SOLID STATE FERMENTATION OF COFFEE PULP (COFFEA ARABICA) BY MIXED CULTURE OF ASPERGILLUS NIGER AND ASPERGILLUS ORYZAE TO INCREASE THE YIELD OF PHENOLIC ACID EXTRACTION AS ANTIOXIDANT AND ANTI-INFLAMMATORY AGENT

• Main Author: Merari, Graciella
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/65764
• Institution: Institut Teknologi Bandung

Coffee pulp is one of the most abundant wastes produced by the coffee industry. Coffee pulp is rich in phenolic compounds which are found in ester bonds to the cell walls of coffee pulp, and it forms complex polysaccharides. To break these bonds, solid-state fermentation can be carried out with the help of microorganisms. One of the parameters that affect the fermentation results is time. Therefore, this study was conducted to determine the optimal fermentation time in producing phenolic acid from Arabica coffee pulp waste using a mixed culture of A. niger and A. oryzae. The data taken from the fermentation were the growth of fungal biomass, substrate consumption, and extracts obtained every 24 hours for 7 days. The highest extract yield was produced on the fourth day of fermentation, which was 6.2%. The phenolic extract obtained was used to analyze the total phenolic content, antioxidant activity, and anti-inflammatory activity. All analysis of the phenolic extracts had the best value on the fourth day of fermentation. The highest total phenolic content was 59,88 mg GAE/g. The lowest antioxidant activity IC50 value was obtained at the concentration of 150,17 ppm. Meanwhile, the lowest IC50 value of anti-inflammatory activity was obtained at the concentration of 73,8 ppm. Based on the results of statistical correlation analysis, total phenolic content was highly correlated positively with extract yields, and highly correlated negatively with anti-inflammatory IC50 and antioxidant IC50 values.