Degradation of Lignocelluloses Cocoa Shell (Theobroma cacao L.) by Various Types of Mould Treatments. (29th November 2021)

• Record Type: Journal Article
• Authors: Djali, Mohamad; Kayaputri, Indira Lanti; Kurniati, Dian; Sukarminah, Een; Mudjenan, Inna Muslimah Hanifa; Utama, Gemilang Lara
• Other Names: Wan Chunpeng Academic Editor.
• Is Part Of: Journal of food quality. Volume 2021(2021)
• Publication Date: 2021-11-29
• Subjects: Food industry and trade -- Quality control -- Periodicals; Food industry and trade -- Standards -- Periodicals; Food -- Periodicals; 664.07
• DOI: 10.1155/2021/6127029
• Languages: English
• ISSNs: 0146-9428

Abstract

Abstract : Lignocellulose can be degraded by lignocellulolytic microorganisms such as moulds. The purpose of the study was to obtain the right type of moulds in degrading lignocellulose on the cocoa shell powder. The study used a completely randomized design method using four treatments of different types of mould ( Trichoderma viride, Neurospora sitophila, Aspergillus niger, and Rhizopus oryzae ) towards cocoa shell powder fermentation. Solid fermentation of cocoa shell powder was carried out for 5 days in an incubator with a temperature of 30°C for T. viride, N. sitophila, and R. oryzae, while A. niger of 35°C. The fermented substrate was then dried in a cabinet oven with a temperature of 50°C for 4 days. Tests of lignin, cellulose, and hemicellulose were performed towards the treatments by the Chesson method, while the moisture content test was performed using the AOAC method. Degradation of fermented cocoa shell powder has shown a significant effect on moisture, lignin, cellulose, and hemicellulose contents. Trichoderma viride resulted in the highest lignocellulose degradation compared with the other treatments. The percentage decrease of lignin content is up to 46.69 wt%; while cellulose of 22.59 wt%; and hemicellulose is about 19.41 wt% from the initial lignin weight.