scholarly journals Pengaruh Variasi Dimensi Wadah dan Lama Fermentasi Terhadap Kualitas Biji Kakao (Theabroma cacao L.) Kering Hasil Fermentasi

2019 ◽  
Vol 8 (2) ◽  
pp. 211
Author(s):  
Nyoman Arinata ◽  
Ni Luh Yulianti ◽  
Gede Arda
Keyword(s):  
Water Content ◽  
Fermentation Process ◽  
Maximum Temperature ◽  
Test Results ◽  
Cocoa Beans ◽  
Fermentation Time ◽  
Fermentation Temperature ◽  
Two Factors ◽  
Different Dimensions ◽  
Temperature Water

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh variasi dimensi wadah dan lama fermentasi terhadap pengeringan biji kakao dari hasil fermentasi dengan dimensi wadah yang berbeda dan untuk mengetahui perlakuan terbaik dari hasil pengeringan biji kakao setelah proses fermentasi. Penelitian ini menggunakan rancangan acak lengkap faktorial dengan dua faktor, yaitu faktor pertama adalah dimensi wadah yang berupa kotak kayu yang terdiri dari tiga dimensi yang berbeda yaitu kotak kayu berukuran 19,5 cm x 19,5 cm x 25,5 cm dengan kapasitas biji kakao segar 5,5 kg, kotak kayu berukuran 21,5 cm x 21,5 cm x 28 cm dengan kapasitas biji kakao segar 7,5 kg, dan kotak kayu berukuran 23,5 cm x 23,5 cm x 29,5 cm dengan kapasitas biji kakao segar 9,5 kg. Faktor kedua adalah lama fermentasi, yang terdiri dari tiga taraf yaitu 5 hari, 6 hari dan 7 hari. Parameter yang diamati dalam penelitian ini adalah suhu fermentasi, kadar air, jumlah biji per 100 gram, kadar kulit dan uji belah/ cut test yang meliputi biji tidak terfermentasi, biji setengah terfermentasi, biji terfermentasi sempurna, biji berkecambah, biji berjamur dan biji berserangga. Hasil dari penelitian yang dilakukan menunjukkan bahwa perlakuan wadah dan lama fermentasi berpengaruh terhadap suhu fermentasi, jumlah biji per 100 gram, kadar air, kadar kulit dan hasil uji belah yaitu biji tidak terfermentasi dan biji terfermentasi sempurna. Perlakuan proses fermentasi yang menggunakan dimensi wadah terbaik adalah dimensi kotak kayu berukuran 23,5 cm x 23,5 cm x 29,5 cm dengan kapasitas 9,5 kg yang difermentasikan selama 6 hari yaitu dengan suhu maksimal fermentasi yang dicapai sebesar 45,50 oC, jumlah biji per 100 gram sebesar 83, kadar air sebesar 7,4% Bb, kadar kulit sebesar 10,97%, hasil uji belah biji tidak terfermentasi 2%, biji setengah fermentasi 15%, biji terfermentasi sempurna 82% dan biji yang berjamur 0%, berkecambah 0% dan berserangga 0%. Kata kunci: kakao, dimensi wadah, lama fermentasi, pengeringan biji kakao.   The purpose of this study was to determine the effect of variations in container dimensions and fermentation time on drying cocoa beans from fermented products with different container dimensions and to determine the best treatment of the results of drying cocoa beans after the fermentation process. This research uses a factorial complete random design with two factors, the first factor is the dimensions of the container in the form of a wooden box consisting of three different dimensions, namely a wooden box measuring 19.5 cm x 19.5 cm x 25.5 cm with the capacity of cocoa beans fresh 5.5 kg, wooden boxes measuring 21.5 cm x 21.5 cm x 28 cm with a capacity of fresh cocoa beans 7.5 kg, and wooden boxes measuring 23.5 cm x 23.5 cm x 29.5 cm with the capacity of fresh cocoa beans is 9.5 kg. The second factor is fermentation time, which consists of three levels, namely 5 days, 6 days and 7 days. The parameters observed in this study were fermentation temperature, water content, number of beans per 100 grams, skin content and cut test which included unfermented beans, semi-fermented beans, perfectly fermented beans, germinated beans, moldy beans and insects. The results of the research conducted showed that the treatment of the container and the fermentation time affected the fermentation temperature, the number of beans per 100 grams, moisture content, skin content and the results of the split test ie not fermented and perfectly fermented seeds. The fermentation process that uses the best container dimensions is the dimension of a wooden box measuring 23.5 cm x 23.5 cm x 29.5 cm with a capacity of 9.5 kg fermented for 6 days, with a maximum temperature of fermentation achieved at 45.50 oC , the number of beans per 100 grams is 83, water content of 7,4% Bb, the skin content is 10.97%, the test results are not fermented 2%, half fermented beans 15%, 82% fermented beans and 0% moldy beans, 0% germination and 0 insects %. Keywords: cocoa, container dimensions, fermentation time, cocoa beans drying.

