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

• Main Author: Indrya Reno Pangastuti, Wening
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/65775
• Institution: Institut Teknologi Bandung

Coffee pulp is the biggest waste produced by the coffee bean processing industry. It is up to 40-50% wet weight of coffee cherries. The high content of phenolic acids in coffee pulp can be used as a high value product. However, phenolic acids were found in bound form to the polysaccharides of the coffee pulp cell wall. Therefore, the pretreatment of solid substrate fermentation by Aspergillus oryzae is required to release bound phenolic acids and elevate the yield of phenolic acid. This study aimed to determine the effect of fermentation time on phenolic acid yield, total phenolic content, antioxidant activity, anti-inflammatory activity, and the effect of fermentation on chlorogenic acid content in phenolic acid extracts. Fermentation was carried out using A. oryzae at room temperature by collecting dry biomass, substrate consumption, phenolic acid recovery, total phenolic content, antioxidant activity, and anti-inflammatory activity data every 24 hours for 7 days. A. oryzae biomass was found to be optimum on the 4th day with a specific growth rate of 0.006/hour, followed by the least amount of reducing sugar remaining in the coffee pulp. The longer the fermentation time, the higher the yield of phenolic acid, total phenolic content, antioxidant activity, anti-inflammatory activity on the 4th day and decreased until the 7th day. The highest phenolic acid yield was obtained on the 4th day at 8.1% and total phenolic content of 62.4 mg GAE/g extract. The ????????50 value of antioxidant activity and inflammatory activity was found to be the lowest on the 4th day, respectively, at 127 ppm and 69 ppm. There was an increase in the chlorogenic acid content of the unfermented coffee pulp by 5.3% to 9.1% on the 4th day. Based on the results of statistical correlation analysis, it was found that the total phenolic content had a significant effect on antioxidant activity and anti-inflammatory activity.