Perbandingan Kualitas Fermentasi Biji Kakao dengan Penambahan Kultur Campur dan Kultur Tunggal Lactobacillus plantarum

Authors

  • Arita Putri Handayani Universitas Kristen Satya Wacana, Indonesia
  • Andree Wijaya Setiawan Universitas Kristen Satya Wacana, Indonesia
  • Yoga Aji Handoko Universitas Kristen Satya Wacana, Indonesia https://orcid.org/0000-0002-4453-6216

DOI:

https://doi.org/10.31850/jgt.v11i1.907

Keywords:

cocoa beans, fermentation, quality, culture, Lactobacillus plantarum

Abstract

The cocoa bean fermentation process is carried out to improve the quality of cocoa beans as industrial raw materials such as the formation of aroma, color, flavor and can increase the selling value. This study aims to examine the quality of the results of the addition of mixed culture and single culture Lactobacillus plantarum and determine the best quality of fermented cocoa beans with the addition of mixed culture and single culture Lactobacillus plantarum. The cocoa beans used for fermentation were RCC clones from Nglanggeran, Gunung Kidul. This study used a randomized block design (RAK) with different concentrations of yeast and bacteria, namely: single culture 5%, 10%, 15% and mixed culture 5%, 10%, 15% with a long fermentation time for 6 days. Cocoa beans without yeast and bacteria inoculum were used as controls. The single culture and the mixed culture used influenced the different results. The best treatment using a single culture was a single culture of 10%, while the treatment with the addition of mixed cultures was a mixed culture of 10%. The results of the research analysis of some of the best parameters as follows: 37.85?C temperature measurement; pH 5.37; yield 31,369; seeds 100 grams 76.25; water content 7.848%; lactic acid 0.1125%; acetic acid 0.281%; reducing sugar 5.1065; total fat 50.70%; and cut test organoleptic test the preferred treatment by the panelists was Mixed Culture 5%.

Author Biographies

Arita Putri Handayani, Universitas Kristen Satya Wacana

Program Studi Agroteknologi, Fakultas Pertanian dan Bisnis

Andree Wijaya Setiawan, Universitas Kristen Satya Wacana

Program Studi Agroteknologi, Fakultas Pertanian dan Bisnis

Yoga Aji Handoko, Universitas Kristen Satya Wacana

Program Studi Agroteknologi, Fakultas Pertanian dan Bisnis

References

[AOAC] Association of Official Analytical Chemists. (2005). Official Methods of Analysis of AOAC International. 18th Edition. Gaithersburg: AOAC International.

Afoakwa, E. O., Kongor, J. E., Takrama, J. & Budu, A. S. (2013). Changes in nib acidification and biochemical composition during fermentation of pulp pre conditioned cocoa (Theobroma cacao) beans. International Food Research Journal; 20(4), 1843–1853.

Apriyanto, M., Sutardi, Supriyanto & Harmayani, E. (2016). Study on Effect of Fermentation to Quality Parameter of Cocos Bean Indonesia. Asian Journal Diary and Food Research 35(2):160-163.

Ardhana, M. M., & Fleet, G. H. (2003). The Microbial Ecology of Cocoa Bean Fermentations in Indonesia. International Journal of Food Microbiology, 86(1–2): 87–99. Http://Doi.Org/10.1016/S0168-1605(03)00081-3.

Arief, R.W. dan R. Asnawi. (2011). Karakterisasi sifat fisik dan kimia beberapa jenis biji kakao lindak di Lampung. Buletin Riset Tanaman Rempah dan Aneka Tanaman Industri 2(.3), 325-330.

Ariyanti, M. (2017). Karakteristik Mutu Biji Kakao (Theobroma cacao L) Dengan Perlakuan Waktu Fermentasi Berdasar SNI 2323-2008. (Quality Characteristics Of Cocoa Beans (Theobroma cacao L) With Time Fermentation Treatment Based on ISO 2323-2008). Jurnal Industri Hasil Perkebunan, 12(1), 34–42.

Atiqoh, Ika. (2007). Isolasi Bakteri Asam Laktat Penghasil Senyawa Antikapang pada Fermentasi Kakao. Skripsi S1. Universitas Jember, Jember.

Atmaja, M. P., Haryadi., & Supriyanto. (2016). Peningkatan Kualitas Biji Kakao Non Fermentasi Melalui Perlakuan Pendahuluan Sebelum Inkubasi. Jurnal TIDP 3(1):11-20

Desrosier, N. W. (1977). Teknologi Pengawetan Pangan. Edisi III. Penerjemah Muchji Mulyohardjo. Jakarta: Universitas Indonesia.

Fardiaz, S. (2010). Mikrobiologi Pangan I. Jakarta : Bumi Aksara.

Grandegger, K., (1989). A solar-powered Tuned Drier with Collector for Use in Coffee, Cocoa and Coconut Production. Landtechnik, 44(8): 293-296.

Hartuti, S., Nursigit, B., Joko N.W.K, & Yudi, P. (2018). Fermentasi Isothermal Biji Kakao (Theobroma cacao L.) dengan Sistem Aerasi Terkendali. Jurnal Agritech: 38 (4): 364-374.

Hermani & Winda, H. (2013). Optimasi Komposisi Nutrien untuk Pembentukan Komponen Citarasa pada Fermentasi Biji Kakao Asalan. Jurnal Pascapanen, 10(2):74-82.

