Perbandingan Kualitas Fermentasi Biji Kakao dengan Penambahan Kultur Campur dan Kultur Tunggal Lactobacillus brevis
DOI:
https://doi.org/10.23960/jtep-l.v10i4.537-547Abstract
Cocoa beans are one of the plants whose processing process is through fermentation to get quality cocoa beans. The purpose of this study was to determine the quality of fermented cocoa beans with the addition of mixed cultures of Saccharomyces cereviseae, Lactobacillus plantarum, Lactobacillus fermentum, Acetobacter orientalis, Acetobacter tropicalis, and single culture of Lactobacillus brevis and determine the best quality of fermented cocoa beans between mixed culture and single culture of Lactobacillus brevis. This study used a randomized block design with 7 treatments and 4 replications. Each treatment was carried out by adding a single culture and mixed culture in the logarithmic growth phase with a culture concentration of 5%, 10%, and 15%, and as a control, fermentation was conditioned to occur naturally. Observation parameters are pH, temperature, water content, yield, total fat content, total sugar content, lactic acid content, cut test, and organoleptic. The results of the fermentation showed that a good quality was obtained in the P5 treatment (addition of 10% mixed culture) which was perfectly fermented 94% and entered the quality class 1 of SNI 2323:2008.
Keywords: cocoa, fermentation, mixed culture, single culture, Lactobacillus brevis
References
Afoakwa, E.O., Budu, A.S., Mensah-Brown, H. dan Felix, J. 2014. Changes in biochemical and physico-chemical qualities during drying of pulp preconditioned and fermented cocoa (Theobroma cacao) beans. Journal of Nutritional Health and Food Science. 2: 1-8.
Apriyanto, M., Sutardi, Supriyanto dan Harmayani, E. 2016. Study on effect of fermentation to quality parameter of cocoa bean Indonesia. Asian Journal Diary and Food Research. 35(2): 160–163.
Arief, R. W., dan Asnawi, R. 2011. Karakterisasi sifat fisik dan kimia beberapa jenis biji kakao Lindak di Lampung. Journal of Industrial and Beverage Crops. 2(3):325–330.
Ariefta, G, A. Ganda, P dan Dewi, A. 2016. Pengaruh penambahan tape ragi dan waktu fermentasi terhadap karakteristik pulp biji kakao. Jurnal Rekayasa dan Manajemen Agroindustri. 4(2):42-52.
Ariyanti, M. 2017. Karakteristik mutu biji kakao (Theobroma cacao L) dengan perlakuan waktu fermentasi berdasar SNI 2323-2008. Jurnal Industri Hasil Perkebunan. 12(1):34–42. http://dx.doi.org/10.33104/jihp.v12i1.2757
Aryani, N.A., Yulianti, N. L., dan Arda, G. 2018. Karakteristik biji kakao hasil fermentasi kapasitas kecil dengan jenis wadah dan lama fermentasi yang berbeda. Jurnal BETA (Biosistem dan Teknik Pertanian), 6(1): 17-24.
Badan Pendataan Statistik Pertanian Indonesia 2017. Statistik Pertanian 2017. Kementerian Pertanian Republik Indonesia, Jakarta.
DeVuyst, L., dan Weckx, S. 2016. The cocoa bean fermentation process: From ecosystem analysis to starter culture development. Journal of Applied Microbiology. 121(1):5-17. https://doi.org/10.1111/jam.13045
Hayati, R.,Yusmanizer., Mustafrill, dan Harir, F. 2012. Kajian fermentasi dan suhu pengeringan pada mutu kakao (Theobroma cacao L.). JTEP Jurnal Keteknikan Pertanian, 26(2): 129-132. https://doi.org/10.19028/jtep.026.2.%25p
Ho, V.T.T., Zhao, J., dan Fleet, G. 2014. Yeasts are essential for cocoa bean fermentation. International Journal of Food Microbiology, 174: 72–87.
Direktorat Jenderal Perkebunan Kementerian Pertanian. 2015. Ditjen Perkebunan Dukung Tingkatkan Mutu Biji Kakao. https://ditjenbun.pertanian.go.id/2015/ (akses 21 Desember 2021)
Kumalasari, H. 2012. Validasi Metode Pengukuran Kadar Air Bubuk Perisa Menggunakan Moisture Analyzer Halogen HB43-s sebagai Alternatif Metode Oven dan Karl Fischer. Thesis. Jurusan Teknologi Pertanian, IPB, Bogor.
Kusmawati, W. 2017. Analisis kadar asam asetat dalam media limbah fermentasi biji kakao akibat penambahan konsentrasi Acetobacter Aceti dan waktu inkubasi. Jurnal Filsafat, Sains, Teknologi dan Sosial Budaya. 1(23): 70-71. https://doi.org/10.33503/paradigma.v23i1.371
Marpaung, R., dan Putri, S.N. 2019. Karakteristik mutu organoleptik olahan coklat dengan lama fermentasi yang berbeda pada biji kakao (Theobroma cacao L.). Jurnal Media Pertanian. 4(2):64
Nirwana, N. 2017. Kajian pengaruh berat biji kakako perkotak dan waktu pengadukan terhadap keberhasilan proses fermentasi. Jurnal Pendidikan Matematika Dan IPA. 8(2):18–30. http://dx.doi.org/10.26418/jpmipa.v8i2
Outlook Kakao 2017. Outlook Tanaman Pangan 2017: Kementerian Pertanian
Pargiyanti. 2019. Optimasi waktu ekstraksi lemak dengan metode Soxhlet. Indonesian Journal of Laboratiry. 1(2): 29-35
Rachmatullah, D., Desiana N P., Fiki H dan Noor H. 2021. Karakteristik biji kakao (Theobroma cacao L.) hasil fermentasi dengan ukuran wadah berbeda. Jurnal Viabel Pertanian. 15(1):32-44. https://doi.org/10.35457/viabel.v15i1.1409
Sukendar, N K., Abu B T., Salengke., Adiansyah S., Andi H M dan Andi F. 2019. Perubahan sifat fisiko-kimia selama proses fermentasi biji kakao segar. Journal Canrea. 2(2):104. https://doi.org/10.20956/canrea.v2i2.214
Usman N.A, Suradi K dan Gumilar J. 2018. Pengaruh konsentrasi bakteri asam laktat Lactobacillus Plantarum dan Lactobacillus Casei terhadap mutu mikrobiologi dan kimia mayones probiotik. Jurnal Ilmu Ternak. 18(2):79-85. https://doi.org/10.24198/jit.v18i2
Utami, R R. 2018. Antioksidan biji kakao: Pengaruh fermentasi dan penyangraian terhadap perubahannya. Jurnal Industri Hasil Perkebunan. 13(2):75–85. http://dx.doi.org/10.33104/jihp.v13i2.4062
Yusianto, Winarno, H. dan Wahyudi, T. 1995. Mutu dan cita rasa biji kakao. Jurnal Sains, 3(2): 156-163.
Downloads
Published
Issue
Section
License
- Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International Lice 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).
Jurnal Teknik Pertanian Lampung
JTEPL is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
