The potential of dry fermented cocoa (Theobroma cacao L.) variety Lindak bean shell treated at different degrees of roasting as a functional food

Abstract Cocoa bean shell is a waste from the chocolate processing industry that has not been used optimally and still contains 5.78% polyphenols which potential as source of natural antioxidant compounds. The processed in with light, medium high roasting, based on desired product. purpose this study was to determine polyphenol content activity dry fermented cocoa shells result best degree roasting. research method an experimental using Randomized Block Design (RBD) 4 treatments roasting dried beans Lindak varieties by different degrees (Without roasting; low (110°C for 35 minutes), (140°C 30 (190°C 15 minutes)) repeated 3 times. results showed treatment phenolic total (5.24%) (37.92 ppm).