EFFECT OF SOLID SUBSTRATE FERMENTATION USING ASPERGILLUS ORYZAE ON THE CONTENT AND BIOACTIVITY OF RUBBER SEED KERNELS (HEVEA BRASILIENSIS)

• Main Author: Tazkia Bressili, Maulika
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/83289
• Institution: Institut Teknologi Bandung

The high protein content in rubber seed kernels can be developed into high-value products and can be enhanced through fermentation with A. oryzae. This research aims to determine the effect of fermentation treatment on crude protein content, protein recovery, degree of hydrolysis, protein molecular weight, amino acid, and bioactivity of bioactive peptides with fermentation time of 7 days. The highest crude protein content was obtained on the 5th day at 65.19%. Protein extraction from rubber seed kernels was carried out using 0.1M NaOH solvent at a temperature of 60°C, yielding the highest protein recovery on the 5th day of fermentation at 46.76%. The highest degree of hydrolysis was achieved at 75.26% on the 5th day of fermentation. The predominant amino acids in rubber seed kernels were arginine (12.35%), aspartic acid (10.1%), and glutamic acid (14.13%). The fermentation process increased the molecular weight of the extract from 21-65 kDa to 54.81- 133.62 kDa, and the molecular weight of the hydrolysate from 10.10-46 kDa to 32.87-87.56 kDa. The highest antioxidant and anti-inflammatory activities of the rubber seed kernel extract were found on the 5th day of fermentation, at 317.5 ppm and 261.11 ppm. The highest antimicrobial activity in fermented kernels on the 5th day was 0.73 cm for S. aureus and 0.89 cm for E. coli. Fermentation with A. oryzae can enhance bioactivity. Statistical correlation analysis in this study also showed that the fermentation process had a significant impact