The cleavage specificity of the aspartic protease of cocoa beans involved in the generation of the cocoa-specific aroma precursors

Cocoa bean fermentation is a critical step in the formation of chocolate aroma precursors. Small-scale fermentation is needed to accommodate fermentation practice during low season and fruit scarcity. The study was conducted to address the minimum amount of wet cocoa beans required for a successful fermentation. In the trials, wet cocoa beans at different quantities, i.e. 1, 2.5, 5, 7.5, 10, 15, and 40 kg, were incubated in separate wooden boxes for 4 days (96 hours) and turned once after 48 hours. Temperature and pH of the pulp and beans were measured every 6 hours. Dry beans were visually inspected to determine the number of grayish and purple cotyledons indicating unfermented beans. In general, smaller scale fermentations, i.e. 1 to 15 kg, resulted in similar profiles with that of standard mini-box fermentation (40 kg) in terms of temperature, pulp pH and bean pH. The 40 kg fermentation resulted in the lowest percentage of purple beans with no grayish beans, meanwhile smaller scale fermentations showed higher number of unfermented beans. The logarithmic regression indicates that as much as 1.4 kg beans producing unfermented beans of less than 20% which meets the criteria of grade 3 based on the Indonesian National Standard for cocoa bean (SNI 2323:2008/Amd1:2010). Data analysis shows that temperature below 35°C for 42 hours was associated with higher percentage of grayish and purple beans. It is concluded that cocoa bean fermentation can be carried out at least at 5 kg scale, and temperature at 42 hours could be a parameter for process monitoring.

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Memapsin 2, a drug target for Alzheimer's disease

Biochemical Society Symposium ◽

10.1042/bss0700213 ◽

2003 ◽

Vol 70 ◽

pp. 213-220 ◽

Cited By ~ 1

Author(s):

Gerald Koelsch ◽

Robert T. Turner ◽

Lin Hong ◽

Arun K. Ghosh ◽

Jordan Tang

Keyword(s):

Crystal Structure ◽

Alzheimer’S Disease ◽

Alzheimer's Disease ◽

Transition State ◽

Amyloid Precursor Protein ◽

Therapeutic Target ◽

Drug Target ◽

Aspartic Protease ◽

Precursor Protein ◽

Memapsin 2

Mempasin 2, a ϐ-secretase, is the membrane-anchored aspartic protease that initiates the cleavage of amyloid precursor protein leading to the production of ϐ-amyloid and the onset of Alzheimer's disease. Thus memapsin 2 is a major therapeutic target for the development of inhibitor drugs for the disease. Many biochemical tools, such as the specificity and crystal structure, have been established and have led to the design of potent and relatively small transition-state inhibitors. Although developing a clinically viable mempasin 2 inhibitor remains challenging, progress to date renders hope that memapsin 2 inhibitors may ultimately be useful for therapeutic reduction of ϐ-amyloid.

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Extending the processing of cocoa beans into the rainy season and increasing production by application of newly developed drying methods

10.33107/ubt-ic.2017.178 ◽

2017 ◽

Author(s):

Global Cocoa Farmers and Processing Firms and Processing Firms ◽

IQUAIBOM AKPAN MEX (MEXICATEL SERVICES LIMITED)

Keyword(s):

Rainy Season ◽

Drying Methods ◽

Cocoa Beans

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Determination of the Prospective Processed Cacao Product and Calculation of the Added Value in Agro-Tourism Based on Cacao Agroindustry in Pidie Jaya Regency

Acta Universitatis Cibiniensis Series E Food Technology ◽

10.2478/aucft-2018-0004 ◽

2018 ◽

Vol 22 (1) ◽

pp. 33-42

Author(s):

◽

Tajuddin Bantacut ◽

Sapta Raharja

Keyword(s):

System Approach ◽

Added Value ◽

Assessment Criteria ◽

Cocoa Bean ◽

Cocoa Beans ◽

Bayes Method ◽

Cocoa Products ◽

Processed Products ◽

Derivative Products

Abstract Utilization of cocoa bean to be a derivative products in industrial is wide enough, that it is necessary to determine the priority of the processed products development. This study aimed to determine the prospective processed cocoa products with a system approach using Bayes method and assessed the potential of added value by using Hayami method. Based on several assessment criteria indicated that chocolate bar is the priority product that needs to be developed and followed by several other processed products. This development was able to produce the added value of Rp 135.000 per kg of cocoa beans. Result indicated that by processing the cocoa beans into chocolate bar could provide a considerable income for the businessman.

