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All Journal AGRITEKNO, Jurnal Teknologi Pertanian SELODANG MAYANG
Rujiah, Rujiah
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Pengaruh Populasi Mikroba pada Re-fermentasi terhadap Kualitas Biji Kakao Tanpa Fermentasi Apriyanto, Mulono; Riono, Yoyon; Rujiah, Rujiah
AGRITEKNO: Jurnal Teknologi Pertanian Vol 9 No 2 (2020): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2020.9.2.64

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
PERUBAHAN SIFAT KIMIA DAN POPULASI MIKROBILOGI SELAMA FERMENTASI Rujiah, Rujiah; Apriyanto, Mulono; Alfa, Akbar
Selodang Mayang: Jurnal Ilmiah Badan Perencanaan Pembangunan Daerah Kabupaten Indragiri Hilir Vol. 10 No. 1 (2024): JURNAL SELODANG MAYANG
Publisher : Badan Perencanaan Pembangunan Daerah Kabupaten Indragiri Hilir Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47521/selodangmayang.v10i1.361

Abstract

This study aims to determine changes in chemical properties in the fermentation of dried cocoa beans. Sun-dried cocoa beans obtained from farmers have a non-uniform moisture content. In order to minimize fermentation failure, dry cocoa beans are obtained by drying fresh cocoa beans using a dryer cabinet with previously conditioned temperatures such as drying with sunlight, and each sugar content is determined. Fermentation experiments of dried cocoa beans were carried out fermentation in fermentation containers with a number of beans of 150 grams per container. Before fermenting, dry cocoa beans are rehydrated so that the moisture content is close to fresh beans, then dried cocoa beans are incubated for six days without being turned over during fermentation. Each treatment was repeated three times and observed every 24 hours to 120 hours. The results showed that chemical and physical changes increased according to SNI. Penelitian ini bertujuan untuk mengetahui perubahan sifat kimia pada fermentasi biji kakao kering jemur. Biji kakao kering jemur yang diperoleh dari petani memiliki kadar air yang tidak seragam. Guna menimalkan kegagalan fermentasi maka biji kakao kering jemur diperoleh melalui pengeringan biji kakao segar menggunakan kabinet dryer dengan sebelumnya dikondisikan pada suhu seperti pengeringan dengan sinar matahari, dan masing ditentukan kadar gula reduksinya. Percobaan fermentasi biji kakao kering dilakukan fermentasi pada wadah fermentasi dengan jumlah biji 150 gram setiap wadah. Sebelum difermentasi terlebih dahulu biji kakao kering jemur di rehidrasi agar didapat kadar air mendekati biji segar, kemudian biji kakao kering jemur diinkubasi selama enam hari dan tanpa dibalik selama fermentasi. Setiap perlakuan diulangi tiga kali dan diamati tiap 24 jam sampai 120 jam. Hasil penelitian menunjukan perubahan kimia dan fisik mengalami peningkatan sesuai SNI.
Co-Authors Alfa, Akbar Apriyanto, Mulono Riono, Yoyon