Saccharomyces cerevisiae dan Lactobacillus fermentum sebagai starter fermentasi biji kakao = Saccharomyces cerevisiae and Lactobacillus fermentum as cocoa bean fermentation starter

Tan, Celine (2024) Saccharomyces cerevisiae dan Lactobacillus fermentum sebagai starter fermentasi biji kakao = Saccharomyces cerevisiae and Lactobacillus fermentum as cocoa bean fermentation starter. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Variasi kualitas biji kakao di Indonesia masih menjadi masalah akibat dari kondisi agroekologi dalam pembudidayaan biji kakao di Indonesia. Petani kakao di Indonesia masih ragu untuk memfermentasi kakao karena memakan waktu lama, yaitu sekitar 5-7 hari sehingga dilakukan fermentasi singkat secara spontan yang menyebabkan kualitas fermentasi yang rendah. Fermentasi kakao merupakan salah satu proses pengolahan biji kakao yang dilakukan secara tradisional dan spontan, terutama dilakukan oleh khamir, bakteri asam laktat (BAL), dan bakteri asam asetat (BAA). Keberhasilan inokulasi kultur starter telah dibuktikan dalam hal durasi fermentasi, dan produksi metabolit pada biji kakao. Tujuan dari penelitian ini adalah mengetahui pengaruh penggunaan starter mikroba fermentasi (Saccharomyces cerevisiae dan Lactobacillus fermentum) dengan rasio tertentu (1:1; 1:2; 2:1; spontan) dan lama fermentasi (2 hari dan 4 hari) terhadap kualitas akhir biji kakao berdasarkan indeks fermentasi, warna, dan keasamannya. Starter bubuk yang digunakan pada penelitian ini merupakan kultur mikroba yang ditambahkan bahan pengisi berupa tepung beras. Hasil dari penelitian ini menunjukkan bahwa rasio starter mikroba dengan perbandingan 1:2 menghasilkan warna kecokelatan berdasarkan hasil analisis °Hue. Lama fermentasi mempengaruhi biji kakao fermentasi dilihat dari hasil analisis pH luar atau pulp pada fermentasi hari ke 4 yang lebih tinggi dibanding dengan hari ke 2. Rasio starter mikroba dan lama fermentasi yang diterapkan dalam penelitian ini menunjukkan bahwa tidak berpengaruh terhadap indeks fermentasi, pH dalam, lightness, total asam tertitrasi, uji potong, dan kadar air biji kakao fermentasi. Fermentasi biji kakao pada penelitian ini tidak berjalan karena disebabkan oleh beberapa faktor, yaitu kurangnya jumlah mikroba yang ditambahkan, suhu fermentasi tidak tercapai, ketebalan tumpukan biji terlalu rendah, dan aerasi berlebih akibat penggunaan wadah besek. / Variations in the quality of cocoa beans in Indonesia is still a problem due to agroecological conditions in the cultivation of Indonesian cocoa beans. Cocoa farmers in Indonesia are still hesitant to ferment cocoa beans because it is time consuming, namely around 5-7 days, so a short fermentation process is carried out spontaneously which results in low fermentation quality. Cocoa fermentation is a process of processing cocoa beans that is carried out traditionally and spontaneously, mainly carried out by yeast, lactic acid bacteria (LAB), and acetic acid bacteria (AAB). The success of starter culture inoculation has been proven in half the duration of fermentation, and the production of metabolites in cocoa beans. The aim of this research is to determine the effect of using fermentation microbial starters (Saccharomyces cerevisiae and Lactobacillus fermentum) with a certain ratio (1:1; 1:2; 2:1; spontaneous) and fermentation time (2 days and 4 days) on the final quality of cocoa beans based on fermentation index, color and acidity. The dried starter used in this research is a microbial culture with added filler in the form of rice flour. The results of this research show that a microbial starter ratio of 1:2 produces a brownish color based on the results of the °Hue analysis. The length of fermentation affects the fermented cocoa beans as seen from the results of the analysis of the outer pH or pulp on the 4th day of fermentation which is higher than on the 2nd day. The microbial starter ratio and length of fermentation time applied in this study showed that it had no effect on the fermentation index, internal pH, brightness level, total titrated acid, cutting test, and water content of fermented cocoa beans. Fermentation of cocoa beans in this study did not work because it was caused by several factors, namely a lack of added microbes, the fermentation temperature was not reached, the thickness of the bean stack was too low, and excessive aeration due to the use of a besek container.

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