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Predicting Ghanaian farmers’ intention to sustain the supply of quality cocoa beans

Journal of Energy and Natural Resource Management ◽

10.26796/jenrm.v2i3.50 ◽

2018 ◽

Vol 2 (3) ◽

pp. 93-98

Author(s):

William Quarmine

Keyword(s):

Positive Attitude ◽

Subjective Norms ◽

Ease Of Use ◽

Cocoa Beans ◽

Negative Attitudes ◽

The Future ◽

Sphere Of Influence ◽

Intention To Continue ◽

Social Referents

This article discusses the predictors of Ghanaian cocoa producers’ intention to continue adopting a recommended cocoa beanfermentation technology in the future. The analyses is carried out within the framework of the theory of planned behaviour.Three hundred and twenty-one cocoa producers were interviewed. Consistent with literature, attitudes, subjective norms andpast behaviour were significant predictors of fermentation intentions. Positive attitude relate to beliefs about ease of use oftechnologies and existence of non-financial rewards. Negative attitudes relate to lack of direct financial rewards. PurchasingClerks, Chief Farmers and society at large were found to be the salient social referents who shape producers’ fermentationintentions. Recommendations included improving implementation of current producer incentive regimes, promoting trust betweenproducers and purchasing clerks and strengthening producer association to increase the sphere of influence of the Chief Farmers.

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The Impact of Insect Infestation on Stored Purpled Cocoa Beans

Journal of Energy and Natural Resource Management ◽

10.26796/jenrm.v1i2.36 ◽

2018 ◽

Vol 1 (3) ◽

pp. 176-181 ◽

Cited By ~ 3

Author(s):

E. Tettey

Keyword(s):

Weight Loss ◽

Insect Population ◽

Insect Infestation ◽

Percentage Weight Loss ◽

Cocoa Beans ◽

Significant Damage ◽

Percentage Weight ◽

Fermentation Period ◽

The Impact

Under-fermentation of cocoa beans produces purple beans. The fermentation period is 6 to 7 days but some cocoa farmersunder-ferment their cocoa beans leading to the development of purple cocoa beans. This study determined the impact of insectinfestation on stored purple cocoa beans. Wet cocoa beans were fermented for 1, 2, 3, 4 and 5 days to produce the purple beans.Ephestia cautella and Tribolium castaneum, both singly and in combination, were introduced into the cocoa beans and storedfor different (30, 60, 90 and 120 days) period. Insect population, percentage weight loss and the contaminants produced bythese insects were determined. Cocoa beans infested with E. cautella alone had the highest population of 297.0 ± 22.7. Beansfermented for 3 days had the lowest insect population both singly and in combination after 120 days of storage. The highestpercentage weight loss was recorded in cocoa beans fermented for one day (10.1 ± 1.87%) and 4 days (10.1 ± 8.74%). T.castaneum did not cause much damage to the cocoa beans but E. cautella alone caused significant damage to stored cocoabeans. Insect infestation and poor fermentation contribute significantly to the reduction in quality of cocoa beans.

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Pengeringan Biji Kakao dengan Pengering Surya Tipe Terowong Berpenggerak Sel Fotovoltaik di Manokwari

Agrotek ◽

10.30862/agt.v2i6.540 ◽

2018 ◽

Vol 2 (6) ◽

Author(s):

Wilson Palelingan Aman

Keyword(s):

Moisture Content ◽

Performance Test ◽

Initial Moisture Content ◽

Maximum Temperature ◽

Photovoltaic Module ◽

Cocoa Beans ◽

Drying Time ◽

Tunnel Dryer ◽

Heat Collector ◽

New Construction

<em>A research about cocoa beans drying used solar tunnel dryer with photovoltaic module driven have conducted in Manokwari. Solar tunnel dryer used in this research adapted from type Hohenheim with photovoltaic module and integrated air heat collector has been installed at the Department of Agricultural Technology, Papua State University Manokwari to dried cocoa beans. The objectives of this research were to design solar tunnel dryer and evaluate it�s performance in dryed cocoa beans. The result obtained was a new construction of solar tunnel dryer for cocoa beans with dimensions 6 m of length and 0,9 m of wide. The dryer completed with photovoltaic module to drive the blowers of hot drying air. �Performance test of the dryer showed that drying of 10 kg of cocoa beans with initial moisture content about 70% wet basis needed 13 hours of drying time to achieved final moisture content about 7,17% wet basis. The drying time achieved was faster compared than traditional solar drying that needed 20 hours of drying time. The maximum temperature achieved in drying chamber was 60 <sup>o</sup>C.</em>

