Evaluation of Liquid Smoke of Cocoa Bean Epidermis Against Escherichia coli and Candida utilis Tiurma Pasaribu (1a), Ahmad Sofyan (2), Arnold P. Sinurat (1), Awistaros Angger Sakti (2), Muhammad Ainsyar Harahap (2), Hardi Julendra (2)
BADAN RISET DAN INOVASI NASIONAL/BRIN
National Research and Innovation Agency
Abstract
Cocoa bean husk or epidermis is one of the by-products produced from chocolate processing. The husk contains polyphenols approximately 5.8%. The study aimed to evaluate the effectivity of liquid smoke produced from cocoa bean epidermis against Escherichia coli and Candida utilis. This product may be developed to replace antibiotic growth promoters as feed additives. The clear zone was measured using a ruler to determine the inhibition of liquid smoke made from the cocoa bean epidermis (LSCBE) against Escherichia coli and Candida utilis. The antibacterial and antifungal activity test was carried out by well diffusion methods. Ten treatments, i.e. different concentrations of the LSBCE (0, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100%/non-diluted), each with 4 replications were performed and the growth of the Escherichia coli and Candida utilis was observed. Data were analyzed using a completely randomized design. The results showed that the antibacterial activity with a 10-100% concentration of LSCBE did not show zona inhibition against Escherichia coli. Likewise, antifungal activity with a 10-100% concentration of LSCBE did not show zona inhibition (clear zone) against Candida utilis. It can be concluded that the liquid smoke of the cocoa bean epidermis was not capable to inhibit the growth of Escherichia coli and Candida utilis In Vitro.
