Cite Article

Effect of Small-Scale Box-Fermentation on Catechin and Epicatechin Content of Lampung Cocoa Beans Varieties

Choose citation format

BibTeX

@article{IJASEIT14846,
   author = {- Fahrurrozi and Ario Betha Juanssilfero and Urip Perwitasari and - Stepanie and Aryo Putra Purwanto and Imam Bagus Nugroho and Shanti Ratnakomala and Rizna Triana Dewi and Nur Ajijah and Puspita Lisdiyanti},
   title = {Effect of Small-Scale Box-Fermentation on Catechin and Epicatechin Content of Lampung Cocoa Beans Varieties},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {11},
   number = {3},
   year = {2021},
   pages = {1029--1034},
   keywords = {Theobroma cacao L.; fermentation; starter culture; total polyphenolic content; total flavonoid content.},
   abstract = {

Cocoa is one of the food commodities that is favoured by its high in polyphenols. The polyphenol and flavonoid in cocoa beans can prevent arteriosclerosis, diabetes and their related risk factors. This research aimed to analyze the total polyphenolic contents (TPC) and flavonoid contents (TFC) of three cocoa bean varieties, namely LAM, TSH, and SUL1 collected from Lampung, Indonesia. The study also aimed to understand the effect of adding starter culture on TPC and TFC contents during cocoa beans fermentation. The TPC and TFC were extracted using ethanol from ground-dried beans and  measured three times using a spectrophotometric method based on the Folin-Ciocalteu method at 760 nm and aluminium reagents at 510 nm. LAM variety contained the highest TPC and TFC among other samples at 62.8 mg GAE/g and 21.9 mg QE/g, respectively. The TPC and TFC decreased during both fermentation treatments with starter culture and non-starter culture. The TPC of cocoa bean with starter culture and with non-starter culture decreased to 58% and 59% after fermentation, respectively. The TFC of cocoa bean with starter culture and with non-starter culture decreased after five days of fermentation, up to 58% and 75%, respectively. Interestingly, the TPC and TFC in fermented cocoa beans with starter culture were higher than those with non-starter culture. Therefore, it is concluded that three days of fermentation with starter culture can produce fermented cocoa beans with the preferred flavour/quality and maintain the TPC and TFC. However, the polyphenols and flavonoids content were reduced during the fermentation process.

},    issn = {2088-5334},    publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},    url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=14846},    doi = {10.18517/ijaseit.11.3.14846} }

EndNote

%A Fahrurrozi, -
%A Juanssilfero, Ario Betha
%A Perwitasari, Urip
%A Stepanie, -
%A Purwanto, Aryo Putra
%A Nugroho, Imam Bagus
%A Ratnakomala, Shanti
%A Dewi, Rizna Triana
%A Ajijah, Nur
%A Lisdiyanti, Puspita
%D 2021
%T Effect of Small-Scale Box-Fermentation on Catechin and Epicatechin Content of Lampung Cocoa Beans Varieties
%B 2021
%9 Theobroma cacao L.; fermentation; starter culture; total polyphenolic content; total flavonoid content.
%! Effect of Small-Scale Box-Fermentation on Catechin and Epicatechin Content of Lampung Cocoa Beans Varieties
%K Theobroma cacao L.; fermentation; starter culture; total polyphenolic content; total flavonoid content.
%X 

Cocoa is one of the food commodities that is favoured by its high in polyphenols. The polyphenol and flavonoid in cocoa beans can prevent arteriosclerosis, diabetes and their related risk factors. This research aimed to analyze the total polyphenolic contents (TPC) and flavonoid contents (TFC) of three cocoa bean varieties, namely LAM, TSH, and SUL1 collected from Lampung, Indonesia. The study also aimed to understand the effect of adding starter culture on TPC and TFC contents during cocoa beans fermentation. The TPC and TFC were extracted using ethanol from ground-dried beans and  measured three times using a spectrophotometric method based on the Folin-Ciocalteu method at 760 nm and aluminium reagents at 510 nm. LAM variety contained the highest TPC and TFC among other samples at 62.8 mg GAE/g and 21.9 mg QE/g, respectively. The TPC and TFC decreased during both fermentation treatments with starter culture and non-starter culture. The TPC of cocoa bean with starter culture and with non-starter culture decreased to 58% and 59% after fermentation, respectively. The TFC of cocoa bean with starter culture and with non-starter culture decreased after five days of fermentation, up to 58% and 75%, respectively. Interestingly, the TPC and TFC in fermented cocoa beans with starter culture were higher than those with non-starter culture. Therefore, it is concluded that three days of fermentation with starter culture can produce fermented cocoa beans with the preferred flavour/quality and maintain the TPC and TFC. However, the polyphenols and flavonoids content were reduced during the fermentation process.

