The result of this community service program is an increase in the usability of cocoa peel waste which is marked by the people of Banjar Sengon Village being able to process cocoa peel waste into natural batik dyes independently and continuously.
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Jitonnom, Jitrayut, Panthip Tue-ngeun, Padarat Ninjiaranai, and Waleepan Rakitikul. "EXTRACTION AND CHARACTERIZATION OF PECTIN FROM PINEAPPLE PEELS (ANANAS CONOSUS) AND COCOA HUSK." Suranaree Journal of Science and Technology 31, no. 5 (2024): 020031(1–7). https://doi.org/10.55766/sujst-2024-05-e02789.
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Pineapple peels and cocoa husks are typically discarded as agricultural waste from food processing in many areas of Chiang Rai. Here, we aim to extract and characterize the pectin from the pineapple waste and cocoa husk collected in the Chiang Rai area. Pectin was initially extracted using organic solvents (hydrochloric acid and citric acid), followed by ethanol precipitation. The pectin extracted was then evaluated for its dry matter yield, equivalent weight, and degree of esterification (%DE). The results showed that the pineapple residue contained 1.50-2.97% pectin, whereas the cocoa husk contained 6.20-15.86% pectin. The gram equivalent weight of cocoa husk was approximately 800-900, while pineapple waste was 1,300. The extracted pectin displayed low methoxy content, with a low level of DE (11-22%). Finally, the functional groups of pectin extracted were confirmed by Fourier transform infrared spectroscopy, showing the existence of the –C=O and C–O stretching peaks at 1600-1700 and 1100-1200 cm-1, respectively. This preliminary study provides useful information for future studies on the gelling properties of the pectin from pineapple and cocoa husk waste.
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Nurfatihah Suhaimi, Syeril, Erniee Eileen Rizlan Ross, Ishak Zubir, Shanti Navaratnam, and Raseetha Siva Siva. "Determination of Phenolic Content, Ascorbic Acid, Antioxidant Activity and Antimicrobial Activity of Selected Fruit Waste." International Journal of Engineering & Technology 7, no. 4.14 (2019): 263. http://dx.doi.org/10.14419/ijet.v7i4.14.27578.
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The aim of this study was to determine the total phenolic content (TPC), antioxidant activity, ascorbic acid content and antimicrobial activity of extracts obtained from cocoa pod husk, banana peel and pineapple peel. Banana peel had significantly highest total phenolic content (154.50 mg GAE/g) followed by pineapple peel (140.37 mg GAE/g) and cocoa pod husk (114.08 mg GAE/g). Antioxidant activity of these samples measured using DPPH assays. Banana peel showed significantly higher DPPH scavenging activity (95.74%) compared to pineapple peel (84.96%) and cocoa pod husk (68.33%). Pineapple peel resulted in significantly higher (44.19 ppm) ascorbic acid as measured using High performance liquid chromatography (HPLC) method compared to banana peel (28.56 ppm). Cocoa pod husk, banana peel and pineapple peel were observed for antimicrobial activity against Escherichia coli, Staphylococcus aureus and penicillium. Samples extract at different concentrations in E. coli, S.aureus and penicillium-seeded Mueller-Hinton agar medium, resulted zone of inhibition after 24 h incubation in 37°C for bacteria and 72 h incubation in 28ºC. Banana peel at 20 and 25mg/ml against S.aureus resulted in zone of inhibition 9.67, 11.67 mm and cocoa pod husk with 8.00, 9.67 mm respectively. Cocoa pod husk at 15, 20 and 25mg/ml against E.coli resulted in zone of inhibition 7.33, 9.33 and 10.33 mm and banana peel with 6.67, 7.33 and 7.67 mm respectively. Pineapple peel does not showed any inhibition zone against tested bacteria and fungi.
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Budaraga, I. K., and D. P. Putra. "Study of liquid smoke toxicity cocoa shell with different purification methods." IOP Conference Series: Earth and Environmental Science 1306, no. 1 (2024): 012003. http://dx.doi.org/10.1088/1755-1315/1306/1/012003.
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Abstract Cocoa shell is an underutilized agricultural trash. Cocoa shells can be used to make liquid smoke and cocoa charcoal as basic materials. The charcoal made from cocoa pod husks can be used as a dye adsorbent. The study will look at the effects of different purification and filtering procedures on the toxicity of liquid smoke from cocoa husks in order to determine which purification process is best for making liquid smoke from cocoa husks that is not harmful. The results demonstrated that several procedures for purifying and filtering liquid smoke from cocoa peels were non-toxic. Cocoa shell is an underutilized waste from plantations. Cocoa shells can be used as raw materials in the manufacture of liquid smoke and cocoa charcoal. The burning of cocoa pod husks charcoal can be used as a dye adsorbent. The research intends to observe the different purification and filtering methods on the liquid smoke toxicity from cocoa husks to find out which purification method is more appropriate for liquid smoke from cocoa husks so that it is not toxic. The results showed that the purification and filtering of liquid smoke from cocoa peels using various methods were non-toxic. The best approach with the highest LD50 value is zeolite purification, which has an LD50 value of 3019.95 ppm. The activated charcoal technique, activated charcoal + zeolite method, and distillation method were then used, with LD50 values of 2,951.21 ppm, 2,398.83 ppm, and 1,412.54 ppm, respectively.
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Setiaty Pandia, Astri Devi Yunita Siahaan, and Anita Tiurmaida Hutagalung. "PEMANFAATAN ADSORBEN DARI KULIT BUAH KAKAO (Theobroma cacao l.) UNTUK MENURUNKAN CHEMICAL OXYGEN DEMAND PADA PALM OIL MILL EFFLUENT." Jurnal Teknik Kimia USU 6, no. 3 (2017): 34–40. http://dx.doi.org/10.32734/jtk.v6i3.1587.
