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, itsKeywords: Rhizopus oryzae, Theobroma cacao, theobromine, fermentation, amino acids ABSTRAK Sebagai penghasil kakao (Theobroma cacao) terbesar ketiga di dunia, Indonesia mempunyai hasil samping melimpah berupa kulit cangkang kakao. Meskipun kandungan bahan biologisnya tinggi, penggunaan produk samping ini sebagai pakan ternak masih terbatas karena nilai gizi yang rendah serta kandungan zat antinutrisi yang tinggi. Oleh karenanya, penelitian ini bertujuan mengetahui perubahan kandungan asam amino glutamat, aspartat, valin, alanin, dan prolin, serta senyawa antinutrisi teobromin dalam campuran hasil samping coklat-dedak padi pasca fermentasi menggunakan Rhizopus oryzae. Substrat hasil fermentasi mengalami peningkatan kandungan protein sejati dari 1,95% menjadi 23,16%. Hasil analisis menggunakan ultra-performance liquid chromatography quadrupole time of flight mass spectrometry, menunjukkan bahwa kandungan asam amino: glutamat total dan glutamat bebas, valin total dan valin bebas, prolin total, serta alanin bebas mengalami peningkatan, sementara asam amino selainnya mengalami penurunan. Kandungan antinutrisi teobromin berada di bawah ambang batas deteksi oleh HPLC.
Indonesia’s sago industry yielded around 400 thousand tons per year, which was the second largest producer in the world. The Weaknesses of Indonesiansago, in term of its quality, included a brownish color, unpleasant odor and soft texture. All of those characteristics can be corrected by addition of Laccase enzyme. Wet sago still contains natural microbes that can be used as a source of beneficial germplasm of bacteria and fungi. In this study, conventional method for isolating bacteria was performed. Conventional isolation technique obtained 26 isolates from sago. It, then, followed by biochemical analysis to obtain 5 isolates of putative bacteria candidate for bioleaching. The sequencing result indicated 3 potential bacteria, which generate laccase enzymes, namely Lactobacillus plantarum (2) and Lactobacillus brevis (1). Isolated bacteria, then, were fermented in the 500 mL flask and followed with laccase activity analysis with adding guaiacol as substrate and read using spectrophotometer, resulted in 64 U/L, 54 U/L, and 202 U/L, respectively. In conclusion, Laccase enzyme, produced from food grade endogenous sago species, might likely improve the quality of sago starch, which leads to increase the broader utilization of sago starch.
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