By: Marta Christina, Syarifah Aini, Rull Adrio Devara, Cico Jhon Karunia Simamora, SP, M.Si.
Chocolate on the market is generally at risk of diabetes because of the high content of glucose and fat. This is what urges the need to engineer a new chocolate processed product that is safe for consumption and plays a role in the therapy of diabetics through fermentation into tempeh. The purpose of this study was to determine the best fermentation time in increasing the bioactive compound content of cocoa beans which have the potential anti-diabetic agents as an innovative solution for reducing glucose for people with diabetes mellitus in vivo. This study used a randomized block design (RAK) with 1 factorial, the incubation time of cocoa bean tempeh fermentation, and 3 levels fermentation, control, 24 hours, 48 hours. The variables analyzed were proximate (moisture content, ash content, protein content), phytochemicals (phenols, flavonoids, tannins), antioxidants and in vivo tests on wistar. The results of proximate levels showed that the fermentation time had no significant effect on the water, ash and protein content, while the phytochemical and antioxidant tests showed the best fermentation time at 24 hours with a phenol content of 237.41 mg GAE/g , tannin 27,100 mg TAE/g, antioxidant 72.14% and for flavonoid levels the best results were shown at 48 hours fermentation 18,87 mg QE/g. In vivo testing on Wistar by measuring blood sugar using an glucometer on days 0, 7, and 14. It is known that the administration of 24-hour cocoa bean tempeh fermented extract can significantly reduce the blood glucose levels of Wistar by 25.80 mg/dl.
Keyword : Antidiabetic, Indiction, Tempeh, Cacao Seed
*This poster was presented in The 6th International Conference of Indonesian Society for Lactic Acid Bacteria and Gut Microbiota (6th ISLAB) on 13th August 2021
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