PERUBAHAN SIFAT FISIKO-KIMIAWI SELAMA PROSES FERMENTASI BIJI KAKAO SEGAR

Cocoa is a plantation commodity that requires fermentation to improve the quality of flavor and aroma. Research on changes in physical and chemical properties during the spontaneous fermentation process of fresh cocoa beans for weight scales of 20, 40 and 60 kg have been carried out. This study aims to obtain information as an indicator of the success rate of the fermentation process of fresh cocoa beans, both on a small and large scale. The fermentation process lasts for 6 days with stirring starting on the second day until the sixth day, with an interval of 24 hours. The study design uses a randomized block design method (RBD) with two factors, namely the weight scale of seeds per box and fermentation time with three replications. The data obtained were analyzed qualitatively and quantitatively. Based on the observed parameter indicators, namely temperature, pH and total acid, there was no significant difference in the profile of the physico-chemical properties during the fermentation process between the three weight scale levels. The physico-chemical condition shows a straight relationship with the quality of fermented cocoa beans, in accordance with the results of the cut test.

Download Full-text

Characteristic Quality of Pinrang’s Cocoa Beans During Fermentation Used Styrofoam Containers

Canrea Journal: Food Technology, Nutritions, and Culinary Journal ◽

10.20956/canrea.v3i1.235 ◽

2020 ◽

pp. 10-25 ◽

Cited By ~ 2

Author(s):

Erina Septianti ◽

Salengke ◽

Jumriah Langkong ◽

Nandi K. Sukendar ◽

Arini Putri Hanifa

Keyword(s):

Water Content ◽

Quality Characteristics ◽

Fat Content ◽

Optimum Temperature ◽

Cocoa Beans ◽

Total Acid ◽

Fermentation Time ◽

South Sulawesi ◽

Better Than

Pinrang Regency is one of the regencies that contributes the largest production in South Sulawesi. The fermentation process is the stage of processing cocoa beans that must be carried out to guarantee the taste and aroma of good chocolate. The purpose of research is to study the effect of fermentation time with different cocoa clones on the quality characteristics of cocoa beans during fermentation. Characterization was held by observing the shape and color of the cocoa beans visually and measuring the temperature, pH, total acid, water content and fat content of the beans during fermentation. The results was showed that cocoa beans from local clones were better than Sulawesi 2 clones based on the quality characteristics of the beans produced. The best beans quality is on the 4 and 5 days of fermentation which produces an optimum temperature of around 45-47°C, pH around 5-5.4, total acid around 0.90%. Cocoa beans with a physical appearance and color that is bright enough, fat content around 50.45 %, and the water content is quite low around 4.97%. The quality of the cocoa beans produced is still in accordance with SNI 2323-2008. The use of styrofoam can be used as an alternative besides fermentation with wooden boxes that are usually done by farmers. The results of the study are expected to be used to obtain data and information on the characteristics of fermented cocoa beans, especially from Pinrang Regency, South Sulawesi.

Download Full-text

Study on Varying Salt Level and Storage Time on Physico-Chemical and Sensory Quality of Beef Nugget

Progressive Agriculture ◽

10.3329/pa.v24i1-2.19280 ◽

2014 ◽

Vol 24 (1-2) ◽

pp. 149-158

Author(s):

MAK Talukder ◽

MA Hashem ◽

SME Rahman ◽

MS Islam ◽

MM Hossain ◽

...

Keyword(s):

Storage Time ◽

Sensory Quality ◽

Storage Temperature ◽

Chemical Properties ◽

Salt Level ◽

Physico Chemical ◽

Significant Difference ◽

Different Temperatures ◽

And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of beef nugget. For this purpose nugget samples were divided into two parts; one is called fresh nugget and another is preserved nugget at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level). The preserved samples were stored at 4oC and -20oC. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21th day and samples preserved at -20oC were stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day of preservation. Dry matter and Ash content of all the samples increased significantly (P<0.01) with the advancement of storage time and salt level. CP% of fresh samples was 22.31, 20.55, 20.13 and 20.55 at 0, 1.5, 3 and 5% salt concentration. CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Highly significant difference is observed in preserved samples than in fresh samples at different salt levels. Fresh nugget treated with 1.5% salt found to be more acceptable in terms of sensory evaluation. So we recommend fresh nugget to be best for consumption.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19280 Progress. Agric. 24(1&2): 149 - 158, 2013

