Abstract
<p>Fermentation is a very vital stage of processing mechanism to ensure the chocolate products have good taste. This study was conducted to obtain an optimal result of chocolate fermentation by determining the concentration and types of amino acid of Sulawesi and local clone cacao beans using HPLC (High Performance Liquid Chromatography) method. A <em>Randomized Completely Design </em>was used in this study. Two types of cocoa clones, Sulawesi clone and Local clone, were divided into 5 groups of treatment: without fermentation (control), fermentation for 3 days, 4 days, 5 days and 6 days. The analysis of amino acids was conducted using HPLC separation method based on the procedure at Marino et al. (2010), Nollet (1996). The measurement of amino acid performed in two phases, liquid hydrolysis, and derivatization proceeded by chromatographic analysis. Condition of HPLC was measured at 37 °C. Mobile phase contains of 60% acetonitril - AccqTag Eluent A, gradient system and the flow rate was 1.0 ml per minute. Fluorescence detector has 250 nm excitation and 395 nm emission. Injecting volume was 5 uL. The results of this study show that cocoa beans of Sulawesi clone with 6-days fermentation has higher products of aspartic acid, glutamic acid, hydrophobic amino acids (Alanine, leucine, proline, valine, isoleucine) and amino acids such as serine, glysine, histidine, treonine and lysine, while local clones of cocoa beans with 3-days fermentation produce more amino acids such as aspartic, glutamic, hydrophobic (isoleucine, leucine, valine) and amino acids such as histidine, threonine, glysine, serine and lysine.</p>
Highlights
Processed cocoa products have become one of favorite foods among modern culture
This study was conducted to obtain an optimal result of chocolate fermentation by determining the concentration and types of amino acid of Sulawesi and local clone cacao beans using HPLC (High Performance Liquid Chromatography) method
The results of this study show that cocoa beans of Sulawesi clone with 6-days fermentation has higher products of aspartic acid, glutamic acid, hydrophobic amino acids (Alanine, leucine, proline, valine, isoleucine) and amino acids such as serine, glysine, histidine, treonine and lysine, while local clones of cocoa beans with 3-days fermentation produce more amino acids such as aspartic, glutamic, hydrophobic and amino acids such as histidine, threonine, glysine, serine and lysine
Summary
Processed cocoa products have become one of favorite foods among modern culture. Chocolate is obtained from the seeds of the cacao plant which has undergone a series of processing mechanism. Cacao beans are obtained from ripe fruit of Theobroma cacao cultivated in the tropical regions around the world (Ardhana, 2003). The three major cacao growing regions are West Africa, Southeast Asia and South America. Cacao from Southeast Asia is an important source of income for thousands of farmers who depend their lives on it. Indonesia is the third largest producer and exporter cacao in the world, after Ivory Coast and Ghana, with a total area of 1.65 million hectares of plantations and the total production of 440,000 tons in 2010/2011; 87 percent is produced in local farms (STDF, 2014). The fundamental disadvantage in the production of local cocoa is low quality and failure to achieve the properties required in international standards of trades
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