Antioxidant Properties of Cocoa (Theobroma cocoa L.) Shell Powder in Fermentation and Immersion Treatments

Abstract

Cocoa shell is a waste of the cocoa processing industry, containing vitamin D, protein, fat, carbohydrates, and fiber as well as antioxidant compounds such as polyphenols. Fermentation and immersion processes are needed in post-harvest cocoa to create the distinctive taste and flavor of chocolate, as well as to produce cocoa bean shell powder, which is also good quality as a waste utilization. This study aims to determine the effect of fermentation and immersion processes on the antioxidant activity and characteristics of the cocoa bean shell powder (CBS). The research method used a completely randomized design (CRD) method with four treatments e.g. NFNI (Non Fermentation Non Immersion), NFI (Non Fermentation Immersion), FNI (Fermentation Non Immersion) and FI (Fermentation Immersion) with three replications. The results of the color parameters show that CBS has a yellow-red color with significantly different L* values following the order FNI > NFNI > FI > NFI and the a* and b* values following the order FNI < FI < NFNI < NFI. NFNI has the highest antioxidant activity with IC50 values of 12.93 ppm and total phenolic 4.33 g/100 g followed by NFI, FNI, and FI. The best treatment for texture, aroma and color parameters was FI with an average value above 7, and it also had overall appearance characteristics that were not significantly different from commercial cocoa powder.