scholarly journals Characterization of Polyphenols from Various Cocoa (Theobroma cacao L.) Clones During Fermentation

2018 ◽  
Vol 34 (2) ◽  
pp. 104-112
Author(s):  
Muhammad Isa Dwijatmoko ◽  
Budi Nurtama ◽  
Nancy Dewi Yuliana ◽  
Misnawi Misnawi
Keyword(s):  
Theobroma Cacao ◽  
Antioxidant Property ◽  
Cocoa Bean ◽  
Flavor Quality ◽  
Cocoa Beans ◽  
Total Polyphenols ◽  
One Step ◽  
Theobroma Cacao L

Cocoa bean is a rich source of polyphenols, which are the largest group secondary metabolite with natural antioxidant property. Polyphenols from cocoabeans was reported to possess health benefits. Fermentation, one step in cocoa processing is needed to improve the quality of cocoa in which the concentration of cocoa bean polyphenols might decrease significantly through oxidation and exudation. Cocoa polyphenols content among different cocoa clones mightalso vary. The aims of this study were to determine total polyphenols, total flavanoid, epicatechin, and catechin content in several cocoa clones, those wereSulawesi 1, Sulawesi 2, ICCRI 03, and KW 617. Until now, characterization of polyphenols from those clones has not been reported. The effect of five daysfermentation to those parameters was also studied. The results of the study showed that fermentation and type of clones significantly affected total of polyphenols, total of flavanoids, epicatechin, and catechin content of the cocoa, there is also an interaction between fermentation and type of clones. Unfermented of Sulawesi 1 had the highest total polyphenols of 96.94±5.83 mg/g, total flavanoids of 90.92±1.89 mg/g, epicatechin of 52.50±0.46 mg/g, and catechin of 1.99±0.02 mg/g content compared to other clones. Among five days fermented cocoa beans, Sulawesi 2 showed the highest total polyphenols and total flavanoids content, while ICCRI 03 had the highest epicatechin and catechin content than other clones. Thus, in can be concluded that although fermentation is required to improve the flavor quality of cocoa, it significantly reduced the content of bioactive compounds. This effect varied amongdifferent cocoa clones.

scholarly journals PARTIAL CHARACTERIZATION of lipase from COCOA BEANS (Theobroma cacao. L.) of clone PBC 159

2010 ◽  
Vol 8 (3) ◽  
pp. 448-453
Author(s):  
Ratna Agung Samsumaharto
Keyword(s):  
Theobroma Cacao ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Ph Optimum ◽  
Nitrobenzoic Acid ◽  
Lipase Enzyme ◽  
Wide Range ◽  
Km Value ◽  
Theobroma Cacao L

A study was carried out to characterize the cocoa lipase from cocoa beans (Theobroma cacao, L.) of clone PBC 159. The optimum temperature of cocoa lipase was 30-40 °C and the pH optimum was 7.0-8.0. The moleculer weight of the lipase enzyme was in between 45-66 kDa. The results indicate that Km value for cocoa bean lipase was 2.63 mM, when trimyristin was used as a substrate. The incubation of cocoa bean lipase with triolein and tributyrin (as substrate) yielded Km of 11.24 and 35.71 mM, respectively. The Vmax value obtained from the incubation of the lipase with a wide range of substrates, including tributyrin, trimyristin and triolein, are expressed as µmole acid/min/mg protein for cocoa lipase. Vmax values decreased with the increase in the triacylglycerol chain-length, with Vmax values of 27.78, 13.16 and 11.63 µmole acid/min/mg protein when incubated with tributyrin, trimyristin and triolein, respectively. Inhibition of lipase occurred in the presence of diisopropyl flourophosphate, N-bromosuccinimide and 5,5-dithiobis-(-2-nitrobenzoic acid).   Keywords: characterization, lipase, cocoa beans

scholarly journals Sistem Pendukung Keputusan Menentukan Kualitas Pada Biji Kakao Dengan Menggunakan Metode Weighted Product (Wp) (Studi kasus : CV. Bulok Kakao Sentosa Kecamatan Bulok)

Respati ◽  
2020 ◽  
Vol 15 (2) ◽  
pp. 1
Author(s):  
Elisabet Yunaeti Anggraeni ◽  
Sri Hartati ◽  
Icha Mufadila
Keyword(s):  
Decision Support ◽  
Decision Support System ◽  
Support System ◽  
Theobroma Cacao ◽  
Cocoa Beans ◽  
Dry Land ◽  
Cocoa Production ◽  
Cocoa Farmers ◽  
Theobroma Cacao L

