Active Compounds Extraction of Cocoa Pod Husk (Thebroma Cacao I.) and Potential as Fungicides

The research on extraction bioactive compound of cocoa pod husk waste and antifungal activity assay by in vitro has been done. The aim of research was to get a phytochemical components extracted from the rind of cocoa, phenolic content and test the bioactivity of extract cocoa pod husk against on pathogenic fungus Fusarium oxysporum. Pod husks used are dried. Samples were extracted by maceration with acetone-water (7: 3) and 70% ethanol. Each extracts were then analyzed using Gas Chromatography-Mass Spectrometry (GC-MS) to determine the active compounds found in the extract cocoa pod husk. The results obtained by GC-MS analysis showed three major components of the compound in ethanol ie: Methyl-9,12-Dienoate Octadeca; 9-octadecenoic acid (Z) -, Methyl Ester; Hexadecanoic acid, 15-methyl, Methyl Ester. Whereas in acetone solvent compounds showed 4 major components, namely: Isopropyl myristate; 1,2-Benzenedicarboxylic Acid, Dioctyl Ester; 9-octadecenoic acid (Z) -, Methyl Ester; Octadecanoic Acid, Methyl Ester. Acetone extract phenolic levels of 94.92 mg GAE / g extract and ethanol extract of 49.92 GAE / g extract. Antifungal testing by the agar diffusion method showed of extract cocoa pod husk with acetone able to inhibit the growth of the fungus Fusarium oxysporum (fungus pathogen on tomatoes), meaning that the extract has the potential to be developed as natural fungicides to suppress the growth of pathogenic fungi.