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 This study was aimed to determine the effectiveness of cocoa peel as adsorbents to reduce the content of COD in POME (Palm Oil Mill Effluent). The study was initiated by modifying the adsorbent, where the cleansed and crushed cocoa peels with a size variation of 70-100 mesh, 100-120 mesh, dan ≥120 mesh were activated with 0.6 M HNO3 solution at 1:2, 1:4, and 1:6 of adsorbent : HNO3 ratio while heated at 80 ᵒC for 2 hours. The adsorption process was carried out using variation of adsorbent mass of 1 g, 1,5 g, and 2 g in 50 mL of Palm Oil Mill Effluent at pH 2 and 200 rpm stirring rate, and variation of contact time of 1, 2, 3, 4 , and 5 hours. The study results showed that particle size ≥120 mesh with adsorbent : HNO3 ratio 1:4 produced the highest iodine number of 596,684 mg/g. The best adsorbent mass was 1 g at 2 hours contact time with 56.79% removal percentage for COD. The appropriate kinetics model of the adsorption of COD was the pseudo-second order model with the correlation coefficient of 0.732.
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Lubis, M. M., M. Nurminah, and L. M. Lubis. "Effect of soaking time of cocoa fruit peel and addition of citronella grass extract (Cymbopogon nardus) on quality characteristics of infused water from indonesian local resources for increasing body immune to face bad environment." IOP Conference Series: Earth and Environmental Science 1352, no. 1 (2024): 012004. http://dx.doi.org/10.1088/1755-1315/1352/1/012004.
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Abstract Infused water is a form of modern processed food that is widely consumed by the public. Infused water drinks can be made from a variety of food ingredients. This infused water drink is made from cocoa pod skin and added citronella juice. This research was conducted to investigate the impact of soaking duration of cocoa fruit peel and the concentration of lemongrass extract on the characteristics of cocoa fruit peel infused water. This study used a factorial Completely Randomized Design method with two factors, namely the soaking time of cocoa fruit peel (P): (2 hours; 4 hours; 6 hours) and the concentration of citronella grass extract (S): (5%; 10%, 15%). Infused water drinks were then analyzed for color index (°Hue), pH, vitamin C levels, and antioxidant activity. The final result was that P3S3 treatment = 6 hours of soaking cocoa pod skin : 15% citronella grass extract was the best treatment of infused water.
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Enaboifo, M. A., and C. A. Adadu. "Comparative study of biogas production from cocoa pod, maize husk, orange peels, pineapple peels, and coconut fiber co-digested with yeast." ADAN Journal of Agriculture 1, no. 1 (2020): 114–22. http://dx.doi.org/10.36108/adanja/0202.10.0131.
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The demand and cost of domestic energy in Nigeria are on the increase, primarily due to the increasing human population and demand. This is compounded by desertification, increasing the cost of electricity, industrialization, lack of alternative such as solar, wind and nuclear energy.This study was conducted in crop science laboratory Faculty of Agriculture, University of Benin, Benin City to compare the potential of biogas produced from anaerobic co-digestion of coconut fibre, cocoa pods, maize husk, orange peels, pineapple peels and yeast and to determine the effect of pH and retention time on biogas yield. The experiment was arranged in a completely randomized design with three replicates using a set of five batch reactors. The digesters were labeled A, B, C, D and E respectively. Digester A consist of 2g of yeast, 4g of coconut fibre, digester B consist of 2g of yeast, 4g of cocoa pods, digester C consist of 2g of yeast, 4g of maize husk, digester D consist of 2g of yeast, 4g of orange peels and digester E consist of 2g of yeast, 4g of pineapple peels. The pH was determined before corking the reactors. The results showed significant differences among the different substrate for biogas yield and methane component. Biodegradability of the different substrate, quality and retention time significantly affected the biogas yield in the five digesters. Digester loaded with maize husk produced significantly higher volume of biogas and methane component compared with other substrate. Increase in biogas yield for maize husk of 4g was 23.33ml with methane component of 61.78% for the 10 days hydraulic retention time. The retention time of 4, 5, 6 and 8 days significantly produced the highest volume of biogas. Based on these findings, for obtaining optimum biogas yield, maize husk and yeast blend could be a rich source of renewable energy option and would help arrest ecological disaster in addition to control of deforestation.
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Putri Utami, I. Gusti Ayu Agung, G. P. Ganda Putra, and Luh Putu Wrasiati. "PENGARUH PERBANDINGAN BUBUK KULIT ARI BIJI KAKAO : EKSTRAK KULIT BUAH JERUK NIPIS DAN WAKTU PENGADUKAN TERHADAP KARAKTERISTIK BODI KRIM." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 7, no. 1 (2019): 38. http://dx.doi.org/10.24843/jrma.2019.v07.i01.p05.
