Antibacterial Activity of Cocoa Pod Husk Phenolic Extract Againts Escherichia coli for Food Processing
Eka Mustika Diniardi1, Shinta Rosalia Dewi2, Bambang Dwi Argo2, Yusuf Wibisono*2,3
1Master Program of Agriculture Engineering, Univ. of Brawijaya, Jl. Veteran No.1 Malang 65145, Indonesia
2Bioprocess Engineering, Univ. of Brawijaya, Jl. Veteran No.1 Malang 65145,
Indonesia
3MILI Water Research Institute, PO Box 301 ML, Malang 65101, Indonesia
Abstract
. The abundance of agricultural crop waste biomass gained attention as it could be converted into a more useful chemicals. Cocoa pod husks (CPH) is a waste of cocoa plantation, contains phenolic compounds which can be used as antibacterial ingredients. Phenolic compounds in CPH include phenolic acids, flavonoids and flavones. This study is aiming at evaluating antibacterial activity of CPH phenolic extracts, by using Microwave-Assisted Extraction (MAE) method. Extraction was done using 96% ethanol as solvent and combination of biomass and solvent ratio of 1:4, 1:6 and 1:8 m/v, respectively, with microwave targeted extraction time of 2, 3 and 4 minutes, respectively. The extraction results with the highest total phenolic content were tested againts Escherichia coli activity using a disk diffusion method at an extract concentration of 5; 7.5; 10 and 15 mg/ml, respectively. The highest total phenolic content of 453 mg GAE/g dry extract was obtained from MAE treatment with biomass/solvent ratio of 1:4 (m/v) for 4 minutes. The results of the antibacterial activity of extracts against Escherichia coli showed that inhibitory zones had formed at a concentration of 5 mg/ml. The width of the inhibition zone increases as the concentration of extract increases. Antibacterial activity of CPH phenolic extract can be used for food processing, such as utilizing as fillers in a mixed matrix membranes for juice clarification.
Keywords: cocoa pod husk, extract, phenolic content, antibacterial activity, Escherichia coli
Topic: AGRICULTURAL ENGINEERING