scholarly journals Fermentation Process of Cocoa Based on Optimum Condition of Pulp PectinDepolymerization by Endogenous Pectolityc Enzymes

1970 ◽  
Vol 26 (2) ◽  
Author(s):  
G.P. Ganda-Putra ◽  
L.P. Wrasiati ◽  
N.M. Wartini
Keyword(s):  
Optimum Condition ◽  
Fermentation Process ◽  
Process Condition ◽  
Cocoa Beans ◽  
Fermentation Time ◽  
Natural Fermentation ◽  
Pectolytic Enzymes ◽  
Split Plot ◽  
Fermentation Period ◽  
Cocoa Fermentation

Pulp degradation during cocoa fermentation can be carried out by depolymerization process of pulp pectin using endogenous pectolytic enzymes at optimum condition. The objectives of this research were to study the effect of fermentation process based on optimum condition in terms of temperature and pH of pulp pectin depolymerization using endogenous pectolytic enzymes polygalakturonase (PG) and pectin metyl esterase (PME) and fermentation period in cocoa processing on quality characteristics of cocoa beans produced and to study the role of those fermentation process in reducing fermentation time to produce cocoa beans with standard quality. This research used split plot design, with treatments of process condition of cocoa fermentation as main plot and fermentation period as split plot. Treatment of process condition of cocoa fermentation consisted of optimum condition for pulp pectin depolymerization by PGs (temperature 47.5OC; initial pulp pH 4.6); optimum condition of depolymerization on sequence depolymerization by PGs (temperature 48.5OC; initial pulp pH 8.0 during 1 day; last temperature 47.5OC; initial pulp pH 4.6 during 6 days), and natural fermentation process a control. While treatment of fermentation period consisted of 0, 1, 2, 3, 4, 5, 6 and 7 days. Evaluation of fermentation period was carried out based on pursuant to criteria of unfermented beans content and fermentation index. The results showed that process condition and fermentation time of cocoa affected quality characteristic of cocoa beans produced. Period of cocoa fermentation process based on optimum condition for pulp pectin depolymerization using endogenous pectolytic enzymes was 2 days shorter compared to natural fermentation. Cocoa beans quality of grade I and II were obtained from fermentation time of 4 and 2 days, respectively, using fermentation process based on optimum condition of pulp pectin depolymerization using endogenous pectolytic enzymes, whereas 6 and 4 days, respectively, when using natural fermentation.Key words: cocoa quality, fermentation, depolymerization, pectolytic.

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

2020 ◽  
pp. 10-25 ◽  
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.  

Physical, chemical and microbiological characterization of cupuassu seed during fermentation

2021 ◽  
Vol 14 (3) ◽  
pp. 36-45
Author(s):  
J. S. Agostini ◽  
R. P. Biasi ◽  
K. K. Tanssini ◽  
M. F. Bocca
Keyword(s):  
Fermentation Process ◽  
Seed Mass ◽  
Maximum Temperature ◽  
Fermentation Time ◽  
Sugar Reduction ◽  
Pulp Processing ◽  
Type 3 ◽  
Fermentative Process