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Cream is a cosmetics in the form of a half-solid emulsion. This study aims to determine the effect of the comparison of the bark powder of the cocoa beans : extract of lime peel and the stirring time on the characteristics of body cream, determine the comparison of the bark powder of the cocoa beans : extract of lime peel and the stirring time that is best to produce body cream. This study uses factorial completely randomized design with 2 factors. The first factor is the comparison of the bark powder of the cocoa beans : extract of lime peel. The second factor is the stirring time of the body cream. The variables observed were material moisture content, pH, viscosity, dispersion, separation ratio, antioxidant capacity and color intensity. The results showed that the comparative treatment of the addition of the bark powder of cocoa beans and lime peel extract had a very significant effect on pH, dispersion, antioxidant capacity, brightness level (L*), redness level (a*), and yellowish level (b*) cream. The stirring time treatment has a significant effect on the brightness level (L *) of the cream. Comparative treatment of adding the bark powder of cocoa beans and extracts of lime peel, stirring time and interaction between the two treatments has a very significant effect on the viscosity of the cream. The comparison of the addition of the bark powder of cocoa beans : lime peel extract are 7.14: 7.14 grams and 15 minutes of stirring time was the best treatment, which can produce body cream with characteristic of pH 6,35, dispersion level 6,10 cm, viscosity 28.100 cp, separation ratio = 1, antioxidant capacity 125, 33 mg GAEAC/L, brightness level (L*) 43,78, redness level (a*) 6,73 and yellowish level (b*) 10,56.
 Keywords : body cream, addition of ingredients, and stirring time.
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Tanzil, Ahmad Ilham, Soleudin Efendi, Nilasari Dewi, and Agung Sih Kurnianto. "Morphological Characterization of Saprophyte Fungi on Cocoa Fruit Peel Litter." Jurnal Pertanian Tropik 10, no. 1 (2023): 11–19. http://dx.doi.org/10.32734/jpt.v10i1.10959.
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Cocoa is an important commodity crop in Indonesia. However, current obstacles related to the problem of cocoa shell litter which is slow to decompose are an obstacle in plantation management. Therefore it is necessary to conduct research related to the exploration and identification of saprophytic fungi in cocoa pod litter. Samples of cocoa pod litter were taken at PTPN XII, while the isolation and identification processes were carried out at the Mycology Laboratory, Department of Plant Pests and Diseases, Faculty of Agriculture, Universitas Brawijaya. From the results of macroscopic and microscopic identification, nine isolates of saprophytic fungi were obtained consisting of seven genera, namely Candida sp., Penicillium sp., Fusidium sp., Rhizopus sp., Chepalosporium sp., Trichoderma sp.1, Trichoderma sp.2, Aspergillus sp., and Trichoderma sp. 3.
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Godwinâ€Egein, M. I. "Effect of temperature on the behaviour of Geotrichum candidum and Fusarium oxysporum in culture media based on some domestic wastes." South Asian Journal of Experimental Biology 1, no. 2 (2011): 69–72. http://dx.doi.org/10.38150/sajeb.1(2).p69-72.
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The effect of temperature on the gap observed between Fusarium oxysporum and Geotrichum candidum was investigated when the organisms were grown on media based on some domestic food wastes. The organisms were isolated from soil. The wastes were chipped, dried in the sun and in the oven (at 110oC) and comminuted to powder form. The powder in each case was included in the medium at the rate of 20%. The organisms were plated diametrically in 9cm Petri dishes and incubated at 15°, 20°, 25°, 30° and 40°C for 15 days. Growth towards the centre was measured. On the 15th day the gap between the organisms was measured. G. candidum grew better on all the media, except on cassava peel, where F. oxysporum grew better than G. candidum at all temperatures; the gap was widest on cocoyam peel and was smallest on cassava peel. The gap was affected by temperature and medium.
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Lestari, Ratih, Tatang Shabur Julianto, Yandi Syukri, Aditya Sewanggara Amatyawangsa Wicaksana, and Iqmal Tahir. "Comparison Study of Ionic Gelation and SNEDDs Method in the Preparation of Cocoa Peel Extract Nanoparticles as Antibacterial Against Klebsiella pneumonia." JKPK (Jurnal Kimia dan Pendidikan Kimia) 7, no. 3 (2022): 333. http://dx.doi.org/10.20961/jkpk.v7i3.65133.
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<p>Cocoa peel is the primary waste from chocolate production. It contains flavonoids that can inhibit the growth of <em>Klebsiella pneumonia</em> which causes chronic bronchitis. This study aims to obtain cocoa peel extract nanoparticles for antibacterial caused by <em>K. pneumonia</em>. The isolation of flavonoids was done using the maceration method in 96% ethanol. Phytochemical and Thin Layer Chromatography (TLC) analyses have been used to identify the active compounds contained in the extract. Flavonoid levels have been investigated using UV-Visible spectrophotometry. The preparation of nanoparticles from cocoa peel used ionic gelation and Self-Nano Emulsifying Drug Delivery System (SNEDDS). The nanoparticle obtained has been analyzed for particle size and polydisperse index. In vitro test was carried out to determine the antibacterial activity of <em>K. pneumonia</em>. Identification of active compounds using a UV-Visible spectrophotometer showed that cocoa peel extract contained flavonoids of 6.33%. Nanoparticle preparations using the SNEDDS method were more optimal than the ionic gelation method, with particle sizes 135.2 nm (4%), 156.1 nm (12%), and 235.3 (20%). Based on the in vitro test, nanoparticles from cocoa peel extract were able to inhibit the growth of <em>K. pneumonia</em></p><p>. <strong><em></em></strong></p>
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Sari, Yunita Dian Permata, Diyan Sakti Purwanto, and Umi Nafisah. "FORMULATION OF PEEL-OFF GEL MASK OF COCOA SKIN EXTRACT (Theobroma cacao L) WITH VARIED CONCENTRATION GELLING AGENT." Medical Sains : Jurnal Ilmiah Kefarmasian 9, no. 1 (2024): 223–34. http://dx.doi.org/10.37874/ms.v9i1.1006.
