Effect of Incubation Period on Fermentation of Petai Belalang seeds for Coffee Production

Claudia, Richard Beginda (2018) Effect of Incubation Period on Fermentation of Petai Belalang seeds for Coffee Production. [Final Year Project Report] (Unpublished)

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Abstract

This study focused on fermentation of Leucaena leucocephala or Petai Belalang seeds using distilled water to investigate the effects of different incubation period that gives the optimum concentration of starch and protein and shows the highest sugar level within the seeds. In this experiment, genetically-modified, loweredmimosine version of the seeds are fermented under different incubation period which is 6 hours, 12 hours, 18 hours and 24 hours. For every incubation period, there are triplicate of samples are fermented together with the same weight which is 5 g of seeds each and 15 mL of distilled water as working volume under the inoculum size of 15% w/v. In total, there are 12 samples fermented under the same inoculum size, which in this study yeast plays the role as the inoculum. The concentration of starch and protein obtained is compared to seeds that settle in the same working volume and weight on similar incubation period but without the addition of yeast in the media as positive control. Sugar level is also determined through DNS method. In this study, the incubation period that gives the highest sugar level is at I 8 hours. The selection of sample to run the DNS test is based on the concentration of starch since it is a form of simple sugar. At inoculum size of 15% w/v, starch analysis of sample at the 18 hours give sugar content of 0.2896 g/L. Meanwhile the lowest glucose level is detected at the 6 hours, which is 0.1828 g/L. From the study, it can be concluded that different incubation period affects the analysis of starch and protein as well as the sugar level of the seeds after being fermented by using yeast.

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