%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=14846 %R doi:10.18517/ijaseit.11.3.14846 %J International Journal on Advanced Science, Engineering and Information Technology %V 11 %N 3 %@ 2088-5334

IEEE

- Fahrurrozi,Ario Betha Juanssilfero,Urip Perwitasari,- Stepanie,Aryo Putra Purwanto,Imam Bagus Nugroho,Shanti Ratnakomala,Rizna Triana Dewi,Nur Ajijah and Puspita Lisdiyanti,"Effect of Small-Scale Box-Fermentation on Catechin and Epicatechin Content of Lampung Cocoa Beans Varieties," International Journal on Advanced Science, Engineering and Information Technology, vol. 11, no. 3, pp. 1029-1034, 2021. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.11.3.14846.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Fahrurrozi, -
AU  - Juanssilfero, Ario Betha
AU  - Perwitasari, Urip
AU  - Stepanie, -
AU  - Purwanto, Aryo Putra
AU  - Nugroho, Imam Bagus
AU  - Ratnakomala, Shanti
AU  - Dewi, Rizna Triana
AU  - Ajijah, Nur
AU  - Lisdiyanti, Puspita
PY  - 2021
TI  - Effect of Small-Scale Box-Fermentation on Catechin and Epicatechin Content of Lampung Cocoa Beans Varieties
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 11 (2021) No. 3
Y2  - 2021
SP  - 1029
EP  - 1034
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Theobroma cacao L.; fermentation; starter culture; total polyphenolic content; total flavonoid content.
N2  - 

Cocoa is one of the food commodities that is favoured by its high in polyphenols. The polyphenol and flavonoid in cocoa beans can prevent arteriosclerosis, diabetes and their related risk factors. This research aimed to analyze the total polyphenolic contents (TPC) and flavonoid contents (TFC) of three cocoa bean varieties, namely LAM, TSH, and SUL1 collected from Lampung, Indonesia. The study also aimed to understand the effect of adding starter culture on TPC and TFC contents during cocoa beans fermentation. The TPC and TFC were extracted using ethanol from ground-dried beans and  measured three times using a spectrophotometric method based on the Folin-Ciocalteu method at 760 nm and aluminium reagents at 510 nm. LAM variety contained the highest TPC and TFC among other samples at 62.8 mg GAE/g and 21.9 mg QE/g, respectively. The TPC and TFC decreased during both fermentation treatments with starter culture and non-starter culture. The TPC of cocoa bean with starter culture and with non-starter culture decreased to 58% and 59% after fermentation, respectively. The TFC of cocoa bean with starter culture and with non-starter culture decreased after five days of fermentation, up to 58% and 75%, respectively. Interestingly, the TPC and TFC in fermented cocoa beans with starter culture were higher than those with non-starter culture. Therefore, it is concluded that three days of fermentation with starter culture can produce fermented cocoa beans with the preferred flavour/quality and maintain the TPC and TFC. However, the polyphenols and flavonoids content were reduced during the fermentation process.

UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=14846 DO - 10.18517/ijaseit.11.3.14846

RefWorks

RT Journal Article
ID 14846
A1 Fahrurrozi, -
A1 Juanssilfero, Ario Betha
A1 Perwitasari, Urip
A1 Stepanie, -
A1 Purwanto, Aryo Putra
A1 Nugroho, Imam Bagus
A1 Ratnakomala, Shanti
A1 Dewi, Rizna Triana
A1 Ajijah, Nur
A1 Lisdiyanti, Puspita
T1 Effect of Small-Scale Box-Fermentation on Catechin and Epicatechin Content of Lampung Cocoa Beans Varieties
JF International Journal on Advanced Science, Engineering and Information Technology
VO 11
IS 3
YR 2021
SP 1029
OP 1034
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Theobroma cacao L.; fermentation; starter culture; total polyphenolic content; total flavonoid content.
AB 

Cocoa is one of the food commodities that is favoured by its high in polyphenols. The polyphenol and flavonoid in cocoa beans can prevent arteriosclerosis, diabetes and their related risk factors. This research aimed to analyze the total polyphenolic contents (TPC) and flavonoid contents (TFC) of three cocoa bean varieties, namely LAM, TSH, and SUL1 collected from Lampung, Indonesia. The study also aimed to understand the effect of adding starter culture on TPC and TFC contents during cocoa beans fermentation. The TPC and TFC were extracted using ethanol from ground-dried beans and  measured three times using a spectrophotometric method based on the Folin-Ciocalteu method at 760 nm and aluminium reagents at 510 nm. LAM variety contained the highest TPC and TFC among other samples at 62.8 mg GAE/g and 21.9 mg QE/g, respectively. The TPC and TFC decreased during both fermentation treatments with starter culture and non-starter culture. The TPC of cocoa bean with starter culture and with non-starter culture decreased to 58% and 59% after fermentation, respectively. The TFC of cocoa bean with starter culture and with non-starter culture decreased after five days of fermentation, up to 58% and 75%, respectively. Interestingly, the TPC and TFC in fermented cocoa beans with starter culture were higher than those with non-starter culture. Therefore, it is concluded that three days of fermentation with starter culture can produce fermented cocoa beans with the preferred flavour/quality and maintain the TPC and TFC. However, the polyphenols and flavonoids content were reduced during the fermentation process.

LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=14846 DO - 10.18517/ijaseit.11.3.14846