Study of Antioxidant Liquid Smoke Cacao Fruit Peel Waste at Different Water Content and Pyrolysis Temperatures

Cocoa pod husks are agricultural waste whose management has not been done much. This waste is only used as animal feed and many are left alone. This research uses cocoa waste as raw material for making liquid smoke. This study aims to determine the antioxidant activity of liquid smoke of cocoa pod skin with differences in raw material water content and pyrolysis temperature. The moisture content of the raw material for cocoa pods is around 10-25% and the pyrolysis temperature is 200 - 400oC. Antioxidant analysis using the DPPH method by calculating the IC50 value of the liquid smoke of cocoa pods. The results showed that liquid smoke with low moisture content of raw materials and high pyrolysis temperatures produced high antioxidant activity values. IC50 value of liquid smoke of cocoa pods ranged from 107.33 - 268.97 ppm and AAI values ranged from 0.186 to 0.466. Treatment of 10% water content and pyrolysis temperature of 400oC is the best treatment.