Peer Review Effect of immersion-fermentation on decreasing of cyanide acid and physicochemical content of local heveabrasiliensis seeds from borneo Indonesia

Immersion-fermentation is a fermentation method using a liquid substrate with solid materials that immersed to the liquid. The process is very important to get food products to increase the nutritional value. Through the fermentative process, the seeds will change into valuable materials that had higher physicochemical content. Cyanide acid is the most important components contained in the Hevea brasiliensis seeds. Hevea brasiliensis plants found abundantly in West Borneo Indonesia. This fermentative process is also could decrease the cyanide acid content of Hevea brasiliensis seeds. The cyanide acid present in the cell walls which are bound in glicosidic chain and should be degraded by the used of microbes through this fermentation. The aim of this study was to investigate the type of microbe and fermentation time through immersion-fermentation to produce Hevea brasiliensis seeds with higher physicochemical content and low cyanide acids. A nested design with two factor was used. The main factor is the type of microbe (Lactobacillus sp. and Saccharomyces cereviseae) and the second factor is the fermentation time (24, 36, and 48 h) nested on the main factor.The best treatment in this study was fermentation that carried out for 48 h with Lactobacillus sp. as a microbial culture. This treatment produce Hevea brasiliensis seeds containing cyanide acid, total protein, and total fat were 64.7 mg; 18.1%, and28, respectively