Study on effect of fermentation to the quality parameter of cocoa bean in Indonesia

2016 ◽  
Vol 35 (2) ◽  
Author(s):  
Mulono Apriyanto ◽  
Sutardi ◽  
Supriyanto ◽  
Eni Harmayani
Keyword(s):  
Moisture Content ◽  
Fermentation Process ◽  
Quality Parameter ◽  
Cocoa Bean ◽  
Drying Method ◽  
Cocoa Beans ◽  
Fermentation Method ◽  
Result Show ◽  
Traditional Process

Most cocoa beans in Indonesia are traditionally produced by farmers using non fermented and sun drying method. The quality of cocoa beans produced by farmer in yogyakarta may be improved by the fermentation method. However, it needs optimization for best fermentation process. The aims of the study was to improve quality of cocoa bans by fermentation of sun dried cocoa beans. The characteric fermented cocoa beans was determined by maesuring changes pH, acidity and fermentation indexs of cocoa beans during fermentation. This study used preconditioned cocoa beans to resamble obtain from the farmer. Preconditioning was done in order to get 15% mouisture content of pulp at same level as moisture content of pulp from traditional process. Before fermentation, therefor sun dried cocoa beans was rehydrated to obtain a moisture content of pulp similiar to fresh beans pulp, and then fermentation was conducted for 120 hours. Changes in acidity and fermentation indexs of cocoa beans during fermentation were measured. The fermentation process used 3 level treatment i.e. control (without inoculum), mixed culture of microbies added at the begining fermentation. The result show all cocoa beans acidity increase during fermentation from 4,48% to 6,45% for control, 4,64% to 6,39% for addition of inoculum at begining of fermentation and from 4,45% to 6,59% for addition of inoculum at the begining and midle of fermentation and fermentation indexs of cocoa beans increase for all level of inoculum addition i.e. 0,31 to 0,88 for control, 0,32 to 0,99 for addition of inoculum at the beginning fermentation and 0,33 to 1,03 for addition of inoculum at the beginning and midle of fermentation. The study indicated that addition of mix culture microbies in fermetation improved the quality of cocoa beans that characterized by pH, acidity and fermentation indexs of cocoa beans.

scholarly journals review artikel study

2020 ◽  
Author(s):  
mulono apriyanto bin sugeng rijanto
Keyword(s):  
Mixed Culture ◽  
Fermentation Process ◽  
Improve Quality ◽  
Drying Method ◽  
Cocoa Beans ◽  
Sun Drying ◽  
Fermentation Method ◽  
Result Show ◽  
Traditional Process

Most cocoa beans in Indonesia are traditionally produced by farmers using non fermented and sun drying method. Thequality of cocoa beans produced by farmer in yogyakarta may be improved by the fermentation method. However, it needsoptimization for best fermentation process. The aims of the study was to improve quality of cocoa bans by fermentation ofsun dried cocoa beans. The characteric fermented cocoa beans was determined by maesuring changes pH, acidity andfermentation indexs of cocoa beans during fermentation. This study used preconditioned cocoa beans to resamble obtainfrom the farmer. Preconditioning was done in order to get 15% mouisture content of pulp at same level as moisture contentof pulp from traditional process. Before fermentation, therefor sun dried cocoa beans was rehydrated to obtain a moisturecontent of pulp similiar to fresh beans pulp, and then fermentation was conducted for 120 hours. Changes in acidity andfermentation indexs of cocoa beans during fermentation were measured. The fermentation process used 3 level treatmenti.e. control (without inoculum), mixed culture of microbies added at the begining fermentation. The result show all cocoabeans acidity increase during fermentation from 4,48% to 6,45% for control, 4,64% to 6,39% for addition of inoculum atbegining of fermentation and from 4,45% to 6,59% for addition of inoculum at the begining and midle of fermentation andfermentation indexs of cocoa beans increase for all level of inoculum addition i.e. 0,31 to 0,88 for control, 0,32 to 0,99 foraddition of inoculum at the beginning fermentation and 0,33 to 1,03 for addition of inoculum at the beginning and midle offermentation. The study indicated that addition of mix culture microbies in fermetation improved the quality of cocoabeans that characterized by pH, acidity and fermentation indexs of cocoa beans.