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Cocoa shells are waste from the plantation industry, with a fairly good potential source of energy and protein. The ethanol extract of cocoa shells contains alkaloids, flavonoids, phenols, and tannins. Cocoa shell extract has strong antioxidant activity with an IC50 value of 17.21 ppm and has sunscreen activity. This study aimed to determine the formulation and physical test of a peel-off gel mask with cocoa shell extract (Theobroma cacao L) and to determine its effect. The research method used was an experimental method with variations in the concentration of a combination of HPMC and PVA of 2%:10%, 3%:9%, 4%:8%, 5%:7%, and 0%:12%. The physical tests used on the peel-off gel mask with cocoa shell extract (Theobroma cacao L) included organoleptic, homogeneity, pH, spreadability, drying time, adhesiveness, viscosity, and cycling tests. Based on the results of the research carried out, peel-off gel mask has the characteristics of a brown color, a distinctive extract smell and a thick texture, homogeneous for F1 and F5, and not homogeneous for F2, F3, and F4, sticking force 4.53±0.24 seconds; 5.45±0.36 seconds; 8.94±0.64 seconds; 11.23±0.72 seconds; 3.87±0.70 seconds; spreadability 3.99 ± 0.18 cm; 3.33±0.31 cm; 3.47±0.78 cm; 3.32±0.50 cm; 3.05±0.42 cm; pH 6.17 ± 0.10; 6.16±0.03; 6.15±0.10; 6.11±0.05; 6.42±0.03; viscosity 19481.10±201.10; 20165.50±1.05; 20165.73±2.02; 20182.53±9.47; 14618.40±158.48. The physical stability of the gel mask preparations after treatment showed that the results of the peel-off gel mask preparations, F1 and F5, were stable. Keywords: peel-off gel mask, cocoa shell, extract, gelling agent
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Lembon, A. K., P. Lestari, A. A. Ramadhani, N. A. Fua’d, and D. A. Wulandari. "Application of microbial fuel cell utilizing orange peel waste and cocoa fermentation wastewater for renewable and sustainable energy alternatives." IOP Conference Series: Earth and Environmental Science 1477, no. 1 (2025): 012042. https://doi.org/10.1088/1755-1315/1477/1/012042.
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Abstract High reliance on petroleum and coal-based energy poses a significant challenge for environmental sustainability. To address this issue, it is crucial to explore renewable and sustainable energy alternatives. One promising solution is the use of microbial fuel cells (MFC), which are bio-electrochemical systems capable of generating electrical energy through conversion and catalyzation reactions by microorganisms under anaerobic conditions. MFCs can utilize acidic biomass substrates to produce bioelectricity, including waste from agricultural and domestic sectors. In Indonesia, cocoa and oranges are major agricultural commodities, but their production also leads to significant waste generation. Cocoa processing results in solid waste and cocoa fermentation wastewater, while high orange consumption leads to substantial peel waste. This study aimed to investigate the potential of using microbial fuel cells to produce energy from orange peel waste and cocoa fermentation wastewater. It is expected that the use of both wastes enhanced the production of electrical energy due to their high conductivity. The waste is converted into bioelectricity using MFCs with sustainable waste management technology. The dual chamber MFC system is connected by a salt bridge made of 0.1 M KCl and 12.5 g of agar powder. The electrode materials used Cu as the cathode (+) and Zn as the anode (-), cut into pieces measuring 9 x 4 cm. Solution testing consisted of voltage, current, temperature, pH, and organic acids. The solutions tested included 100% cocoa bean fermentation waste, 100% orange peel extract, cocoa bean fermentation wastewater, and various mixtures of orange peel extract and cocoa bean fermentation waste. The study results indicated that the most optimal MFC composition was achieved through the stability of the voltage and current values, resulting from the metabolism of a mixed substrate of cocoa bean fermentation waste and orange peel extract in equal proportions (50:50). Microbial metabolic activity through a fermentation process could break down complex compounds into simpler compounds, which then generating energy. The increase in voltage value is attributed to the lower pH solution, resulting in a larger electric current, particularly in waste mixtures with equal composition of ingredients.
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Amanda, Alissa, Tamara Yuanita, and Galih Sampoerno. "The Difference of Antibacterial Power between Cocoa Peel (Theobroma Cacao L.) Extract 6% compared to Chlorhexidine Digluconate 2% Againts Streptococcus mutans (In vitro)." Conservative Dentistry Journal 11, no. 1 (2021): 1. http://dx.doi.org/10.20473/cdj.v11i1.2021.1-5.
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Background: Before restoration, it is necessary to clean the cavity from the smear layer and residual bacteria such as Sreptococcus mutans using a 'gold standard' cavity cleanser, namely 2% Chlorhexidine digluconate (CHX), however CHX 2% has a disadvantage of having a toxic effect on fibroblasts, osteoblasts, myoblasts, odontoblast-like cells, Chinese hamster ovary cells, and buccal epithelial cells. The shortcomings of the 2% CHX triggered researchers to look for alternative cavity cleansers that are more biocompatible, namely cocoa peel extract because it contains of antibacterial compounds including alkaloids, flavonoids, tannins, saponins, and terponoids with a non-toxic 6% concentration. Purpose: To analyze the difference of antibacterial activity between cocoa peel extract with a concentration of 6% compared to chlorhexidine digluconate 2% against Streptococcus mutans. Methods: This research was an in vitro laboratory experimental study with the posttest only control group design which included two treatment groups, namely 6% cocoa peel extract and 2% CHX. This research was conducted using the inhibition zone diffusion method against S. mutans to see the antibacterial power of each sample. Results: There was a significant difference (p <0.05) in the mean diameter of the inhibition zone between 6% cacao peel extract, namely 11.5406 mm and CHX 2%, namely 13.2156 mm. Conclusion: Chlorhexidine digluconate 2% has a greater antibacterial power than 6% cocoa peel extract (Theobroma cacao L.) against Streptococcus mutans.
