ANALISIS KATEKIN DAN EPIKATEKIN DALAM BIJI KAKAO SERTA PRODUK OLAHANNYA MENGGUNAKAN KROMATOGRAFI CAIR SPEKTROMETRI MASSA

Processing cocoa beans to the cocoa product is estimated can affect active compound in the inside, especially catechin and epicatechin. Therefore, sampling was done from several stages of processing cocoa beans. The sample is cocoa nib, cocoa paste, cocoa powder and cocoa butter. Cocoa powder and cocoa butter obtained from cocoa paste processing at the temperature range 50 to 90 ° C. Research carried out three stages, namely: (1) conduct the selection conditions of analysis, (2) validate the analysis method, and (3) analyze catechin and epicatechin in the cocoa samples. Results of the research shows that based on the ratio catechin and epicatechin, processing cocoa beans into cocoa product influence catechin and epicatechin found therein, with a marked decrease in the ratio of the two substances. Cocoa paste processing into cocoa powder and cocoa butter made in the temperature range 50 to 90 ° C, does not indicate the influence of treatment based on the ratio catechin and epicatechin, but when viewed and measure catechin and epicatechin the inside indicates that the tendency to decrease.