EFFECTS OF Rhizopus oryzae FERMENTATION OF COCOA BYPRODUCT ON CERTAIN AMINO ACID AND THEOBROMINE CONTENTS

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Catur Sriherwanto
Budhi Santoso Reksohadiwinoto
Anis Herliyanti Mahsunah
Imam Suja'i
Sarny Toelak
Mia Rusmiyati

Abstract

Being the world’s third largest producer of cocoa (Theobroma cacao), Indonesia provides abundant cocoa pod husk byproduct. Despite its high content of biological materials, its use as animal feed, however, has been limited due to its low nutritive values and significant content of antinutritive substances. Thus, this study was aimed to investigate the changes of selected amino acids glutamate, aspartate, valine, alanine, and proline, as well as the antinutritional compound theobromine in cocoa byproduct-rice bran mixed substrate following fermentation using Rhizopus oryzae. The fermented substrate obtained had its true protein content increased from 1.95% to 23.16%. After analyses using ultra-performance liquid chromatography quadrupole time of flight mass spectrometry, the following amino acids, namely: total and free glutamates, total and free valine, total proline, as well as free alanine underwent increase, while the others decreased. The concentration of the antinutritional factor theobromine was below the limit detectable by HPLC.

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How to Cite
Sriherwanto, C., Reksohadiwinoto, B. S., Mahsunah, A. H., Suja’i, I., Toelak, S., & Rusmiyati, M. (2023). EFFECTS OF Rhizopus oryzae FERMENTATION OF COCOA BYPRODUCT ON CERTAIN AMINO ACID AND THEOBROMINE CONTENTS. Jurnal Bioteknologi Dan Biosains Indonesia, 3(2), 72–80. Retrieved from https://ejournal.brin.go.id/JBBI/article/view/1876
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