| dc.description.abstract | Cocoa beans from Donggala Regency, Central Sulawesi, have the potential to be
developed into functional beverages. The health benefits of cocoa-based drinks can
be enhanced by incorporating honey, particularly local honey from Sumbawa
Regency, West Nusa Tenggara. This study aims to evaluate the suitability of
Sulawesi 1 (S1) and Sulawesi 2 (S2) cocoa clones as raw materials for functional
beverages, based on their total phenolic content, antioxidant activity, and levels of
catechin, epicatechin, theobromine, and caffeine. Additionally, the study investigates
the impact of honey addition on the physical and chemical properties of the functional
cocoa beverages.
The cocoa beans were analyzed for total phenolic content, theobromine, and caffeine,
while the resulting beverages were examined for total phenolic content, antioxidant
activity, and color attributes. The results showed that the S2 clone had a higher total
phenolic content (30.41 mg GAE/g) than the S1 clone (28.33 mg GAE/g).
Antioxidant activity, measured using the DPPH method, was also slightly higher in
S2 (0.52 mg TEAC/g) compared to S1 (0.49 mg TEAC/g), though the difference was
not statistically significant (p > 0.05). Catechin content was greater in S2 (3.00 mg/g)
than in S1 (2.48 mg/g), while the levels of epicatechin, theobromine, and caffeine
were similar between the two clones and showed no significant differences (p > 0.05).
These findings suggest that the S2 clone has a more favorable bioactive compound
profile, making it more suitable as a functional ingredient.
The addition of honey influenced both the chemical and physical properties of the
functional cocoa beverages. Formulation F1, containing 6.90% honey, had a total
phenolic content of 0.46 mg/mL and antioxidant activity of 0.14 mg TEAC/mL, with
a pH of 5.80 and color values of L* 27.29, a* 13.19, and b* 16.58. In contrast,
formulation F2, containing 8.47% honey, exhibited a lower total phenolic content
(0.33 mg/mL) but higher antioxidant activity (0.30 mg TEAC/mL), with a pH of 5.95
and color values of L* 28.80, a* 13.41, and b* 17.50. T-test analysis revealed
significant differences (p < 0.05) in total phenolic content and pH between the two
formulations, while differences in antioxidant activity and color attributes were not
statistically significant (p > 0.05).
In conclusion, the S2 cocoa clone demonstrates higher antioxidant potential and is
well-suited as the primary raw material for functional beverages. The addition of
honey can enhance the phenolic content and antioxidant activity, with formulation
F2 showing superior functional characteristics. | |