Download Full-text

Influence of taxonomic and functional content of microbial communities on the quality of fermented cocoa pulp-bean mass

Applied and Environmental Microbiology ◽

10.1128/aem.00425-21 ◽

2021 ◽

Author(s):

Jatziri Mota-Gutierrez ◽

Ilario Ferrocino ◽

Manuela Giordano ◽

Mirna Leonor Suarez-Quiroz ◽

Oscar Gonzalez-Ríos ◽

...

Keyword(s):

Microbial Communities ◽

Microbiological Quality ◽

Chemical Properties ◽

Metabolic Potential ◽

Shotgun Metagenomics ◽

Fermentation Time ◽

Physico Chemical ◽

The Difference ◽

The Impact

The microbial metabolism drives the changes in the physico-chemical properties and consequently the sensory characteristics of fermented cocoa beans. In this context, information regarding the structure, function and metabolic potential of microbial communities’ present during cocoa pulp-bean mass fermentation is limited, especially concerning the formation of aromatic compounds. To bridge the gap, the metagenome of fermented cocoa pulp-bean mass (Criollo and Forastero) has been investigated using shotgun metagenomics coupled with physico-chemical, microbiological, quality and sensory analysis to explore the impact of microbial communities on the quality of fermented cocoa pulp-bean mass on one farm in one season and in one region under the same environmental conditions. Our findings showed that the metagenomic diversity in cocoa, fermentation length, and the diversity and function of metagenome-assembled genomes (MAGs) greatly influence the resulting distinctive flavours. From the metabolic perspective, multiple indicators suggest that the heterolactic metabolism was more dominant in Criollo fermentations. KEGG genes were linked with the biosynthesis of acetic acid, ethanol, lactic acid, acetoin and phenylacetaldehyde during Criollo and Forastero fermentations. MAGs belonging to Lactiplantibacillus plantarum, Limosilactobacillus reuteri and Acetobacter pasteurianus were the most prevalent. The fermentation time and roasting are the most important determinants of cocoa quality while the difference between the two varieties are relatively minor. The assessment of microbiological and chemical analysis is an urgent need for developing fermentation protocols according to regions, countries and cocoa varieties to guarantee safety and desirable flavour development. Importance. Monitoring the composition, structure, functionalities and metabolic potential encoded at the level of DNA of fermented cocoa pulp-bean mass metagenome is of great importance for food safety and quality implications.

Download Full-text

Impact of intercropping on yield, fruit quality and economics of young Kinnow mandarin plants

Journal of Applied and Natural Science ◽

10.31018/jans.v10i3.1814 ◽

2018 ◽

Vol 10 (3) ◽

pp. 954-957 ◽

Cited By ~ 1

Author(s):

Mandeep Singh Gill ◽

Savreet Khehra ◽

Navjot Gupta

Keyword(s):

Fruit Quality ◽

Block Design ◽

Chemical Properties ◽

Soluble Solids ◽

Rough Lemon ◽

Randomized Block Design ◽

Physico Chemical ◽

Ground Coverage ◽

Kinnow Mandarin

Intercropping practices in orchard not only generate an extra income but the practice also helps to check the soil erosion through ground coverage and improves the physico-chemical properties of the soil.. The effect of intercrops on vegetative performance and quality of 5 years old Kinnow mandarins raised on Rough Lemon rootstocks at 6x6m spacing was studied at RRS, Bathinda during the year 2011-12 and 2012-13. An intercropping experiment comprising of seven treatments such as T1: guara (Summer) + wheat (winter), T2: guara (summer) + barley (winter), T3: guara (summer) + fenugreek (winter), T4: moong (summer) + wheat (winter), T5: moong (summer) + barley (winter), T6: moong (summer) + fenugreek (winter) and T7: control (fallow: no intercrop) was laid out in Randomized Block Design with four replications to assess the effect of various intercrops on the performance of Kinnow in arid irrigated region of Bathinda, Punjab. The results of the study revealed that guar + wheat intercropping system exhibited better performance which has been reflected in the form of plant height (3.31 cm), gross income (Rs. 41180/-), fruit number (175) and Total Soluble Solids(TSS) per cent (10.8) of Kinnow fruit. The work concludes that intercropping in Kinnow mandarin helps to improve yield, fruit quality and economic aspect.