Hilaria, A.S., Selly, H.P & Tajul, I. (2020). Perubahan Fisik dan Kimia Biji Kakao Selama Fermentasi. Jurnal Industri Pertanian (JUSTIN): 2(2): 158-165. https://garuda.ristekbrin.go.id/documents/detail/312256

Karinawantika, E. I. (2015). Karakteristik Fisik dan Kimia Biji Kakao Hasil Fermentasi Dalam Wadah Karung Plastik di Pusat Penelitian Kopi dan Kakao Indonesia. Skripsi S1. Fakultas Teknologi Pertanian Universitas Jember, Jember.

Lopez, A.S. & P.S. Dimick. (1995). Cocoa Fermentation. Dalam: Emzymes, Biomass, Food and Feed, 2nd ed. Biotechnology, vol 9. Reed, G. and T.W. Nagodawithana (Ed.).VCH. Weinheim, Germany.

Marwati, T. (2017). Penghambatan Pertumbuhan Mikotoksin Memproduksi Jamur oleh Bakteri Asam Laktat yang Diisolasi dari Biji Kakao Fermentasi (Theobroma cocoa L.) di Indonesia. Prosiding Konferensi ASEAN Ke 15 Tentang Ilmu dan Teknologi Pangan. Ho Chi Minh, Vietnam.

Misnawi. (2008). Physico-Chemical Changes During Cocoa Fermentation and Key Enzymes Involved. Review Penelitian Kopi dan Kakao. Vol. 24 (1): 47-64.

Mulato, S. & Widyotomo, S. (2005). Petunjuk Teknis Pengolahan Produk Primer dan Sekunder Kakao. Jember: Pusat Penelitian Kopi dan Kakao Indonesia.

Nielsen, D.S. (2006). The Microbiology of Ghanaian Cocoa Fermentations. Denmark: Department of Food Science, Food Microbiology the Royal Veterinary and Agricultural University.

Oshiro, M., Shinto, H., Tashiro, Y., Miwa, N., Sekiguchi, T., Okamoto, M., Ishizaki, A., & Sonomoto, K., (2009), Kinetic Modeling and Sensitivity Analysis of Xylose Metabolism in Lactococcus lactis IO-1. J. Biosci. Bioeng., 108, pp. 376–384.

Patty, A. L. 2018. Analisis Sifat Fisik Biji Kakao Pada Berbagai Metode Fermentasi Dan Konsentrasi Fermipan. Jurnal Hutan Pulau-pulau 3(1).

Pereira, G.V. d. M., Miguel, M.G. d. C.P., Ramos, C.L., & Schwan, R.F. (2012). Microbiological and Physicochemical Characterization of Small-scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains to Develop a Defined Starter Culture. Appl. Environ. Microbiol. 78, 5395-5405.

Powell, B. D. (1984). Chocolate and Cocoa Manufacturers Quality Requirements for Cocoa Beans. Int Conf. Cocoa & Coconut.

Satryadi. (2013). Mempelajari Sifat Fisik dan Fisiko Kimia Buah dan Biji Kakao Hasil Peremajaan Tanaman Kakao (Teknik Sambung Samping) di Kabupaten Luwu Utara. Skripsi. Jurusan Teknologi Pangan, Fakultas Pertanian UNHAS.

Schwan, R.F. (1998). Cocoa Fermentations Conducted with a Defined Microbial Cocktail Inoculum. Jurnal Microbiol (14): 1477-1483.

SNI 2323-2008. (2008). Standar Nasional Indonesia Biji Kakao. Dewan Standarisasi Nasional. Jakarta.

Suhendi, D., Winarno, H. & Susilo, A.W., (2004). Peningkatan Produksi dan Mutu Hasil Kakao Melalui Penggunaan Klon Unggul Baru. Prosiding Simposium Kakao 2004, Yogyakarta.

Sunanto, H. (2004). Cokelat Budidaya, Pengolahan Hasil dan Aspek Ekonominya. Yogyakarta: Kanisius.

Usman, N. A., Suradi, K. & 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.

Wahyudi, T., T.R. Panggabean, & Pujiyanto. (2008). Panduan Lengkap Kakao. Penebar Swadaya. Jakarta.

Wangge, E.S.A. (2013). Isolasi dan Identifikasi Jamur Penghasil Mikotoksin pada Biji Kakao Kering yang dihasilkan di Flores-Lembata. Jurnal Agrica, 6 (1): 23-32.

Widyotomo S., (2001), Karakteristik Biji Kakao Kering Hasil Pengolahan dengan Metode Fermentasi dalam Karung Plastik. Pelita Perkebunan. 17 (2), 72 – 84.

Winarno, F.G. (2003). Pangan, Gizi, Teknologi dan Konsumsi. PT. Gramedia Pustaka Utama, Jakarta.

Wiwik, K. (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: 23.

Yusianto, H. Winarno, & T. Wahyuni. (1997). Mutu dan Pola Citarasa Beberapa Klon Kakao Lindak. Jurnal Pelita Perkebunan 13 (3):171-187.

Zainudin, B. (2010). Mutu Biji Kakao Hasil Sambung Samping. Jurnal Media Litbang Sulteng III (2): 112-118.

Published

11-04-2022

How to Cite

Handayani, A. P., Setiawan, A. W., & Handoko, Y. A. (2022). Perbandingan Kualitas Fermentasi Biji Kakao dengan Penambahan Kultur Campur dan Kultur Tunggal Lactobacillus plantarum. Journal Galung Tropika, 11(1), 1–14. https://doi.org/10.31850/jgt.v11i1.907

Issue

Section

Articles

Citation Check

Most read articles by the same author(s)

Obs.: This plugin requires at least one statistics/report plugin to be enabled. If your statistics plugins provide more than one metric then please also select a main metric on the admin's site settings page and/or on the journal manager's settings pages.