PERUBAHAN ASAM ASETAT, TOTAL POLIFENOL DAN WARNA BIJI KAKAO ASALAN SELAMA FERMENTASI

Apriyanto, Mulono and Mardesci, Hermiza and Rujiah, Rujiah (2020) PERUBAHAN ASAM ASETAT, TOTAL POLIFENOL DAN WARNA BIJI KAKAO ASALAN SELAMA FERMENTASI. Jurnal Industri Hasil Perkebunan (Journal of Plantation Based Industry), 15 (1). pp. 10-16. ISSN 2477-0051

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Abstract

Asalan cocoa beans are dried cocoa beans at the level of farmer in Samigaluh, Kulon Progo Regency, Yogyakarta, mostly produced without fermentation. The study aims to determine changes in acetic acid, total polyphenols and colour cocoa beans during fermentation. Fermentation is done in three methods; The control treatment, the second treatment was the addition of S.cerevisiae (FNCC3056), L.lactis (FNC0086) and A.aceti (FNCC0016) inoculum, respectively 108 cfu/gram given simultaneously at the beginning of fermentation. The third treatment of inoculum addition gradually then all treatments were fermented for 120 hours. The results showed the percentage of brownish purple color, the total polyphenols of cocoa beans decreased, the results of control treatments, the addition of inoculum at the beginning of fermentation and the addition of inoculums gradually from 30.11 to 5.03%, 30.14-4.98% and 30.09-3.02% and the total polyphenols respectively from 0.17-0.08, 0.18-0.07 and 0.17-0.06 meq gallic acid/gram. This study can be concluded that there was a change in acetic acid, the total polyphenols caused by changes in the percentage of brown color occurred more in the treatment of inoculum addition gradually

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