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Kusuma, I. Gusti Ngurah Sujana, I. Nengah Kencana Putra, and Luh Putu Trisna Darmayanti. "PENGARUH SUHU PENGERINGAN TERHADAP AKTIVITAS ANTIOKSIDAN TEH HERBAL KULIT KAKAO (Theobroma cacao L.)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 8, no. 1 (2019): 85. http://dx.doi.org/10.24843/itepa.2019.v08.i01.p10.
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This study aims to determine the effect of drying temperature on the antioxidant activity of cocoa peels and obtain drying temperature that can produce herbal tea of cocoa peels with the highest antioxidant activity. The experimental design used was a Completely Random Design with drying temperature treatment which consist of 4 level ie : 65ºC, 75ºC, 85ºC and 95ºC. The treatment was repeated 4 times to obtain 16 experimental units. The results showed that drying temperature had a very significant effect on moisture content, ash content, crude fiber content, juice content, total phenol, antioxidant activity, taste (scoring) and no significant effect on panelists' preference for color, aroma, taste and overall acceptance. The drying temperature of 65ºC was the best treatment that produced herbal tea with the highest antioxidant activity (IC50 456.21 ppm), water content of 11.07%, ash content 8.17%, coarse fiber content 23.89%, extract content 19.90%, total phenol 0,0626%, aroma ordinary, color ordinary, taste not bitter and ordinary, overall acceptance ordinary.
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Mustarichie, Resmi, Aliya Nur Hasanah, Gofarana Wilar, Dolih Gozali, and Nyi Mekar Saptarini. "New Hair Growth Cream Formulation with Cocoa Pod Peel (Theobroma cacao L.)." Scientific World Journal 2022 (March 14, 2022): 1–7. http://dx.doi.org/10.1155/2022/2299725.
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Our previous study verified that the waste skin of cocoa (Theobroma cacao L) fruit or waste cocoa pod husks had the efficacy to overcome hair loss or alopecia. This study aims to determine the formula and activity of hair cream of cocoa pod peel water fraction, which is effective in stimulating hair growth. Activity testing uses the modified Tanaka method. The results showed that the cocoa husk wastewater fraction could be formulated into hair cream, but there were changes in viscosity and pH after the freeze-thaw test, but still within the allowed limit. The hair cream water fraction gel stimulated hair growth activity based on the hair length data with a significant difference in concentration of the preparation. The best activity in hair cream preparation was at 12.5% concentration. In addition, there were no signs of irritation to the rabbit’s skin where hair cream preparation was applied. The results of this study indicated that cocoa fruit peel cream can be used for antialopecia treatments.
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Singh, Rattan, Avadhoot Sanjay Deshpande, Anushka Pallavi, and Vishal Kamboj. "Sustainable Use of Waste Banana Peel (Musa × sapientum L.) Powder for Enhancement of Nutritional Properties of Dark Chocolate." AgroEnvironmental Sustainability 1, no. 1 (2023): 22–28. http://dx.doi.org/10.59983/s2023010104.
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Dark chocolate is a very popular confectionary product among children, made by combining cocoa (55%) with cocoa butter (7.5%) and sugar (42%) has high antioxidant, anti-inflammatory, and free-radical scavenging properties. Chocolates also have a high concentration of cocoa and flavanols contents which is very beneficial for human health. The nutritional value of the dark chocolate samples prepared was further enhanced by using unripe banana peel powder. The peel of banana fruit is a waste material, but it also has antioxidant, antibacterial, and antibiotic properties which encourages its use in industries like pharmaceuticals. So, after considering the nutritional value of unripe banana fruit peel, the powder of unripe banana peel was added to the dark chocolate in the concentration of 1, 3, 5, 7, and 9% to increase the nutritional value of dark chocolate. The premix powder containing iron, folic acid, and vitamin B12 was also added to the dark chocolate samples in the concentration of 2% in all the variants. The nutritional value of chocolate samples made by using unripe banana peel powder and premix increased significantly but the color of the product decreased significantly as the concentration of banana powder increased.
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Nugroho, Sepdhyo Wahyu, Mandojo Rukmo, Edhie Arief Prasetyo, and Tamara Yuanita. "Antibakteri Ekstrak Kulit Buah Kakao (Theobroma cacao) 6,25% dan NaOCl 2,5% Terhadap Bakteri Streptococcus sanguinis." Conservative Dentistry Journal 9, no. 1 (2019): 19. http://dx.doi.org/10.20473/cdj.v9i1.2019.19-21.
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Background: Streptococcus sanguinis is a gram-positive bacterium that infects and penetrates into dentinal tubules from a depth of 150 μm up to 792 μm. Chemicals, namely 2.5% NaOCl, are used to mitigate the growth of these bacteria via irrigation of the root canals, but 2.5% NaOCl still has disadvantages including irritating periradicular tissue, having an unpleasant odor, and being toxic. Due to these shortcomings, natural materials are expected to be used as alternatives. Cocoa peel extract has active tannin compounds, flavonoids, alkaloids, terpenoids, and saponins which have antibacterial attributes; a concentration of 6.25% is counted as the minimum bactericidal concentration (MBC) of Streptococcus sanguinis. Aim: To compare the difference of antibacterial power of 6.25% cocoa peel extract (Theobroma cacao) and 2.5% NaOCl against Streptococcus sanguinis. Method: This research is an in vitro experimental laboratory with post-test only control group design. The diffusion method was used on Streptococcus sanguinis planted in tubes containing BHIB, then cultured on petri dishes containing nutrient agar and divided into 3 parts, namely 6.25% cocoa peel extract, 2.5% NaOCl, and negative controls, then each Petri dishes were given a paper disc that had been dripped by 0.01 ml of each ingredient, then incubated in an incubator for 2x24 hours at 37°C; the diameter of the inhibitory zone formed was then observed using a caliper. Results: The average diameter of the inhibition zone formed on 6.25% cocoa peel extract was 19.2000 mm and 2.5% NaOCl was 17.2813 mm against Streptococcus sanguinis. Conclusion: The antibacterial power of 6.25% cocoa peel extract (Theobroma cacao) is higher than 2.5% NaOCl against Streptococcus sanguinis.
