Original Articles
Andi Emelda, Rusli and Nurlina
Abstract
The processing of cocoa bean can be done by method of fermented or unfermented. This research aims to determine the content of polyphenols in powder and purified extract of unfermented cocoa beans. The cocoa beans obtained from Enrekang regency of South Sulawesi Indonesia. The unfermented cocoa beans were made by removing the enzyme. Furthermore, made dried simpliciathen made into powder. The purified extract was produced by using the solvent acetone: water (7:3) by eliminating firstly the fat contained in the cocoa bean. Polyphenol content was measured using UV-Vis spectrophotometry with a wavelength of 750 nm. The results show the content of polyphenolsfrom cocoa powderis 151 mg/gtannicacid while cocoa purified extract is 373.57 mg/g calculated as tannic acid.