AKTIVITAS LIPASE INDIGENOUS SELAMA PERKECAMBAHAN BIJI KAKAO (Theobroma cacao L.) (Indogenous Lipase Activities during Cocoa Bean (Theobroma cacao L.) Germination)

Abstract

The aim of the research was to find the highest activity of cocoa bean lipase during germination. The lipase activity was determined every day for 10 days germination period. The result indicated that the highest hydrolysis activity of the extracted lipase was found at the 3th day of germination = 0,138 U/gram bean and that of esterification was at 4th day = 0,252 U/gram bean. During germination, bean weight and fat content decreased while water content increased. Free fatty acid and soluble protein were in fluctuation during germination. Keywords: Hydrolysis, esterification, lipase, cocoa, germination ABSTRAK Penelitian ini bertujuan untuk mendapatkan aktivitas tertinggi lipase biji kakao selama perkecambahan. Aktivitas lipase dianalisis setiap hari selama 10 hari perkecambahan. Lipase terekstrak menunjukkan aktivitas hidrolisis tertinggi dari perkecambahan 3 hari = 0,138 U/gram biji dan aktivitas esterifikasi pada perkecambahan 4 hari = 0,252 U/ gram biji. Aktivitas esterifikasi lebih tinggi dibandingkan hidrolisis selama perkecambahan. Berat biji, kadar lemak mengalami penurunan selama perkecambahan, sedangkan kadar air mengalami peningkatan. Asam lemak bebas dan protein terlarut berfluktuasi selama perkecambahan. Kata kunci: Hidrolisis, esterifikasi, lipase, kakao, kecambah