Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

Table 3

Fermented cocoa bean amino acid profile from various regions in Indonesia.

Amino acid profile (mg/g)	Origin								SD
	West Sulawesi	West Sumatra	Aceh	East Java	East Kalimantan	Bali	Banten	Yogyakarta
Hydrophobic
Alanine	4.45	1.25	1.27	1.63	4.11	1.49	4.72	1.58	0.01
Tyrosin	2.76	2.70	3.29	2.74	2.53	2.49	3.18	3.12	0.01
Valine	3.91	3.90	3.84	3.81	3.60	4.21	4.72	4.60	0.14
Isoleucine	2.38	2.41	2.30	2.36	2.22	2.85	2.89	2.81	0.09
Leucine	4.04	4.15	4.01	3.99	3.66	4.51	5.02	4.89	0.15
Phenylalanine	3.23	3.37	4.09	3.07	2.92	3.26	4.25	3.77	0.12
Methionine	1.06	0.81	0.99	0.98	0.85	0.74	1.07	0.98	0.04
Proline	5.39	5.00	5.02	6.09	4.68	4.74	8.16	5.50	0.16
Total	27.22	23.59	24.81	24.67	24.57	24.29	34.01	27.25	0.72
Acidic
Aspartic acid	6.71	6.25	5.30	6.73	6.02	7.02	7.91	7.92	0.23
Glutamic acid	11.26	10.93	9.23	10.85	10.28	10.46	13.23	13.26	0.37
Histidine	1.23	1.28	1.54	1.14	1.22	1.18	1.55	1.40	0.04
Serin	3.24	3.32	3.69	3.17	3.11	3.21	3.77	3.87	0.12
Total	22.44	21.78	19.76	21.89	20.63	21.87	26.46	26.45	0.76
Others
Glysine	2.74	3.28	3.07	2.66	2.70	3.09	7.75	3.49	0.07
Arginine	4.17	4.87	5.34	4.67	7.01	4.53	6.37	5.71	0.16
Treonine	2.76	2.69	2.99	2.81	2.52	3.11	3.08	3.44	0.10
Lysine	9.18	1.67	1.42	2.56	8.23	1.93	7.56	2.36	0.06
Cysteine	0.84	0.70	0.91	0.81	0.78	0.58	0.95	0.76	0.02
Total	19.69	13.21	13.73	13.51	21.24	13.24	25.71	15.76	0.41
Grand total	69.35	58.30	66.44	59.40	86.18	60.07	69.46	58.58
Hydrophobic AA/acidic AA	1.21	1.08	1.26	1.13	1.19	1.11	1.29	1.03

SD, standard deviation.