Theobromine Content in Cocoa Pod Husk (Theobroma cacao) Fermented by Aspergillus spp. in Different of Chop Sizes and Fermentation Times

Abstract

Theobromine is one of alkaloid in cocoa pod husk (CPH). Fresh CPH has high theobromine content reach 0.40% (400.000 ppm) which is fresh CPH portiontheobromine content reach 0.40% (400.000 ppm) which is fresh CPH portioncontent reach 0.40% (400.000 ppm) which is fresh CPH portion in ruminant ration more than 30% to be affected of health. This research aim was to know the change of theobromine content of CPH with different chop sizes weretheobromine content of CPH with different chop sizes werecontent of CPH with different chop sizes were fermented in the different time of incubation by Aspergillus spp. Three species of Aspergillus spp. were used in this research i.e. A. niger, A. oryzae and A. ficuumficuum BPT. There were 4 chop sizes i.e.; irrigular size (A1), 1x5 cm (A2), 3x5 cm (A3), and 5x5 cm (A4). The incubation times were; 0, 5, 7, and 9 days, with three replications. The solely parameter was theobromine content which were prepared according totheobromine content which were prepared according to content which were prepared according to AOAC (1990) and analyze using HPLC (Chen et al., 2008). The result of research showed that CPH fermented using A. niger, the lowest of theobromine content fortheobromine content for content for chop size A2 and incubated 9 days was 38.088 ppm. CPH fermented using A. oryzae had the lowest of theobromine content in Atheobromine content in Acontent in A2 and 9 days only 36.215 ppm. CPH fermented with A. ficuum had the lowest of theobromine content in Aficuum had the lowest of theobromine content in A had the lowest of theobromine content in Atheobromine content in A content in A2 and 9 days reach 42.914 ppm. It was concluded that the best of CPH fermented for reducing ofCPH fermented for reducing offermented for reducing ofermented for reducing of theobromine content for 1x5 cm (A content for 1x5 cm (A2) chop size with 9 days fermentation, fermentedchop size with 9 days fermentation, fermentedwith 9 days fermentation, fermented by A. oryzae.