Amino acid analysis of cocoa fermented by high performance liquid chromatography (HPLC)

2017 ◽  
Vol 36 (02) ◽  
Author(s):  
Mulono Apriyanto ◽  
Sutardi Sutardi ◽  
Supriyanto Supriyanto ◽  
Eni Harmayani
Keyword(s):  
Amino Acids ◽  
High Performance Liquid Chromatography ◽  
High Performance ◽  
Fermentation Process ◽  
Improve Quality ◽  
Cocoa Beans ◽  
Result Show ◽  
Ig G ◽  
Total Amino Acids

The aims of the study was to improve quality of cocoa bans by fermentation of sun dried cocoa beans. The characteric fermented cocoa beans was determined by maesuring amino acids cocoa beans during fermentation. The fermentation process used 3 level treatment i.e. control (without inoculum), mixed culture of microbies added at the begining fermentation. Regulated temperature during fermentation, respectively 35 ° C (24 hours), 45 ° C (24 second clock), 55 ° C (24- hour three) and 35 ° C (last 48 hours) and then fermentation was conducted for 120 hours. The result show all cocoa beans total amino acids hydrophobic increase during fermentation from 7.21 to 7.46 ìg/g for control, 8.19 to 8.26 ìg/g for addition of inoculum at begining of fermentation and from 7.56 to 8.74 ìg/g for addition of inoculum at the begining and midle of fermentation.

scholarly journals PENGARUH JENIS FERMENTOR TERHADAP MUTU BIJI KAKAO KERING NON FERMENTASI

2019 ◽  
Vol 15 (2) ◽  
pp. 91
Author(s):  
Ira Mulyawanti ◽  
Tatang Hidayat ◽  
NFN Risfaheri
Keyword(s):  
Acetic Acid ◽  
Citric Acid ◽  
Acid Content ◽  
Fermentation Process ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Flavor Components ◽  
Volatile Flavor ◽  
Rotary Drum

<p>Peningkatan mutu biji kakao non fermentasi dilakukan melalui proses fermentasi menggunakan starter kering dan dua jenis fermentor, yaitu tipe kotak dan rotary drum. Biji kakao non fermentasi dibasahkan terlebih dahulu dengan direndam dalam air selama 2-3 jam, kemudian ditiriskan dan ditambah substrat yang terdiri atas fruktosa:glukosa:sukrosa:asam sitrat dengan perbandingan 62 : 41 : 32 : 22,5, ditambahkan starter kering sebanyak 3% kemudian difermentasi menggunakan kotak fermentasi, fermentor rotary drum dengan pengaturan suhu dan tanpa pengaturan suhu. Penggunaan kotak fermentasi dan <em>fermentor rotary drum </em>menunjukkan adanya proses fermentasi yang diindikasikan dengan terjadinya peningkatan suhu dan pH. Namun, pembentukan flavor hasil fermentasi menggunakan kotak fermentasi menunjukkan hasil yang terbaik. Kandungan asam asetat diperoleh paling tinggi melalui proses fermentasi menggunakan kotak fermentasi, begitu pula komponen volatil flavor penting lainnya seperti senyawa alkohol lebih banyak ditemui dari proses fermentasi menggunakan kotak fermentasi dibandingkan dengan <em>rotary drum</em>.</p><p> </p><p><strong>The Influences of Fermentor Type on Quality of Dried Unfermented Cocoa Bean</strong></p><p>Increasing the quality of unfermented cocoa beans was done through fermentation process using dry starter and fermenter type rotary drum. Non fermented cocoa beans are soaked in water for 2-3 hours, then drained and added substrate consisting of fructose: glucose: sucrose: citric acid with ratio of 62: 41: 32: 22,5, added 3% dried starter then fermented using fermentation box, rotary drum fermenter 41°C and without temperature setting. The use of fermentation box and fermenter rotary drum indicate the existence of fermentation process indicated by the increase of temperature and pH. However, the formation of fermented flavor using fermentation box showed the best results. Acetic acid content was obtained by fermentation process using fermentation box, as well as other important volatile flavor components such as alcohol compounds found mostly from fermentation process using fermentation box compared with rotary drum.</p><p><strong><br /></strong></p>

scholarly journals PERUBAHAN pH , KEASAMAN DAN INDEKS FERMENTASI BIJI KAKAO SELAMA FERMENTASI HASIL BIJI KAKAO (THEOBROMA CACAO)

2017 ◽  
Vol 6 (1) ◽  
pp. 12-18
Author(s):  
Mulono Apriyanto
Keyword(s):  
Theobroma Cacao ◽  
Fermentation Process ◽  
Chemical Properties ◽  
Acetic Acid Bacteria ◽  
The Sun ◽  
Dry Beans ◽  
Cocoa Beans ◽  
Fermentation Method ◽  
Sugar Levels