The cupuassu’s seeds are similar to cocoa, being possible to apply fermentative techniques used to obtain nibs and cupulate. The aim of this work to study the physicochemical transformations during the cupuassu´s seeds fermentation. For this purpose, frozen seeds from a pulp processing industry were fermented in three batches of 20 kg for seven days at room temperature. During the fermentation process, seed mass temperature, dimensions, density and composition of the kernels, color indexes (L*, C* and H*), microbiological analyzis (mesophiles, molds and yeasts), cut-proof, physicochemical analyzis (pH, acidity and glucose reducing sugars and non sucrose reduction) and centesimal composition (ashes, lipids, proteins and carbohydrates) were analyzed from triplicates. The results were expressed as dry basis. During the fermentations, the great temperatures were reached. The maximus were 43,44 and 47 ºC in three fermentations. It was observed during the fermentation process: seed darkening (L*) and color intensity reduction (Chroma), pH increase, sugar reduction and acidity reduction. The ash, lipid and protein contents were not significantly influenced by the fermentation time. According to the cut test, the kernels of 3rd fermentation, whose maximum temperature was higher, were classified as type 2 and the others as type 3. The values of apparent density, dimensions, mass and composition of seeds demonstrated that during the fermentation there was a decrease in volume with a higher proportion of cotyledon compared to testa. There was an increase in counts of total mesophiles aerobic microorganisms, molds and yeasts, during the fermentative process.

scholarly journals Fermentasi Jerami sebagai Pakan Tambahan Ternak Ruminansia

FLUIDA ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 24-29
Author(s):  
Yunus Tonapa Sarungu ◽  
Agustinus Ngatin ◽  
Rony Pasonang Sihombing
Keyword(s):  
Water Content ◽  
Fermentation Process ◽  
Animal Feed ◽  
Rice Crop ◽  
Fermentation Time ◽  
Protein Levels ◽  
Glucose Levels ◽  
Brown Colour ◽  
Simple Carbohydrates ◽  
Crop Waste

ABSTRAK   Jerami adalah limbah tanaman padi yang dapat digunakan sebagai bahan pakan ternak. Agar jerami tidak mengalami pembusukan, maka dilakukan proses fermentasi. Fermentasi merupakan proses pengubahan suatu zat dengan bantuan mikroorganisme dengan menghasilkan karbohidrat.  Fermentasi divariasikan dengan waktu 7, 15 dan 21 hari menggunakan probiotik EM4 dan starbio. Rasio perbandingan bahan jerami dan probiotik yaitu 10:1. Dilakukan pengamatan pada hasil fermentasi untuk kandungan protein, karbohidrat sederhana, dan kadar air. Hasil penelitian menunjukkan bahwa jerami hasil fementasi berwarna cokelat, kadar protein dan glukosa meningkat. Kadar protein dengan penambahan probiotik EM4 naik dari 5,775% menjadi 18,06% dan penambahan starbio menaikkan kadar protein menjadi 14,07%. Fermentasi jerami dengan penambahan EM4 lebih efektif daripada starbio. Waktu fermentasi yang paling efektif adalah 15 hari.   Kata kunci: Jerami, fermentasi, probiotik, EM4, starbio   ABSTRACT   Straw is rice crop waste which can be used as animal feed materials. To avoid straw to decay, the fermentation process is carried out. Fermentation is the process of changing a substance with the help of microorganisms to produce carbohydrates. Fermentation was varied for 7, 15 and 21 days using EM4 and starbio probiotics. The ratio of straw and probiotic is 10: 1. The results of fermentation were observed for protein, simple carbohydrates, and water content. The results showed that fermentation resulted in brown colour and icreases of protein and glucose levels. Protein levels with the addition of EM4 probiotics increase from 5.775% to 18.06% and addition of starbio increases the protein levels to 14.07%. Straw fermentation with the addition of EM4 is more effective than starbio. The most effective fermentation time is 15 days.   Keywords: Straw, fermentation, probiotics, EM4, starbio,

scholarly journals PERUBAHAN SIFAT FISIKO-KIMIAWI SELAMA PROSES FERMENTASI BIJI KAKAO SEGAR