Download Full-text

Effect of population and organomineral fertilization on physico-chemical quality of fruits of Passiflora edulis cv. Guinezinho

Australian Journal of Crop Science ◽

10.21475/ajcs.20.14.02.p2318 ◽

2020 ◽

pp. 308-318

Author(s):

Bruno Alexandre Araújo de Sousa ◽

Francisco Thiago Coelho Bezerra ◽

Lourival Ferreira Cavalcante ◽

Marlene Alexandrina Ferreira Bezerra ◽

Walter Esfrain Pereira ◽

...

Keyword(s):

Organic Matter ◽

Soil Organic Matter ◽

Reducing Sugars ◽

Block Design ◽

Chemical Properties ◽

Passion Fruit ◽

Soluble Solids ◽

Plant Management ◽

Physico Chemical

The phyto-technical management of crops, such as the conduction system, spatial arrangement of plants and mineral and organic fertilization are pre-harvest agronomic factors that can alter fruit quality. Therefore, this research was developed to evaluate physico-chemical attributes of yellow passion fruit as a function of population arrangement and organomineral fertilization. The experiment was carried in Entisol with free-sand texture under tropical climate with dry summer. The treatments were obtained from the combination of doses of nitrogen (92, 119, 183, 248 and 275 kg ha-1) and soil organic matter (1.3, 1.8, 2.9, 4.0 and 4.5%), through Central Box Compound, plus four additional treatments to study the effect of the number of plants per pit. The evaluations were carried on seven and ten months after the transplanting of the seedlings. A randomized block design with three replications was used. The fruits were harvested at the beginning of the yellowing of the bark and evaluated in the pulp: pH, total titratable acidity (TTA), total soluble solids (TSS), reducing sugars, non-reducing sugars and total sugars, ascorbic acid, TSS/TTA ratio, electrical conductivity and humidity. The harvesting season changed the physico-chemical properties of the passion fruit pulp and interfered with the effects of plant management and fertilization on the quality of passion fruit. For the production of the best quality passion fruit we may cultivate one, two or three plants per pit. With three plants per pit it is recommended to apply 180 kg ha-1 of nitrogen annually and raise the soil organic matter to 4%.

Download Full-text

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

JURNAL TEKNOLOGI PERTANIAN ◽

10.32520/jtp.v6i1.97 ◽

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.

Download Full-text

Effect of different sources of potassium on yield and quality of apple (cv. Red Delicious) in temperate conditions

Journal of Applied and Natural Science ◽

10.31018/jans.v10i4.1945 ◽

2018 ◽

Vol 10 (4) ◽

pp. 1332-1340 ◽

Cited By ~ 2

Author(s):

Showket Yousuf ◽

Muzamil Ahmad Sheikh ◽

Subhash Chand ◽

Jasra Anjum

Keyword(s):

Block Design ◽

Organic Fertilizer ◽

Chemical Properties ◽

Sample Collection ◽

Yield And Quality ◽

Potassium Sources ◽

Randomized Block Design ◽

Physico Chemical ◽

Fixed Quantity

The present investigation was carried out to observe the effect of potassium on different parameters of apple in temperate conditions. Randomized block design experiment was adapted for an orchard of 15 years old with collection of soil samples and their analysis for physico-chemical properties under different treatments with fixed quantity of urea (1500g/tree), DAP (750g/tree) and potassium through MOP, K2SO4 and K-Schoenite (2500g/tree) in three, one and two split applications, respectively. The first application of recommended quantity of fertilizers was applied three weeks before expected bloom, Second three weeks after fruit set and third application at the end of July. Sample collection was done in the month of September followed by analysis for different parameters and results revealed that application of potassium through MOP @ 2500g/tree with two foliar applications of MOP @ 1.5 % including vermicompost @ 5kg/tree (T4) improved soil physical conditions, nutrient availability, fruit yield and quality of apple. The combined effect of chemical fertilizer, two sprays and organic fertilizer (vermicompost) showed significantly (P?0.05) higher results of nitrogen, phosphorous, potassium magnesium and sulphur but low calcium than other vermicompost added treatments. The work concluded that different potassium sources can have great impact on yield and quality of apple and respond to level of concentrations or dose as applied in current study with different split.

