Pengaruh Oksidasi Enzimatik Laccase terhadap Kualitas Biji Kakao (Theobroma cacao Linn) Terfermentasi

Linanda, Violisa (2019) Pengaruh Oksidasi Enzimatik Laccase terhadap Kualitas Biji Kakao (Theobroma cacao Linn) Terfermentasi. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Proses pengolahan biji kakao melalui beberapa tahapan salah satunya adalah fermentasi. Fermentasi dilakukan melalui proses oksidasi untuk mengurangi kadar senyawa polifenol yang dapat menurunkan rasa pahit dan astrigensi (sepat) yang tinggi serta meningkatkan aroma pada biji kakao. Oksidasi dapat dilakukan secara alami atau dengan penambahan agen oksidan salah satunya seperti laccase. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh oksidasi enzimatik laccase terhadap kualitas biji kakao (Theobroma cacao) dengan melihat penurunan senyawa polifenol total, kapasitas antioksidan, kadar gula pereduksi, analisis warna dengan indeks fermentasi dan analisis FTIR. Pada penelitian ini dihasilkan laccase Trametes versicolor dengan aktivitas tertinggi 1081,2 U/ml, uji kandungan total protein dengan hasil 0,003 mg/ml, aktivitas spesifik tertinggi 36040 U/mg serta nilai Km dan Vmax masing-masing sebesar 0,98 mM dan 424 U/mg protein. Treatment yang dilakukan dengam oksidasi laccase dan laccase+ABTS dapat meningkatkan kualitas biji kakao yang menunjukkan kadar senyawa fenol terendah sebesar 0,493 mg/l ± 0,28, kadar antioksidan terbesar sebesar 90,77 % ± 0,22, kadar gula pereduksi terendah sebesar 0,756 ppm ± 0,13 dan menunjukan indeks fermentasi (IF)≥1. Analisis uji FTIR mengkonfirmasi terjadinya perubahan gugus aromatik sehingga memungkinkan peningkatan cita rasa dan aroma khas pada kakao.
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Cocoa beans (Theobroma cacao) processing consist several stages, including fermentation. Fermentation actually is a process of oxidation to reduce polyphenol compounds which leads lowering of bitter taste, astringency and as well increase cacao beans aroma. Oxidation can be done by artificial oxidation or natural agent such as enzyme. The purpose of this study was to determine the effect of enzymatic oxidation of laccase on the quality of cocoa beans by measuring at the total polyphenol compounds, antioxidant capacity, reducing sugar, and fermentation indices (IF). Trametes versicolor laccase showed the highest activity of 1081.2 U/ml, with the highest specific activity of 36040 U/mg and total protein content of 0.003 mg/ml using ABTS as a substrate. The Km value of the enzyme was obtained as 0,98 mM with the corresponding Vmax as 424 U/mg. The best Cacao bean quality was obtain in the treatment of laccase and laccase-ABTS oxidation with the lowest levels of polyphenol compound is 0,493 mg/l ± 0,28, highest antioxidant capacity is 90,77 % ± 0,22, lower reducing sugar level is 0,756 ppm ± 0,13 and showing fermentation index (IF)≥1. FTIR test analysis confirms the occurrence of changes in aromatic groups, thus allowing increased flavor and aroma in cocoa.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Fermentasi, Fenol, Kakao, Laccase, Oksidasi
Subjects:	Q Science > QR Microbiology
Divisions:	Faculty of Natural Science > Biology > 46201-(S1) Undergraduate Thesis
Depositing User:	Violisa Linanda
Date Deposited:	21 Jul 2026 02:38
Last Modified:	21 Jul 2026 02:38
URI:	http://repository.its.ac.id/id/eprint/65958

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