PRODUKSI KAKAO RENDAH PROTEIN ALERGENIK DENGAN MEMODIFIKASI PROSES FERMENTASI BIJI KAKAO MENGGUNAKAN BAKTERI ASAM LAKTAT

Abstract

Quality of cocoa produced in Indonesia had been still relatively low. One effort to improve the quality of cocoa beans by the modification of fermentation. Through fermentation methods are accessible to physiological changes in seeds during fermentation, because the process can affect the nutrient content in cocoa. The fermentation changed the physiology, morphology, and biochemistry of cocoa bean.The amount of nutritions werechanged, such as fat, protein, and carbohydratesduringfermentation. Five days fermentation of cocoa beans resultedthe increasing fat content, but lower protein and carbohydrate contents.The lipid contents of cocoa beans fermentation with and without endosperm were 45.75% and 48.75%, respectively.The protein content of the cocoa beanfermented with and without endocarp showed 3,63ug/mg and 3,28 ug/mg, respectively. The carbohydrate contents of cocoa beans fermentation with and without endocarp were 15.94 µg/g and 12, 36µg/g, respectively. The decrease of protein followed by deceasing of allergenic protein, and showed that the modification process of fermentation resulted the hypoallergenic cocoa beans.