2019 ◽  
pp. 98-105 ◽  
Author(s):  
Nandi K Sukendar ◽  
Abu Bakar Tawali ◽  
Salengke Salengke ◽  
Adiansyah Syarifuddin ◽  
Andi Hasizah Mochtar ◽  
...  
Keyword(s):  
Large Scale ◽  
Fermentation Process ◽  
Block Design ◽  
Chemical Properties ◽  
Cocoa Beans ◽  
Total Acid ◽  
Fermentation Time ◽  
Physico Chemical ◽  
Significant Difference

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.

scholarly journals Effect of cocoa bean origin and conching time on the physicochemical and microstructural properties of Indonesian dark chocolate

2021 ◽  
Vol 24 ◽  
Author(s):  
Kiki Fibrianto ◽  
La Ode Muhammad Fajrul Azhar ◽  
Sukrisno Widyotomo ◽  
Harijono Harijono
Keyword(s):  
Water Content ◽  
Fat Content ◽  
Sem Analysis ◽  
Second Grade ◽  
Cocoa Bean ◽  
Microstructural Properties ◽  
Cocoa Beans ◽  
Scanning Calorimetry ◽  
Chocolate Industry ◽  
Two Factors

Abstract Indonesian cocoa is cheaper and considered second grade compared with most other cocoa. However, the domestic chocolate industry is not well-developed due to significantly low consumption. To cope with these issues, product innovation through technical process improvement is required to stimulate the domestic chocolate industry. This study aimed to investigate the effect of cocoa bean origin and conching time on the physicochemical (water content, texture, color, crude fat content, and melting enthalpy) and microstructural properties of chocolate. The experiment was conducted under a completely randomized factorial design consisting of two factors: cocoa bean origin (100% fermented cocoa beans from Jember, 100% fermented cocoa beans from Southeast Sulawesi, 50% fermented cocoa beans from Jember + 50% non-fermented cocoa beans from Southeast Sulawesi, and 50% fermented cocoa beans from Southeast Sulawesi + 50% non-fermented cocoa beans from Southeast Sulawesi) and conching time (4, 6 and 8 h). The results showed that cocoa bean origin significantly affected the hardness, gumminess and color of chocolate, including the redness and yellowness level, whereas conching time affected water content, hardness, cohesiveness, elasticity, and crude fat content. Differential scanning calorimetry (DSC) analysis showed that the treatment with 100% fermented cocoa beans from Jember presented higher values of Tonset, ΔHmelt and area compared with those of the treatment with 100% fermented cocoa beans from Southeast Sulawesi, which presented higher values of Tpeak and Tend. Scanning Electron Microscopy (SEM) analysis showed a distribution of solid and dense particles with crystal interaction with chocolate structures.

scholarly journals Analisis Kadar Asam Asetat Dalam Media Limbah Fermentasi Biji Kakao Akibat Penambahan Konsentrasi Acetobacter Aceti Dan Waktu Inkubasi

2017 ◽  
Vol 23 (1) ◽  
pp. 67-72
Author(s):  
Wiwik Kusmawati
Keyword(s):  
Acetic Acid ◽  
Incubation Time ◽  
Acid Content ◽  
The Other ◽  
Test Results ◽  
Acetobacter Aceti ◽  
Cocoa Beans ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

This study aims to determine the effect of Acetobacteraceti concentration and incubation time on levels of acetic acid in the vinegar fermentation of cocoa beans waste media. This study uses a completely randomized design (CRD) arranged as factorial, consisting of two factors and repeated three times. The frst factor is the concentration of Acetobacteraceti which consists of three levels, namely Acetobacteraceti starter concentration of 10% (A1), 13% (A2) and 16% (A3). While the second factor is the time of incubation for 6 days (W1), 8 days (W2) and 10 days (W3). Results of analysis of variance showed that the concentration of Acetobacteraceti and incubation time affect the concentration of acetic acid in the vinegar fermentation of cocoa beans waste media. While Duncan’s test results showed the treatment inoculation 13% starter Acetobacteraceti with 6 days of incubation time signifcantly different from the other treatments with maximum acetic acid content is 4,02%. So that these results meet the standards of vinegar.

