SOLID STATE FERMENTATION OF RUBBER SEED KERNELS (HEVEA BRASILIENSIS) BY ASPERGILLUS NIGER TO INCREASE THE OBTAINATION OF BIOACTIVE PEPTIDES AS ANTIOXIDANT, ANTI-INFLAMMATORY, AND ANTIMICROBIAL AGENTS

• Main Author: Sari Hasibuan, Novyta
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/83406
• Institution: Institut Teknologi Bandung

Indonesia is one of the largest natural rubber producers in the world, producing an average of 800–1,200 kg of rubber seeds per hectare per year. Most rubber seeds are unused and end up as waste. However, the rubber seed kernel has a high protein content (19–23%) which shows the potential for further development. The research is aimed at determining the effects of solid substrate fermentation treatment on raw protein content, protein recovery, degree of hydrolysis, molecular weight, amino acid composition, and bioactivities of rubber seed kernel. Fermentation takes place at a time variation of 1–7 days with growth of Aspergillus niger of 0.0017/hour. The highest content of raw protein is obtained at the fermentation of the fifth day of 47.95%. The highest degree of hydrolysis was achieved on the fifth day of fermentation of 77.67%. The molecular weight of the fermented protein hydrolysate was 21; 15 kDa. The protein hydrolyzed was then fractionated until the fraction was obtained to analyze the composition of the amino acid and its bioactivities. The highest antioxidant and anti-inflammatory activity in a row were achieved on the fifth day of fermentation at 343.08 ppm and 252.64 ppm. The highest antimicrobial activity for the bacteria S. aureus and E. coli was also obtained on the fifth day of fermentation with successive inhibition zones of 0.57 cm and 0.77 cm. In this study, it was found that the fermenting time significantly affected the protein content, protein recovery, degree of hydrolysis, and bioactivities produced by the rubber seed kernel