Pengaruh Populasi Mikroba pada Re-fermentasi terhadap Kualitas Biji Kakao Tanpa Fermentasi

Apriyanto, Mulono and Riono, Yoyon and Rujiah, Rujiah (2020) Pengaruh Populasi Mikroba pada Re-fermentasi terhadap Kualitas Biji Kakao Tanpa Fermentasi. AGRITEKNO: Jurnal Teknologi Pertanian, 9 (2). pp. 64-71. ISSN 2620-9721

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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

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