scholarly journals KARAKTERISTIK COOKIES TEPUNG KIMPUL TERMODIFIKASI (Xanthosoma sagittifolium) DENGAN PENAMBAHAN TAPIOKA

AGROINTEK ◽  
2020 ◽  
Vol 14 (1) ◽  
pp. 45-56
Author(s):  
Dedin Finatsiyatull Rosida ◽  
Nindya Aulia Putri ◽  
Maghfiroh Oktafiani
Keyword(s):  
Wheat Flour ◽  
Fermentation Process ◽  
Concentration Addition ◽  
Test Results ◽  
N Yield ◽  
Randomized Design ◽  
Xanthosoma Sagittifolium ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Tapioca Flour

Cookies are processed cakes made from wheat flour. However, currently the need for flour is mostly met with import activities, so there needs to be an effort to reduce dependence on the use of wheat flour. One of the local food resources that can be used as an alternative to flour is cocoyams flour (Xanthosoma sagittifolium) which was modified by the fermentation process using the starter Lactobacillus plantarum to improve product texture. Tapioca can also be used as a substitute for wheat flour in making cookies, while the formation of texture can be helped by the addition of margarine. This study aimed to determine the effect of the proportion of cocoyams flour: tapioca flour and the addition of margarine to the characteristics of cookies. This research used factorial completely randomized design with two factors. The first Factor is proportion of modification cocoyams flour and   tapioca (50:50, 60:40, and 70:30). The second factor in the form of concentration addition of margarine (50%, 60%, 70%). The results showed that the best treatment was the proportion of modification cocoyams and tapioca flour (70:30) and the addition of 50% margarine which produced cookies with criteria of water content of 3.95%, fat content of 29.15%, crude fiber of 3.29%, fracture strength of 11.17 N, yield of 55.95%, and organoleptic test results with the number of ranks of preference level for crispness/texture of 139, aroma 110.5, color 106 and taste 133.8

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

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

scholarly journals FERMENTASI BLOTONG LIMBAH PG. KREBET DAN RUMEN SAPI DALAM PRODUKSI BIOGAS

BUANA SAINS ◽  
2019 ◽  
Vol 18 (2) ◽  
pp. 131 ◽  
Author(s):  
Pramono Sasongko ◽  
Lorine Tantalu
Keyword(s):  
Water Content ◽  
Sugar Cane ◽  
Fermentation Process ◽  
Filter Cake ◽  
Biogas Production ◽  
Total Concentration ◽  
Raw Material ◽  
Rumen Content ◽  
Fermentation Time ◽  
Sugar Factory

Sugar Cane Filter Cake (SGFC) is the sugar cane to sugar processing waste in Krebet Baru Sugar Factory. Utilization of this SGFC waste was limited for free soil or unprocessed fertilizer. Sugar cane filter cake is an organic waste which potential to be utilized into biogas. Biogas is anaerobic process product which consist methane as a major compound. Factors that influence biogas fermentation process were temperature, water content, fiber, total sugar and total concentration of methanogen bacteria inoculum. Natural source of methanogenic bacteria is in the contents of the cattle rumen. The aim of this study was to determine the characteristics of blotong and the effect of addition of cattle rumen on biogas fermentation from the SGFC of the Krebet Sugar Factory. The first stage of this research was Blotong characterization. The second stage was spontaneous fermentation with two treatment factors. The first factor was enhancing the contents of the cattle rumen (5%) and without the addition of cattle rumen (0%). The second factor is the fermentation time with 3 different levels (20, 25 and 30 days). The results were shown that blotong had water content, fiber content, and C / N ratio were 10.71%; 0.06%; and 17: , respectively. These results indicate the potential of the blotong as a raw material for biogas production. SGFC fermentation with the addition of 5% cattle rumen content was shown the best results compared to biogas production with pure SGFC. The highest volume and yield of biogas produced were obtained from the 30-day fermentation process with the results of 37,327 ml of gas and 746.5 x 10-6 m3/kg. All flame tests show positive results and are proven to produce blue flames.

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