CITRIC ACID PRODUCTION FROM CACAO POD HUSK (THEOBROMA CACAO L.) USING ASPERGILLUS NIGER WITH SOLID-STATE FERMENTATION METHOD

• Main Author: Lisantika - Nim:11213017, Almira
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/20974
• Institution: Institut Teknologi Bandung

Indonesia is the third biggest cocoa producer in the world after Ivory Coast and Ghana in 2014 (FAOSTAT, 2017), 728,414 tons (Subiyantoro, et al., 2015). Cocoa bean production is also abundant followed by the production of cocoa pod husk (CPH), the fruit waste, is being doubled. On the basis of cocoa beans production in 2014, cocoa beans production in CPH in 2014 is estimated to reach 2.2 million tons in Indonesia. CPH waste can cause serious environmental problems. <br /> <br /> Generally, CPH waste is not treated and left to rot in the cocoa plantation area (Theobroma cacao L.). Beside the odor, CPH can also be a hotbed of disease and breeding ground Phytophthora palmivora which is the cause of black pod disease (Adi-Dako, et al., 2016). Utilizing CPH can produce high product. <br /> <br /> One of the high product is citric acid. Aspergillus niger can be used to produce citric acid by utilizing carbohydrates from waste cocoa as a carbon source. One of producing citric acid method is solid-state fermentation. A. niger can produce enzymes that capable of degrading non-polysaccharide and non-starch compounds into sugars. The enzyme released by A. niger takes time to degrade non-polysaccharide and non-starch. The results showed the highest levels of citric acid on the third fermentation day, as much as 222 &#956;g / g wet weight CPH in optimal fermentation conditions. <br />