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Sri Hermawan, Yuli Rizky Ananda Nasution, and Rosdanelli Hasibuan. "PENENTUAN EFISIENSI INHIBISI KOROSI BAJA MENGGUNAKAN EKSTRAK KULIT BUAH KAKAO (Theobroma cacao)." Jurnal Teknik Kimia USU 1, no. 2 (2012): 31–33. http://dx.doi.org/10.32734/jtk.v1i2.1415.
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Cocoa peel extract is a natural inhibitor that can be used to inhibit the corrosion reaction rate. This research begins by extracting cocoa pods by maceration followed by evaporation on rotary vacuum evaporator and extracts used as the inhibitor with concentration 600, 800 and 1000 ppm, using steel 1 × 2 cm and the thickness is 0,1 cm to determine the corrosion rate and corrosive medias are sea water, rainwater and sulfuric acid 1 M . The highest inhibition efficiency generated is 93,06% with concentration of 600 ppm inhibitor in rainwater corrosive media; which means that cocoa peel extract more efficiently used in rainwater corrosive media.
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Wulansari, Vita, and Sri Utami. "Innovation in the Use of Cocoa Peel Waste as a Natural Textile Dye." Artchive: Indonesia Journal of Visual Art and Design 5, no. 2 (2024): 163. https://doi.org/10.53666/artchive.v5i2.4807.
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In the current era, the fashion industry is very developed, high market demand has resulted in mass production of clothing. To prevent the occurrence of fast fashion, world fashion players have now implemented a sustainability system which is done by producing clothes from fabrics made from natural fabric, minimal patterns, and using natural textile dyes. In Indonesia, people now know more about sustainable fashion, one of which is the application of natural textile dyes to fashion products. With abundant natural resources, especially plant species, it can be utilized and has the potential to be developed. One of them is cocoa, cocoa plantations in Indonesia are very developed, especially in Jembrana Regency, Bali, which is the largest cocoa producer in Bali. Cocoa shells are waste that has not been utilized much, in this paper we will present a new innovation in the form of textile dyes from cocoa shell waste, which is expected to help reduce chemical dye pollution in the environment and develop local regional potential in terms of the welfare of local farmers.
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Hartina, Desy Sofyah, Yani Corvianindya Rahayu, and Atik Kurniawati. "Uji Aktivitas Antijamur Ekstrak Kulit Buah Kakao (Theobroma cacao L.) terhadap Candida albicans." STOMATOGNATIC - Jurnal Kedokteran Gigi 20, no. 2 (2023): 98. http://dx.doi.org/10.19184/stoma.v20i2.44006.
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Candidiasis is an opportunistic fungal infection caused by Candida albicans. The prevalence of candidiasis in Indonesia is around 20-25%, it can attack the skin, nails, hair, throat, and mouth. One of the fungal infections that occur in the oral cavity is oral candidiasis. Oral candidiasis is caused by overgrowth of Candida albicans species in the oral cavity which is dominated by Candida albicans as much as 85-95%. One of the treatments using herbal medicinal plants is cocoa peel containing active compounds including phenolics, flavonoids, tannins, and terpenoids which are thought to be antifungal. The aim was to determine the inhibition of cocoa peel extract on the growth of Candida albicans. This study used the disc diffusion method with 4 samples in each study group. The research group consisted of 5 treatment groups (10%, 20%, 40%, 80%, and 100% cocoa peel extract), positive control group (nystatin), and negative control group (sterile aquades). Data were analyzed using One Way Anova test and LSD (Least Significant Difference) test. Concentrations of extracts of cocoa pods 100% and 80% have the ability to inhibit the growth of Candida albicans.
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Tejada-Tovar, Candelaria, Angel Villabona-Ortíz, and Ángel Darío González-Delgado. "High-Efficiency Removal of Lead and Nickel Using Four Inert Dry Biomasses: Insights into the Adsorption Mechanisms." Materials 16, no. 13 (2023): 4884. http://dx.doi.org/10.3390/ma16134884.
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In this study, inert dry bioadsorbents prepared from corn cob residues (CCR), cocoa husk (CH), plantain peels (PP), and cassava peels (CP) were used as adsorbents of heavy metal ions (Pb2+ and Ni2+) in single-batch adsorption experiments from synthetic aqueous solutions. The physicochemical properties of the bioadsorbents and the adsorption mechanisms were evaluated using different experimental techniques. The results showed that electrostatic attraction, cation exchange, and surface complexation were the main mechanisms involved in the adsorption of metals onto the evaluated bioadsorbents. The percentage removal of Pb2+ and Ni2+ increased with higher adsorbent dosage, with Pb2+ exhibiting greater biosorption capacity than Ni2+. The bioadsorbents showed promising potential for adsorbing Pb2+ with monolayer adsorption capacities of 699.267, 568.794, 101.535, and 116.820 mg/g when using PP, CCR, CH, and CP, respectively. For Ni2+, Langmuir’s parameter had values of 10.402, 26.984, 18.883, and 21.615, respectively, for PP, CCR, CH, and CP. Kinetics data fitted by the pseudo-second-order model revealed that the adsorption rate follows this order: CH > CP > CCR > PP for Pb2+, and CH > CCR > PP > CP for Ni2+. The adsorption mechanism was found to be controlled by ion exchange and precipitation. These findings suggest that the dry raw biomasses of corn cob residues, cocoa husk, cassava, and plantain peels can effectively remove lead and nickel, but further research is needed to explore their application in industrial-scale and continuous systems.