INTISARITanaman kakao (Theobroma cacao, L.) atau yang biasa disebut coklat merupakan tanaman perkebunan yang tumbuh di lahan kering. Tanaman kakao merupakan salah satu komoditas unggulan nasional yang berperan penting bagi pertumbuhan perekonomian Indonesia. Namun, dalam  budidayanya petani kakao seringkali menghadapi masalah yang dapat menyebabkan penurunan kualitas hasil produksi kakao. Karena permasalahan inilah yang membuat peneliti ingin membuat suatu sistem pendukung keputusan yang dapat membantu petani dan suplayer terutama CV. Bulok Kakao Sentosa untuk menentukan kualitas biji kakao. Sistem yang dirancang menggunakan metode Weighted Product (WP) merupakan metode penyelesaian dengan menggunakan perkalian untuk menghubungkan nilai atribut, dimana nilai harus dipangkatkan terlebih dahulu dengan bobot atribut yang bersangkutan. Dengan adanya sistem  penunjang keputusan ini mampu membantu masyarakat untuk menentukan  kualitas biji kakao dan di harapkan sistem pendukung keputusan menggunakan metode Weighted Product dalam proses menentukan kualitas pada biji kakao tersebut dapat menyelesaikan masalah pada CV. Bulok Kakao Sentosa, petani dan pengepul kakao dalam menentukan kualitas biji kakao yang baik Kata Kunci : Sistem Penunjang Keputusan, Weighted Product (WP), Biji Kakao ABSTRACTCacao (Theobroma cacao, L.) or commonly called cocoa is an estate crop that grows on dry land. Cacao is one of the leading national commodities that plays an important role in Indonesia's economic growth. However, in the cultivation of cocoa farmers often face problems that can cause a decrease in the quality of cocoa production. Because of this problem that makes researchers want to create a decision support system that can help farmers and suppliers, especially CV. Bulok Kakao Sentosa to determine the quality of cocoa beans. The system is designed using the Weighted Product (WP) method is a method of settlement using multiplication to connect the attribute value, where the value must be raised first with the weight of the attribute in question. With this decision support system able to help the community to determine the quality of good cocoa beans and expected with the decision support system using the Weighted Product method in the process of determining the quality of the cocoa beans can solve the problem in the CV. Bulok Kakao Sentosa, cocoa farmers and collectors in determining the quality of good cocoa beans. Keywords : Decision Support System, Weighted Product (WP), Cacao Beans

scholarly journals KARAKTERISTIK MUTU BIJI KAKAO (Theobroma cacao L) DENGAN PERLAKUAN WAKTU FERMENTASI BERDASAR SNI 2323-2008. (Quality Characteristics Of CocoaBeans (Theobroma cacao L) WithTime FermentationTreatment Based on ISO 2323-2008)

2017 ◽  
Vol 12 (1) ◽  
pp. 34-42
Author(s):  
Melia Ariyanti
Keyword(s):  
Theobroma Cacao ◽  
Raw Materials ◽  
Research Result ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Quality Requirements ◽  
Cocoa Bean Fermentation ◽  
Fermentation Quality ◽  
Materials Used ◽  
Theobroma Cacao L

