Pengaruh Populasi Mikroba pada Re-fermentasi terhadap Kualitas Biji Kakao Tanpa Fermentasi
The Effect of Microbial Population at Re-fermentation on The Quality of Unfermented Cocoa Beans
Abstract
This study aimed to determine the effect of microbial populations on the quality of the cocoa beans produced. This research used unfermented cocoa beans and was then referenced by adding inoculum. Three fermentation techniques were applied in this research. First, control (A0), without the addition of inoculum. Second, S. cerevisiae inoculum (FNCC 3056), L. lactis (FNC 0086), and A. aceti (FNCC 0016), each around 108 cfu / g is given simultaneously at the beginning of fermentation (A1). Third, the gradual administration of S. cerevisiae inoculum (FNCC 3056) at the beginning of fermentation, L. lactis (FNC 0086) at 24 hours, and A. aceti (FNCC 0016) at 48 hours with the same microbial population as the second treatment (A3). Fermentation was carried out for five days. The results showed that after being rehydrated as much as 50% weight of the produced dried material, the cocoa beans' composition could be used as a fermentation substrate. The highest population of S. cerevisiae, L. lactis, and A. aceti from three treatments was observed at 24, 48, and 72 hours of fermentation.
Keywords: cocoa beans quality, inoculum, re-fermentation, unfermented
ABSTRAK
Tujuan penelitian ini adalah untuk mengetahui pengaruh populasi mikroba terhadap kualitas biji kakao yang dihasilkan. Penelitian ini menggunakan biji kakao yang tidak difermentasi dan kemudian direferensikan dengan penambahan inokulum. Tahapan penelitian yang dilakukan adalah sebagai berikut fermentasi biji kakao dengan 3 variasi teknik fermentasi yaitu perlakuan pertama (A0) tanpa penambahan inokulum (kontrol), kedua (A1) menggunakan inokulum S. cerevisiae (FNCC 3056), L. lactis (FNC 0086) dan A. aceti (FNCC 0016), masing-masing sekitar 108 cfu/g diberikan secara bersamaan pada awal fermentasi, ketiga (A2) pemberian bertahap inokulum S. cerevisiae (FNCC 3056) pada awal fermentasi, L. lactis (FNC 0086) pada 24 jam dan A. aceti (FNCC 0016) pada 48 jam dengan populasi mikroba sama dengan perlakuan kedua. Fermentasi dilakukan selama 5 hari. Hasil penelitian menunjukkan bahwa setelah direhidrasi sebanyak 50% dari berat bahan yang dihasilkan komposisi biji kakao dapat digunakan sebagai substrat fermentasi. Populasi S. cerevisiae, L. lactis dan A. aceti tertinggi dari tiga perlakuan pada 24, 48 dan 72 jam fermentasi.
Kata kunci: inokulum, kualitas, re-fermentasi, tanpa fermentasi
Downloads
References
Afoakwa, E.O., A.S. Budu, H. Mensah-Brown, and J. Felix. 2014. Changes in biochemical and physico-chemical qualities during drying of pulp changes in biochemical and physico-chemical qualities during drying of pulp preconditioned and fermented cocoa (Theobroma cacao) beans. Journal of Nutritional Health & Food Science 2: 1-8. DOI: 10.15226/jnhfs.2014.00121
Afoakwa, E.O., J. Quao, J. Takrama, A.S. Budu, and F.K. Saalia. 2013. Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation. Journal of Food Science and Technology 50: 1097-1105. DOI: 10.1007/s13197-011-0446-5
Agus, B.A.P., N.N. Mohamad, and N. Hussain. 2018. Composition of unfermented, unroasted, roasted cocoa beans and cocoa shells from Peninsular Malaysia. Journal of Food Measurement and Characterization 12: 2581-2589. DOI: 10.1007/s11694-018-9875 4
Apriyanto, M. 2017. Perubahan pH, keasaman dan indeks fermentasi biji kakao selama fermentasi hasil biji kakao (Theobroma cacao). Jurnal Teknologi Pertanian 6: 12-18. DOI: 10.32520/jtp.v6i1.97
Apriyanto, M. and R. Rujiah. 2018. Penurunan total polifenol, etanol, asam laktat, asam asetat, dan asam amino selama fermentasi biji kakao asalan dengan penambahan inokulum. Jurnal Gizi Dan Dietetik Indonesia 5: 1-8. DOI: 10.21927/ijnd.2017.5(1).1-8
Apriyanto, M., Sutardi, E. Harmayani, dan Supriyanto. 2016. Perbaikan proses fermentasi biji kakao non fermentasi dengan penambahan biakan murni Saccharomyces cerevisiae, Lactobacillus lactis, dan Acetobacter aceti. AGRITECH 36: 410-415.