Most cocoa beans are produced by farmers Indonesia is dry cocoa drying whose quality can be improved by the fermentation method, but it takes more optimization for fermentation can run well. This study aimed to determine changes in the chemical properties of fermented dry cocoa beans drying. Dry beans drying is obtained by drying the wet cocoa beans (fresh) in a cabinet dryer with a previously conditioned at a temperature such as drying in the sun, and each determined the reduction of sugar levels. Experiments fermented dry cocoa beans are fermented in the fermentation container with the amount of 100 grams of seed per container. Before the first fermented dry cocoa beans drying on rehydration to obtain a moisture content approaching fresh beans, dry beans drying then incubated for six days and without inverted during fermentation. Each treatment was repeated three times and observed every 24 hours to 120 hours. Reduction sugar, acid levels tertitrasi, the population of yeasts and acetic acid bacteria in fermented pulp was observed during the fermentation process. To determine the quality of dry beans drying measurement of pH and the fermentation index during fermentation.

scholarly journals PERUBAHAN pH , KEASAMAN DAN INDEKS FERMENTASI BIJI KAKAO SELAMA FERMENTASI HASIL BIJI KAKAO (THEOBROMA CACAO)

2020 ◽  
Author(s):  
mulono apriyanto bin sugeng rijanto
Keyword(s):  
Acetic Acid ◽  
Theobroma Cacao ◽  
Fermentation Process ◽  
Acetic Acid Bacteria ◽  
The Sun ◽  
Dry Beans ◽  
Cocoa Beans ◽  
Fermentation Method

Most cocoa beans are produced by farmers Indonesia is dry cocoa drying whosequality can be improved by the fermentation method, but it takes more optimizationfor fermentation can run well. This study aimed to determine changes in the chemicalproperties of fermented dry cocoa beans drying. Dry beans drying is obtained bydrying the wet cocoa beans (fresh) in a cabinet dryer with a previously conditionedat a temperature such as drying in the sun, and each determined the reduction ofsugar levels. Experiments fermented dry cocoa beans are fermented in thefermentation container with the amount of 100 grams of seed per container. Beforethe first fermented dry cocoa beans drying on rehydration to obtain a moisturecontent approaching fresh beans, dry beans drying then incubated for six days andwithout inverted during fermentation. Each treatment was repeated three times andobserved every 24 hours to 120 hours. Reduction sugar, acid levels tertitrasi, thepopulation of yeasts and acetic acid bacteria in fermented pulp was observed duringthe fermentation process. To determine the quality of dry beans drying measurementof pH and the fermentation index during fermentation.

Physical Quality of Turmeric Powder (Curcuma longga Linn) Result of Foam-mat Drying Method Using Microwave

2021 ◽  
pp. 57-65
Author(s):  
Dhinar Patliani ◽  
Dian Purbasari
Keyword(s):  
Grain Size ◽  
Moisture Content ◽  
Water Absorption ◽  
Bulk Density ◽  
Oil Absorption ◽  
Drying Method ◽  
Physical Quality ◽  
Average Grain Size ◽  
Two Factors

Turmeric (Curcuma longa L) in Indonesia is widely known as a herbal medicinal plant, food coloring, and food flavoring. The high water content of turmeric will shorten the storage time and the quality of the ingredients. The need for drying which is the process of removing the moisture content of the material with the aim of prolonging the shelf life. The use of the foam-mat drying method with the addition of adhesives aims to speed up the drying process and maintain the quality of a material. The result of drying turmeric obtained is turmeric powder product. This study used a completely randomized design (CRD) with two factors, namely the variation of the microwave oven power and the composition of the developer agent (ovalet). The research procedure was divided into two stages, namely the manufacture of powder and continued with the measurement of physical quality. The stages of making powder begin with the preparation of raw materials, stripping, size reduction, addition of developer, drying, then grinding. The second stage is measuring physical quality, namely fineness modulus, average grain size, powder moisture content, color, water absorption, oil absorption, and bulk density. The power variations used are 420 watts, 535 watts, and 680 watts, while the composition of the developer is 1%, 2%, and 4%. Data analysis using two-way ANOVA statistical test with two factors that affect the variation of power and composition of the developer (ovalet). FM values ​​ranged from 0.364 – 1.576, D values ​​ranged from 0.005 – 0.0012 mm, final moisture content values ​​ranged from 7.60 – 9.59%, powder moisture content values ​​ranged from 9.47 – 11.43%ww , L values ​​ranged from 61.46 – 65.96, a values ​​ranged from 13.54 – 16.05, b values ​​ranged from 48.21 – 52.42, DSA values ​​ranged from 2.78 – 3.54 ml/ g, DSM values ​​ranged from 1.22 – 1.60 ml/g, and DC values ​​ranged from 0.38 – 0.44 g/cm3. The combination treatment of drying power with developer is influenced by the drying power of the parameters, namely the value of moisture content, fineness modulus, average grain size, brightness level, redness level, yellowness level, oil absorption, water absorption, and bulk density. While the developer affects the finenes modulus, average grain size, yellowness level, and bulk density.

