ABSTRACT

The research was conducted to determine the secondary metabolites of the cacao rind (theobroma cacao L.). In order to get the secondary metabolites of the cacao rind, therefore the process of maceration for 3x24 hour was conducted by using 70% ethanol. The resulting filtrate was then being phytochemical screening tested to find out the secondary metabolites compound contained. Then the resulting filtrate of maceration process to be evaporated by using rotary evaporator to obtain viscous extract (crude) of cacao rind. After being evaporated then the viscous extract should be conducted for compound analysis and was separated by thin layer chromatography (TLC). To identify the containing compound more accurately, the structure elucidation performed using FTIR instrument. The result of phytochemical screening was known that within the cacao rind could be found the secondary metabolites compound group of alkaloids,flavonoids,tannins,and polyphephenols. On the separation by TLC which produced spot using eluent BAA(n- butanol : acetic acid : water ) at Rf = 31. That from the analysis by FTIR found a peak in the region 3300 3400 cm-1. Which indicate the presence of specific N-H group in a compound class of alkaloids secondary metabolites, and was strengthened by a peak of 1000 1250 cm-1 for the C-N stretch. Flavonoids compound was strengthened by the presence of a peak at 1300-1000 cm-1. For the C O stretch. While for the O H stretch region marked with peak of 3500 3300 cm-1. As conclusion that within the cacao rind could be found the secondary metabolites compound, consist of alkaloids group, flavonoids, polyphenols and tannins resulted from phytochemical screening, TLC and analyzed by using FTIR. Keywords : secondary metabolites compound, phytochemical screening, theobroma cacao L.