Effect Of Aspergilllus Niger to Nutrient Content on Cocoa Pod (Theobroma Cacao) Fermentation

DOI

10.2991/icase-18.2018.25How to use a DOI?

Keywords

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Abstract

The study was conducted to determine the increase in nutrient content and decrease in the lignin content of cocoa pod fermented with Aspergillus niger. The research method used was three treatments and four replications. T0 = cocoa pod fermented without the addition of Aspergillus niger, T1 = cocoa pod fermented with the addition of 1% Aspergillus niger, and T2 = covoa pod fermented with the addition of 2% Aspergillus niger. Fresh cocoa pod is chopped in 1-2 cm size. Some cocoa pod which were chopped were dried and then ground and some were added with Aspergillus niger. The mixture is put into an aerobic container for 7 days. The variables observed included dry matter, crude protein, crude fiber, and crude fat. This study was designed using a complete randomized design research design with one-way ANOVA analysis. Significant variables were followed by Duncan's multiple range test (Duncan multiple range test / DMRT). The results of the study showed significantly different results in all treatments. It was concluded that the addition of 1% Aspergillus niger could reduce lignin content (5.38%) compared to the addition of 1% Aspergillus niger (7.84%).

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Engkus Yakin
AU  - Ahimsa Sariri
PY  - 2018/10
DA  - 2018/10
TI  - Effect Of Aspergilllus Niger to Nutrient Content on Cocoa Pod (Theobroma Cacao) Fermentation
BT  - Proceedings of the International Conference on Applied Science and Engineering (ICASE 2018)
PB  - Atlantis Press
SP  - 91
EP  - 93
SN  - 2352-5401
UR  - https://doi.org/10.2991/icase-18.2018.25
DO  - 10.2991/icase-18.2018.25
ID  - Yakin2018/10
ER  -