Use of High Performance Liquid Chromatography (HPLC) for the Analysis of Amino Acid of Sulawesi and Local Clone Cocoa Bean Fermentation

Sabahannur, St.; Mursalim, .; Asrul, Laode; Bilang, Mariyati

doi:10.5539/jfr.v4n4p120

Cited by 4 publications

(1 citation statement)

References 18 publications

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“…Fermented cocoa beans had a higher total amount of free amino acids and hydrophobic amino acids than unfermented ones. Hydrophobic amino acids that increase during the fermentation were alanine, tyrosine, leucine, phenylalanine, valine, isoleucine, methionine, and proline (Rohsius, Matissek, and Lieberei [50]; Jinap et al, [61]; Sabahannur et al, [62]; Apriyanto, [53]; Hinneh et al, [24]; del Rosario Brunetto et al, [18]). The concentration of hydrophobic free amino acids fluctuated over fermentation duration [18].…”

Section: Discussionmentioning

confidence: 99%

Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

Sari

Fahrurrozi²,

Marwati

et al. 2023

International Journal of Food Science

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The chemical composition and sensory profile of cocoa beans are essential factors determining the quality of cocoa-based products. In this study, cocoa bean samples were collected from various regions of Indonesia, including Aceh, Banten, Bali, East Java, West Sumatra, West Sulawesi, East Kalimantan, and Yogyakarta. The cocoa beans were fermented and sun-dried according to the producers’ protocols and local practices. The sensory profile, fat content, total phenolic content, and the composition of sugars, organic acids, and amino acids of the cocoa bean samples were analyzed. The results revealed that the chemical composition and sensory profiles of the samples were diverse. The sensory profiles of cocoa liquor samples were described by low intensities of cocoa notes with the occurrence of fruity, floral, spicy, and sweet notes. The concentration of acetic acid, lactic acid, and some amino acids (glutamic acid, proline, and methionine) was associated with fresh fruit, browned fruit, and roasted note of the cocoa liquor, respectively. The variation in the environmental conditions and postharvest practices contributed to the diversity of cocoa beans’ chemical and sensory characteristics.

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Section: Discussionmentioning

confidence: 99%

Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

Sari

Fahrurrozi²,

Marwati

et al. 2023

International Journal of Food Science

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A Study of Bread Yeast and Sucrose to the Successful Process of Cocoa Beans Fermentation

Sahannur

2019

IOP Conf. Ser.: Earth Environ. Sci.

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This research aims to know the effect of the concentration of sucrose and bread yeast to the successful process of cocoa beans fermentation. The research was conducted in the form of Completely Random Design of Factorial Pattern, two Factors. The first factor is sucrose consisted of 0% (control), 1%, 2%, and 3% sucrose. The second factor was the bread yeast consists of two (2) concentrations: 0,5% and 1 %, and each repeated twice to obtain 16 experimental units. The observed parameters were fermentation index, slaty beans and the pH of cocoa beans. The result of the research showed that there was an interaction between sucrose and bread yeast in the successful process of cocoa beans fermentation in small scale. The treatment without sucrose and adding 1% of bread yeast had a better effect to the fermentations index value of 1,72; salty beans were 1,56 and pH beans was 5,30.

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Profile of bioactive compounds, antioxidant and aromatic component from several clones of cocoa beans during fermentation

Septianti

Salengke

Langkong

2020

IOP Conf. Ser.: Earth Environ. Sci.

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Commonly cocoa beans containing various chemical components, nutrients, and bioactive compound. The main bioactive compounds in cocoa beans consisting flavonoids and methylxantines has an positive influence on the health of the human body. Besides the fermented cocoa beans also produce a distinctive of cocoa aromatic. One of the main factors influencing the formation of aroma, chemical content and bioactive compounds of cocoa beans is the fermentation process. The purpose of research is to determine the effect of fermentation duration of cocoa clones with different varieties on the profile of bioactive compounds, antioxidant activity and aromatic components (volatiles) that occur in cocoa beans during fermentation. The treatment was arranged in a Randomized Block Design of two factors, the first factor is cocoa clones (Sulawesi 2/S2 clones and local clones) and the second factor is fermentation time (0, 2, 4 and 6 days). The observed parameters were polyphenol content, antioxidant activity, flavonoid bioactive compounds (catechin and epicatechin) and methylxanthine (theobromin and caffeine), as well as aromatic components (volatile) of fermented cocoa beans. The results of the study was showed that cocoa beans from local clones providing polyphenols, antioxidant activity and bioactive compounds (catechin, epicatechin and theobromine) are higher than S2 clones. While the high caffeine content and distinctive aroma of the pyrazine compound were produced from S2 cocoa beans on 6 days fermentation. The average content of polyphenols, antioxidants and bioactive compounds in non-fermented cocoa beans is higher than fermented beans, but the resulting scent is not strong. The results of the research are expected to obtain information about the profile of bioactive compounds, antioxidants and aromatic components of cocoa beans especially derived from Pinrang district has the potential improving community health.

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Use of High Performance Liquid Chromatography (HPLC) for the Analysis of Amino Acid of Sulawesi and Local Clone Cocoa Bean Fermentation

Cited by 4 publications

References 18 publications

Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

A Study of Bread Yeast and Sucrose to the Successful Process of Cocoa Beans Fermentation

Profile of bioactive compounds, antioxidant and aromatic component from several clones of cocoa beans during fermentation

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