IDENTIFIKASI SENYAWA AKTIF ALKALOID, CATECHIN GENISTEIN PADA PRODUK DARK CHOCOLATE YANG DITAMBAHKAN GREEN TEA MATCHA SERTA PERBANDINGAN SOY POWDER MILK POWDER

摘要

Cacao is one of commodities that are quite often found in Indonesia. Almostudevery circle likes cacao’s processed product such as chocolate bar due to itsuddelicious taste. But its role in fulfilling consumer’s nutrition needs are not fulfilledudyet as not many manufacturer that care, and not many people knows the benefit ofudconsuming chocolate. Therefore, in this research, the active compound thatudcontained in dark chocolate will furthermore identified, that diversified by addingudbeneficial active compound such as catechin from matcha green tea as a polyphenoludand genistein fromsoy powder as an antioxidant. From this research, will beudexpected to benefit for Indonesia in cocoa utilization. Randomized Complete BlockudDesign is used as data analysis, by using 1 : 0, 1 : 1 and 0 : 1 proportion to soyudpowder with milk powder as factors, with 6 %, 8% and 10 % matcha green teaudconcentration. Response on this research is organoleptic, which is ranking test withudtexture, taste, flavor, andafter taste attribute then continued with identifyingudalkaloid active compound, catechin and genistein in dark chocolate product. udThe result of stage - 1 research is getting selected sample from organolepticudtest ranking, where the best texture attribute sample is 165 (proportion insoyudpowder with milk powder by 1 : 0, green tea concentration by 6%), best tasteudattribute sample is 683 (proportion insoy powder with milk powder by 1 : 1), bestudflavor attribute sample is 372 (proportion insoy powder with milk powder by 1 : 0, udgreen tea concentration by 10%) and bestafter taste attribute sample is 372ud(proportion insoy powder with milk powder by 1 : 0, green tea concentration byud10%). Hereafter, stage - 2 research is identifying active compound for total valueudof alkaloid sample with highest value of sample number 683 as much as 4,72 %.udTotal value of flavonoid sample with highest flavonoid value is sample number 683udas much as 1.21%, the identification result using HPLC (High Performance LiquidudChromatography) got the best sample for catechin identification is sample 683 withudcatechin content 0,81 % and for genistein identification is sample 372 withudgenistein content 0,20 %.ud udududKeyword : Alkaloid, Catechin, Dark chololate, Flavonoid,Genistein