The aim of this research was to determine the quality of 5 and 6 days fermented cocoa beans in Belopa, LuwuDistrict, South Sulawesi by ISO 2323-2008. Raw materials used in the study was the cocoa beans from farmers in Batu Titik Village Batu Lappa subdistrict,Belopa, Luwu Districts. Cocoa beans fermented for 5 and 6 days dried in the sun, then analyzed in the laboratory testing BBIHP Makassar. Test parameters based on the quality requirements of ISO 2323-2008 cocoa beans include general conditions and special requirements. The results showedthat the cocoa bean fermentation for 5 and 6 days measuring 94 and 95 seeds per 100 grams, including class A. Based on the general requirements ISO 2323-2008, fermented cocoa beans 5 and 6 days not yet meet the quality requirements for water content, while the special requirements seeds not meet the quality requirements for the levels of impurities. Based on the special requirements, fermented cocoa beans 5 and 6 days of research result fromLuwu Districts including quality III. Keywords: cacao beans, fermentation, quality, ISO 2323-2008.ABSTRAK. Penelitian ini bertujuan untuk mengetahui mutu biji kakao yang difermentasi 5 dan 6 hari di Belopa, Kab. Luwu Sulawesi Selatan berdasarkan SNI 2323-2008. Bahan baku yang digunakan dalam penelitian adalah biji kakao dari petani di Dusun Batu Titik Desa Batu Lappa, Belopa Kab. Luwu. Biji kakao yang telah difermentasi selama 5 dan 6 hari kemudian dikeringkan dengan dijemur di bawah sinar matahari, selanjutnya dianalisa di Laboratorium Pengujian BBIHP Makassar. Parameter uji berdasarkan syarat mutu biji kakao SNI 2323-2008 meliputi syarat umum dan syarat khusus. Hasil penelitian menunjukkan bahwa biji kakao fermentasi 5 dan 6 hari berukuran 94 dan 95 biji per 100 gram, termasuk golongan A. Berdasarkan syarat umum SNI 2323-2008, biji kakao fermentasi 5 dan 6 hari belum memenuhi syarat mutu untuk kadar air, sedangkan syarat khusus biji belum memenuhi syarat mutu untuk kadar kotoran. Berdasar syarat khusus, biji kakao fermentasi 5 dan 6 hari hasil penelitian dari Kab. Luwu termasuk mutu III. Kata kunci: biji kakao,fermentasi, mutu, SNI 2323-2008.

scholarly journals PENGARUH PENAMBAHAN STARTER MIKROBA SERTA PEMERASAN PULP TERHADAP KONDISI FERMENTASI DAN MUTU BIJI KAKAO (Theobroma cacao L.)

2018 ◽  
Vol 13 (3) ◽  
pp. 156
Author(s):  
S. Joni Munarso ◽  
Kun Tanti Dewandari ◽  
Zahra Haifa
Keyword(s):  
Acetic Acid ◽  
Lactobacillus Plantarum ◽  
Acid Concentration ◽  
Theobroma Cacao ◽  
Starter Culture ◽  
Acetic Acid Concentration ◽  
Acetobacter Aceti ◽  
Cocoa Beans ◽  
Theobroma Cacao L

<p>Telah dilakukan penelitian yang bertujuan untuk mengetahui pengaruh penambahan starter mikroba (<em>Acetobacter aceti, Lactobacillus plantarum dan Saccharomyces cereviceae</em>) serta pemerasan pulp terhadap fermentasi dan mutu biji kakao. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) pola faktorial 3x5 dengan dua kali ulangan. Faktor pertama adalah fermentasi yaitu fermentasi biji kakao secara spontan (F1), Fermentasi biji kakao dengan penambahan <em>A. aceti, L. plantarum dan S. cereviciae</em> (F2), Fermentasi biji kakao dengan perlakuan pemerasan pulp serta penambahan <em>A. aceti, L. plantarum dan S. cereviciae</em> (F3). Sedangkan faktor kedua adalah lama fermentasi (H1, H2, H3, H4 dan H5). Hasil penelitian menunjukkan bahwa penambahan starter meningkatkan konsentrasi etanol pada saat fermentasi dan meningkatkan kadar asam asetat, tetapi menurunkan konsentrasi asam oksalat pada biji kakao. Penambahan starter disertai pemerasan pulp menghasilkan biji kakao dengan kadar asam asetat sebesar 0,47%, sedangkan biji kakao tanpa pemerasan kadar asam asetat 0,49%. Penambahan starter disertai pemerasan pulp menghasilkan mutu biji kakao terbaik dengan karakteristik sebagai berikut: skor nilai uji belah tertinggi (379 dari 400), mutu fisik (Golongan mutu A) serta memenuhi persyaratan mutu SNI 2008 No. 2323 tentang biji kakao dengan rasio jumlah per berat biji sebanyak 88 biji/100g; nilai pH 4,93; kadar asam asetat 0,47%, kadar lemak 34,90%, kadar air 4,47%, kadar serat kasar 3,66% dan kadar abu 4,82% dengan waktu fermentasi selama 5 hari.</p><p align="center"><strong>English Version Abstract</strong></p><p align="center"><strong><strong>Effect of Starter Culture Addition and Depulping on The Fermentation and Quality of Cocoa Beans (Theobroma cacao L.)</strong></strong></p><p>S Joni Munarso, Kun Tanti Dewandari, and Zahra Haifa. 2016. Effect of Starter Culture Addition and Depulping on The Fermentation and Quality of Cocoa Beans (<em>Theobroma cacao L</em>.). The aimed of this study was to investigate the effect of starter culture addition (<em>Acetobacter aceti, Lactobacillus plantarum, and Saccharomyces cerevisiae</em>) with depulping on the fermentation and quality of cocoa beans. The experimental design of this study was conducted using a 3×5 factorial Completely Randomized Design (CRD) with duplicate replication. The first factor was fermentation condition included spontaneously fermented cocoa beans (F1), fermentation of cocoa beans with the addition of <em>A. aceti, L. plantarum and S. cereviciae </em>(F2), Fermented cocoa beans with depulping and addition of <em>A. aceti, L. plantarum and S. Cereviciae</em> (F3). The second factor was time of fermentation. The result revealed that starter addition increased ethanol concentration on the fermentation process, increased acetate acid, and citric acid concentratio, meanwhile oxalic acid decreased on cocoa beans during 5 days of fermentation. Depulping caused a slight decrease in acetic acid concentration at the end of fermentation with value of 0,47%, meanwhile the sample of cocoa beans without depulping treatment had acetic acid concentration of 0,49%. Starter culture addition and depulping treatment resulted the best characteristic of cocoa beans which visualized by the largest amounts of cut test score (379 of 400), physical quality (Grade A) and completed SNI No. 2323-2008 requirements with total beans/100 g ratio of 88 beans/100g; pH values of 4,93; acetic acid concentrations of 0,47%, content of fat 15,12%, moisture 4,47%, crudefiber 3,66% and total ash 4,82% after 5 days fermentation.</p>