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DAYA SAING DAN PERAN PEMERINTAH DALAM MENINGKATKAN DAYA SAING KOMODITI KAKAO DI SULAWESI TENGAH

Buletin Ilmiah Litbang Perdagangan ◽

10.30908/bilp.v11i1.79 ◽

2017 ◽

Vol 11 (1) ◽

pp. 69-96

Author(s):

Siti Yuliaty Chansa Arfah ◽

Harianto . ◽

Suharno .

Keyword(s):

Policy Analysis ◽

Government Policy ◽

Secondary Data ◽

Research Area ◽

Primary Data ◽

Cocoa Beans ◽

Output Analysis ◽

The Government ◽

Central Sulawesi ◽

Policy Analysis Matrix

Penelitian ini bertujuan untuk mengkaji daya saing komoditi kakao di Sulawesi Tengah dan melihat peran pemerintah dalam meningkatkan daya saing komoditi kakao. Data primer berasal dari observasi, wawancara dan kuesioner, sementara data sekunder berasal dari instansi terkait. Metode analisis menggunakan Policy Analysis Matrix (PAM) dan analisis sensitivitas. Penelitian ini menemukan bahwa nilai PCR Kabupaten Parigi Moutong 0,589 dan Kabupaten Sigi 0,396. Sedangkan nilai DRC Kabupaten Parigi Moutong 0,387 dan Kabupaten Sigi 0,319. Hal tersebut mengindikasikan bahwa usahatani komoditi kakao di Sulawesi Tengah memiliki daya saing, namun tidak menguntungkan secara ekonomi karena Sulawesi Tengah menghasilkan biji kakao yang tidak difermentasi akibatnya petani menerima harga rendah. Berdasarkan hasil analisis, pemerintah belum memberikan proteksi terhadap harga biji kakao dalam negeri melalui harga referensi biji kakao sehingga harga biji kakao didaerah penelitian masih tergolong rendah jika dibandingkan dengan harga di pasar internasional. Sementara terhadap input, pemerintah telah memberikan kebijakan subsidi kepada petani, namun implementasinya masih perlu perbaikan terutama terkait penyaluran dan pengelolaan bantuan agar merata. Kajian ini merekomendasikan masih diperlukan kebijakan pemerintah baik terhadap input maupun output untuk meningkatkan produktivitas, menurunkan biaya produksi dan menaikkan harga jual biji kakao, sehingga dapat meningkatkan daya saing biji kakao. The purpose of this study is to assess the competitiveness of cocoa in Central Sulawesi and to investigate the role of government in improving the competitiveness of cocoa. The primary data were generated through observation, interviews and some questionnaires. The secondary data were obtained from the agency or the institution related to the research. This study uses the Policy Analysis Matrix (PAM) and sensitivity analysis. The study found that the PCR value for Parigi Moutong district was 0.589 and Sigi district was 0.396. While, the DRC value for Parigi Moutong district was 0.387 and Sigi district was 0.319. This indicates that cocoa beans farming in Central Sulawesi has competitiveness, but not economically beneficial because Central Sulawesi produces unfermented cocoa beans consequently farmers receive low prices. Based on the results of the government's impact on output analysis, the government did not provide protection for domestic cocoa seed prices through the reference price of cocoa beans, consequently the price of domestic cocoa beans, particularly in the research area, was relatively low compared to the price of cocoa beans at the international market. Seen from the government policy on inputs, the government have provided subsidies to farmers but they need to improve the distribution and management of aid to be evenly distributed. It is necessary to set up good government policy on inputs and outputs in order to increase cocoa seed productivity, decrease production cost and increase the price which simultaneously can improve its competitiveness in the research location.

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