scholarly journals The effect of dryer air temperature on fineness modulus and moisture content of cassava flour in pneumatic dryer process

2018 ◽  
Vol 73 ◽  
pp. 05015
Author(s):  
Witdarko Yus ◽  
Mekiuw Yosehi ◽  
Sri Suryaningsih Ni Luh ◽  
Wahida
Keyword(s):  
Moisture Content ◽  
Air Temperature ◽  
Process Condition ◽  
Coefficient Of Determination ◽  
Drying Method ◽  
Flour Milling ◽  
Pneumatic Drying ◽  
Water Rate ◽  
Fineness Modulus

One of drying method applied in flour milling industry is pneumatic drying. Various kinds of variable both dried materials and drying process condition strongly influence the quality of drying result. Fineness Modulus (FM) and Water Rate are significant variables in defining the flour quality. The aim of this study is to identify the influence of dryer air temperature on FM and Moisture Content in pneumatic dryer process condition. Both variables have sufficiently big coefficient of determination value; therefore, it can be employed to predict well the fineness modulus and water rate of the flour.

scholarly journals Isolation and identification of microbial species found in cocoa fermentation as microbial starter culture candidates for cocoa bean fermentation in Colombia.

2020 ◽  
Vol 36 (3) ◽  
pp. 236-248
Author(s):  
Maria Denis Lozano Tovar ◽  
Geraldine Tibasosa ◽  
Carlos Mario González ◽  
Karen Ballestas Alvarez ◽  
Martha Del Pilar Lopez Hernandez ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Starter Culture ◽  
Cocoa Bean ◽  
Rrna Gene ◽  
Cocoa Beans ◽  
Isolation And Identification ◽  
Pichia Kudriavzevii ◽  
Cocoa Bean Fermentation ◽  
Cocoa Fermentation

Microbial activity involved in the cocoa beans fermentation process is essential to maintain and improve the organoleptic and nutritional qualities of chocolate; therefore, the aim of this investigation was to search and select microbial isolates with the potential to improve the quality of cocoa beans. Fermentation experimentswere conducted on farms located in Maceo (Antioquia), San Vicente de Chucurí (Santander), and Rivera and Algeciras (Huila), Colombia. Yeast, lactic acid bacteria (LAB), acetic acid bacteria (AAB), and mesophilic aerobic microorganisms were obtained from different fermentation batches. The growth of these microorganismswas tested in six treatments as follows: 50% cocoa pulp agar (CPA), high concentrations of glucose (10%), ethanol (5%), and acetic acid (7%), an acidic pH of 3.0, and a high temperature of 50oC for 24 h. The isolates with the highest growth were identified by 18S and 16S rRNA gene analysis, revealing a high diversity ofspecies associated with cocoa fermentation, including eight species of yeasts (Debaryomyces hansenii, Meyerozyma guillermondii, Wickerhanomyces anomalus, Pichia guillermondii, Pichia kudriavzevii, Trichosporon asahii, Candida parapsilosis, and Pichia manshurica), six species of LAB (Pediococcus acidilactici, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus farraginis, Lactobacillus rhamnosus, and Leuconostoc mesenteroides), four species of AAB (Gluconobacter japonicus, Acetobacter tropicalis, Acetobacter pasteurianus, and Acetobacter malorum/tropicalis), and three species of Bacillus spp. (Bacillusaryabhattai /megaterium, Bacillus subtilis, and Bacillus coagulans). In general, microbial populations increased in cocoa batches after 12 h of fermentation and decreased after 84-96 h. All the yeast isolates grew in 10% glucose and CPA, 85.7% in 5% ethanol, and 95% at a pH of 3.0. All the yeast isolates were affectedby 7% acetic acid and incubation at 50oC for 24 h. Eighty-five percent of the LAB grew in 10% glucose, 100% in 5% ethanol, 42.8% in CPA, 64% at a pH of 3.0, and 35.7% grew after being exposed to 50oC for 24 h; all were affected by 7% acetic acid. As for the AAB, 100% grew in 10% glucose, 71% in 7% ethanol, 100% grew in CPA, in 7% acetic acid, and at a pH of 3.0, while 100% were affected by incubation at 50oC. Three yeast isolates, W. anomalus, D. hansenii and M. guillermondii, three LAB isolates, P. acidilactici, L. brevis, and L. plantarum, and three AAB isolates, A. tropicalis, A. pasteurianus and G. japonicus, were selected as promising strains to be used in a microbial starter culture for cocoa bean fermentation to improve the organoleptic quality of cocoa.