Apriyanto, M., Sutardi, Supriyanto, and E. Harmayani. 2016. Study on effect of fermentation to the quality parameter of cocoa bean in Indonesia. Asian Journal of Dairy & Food Research 35: 160-163. DOI: 10.18805/ajdfr.v35i2.10724
Apriyanto, M. and M.C.B. Umanailo. 2019. Decrease polyphenols, ethanol, lactic acid, and acetic acid during fermentation with addition of cocoa beans innoculum. International Journal Of Scientific & Technology Research 8: 461-465.
Apriyanto, M., Sutardi, Supriyadi, dan E. Harmayani. 2017. Fermentasi biji kakao kering menggunakan Saccharomyces cerevisiae, Lactobacillus lactis, Acetobacter aceti. AGRITECH 37: 302-311. DOI: 10.22146/agritech.17113
Hernani, T. Hidayat, dan I. Mulyawanti. 2019. The usage of dried starter for re-fermentation of unfermented cocoa beans the usage of dried starter for re-fermentation of unfermented cocoa beans. International Conference on Agriculture Postharvest Handling and Processing 309: 1-7. DOI: 10.1088/1755-1315/309/1/012061
Hinneh, M., E.E. Abotsi, D. Van de Walle, D.A. Tzompa-Sosa, A. De Winne, J. Simonis, K. Messens, J. Van Durme, E.O. Afoakwa, L. De Cooman, and K. Dewettinck. 2019. Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part I: Aroma profiling of chocolates). Food Research International 119: 84-98. DOI: 10.1016/j.foodres.2019.01.057
Júniora, P.C.G., A.S.L. Vagner Bezerra dos Santosa, J.P.I. de Souzaa, J.R.S. Pinaa, G.C.A.C. Júniorc, and P.S.B. Marinhoa. 2020. Determination of theobromine and caffeine in fermented and unfermented Amazonian cocoa (Theobroma cacao L.) beans using square wave voltammetry after chromatographic separation. Food Control 108: 106887. DOI: 10.1016/j.foodcont.2019.106887
Kustyawati, M.E., dan S. Setyani. 2008. Pengaruh penambahan inokulum campuran terhadap perubahan kimia dan mikrobiologi selama fermentasi coklat. Jurnal Teknologi Industri dan Hasil Pertanian 13: 73-84.
Lada, Y.G., and P. Darmadji. 2014. Effect of dry bean soaking and roasting instrument material on physical properties, volatile compound profile. AGRITECH 34: 439-447.
Luh, N., P. Novi, A. Aryani, N.L. Yulianti, dan G. Arda. 2018. Karakteristik biji kakao hasil fermentasi kapasitas kecil dengan jenis wadah dan lama fermentasi yang berbeda. Jurnal Beta (Biosistem dan Teknik Pertanian) 6: 17-24.
Saunshi, Y.B., M.V.S. Sandhya, N.K. Rastogi, and P.S. Murthy. 2020. Starter consortia for on-farm cocoa fermentation and their quality attributes. Preparative Biochemistry and Biotechnology 50: 272-280. DOI: 10.1080/10826068.2019.1689508
Sebayang, F. 2006. Pembuatan etanol dari molase secara fermentasi menggunakan sel Saccharomyces cerevisiae yang terimobilisasi pada kalsium alginat. Jurnal Teknologi Proses 5: 75-80.
Septianti, E., J. Langkong, N.K. Sukendar, and A.P. Hanifa. 2020. Characteristic quality of pinrang’s cocoa beans during fermentation used styrofoam containers. Canrea Journal: Food Technology, Nutritions, and Culinary 3: 10-25. DOI: 10.20956/canrea.v3i1.235
Copyright (c) 2020 Mulono Apriyanto, Yoyon Riono, Rujiah Rujiah
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
