Open AccessMineral contents in fermented bean shells of Forastero-cocoa (Theobroma cacao L.) clones
Author(s) -
Asma Assa,
Dyah Wuri Asriati,
Dwi Indriana,
Alfrida Lullung Sampebarra
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/355/1/012108
Subject(s) - theobroma , fermentation , clone (java method) , mineral , chemistry , atomic absorption spectroscopy , food science , sterculiaceae , botany , horticulture , biology , biochemistry , gene , physics , organic chemistry , quantum mechanics
The cocoa bean shell (CBS) is a valuable by-product obtained from the chocolate industry. It is rich in protein, minerals, ash and some valuable bioactive compounds. One of the post-harvest processes affecting the mineral contents in CBS is fermentation. The purpose of this study is to determine the mineral contents in CBS of Sulawesi 1, Sulawesi 2, and MCC 02 clones for 24, 48, 72, 96, and 120 h of fermentation. Method analysis was used Atomic Absorption Spectrophotometer. Research will be conducted at the Laboratory of Chemical and Microbiology Testing, Center for Plantation Based Industry. The results showed that types of clones, fermentation time, and their interaction affect mineral contents in CBS. The highest mineral contents of CBS were Ca in Sulawesi 2 clone (48 h), Mg (96 h) and Na (48 h) in Sulawesi 1 clone, while K (24 h) and Zn (120 h) in MCC 02 clone. Total mineral contents of CBS were significantly affected by fermentation and types of clones.