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Venitalitya A. S. Augustia, Dian Ika Nugraha, and Sang Kompiang Wirawan. "PENGARUH RASIO ISOPROPIL ALKOHOL TERHADAP RECOVERY DAN KARAKTERISTIK SERBUK PEKTIN DARI KULIT KAKAO." Jurnal Teknik Kimia USU 7, no. 2 (2018): 1–5. http://dx.doi.org/10.32734/jtk.v7i2.1637.
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 Cocoa is a fruit crop which is able to be planted in tropical climate, e.g. Indonesia. Generally, people only take the flesh of cocoa fruit and the peel is removed so that it will increase the volume of waste. The cocoa peel contains useful compounds for food and pharmaceutical industries, such as pectin. Hence, a research to increase the pectin retrieval quality from cocoa peel is needed in order to utilize the useful cocoa waste. Methods used in this research is solid-liquid extraction with water as solvent in the presence of acid (HCl). The process of making pectin powder is done through several steps here: (1) Raw material preparation, (2) Pectin extraction, and (3) Analysis of pectin powder. The extraction process is done at temperature of 70℃ for 90 minutes with the pH of the solvent is 1.5. The variation is done on the ratio of volume of isopropyl alcohol to the retrieved pectin. The result of the research shows that the recovery of pectin is at its peak at 6.50% with the percentage of water at 5,82%, equivalent weight of 6454,5242, metoxyl percentage of 5,76%, galacturonate percentage of 35,45%, and esterification level of 92,31%. The best quality of pectin, determined by the highest value of characterization, is obtained when the ratio of the filtrate to the volume of isopropyl alcohol is 1:1.
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Sarah, M., F. Hanum, M. Rizky, and M. F. Hisham. "Microwave-assisted extraction of pectin from cocoa peel." IOP Conference Series: Earth and Environmental Science 122 (February 2018): 012079. http://dx.doi.org/10.1088/1755-1315/122/1/012079.
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Wulandari, Nila Murni, Edhie Arif Prasetyo, Agus Subiwahjudi, and Tamara Yuanita. "The Difference Of Antibacterial Power Between Cocoa Peel (Theobroma cacao L.) Extract 6,25% and Chlorhexidine 0,2% Againts Streptococcus sanguinis." Conservative Dentistry Journal 9, no. 1 (2019): 40. http://dx.doi.org/10.20473/cdj.v9i1.2019.40-47.
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Background: Streptococcus sanguinis is a bacterium that can cause failures in root canal treatments due its ability to penetrate the dentinal tubules to a depth of 400 μm in just two weeks. Irrigation material is needed to stop the growth of this bacteria so that no bacteria can pass through by using chemicals, irrigation materials that are widely used such as Chlorhexidine 0,2% but still lack because it cannot be used as a single irrigation solution because its effectiveness will be reduced if it is related to protein and organic dentine matrix and low Ph saliva.Therefore, research is needed to find natural ingredient that can be an alternative such as Cocoa peel extract was chosen because it contains active compounds, in the form of saponins, tanins, alkaloids, flavonoids, and terpenoids that have been known to have antibacterial properties a concentration of 6,25% is used in accordance with the MKC of Streptococcus sanguinis. Aim: To compare the antibacterial power between cocoa peel extract (Theobroma cacao L.) 6,25% and Chlorhexidine 0,2% against Streptococcus sanguinis Method: This research is an experimental laboratory with a post-test only control group design. The diffusion method was used to determine the susceptibility of bacteria isolated from the material by planting the culture of Streptococcus sanguinis on the agar medium by swabbing the nutrient media which has been divided into 3 parts consisting of negative control, cocoa peel extract and Chlorhexidine, then each nurient media so that it is given a paper disk and 0.01ml liquid on each section. The diameter of the inhibition zone was observed after 2x24 hours using the calipers. Results: The average inhibitory zone that was formed using cocoa peel extract was 20,40 mm against Streptococcus sanguinis and Chlorhexidine was 18,36 against Streptococcus sanguinis. Conclusion: Cocoa peel extract (Theobroma cacao L.) 6,25% had higher anti-bacterial power compared to 0,2% Chlorhexidine against the growth of Streptococcus sanguinis.
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Yuanita, Tamara, Dian Agustin Wahjuningrum, and Mega Selvia. "The Difference of Antibacterial Power Between Cocoa Peel (Theobroma cacao) Extract 6% Compared to NaOCL 5% Againts Lactobacillus acidophilus." Conservative Dentistry Journal 11, no. 2 (2021): 67. http://dx.doi.org/10.20473/cdj.v11i2.2021.67-71.
