EFFECT OF CACAO SEED FERMENTATION WITH ADDITION OF SACCHAROMYCES CEREVISIAE AND INCUBATION WITH ASPERGILLUS NIGER TO ENHANCE THE RECOVERY OF THEOBROMA CACAO TESTA PROTEIN EXTRACTION

• Main Author: Benita Pratiwi (NIM : 11213003), Maria
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/22972
• Institution: Institut Teknologi Bandung

Cocoa (Theobroma cacao) is one of the plants that produce high value products. Processing cocoa fruits typically focuses only on cocoa beans and fats. One part of the fruit that is often discarded and has the potential to be reused is the skin of the seed (testa) attached to the cocoa beans. In this study, two different samples were used, namely cocoa beans from conventional fermentation process (FK) with cocoa <br /> <br /> <br /> <br /> <br /> bean shells from cocoa bean fermentation process with the addition of Saccharomyces cerevisiae (FS) inoculum. Conventional seed fermentation is done by relying on microorganisms on nature, while the fermentation process with the addition of Saccharomyces cerevisiae inoculum is done by adding inoculum Saccharomyces cerevisiae of 107 cells / mL. After the fermentation process of the <br /> <br /> <br /> <br /> <br /> seeds, the cocoa bean skin is separated from the seed, dried, and incubated with Aspergillus niger. Treatment variation with Aspergillus niger was incubated for 3 <br /> <br /> <br /> <br /> <br /> days and 7 days. Provision of incubation treatment using Aspergillus niger affects protein content in the cocoa bean skin of FK and FS. In the FK sample there was <br /> <br /> <br /> <br /> <br /> an increase in protein content by 20% for 7 days incubation, whereas in FS sample there was an increase of protein content of 7.7% for 3 days incubation. In the <br /> <br /> <br /> <br /> <br /> process of protein extraction, there was an increase of protein recovery on the extraction process of cocoa bean shoots by the addition of Saccharomyces cerevisiae (FS) inoculum, where the FS sample had the most significant value compared to FK, which was 79.46%. This is because Saccharomyces cerevisiae has a role in the process of cell wall destruction and metabolic processes that affect the characteristics of extracted proteins, and is supported by the process of incubation treatment with Aspergillus niger which makes the proteins more easily dissolved and extracted.