Karakteristik Fisikokimia Minuman Fungsional Kakao (Theobroma cacao L.) dengan Penambahan Madu

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.