The study of antioxidant activity on chololate functional drink (theobroma cacao l) with addition of cinnamon (cinnamomum burnzanii) = Studi aktivitas antioksidan minuman fungsional coklat (theobroma cacao l.) dengan penambahan kayu manis (cinnamomum burmanii)

Gondowardono, Erina (2012) The study of antioxidant activity on chololate functional drink (theobroma cacao l) with addition of cinnamon (cinnamomum burnzanii) = Studi aktivitas antioksidan minuman fungsional coklat (theobroma cacao l.) dengan penambahan kayu manis (cinnamomum burmanii). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Cocoa powder and cinnamon are the main ingredients for making chocolate _functional drink. Some different type and fat treatment of cocoa powder had analyzed used on their antioxidant activity, phenolics content, and flavonoid content. Type of the cocoa powder was based on the pH, and the fat treatment was based on the defatted and non--defatted method. Defeating cocoa powder was using centrifugation method and petroleum eter as the solvent. Based on the analyzed, the cocoa powders with non-defatted method had no significance difference (a=0.05), but the antioxidant activity are higher than the cocoa powders with detailed method The -Dark- non-defiitted cocoa powder had higher antioxidant activity (±50 ppm) among the other, such as "Classic "(+40 ppm) and "Gold" (+44 ppm). Cinnamornum burmanii was the cinnamon species that being used for the research. The cinnamon was analyzed based on the antioxidant activity, phenolics ,.ontent, and flavonoid content. Cinnamon had highest antioxidant activity than the cacao powder (8.80 ppm), and the antioxidant activity comes from the phenolics content (50.48 mg GAElml sample). The formula of the functional drink was determined on the chocolate concentration (100-65%), cinnamon concentration (0- 20%), and sugar concentration (0-15%). The formula that had higher antioxidant activity and being approved by the panelist is 75`A cocoa powder, 15% cinnamon, and 10% sugar 4290 ppm).

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Gondowardono, ErinaNIM03420080008KARINA.GONDOWARDONO@LIVE.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCahyana, A. HerryNIDN0005075908UNSPECIFIED
Thesis advisorSiregar, Tagor M.NIDN0304016902UNSPECIFIED
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 08:06
Last Modified: 22 Jul 2020 04:33
URI: http://repository.uph.edu/id/eprint/1908

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