scholarly journals Kajian Beberapa Cara Fermentasi yang Dilakukan oleh Petani terhadap Mutu Biji Kakao (Theobroma cacao L.)

2019 ◽  
Vol 8 (2) ◽  
pp. 189
Author(s):  
NI LUH MADE PRADNYAWATHI ◽  
I KETUT ARSA WIJAYA ◽  
I NYOMAN SUTEDJA ◽  
ANAK AGUNG MADE ASTININGSIH
Keyword(s):  
Theobroma Cacao ◽  
Field Survey ◽  
Literature Study ◽  
Cocoa Beans ◽  
Interview Method ◽  
Fermentation Method ◽  
Banana Leaves ◽  
Theobroma Cacao L ◽  
Local Farmers

Study of Assorted Fermentation Methods Conducted by Local Farmers on the Quality of VCocoa Beans (Theobroma Cacao L.). Various fermentation methods have been done by local farmers, however there has been no report on the quality of cocoa beans from those methods. This study aims were to identify various ways of cocoa beans fermentation conducted by local farmers; to compare between quality of fermented beans produced by local farmers and suggested quality of fermented beans; and o obtain a simple fermentation method which resulted in good quality beans and suitable practice for local farmers. The research wasconducted in Tabanan Regency, Province of Bali through field survey with observation and interview method, and supported with literature study. According to field observation and analysis of fermented cocoa beans taken from the local farmers, it can be concluded that most of local farmers did not fermented their kakao seeds. Thus, the fermentation done by utilizing a plastic sack, a bamboo basket or a wooden box lined and covered with banana leaves. The research also found that implementing similar fermentation methods to the seed did not always resulting similar quality of cocoa beans. Finally, the simplest method for local farmers to ferment the cocoa seed was the fermentation by utilizing basket lined and covered with banana leaves with at least 90kg wet beans.

scholarly journals Indication of Xenia Effect on Cocoa (Theobroma cacao L.)

2011 ◽  
Vol 27 (3) ◽  
Author(s):  
Indah Anita-Sari ◽  
Agung Wahyu Susilo
Keyword(s):  
Theobroma Cacao ◽  
Female Parent ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Hand Pollination ◽  
Pale Colour ◽  
Dark Colour ◽  
Colour Parameters ◽  
Theobroma Cacao L ◽  
Bean Weight