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Background: Lactobacillus acidophilus is a gram-positive rod-shaped bacteria which mostly causes chronic caries lesions. In the process of cavity preparation it is reported that it is not possible to remove all microorganisms and even bacteria can survive even after removal of the necrotic tissue. Efforts to stop the growth of these bacteria are by chemical cavity cleanser using a 5% NaOCl, but this material have disadvantages including irritating periradicular tissue, unpleasant odor, and toxicity. Due to its disadvantages, it is hoped that natural ingredients can be used as alternatives. Cocoa peel extract has active compounds of tannins, flavonoids, alkaloids, terpenoids, and saponins which have antibacterial ability with a concentration of 6% according to the non-toxic minimum kill concentration of Lactobacillus acidophilus. Purpose: To analyze the difference in antibacterial power between the extract of cocoa bark with a concentration of 6% compared to 5% NaOCl against Lactobacillus acidophilus. Methods: This study was a laboratory experimental in vitro with a post test-only control group design. Using diffusion method against Lactobacillus acidophilus grown in tubes containing BHIB, then cultured in a petridish which contains a nutrient agar and is divided into 2 parts extract cocoa peel extract 6% and NaOCl 5%, then each petridish given a paper disc that has been poured 10μl by each material, then incubated inthe incubator for 2x24 hours at 37oC and observe the diameter of the inhibition zone formed using a caliper. Results: The average diameter of the inhibition zone formed in the 6% cocoa peel extract was 11.8375 mm and NaOCl 5% was 26.0344 mm against Lactobacillus acidophilus. Conclusion: There is a difference in antibacterial power between 6% cocoa peel extract and 5% NaOCl against Lactobacillus acidophilus.
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Riswan, Riswan, Rahmad D, and Kafrawi Kafrawi. "Oyster Mushroom (Pleurotus ostreatus) Production on Enrichment Composition of Sawdust Media with Cocoa Fruit Peel and Banana Stem." PROPER : Jurnal Penelitian Pertanian Terapan 2, no. 1 (2024): 17–24. http://dx.doi.org/10.61119/prp.v2i1.493.
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Oyster mushroom growth media generally uses a substrate in the form of wood sawdust waste because of its high lignocellulose content. However, sawdust is increasingly difficult to obtain because it is also used for other needs. The method used in this study used a completely randomized design (CRD) with four treatments, namely M0: sawdust media, M1: sawdust media + cocoa fruit peel + banana stem powder (2:2:1); M2: sawdust media + cocoa fruit peel + banana stem powder (2:1:1); M3: sawdust media + cocoa fruit peel + banana stem powder (2:1:2). The results of this study showed that the fastest growth parameters of oyster mushroom fruiting body primordia tended to be produced from the M0 and M3 treatments, namely 68 days after incubation, the largest diameter of the fruiting body stem resulted from the M3 treatment (1.91cm), the number of fruiting bodies, the width of the fruiting body hood and the highest wet weight of oyster mushrooms resulted from the M1 treatment of 11.66 fruiting bodies, 11.39 cm and 119.68 grams, respectively.
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Ogunjobi, Joseph K., and Labunmi Lajide. "The Potential of Cocoa Pods and Plantain Peels as Renewable Sources in Nigeria." International Journal of Green Energy 12, no. 4 (2014): 440–45. http://dx.doi.org/10.1080/15435075.2013.848403.
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Yuanita, Tamara, Mohammed Alaqsha Brysoul Ceson, and Agus Subiyanto. "Differences in Effectiveness of Antibacterial Power Between Cocoa Peel Extract (Theobroma cocoa L.) and Benzalkonium Chloride 0.1% Against Staphylococcus aureus (In Vitro)." Conservative Dentistry Journal 11, no. 2 (2021): 56. http://dx.doi.org/10.20473/cdj.v11i2.2021.56-61.
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Background: Staphylococcus aureus is a gram-positive bacteria play a role in the formation of dental biofilm which iscausing dental caries. During tooth preparation, to stop the growth of bacteria, a cavity cleaning agent is given using achemical, namely Benzalkonium Chloride (BAC) 0.1%, but BAC has disadvantages including allergic reactions, tolerantmicrobes, and resistance. Therefore, it is hoped that there will be herbal ingredients that can be used as an alternative.Cocoa peel extract has active compounds of tannins, flavonoids, alkaloids, terpenoids, and saponins which haveantibacterial concentration 6% according to safe concentrations. Purpose: To explain the difference in the effectivenessof the antibacterial power of 6% cocoa peel extract and 0.1% BAC against Staphylococcus aureus (in vitro). Methods:This study was a laboratory experimental in vitro with the posttest only control group design. Using the diffusion methodfor Staphylococcus aureus that divided into two parts, 6% cocoa peel extract and 0.1% BAC. Each petri dish was givendisc paper dripped with 0.01 ml of each test material, then incubated for two days and observed the diameter of theinhibition zone. Results: The average diameter of the inhibition zone formed in the 6% cacao peel extract was 11.5288mm and BAC 0.1% was 18.2925 mm against Staphylococcus aureus. Conclusion: There was a significant difference inthe effectiveness of antibacterial power (p <0.05) between 6% cacao peel extract (Theobroma cacao L.) and 0.1% BACagainst Staphylococcus aureus (In Vitro).
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Fernanda dos Santos Cardoso, Ingrid Lessa Leal, and Tatiana Barreto Rocha Nery. "Characterization of Bioactive Compounds in Fruit and Vegetable Bagasse." JOURNAL OF BIOENGINEERING AND TECHNOLOGY APPLIED TO HEALTH 4, no. 2 (2021): 58–62. http://dx.doi.org/10.34178/jbth.v4i2.161.
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The use of agro-industrial residues is presented in food waste. The processing of them is an opportunity for the development of by-products, as well as the aggregation of lost value, and the sustainable use of these residues. The study aimed to characterize the bioactive compounds in grape, carrot, cocoa, and banana skins from the processing of juice, banana chips, and chocolate. The analyzed samples showed good moisture, satisfactory water activity value, with the highest flavonoid content in the grape sample (1.679 mg EQ/g) and the highest phenolic content in the cocoa epicarp sample (1.367 mg EAG/g). In this way, we verified the viability of using food peels in the food industry, enabling the use of waste generated.