scholarly journals PEMILIHAN STARTER CAIR UNGGUL UNTUK FERMENTASI BIJI KAKAO

2020 ◽  
Vol 16 (1) ◽  
pp. 19
Author(s):  
NFN Misgiyarta ◽  
Anas Miftah Fauzi ◽  
Khaswar Syamsu ◽  
S Joni Munarso
Keyword(s):  
Growth Rate ◽  
Reducing Sugars ◽  
Cocoa Bean ◽  
Microbial Count ◽  
Cocoa Beans ◽  
Total Acid ◽  
Fermentation Temperature ◽  
C 30 ◽  
Selection Of

<p>Kualitas biji kakao fermentasi rendah  karena kualitas starter mikroba untuk fermentasi biji kakao rendah. Seleksi starter mikroba diperlukan untuk mendapatkan starter yang unggul. Ada dua jenis starter, yaitu starter cair dan starter kering. Starter cair banyak digunakan untuk fermentasi biji kakao. Starter yang diuji adalah starter cair, yaitu starter Inoka, starter cair BB-Pasca, dan starter <em>yoghurt</em>. Seleksi starter mikroba dilakukan dengan memfermentasi pulp biji kakao selama 24 jam pada berbagai suhu fermentasi (20<sup>o</sup>C, 30<sup>o</sup>C, dan 40<sup>o</sup>C). Parameter yang diamati adalah jumlah total mikroba, laju pertumbuhan mikroba starter, tingkat konsumsi gula pereduksi oleh mikroba starter, total asam yang diproduksi, tingkat penurunan pH, dan peningkatan suhu fermentasi serta korelasi antara parameter pengamatan penelitian. Starter cair unggul yang terpilih adalah starter cair Inoka. Karakteristik starter Inoka adalah memiliki tingkat laju pertumbuhan μ = 0.470, konsumsi gula pereduksi oleh mikroba starter 12%, peningkatan asam total 7%, penurunan pH 5,2, dan peningkatan suhu fermentasi 1,56<sup>o</sup>C  serta korelasi antara parameter penelitian di atas 0,61.</p><p> </p><p><strong>Selection of Superior Liquid Starters for Cocoa Beans Fermentation</strong></p><p>The quality of fermented cocoa beans varies because the microbial starter for fermented cocoa beans varies. The selection of starter is needed to get a superior starter. The starter tested is a liquid starter, that is the Inoka starter, the BB-Pasca liquid starter, the yoghurt. The selection of starter is done by fermenting cocoa bean pulp for 24 hours at various fermentation temperatures (20<sup>o</sup>C, 30<sup>o</sup>C and 40<sup>o</sup>C). The parameters observed were total microbial count, microbial growth rate of starter, consumption of reducing sugars by starter microbes, total acid produced, decrease of pH, and increase of fermentation temperature and the correlation between the parameters of the study. The selected superior liquid starter is the Inoka liquid starter. The characteristics of Inoka starter are to have a growth rate of μ = 0.470, consumption of reducing sugars by starter microbes 12%, total acid increase of 7%, decrease in pH 5.2, and increase in fermentation temperature of 1.56<sup>o</sup>C and correlation between research parameters above 0.61.</p>

scholarly journals Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh

2017 ◽  
Vol 9 (2) ◽  
pp. 50-54
Author(s):  
Murna Muzaifa ◽  
Yusya Abubakar ◽  
Faitzal Haris
Keyword(s):  
Acetic Acid ◽  
Fermentation Process ◽  
Acetic Acid Bacteria ◽  
Cocoa Bean ◽  
Chemical Changes ◽  
Crucial Step ◽  
Growth Profile ◽  
Cocoa Bean Fermentation

Fermentation process is the most crucial step in the formation of the flavor and aroma of the cocoa bean. Cocoa bean fermentation triggers an array of chemical changes within the bean.These chemical changes are vital to the development of the complex and much-loved flavour known as “chocolate”. Fermentation involves a number of specific microorganisms that play a role during fermentation. The aim of this research was to analized microorganism growth profil of Aceh cacao during fermentation. Fermentation was conducted on 6 days with  different aerations (agitation every 24 and 48 hours). The result showed that growth profile of microorganism during fermentation relatively  had similar trend. Yeast dominated on the early fermentation, lactid bacteria reached the higest population on day 3 and acetic acid bacteria on day 4. Better quality of fermented cacao was resulted on every 48 hours of agitation  that reached 70,19% of full fermentation.

Sign in / Sign up

Export Citation Format

Share Document