Cocoa plant generally is classified as cross pollinated plant and self-incompatible plant, then there is indication the presence of pollen influence on cocoa bean quality. This study was aimed to determine the effect of pollen sources (xenia) on the colour and size characters of fresh cocoa beans (Theobroma cacao L.). This study was done on two stages. The first stage, a treatment of hand pollination of cocoa clones of DR 1, DR 2, DRC 16, KW 264 and ICCRI 03 was applied in this study. There were five treatments of hand pollination: DR 2 x DR 1, DRC 16 x DR 1, DRC 16 X KW 264, DR 1 x DR 2 and ICCRI 03 x DRC 16. Each treatment was repeated four times. Colour parameters of fresh cocoa beans were observed. The second stage consisted of nine hand pollination combinations: TSH 858 x Sulawesi 1, TSH 858 x ICCRI 03, TSH 858 x KW 264, TSH 858 x KW 570, TSH 858 x Sca 6, Sulawesi 1 x TSH 858, Sulawesi 1 x Sca 6, Sulawesi 1 x KW 570 and KW 516 x Sca 6. Each treatment was repeated three times. Size parameters of fresh cocoa pod and beans were observed. The result showed that hybridization using pollen source from bulk cocoa and DR 1 contributed dark colour to fineflavored cocoa. This colour contribution was showed by the increase in the dark fresh percentage of cocoa beans. On the other hand, hybridization using pollen source from fine-flavored cocoa contributed white and pale colour to bulk cocoa. This light colour contribution was showed by the decrease in the percentage of the dark fresh beans. Xenia effect occured on pod weight, pod length, pod girth, bean weight with pulp per pod and bean weight without pulp per pod which was shown by the hybridization with TSH 858 as female parent and weight bean without pulp per pod shown by the hybridization with THS 858 and Sulawesi 1 as female parent. Key word: Xenia, fresh beans colour, fresh beans size, Theobroma cacao L.

scholarly journals Fermented Cocoa Beans (Theobroma cacao L) in Southeast Aceh District

2021 ◽  
Vol 2 (1) ◽  
pp. 13
Author(s):  
Syariani Tambunan ◽  
Nico Syahputra Sebayang ◽  
Desi Sri Pasca Sari
Keyword(s):  
Theobroma Cacao ◽  
International Markets ◽  
Cocoa Beans ◽  
Agricultural Industry ◽  
Exchange Value ◽  
Cocoa Products ◽  
Cocoa Production ◽  
Cocoa Farmers ◽  
Theobroma Cacao L

One of the productions of the agricultural industry that has a fairly high foreign exchange value for our country is cocoa, but our cocoa production is still of low quality. To get good quality cocoa, good processing must be done. Fermentation of cocoa beans is one way to improve the quality of cocoa so that it can be sold in national and international markets. The purpose of this activity is to help cocoa farmers, especially in Southeast Aceh district, in improving the quality of cocoa production, so that the cocoa products of Southeast Aceh farmers can compete in trade both locally and abroad. The implementation of this activity is carried out through training to improve the quality of cocoa. There are several activities, namely: Sorting Cocoa, peeling cocoa pods, fermenting cocoa pods for 5 days and the last step is drying until the moisture content of cocoa pods reaches 7%. The result of this activity is to increase the knowledge of cocoa farmers in Southeast Aceh Regency in order to improve the quality of cocoa beans, so that cocoa sales can be accepted and compete in the market.

scholarly journals Pengaruh Kadar Air dan Persamaan Model Bet untuk Prediksi Masa Simpan Kakao (Theobroma cacao L.)

2017 ◽  
Vol 9 (1) ◽  
pp. 17-22
Author(s):  
Rita Hayati
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Theobroma Cacao ◽  
Cocoa Beans ◽  
Drying Temperature ◽  
Drying Up ◽  
Storage Area ◽  
Theobroma Cacao L ◽  
Bet Equation

Effect of moisture content and BET equation to the shelf life of cocoa (Theobroma cacao L.) has been conducted. Increasing the quality of cocoa beans is with proper post-harvest handling, including how the harvest, the level of ripeness, curing, fermenting, drying up storage. The purpose of this study was to determine the water content and the appropriate levels of critical in determining the shelf life of cocoa. The benefits of this research are as information for farmers in determining the shelf life of cocoa in order to design a storage area corresponding to the respiratory system owned by cocoa. The results showed that the effect of fermentation facilitator (Staphilococcus cerevisiae) and drying temperature on water content showed that the fermentation facilitator (Staphilococcus cerevisiae) highly significant effect on water content. The drying temperature is also highly significant effect on water content. BET equation obtained was Y = 2,912x + 1.238 (R2 = 0.965), Y = 2,897x + 1.353 (R2 = 0.968) and Y = 2,806x + 1.89 (R2 = 0.954).

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