Amino acid analysis of cocoa fermented by high performance liquid chromatography  (HPLC)

DOI: 10.18805/ajdfr.v36i02.7962    | Article Id: DR-111 | Page : 156-160
Citation :- Amino acid analysis of cocoa fermented by high performanceliquid chromatography (HPLC) .Asian Journal Of Dairy and Food Research.2017.(36):156-160

Mulono Apriyanto*, Sutardi, Supriyanto and Eni Harmayani

mulonoapriyanto71@gmail.com
Address :

Department of Food Technology, Indragiri of  Islam University, Indragiri Hilir Riau, Indonesia

Submitted Date : 30-03-2016
Accepted Date : 19-06-2017

Abstract

The aims of the study was to improve quality of cocoa bans by fermentation of sun dried cocoa beans. The characteric fermented cocoa beans was determined by maesuring amino acids cocoa beans during fermentation. The fermentation process used 3 level treatment i.e. control (without inoculum), mixed culture of microbies added at the begining fermentation. Regulated temperature during fermentation, respectively 35 ° C (24 hours), 45 ° C (24 second clock), 55 ° C (24- hour three) and 35 ° C (last 48 hours) and then fermentation was conducted for 120 hours. The result show all cocoa beans total amino acids hydrophobic increase during fermentation from 7.21 to 7.46 ìg/g for control, 8.19 to 8.26 ìg/g for addition of inoculum at begining of fermentation and from  7.56 to 8.74 ìg/g for addition of inoculum at the begining and midle of fermentation. 

Keywords

Amino acids Bulk cocoa beans Cacao beans Fermentation HPLC analysis Lindak clone.

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