Download Full-text

KAJIAN PENGARUH BERAT BIJI KAKAO PERKOTAK DAN WAKTU PENGADUKAN TERHADAP KEBERHASILAN PROSES FERMENTASI

Jurnal Pendidikan Matematika dan IPA ◽

10.26418/jpmipa.v8i2.21172 ◽

2017 ◽

Vol 8 (2) ◽

pp. 18

Author(s):

St. Sabahannur ◽

Nirwana Nirwana

Keyword(s):

Seed Weight ◽

Fermentation Process ◽

Block Design ◽

Process Research ◽

Cocoa Beans ◽

Total Acid ◽

Randomized Block Design ◽

Two Factors ◽

Stirring Time ◽

Better Than

This study aim to influence seed weight per box of fermentation and stirring time on the success of the fermentation process. Research using a randomized block design with two factors. The first factor seed weight per box consists of: 15 kg, 20 kg and 25 kg. The second factor, while stirring during fermentation: stirring during 48 hours (1 time), and a stirring time of 48, 72, and 96 hours (3 times) fermentation. The results showed fermentation of cocoa beans each 15 kg, 20 kg and 25 kg has no effect on changes in temperature, pH, total acid and fermentation index. The highest temperature during fermentation at 44-45oC, while stirring time (aeration) significantly affects the pH, fermentation index and slaty beans. Stirring 3 times better than one times in terms of pH (5.6), fermentation index of 1.62 and 3.4% slaty beans.Keywords: fermentation, seed weight, stirring, index fermentation

Download Full-text

Comparative effects on storage period of varieties Pineapple fruits

Research in Agriculture Livestock and Fisheries ◽

10.3329/ralf.v2i3.26162 ◽

2015 ◽

Vol 2 (3) ◽

pp. 395-410 ◽

Cited By ~ 1

Author(s):

Shah Md Yusuf Ali ◽

Md Ahiduzzaman ◽

Sharmin Akhter ◽

M Abdul Matin Biswas ◽

Nafis Iqbal ◽

...

Keyword(s):

Chemical Properties ◽

Storage Period ◽

Biochemical Properties ◽

Overall Acceptability ◽

Pineapple Juice ◽

Physico Chemical ◽

Pineapple Fruit ◽

Sensorial Attributes ◽

The Comparative Study

Pineapple is considered as one of the most wanted tropical fruits and it is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in Agro-processing industries. For such industrial processes, it is important to know the information of characteristics changes of pineapple during day after storage. Four varieties of pineapple were collected from different areas of Bangladesh named Honey Queen (H.Q), Giant Kew (G.K), Asshini and Ghorasal. Some Physico-chemical properties (weight loss, moisture content, ash and edible portion, pH, TSS, titrable acidity (TA), total sugar, reducing sugar) biochemical properties (ascorbic acid) and sensorial attributes (color, odor, firmness, appearances, sweetness and overall acceptability) of pineapple juice were studied during day after storage. This study examined the Comparison of different varieties of pineapple fruit characteristics and sensory quality of the pineapple fruits during storage. It was shown that there was a significant changes between the storage periods in relation to different varieties of fruits. The firmness of pineapple fruits were in outside and inside to be 0.21 to 0.27 N/m2 and 0.06 to 0.10 N/m2, respectively. The pH values of different varieties were found to be in the range of 4.30 to 4.36. The highest and lowest sweetness index were estimated to be 36.30 and 22.15 for Honey Queen and Asshini respectively. The highest and lowest magnitude of sugar contents of four pineapple varieties were found to be in the range of 14.16 to 15.8 mg/100g.The average TSS values were found to be 15.12%, 12.33%, 13.14% and 12.95% for H.Q., G.K., Asshini and Ghorashal, respectively. The comparative study indicated the characteristics of different varieties of pineapple changes during after storage.Res. Agric., Livest. Fish.2(3): 395-410, December 2015

Download Full-text