scholarly journals Fermentasi Terinduksi Acetobacter aceti dan Saccharomyces cerevisiae untuk Industri Kakao di Kalimantan Timur

2021 ◽  
Vol 15 (2) ◽  
pp. 327
Author(s):  
Anton Rahmadi ◽  
Yeni Yunus ◽  
Maria Ulfah ◽  
Krishna Purnawan Candra ◽  
Sony Suwasono
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetobacter Aceti

scholarly journals AGRITECH

2019 ◽  
Author(s):  
mulono apriyanto bin sugeng rijanto
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetobacter Aceti ◽  
Lactobacillus Lactis

Perbaikan Proses Fermentasi Biji Kakao Non Fermentasi dengan Penambahan Biakan Murni Saccharomyces cerevisiae, Lactobacillus lactis, dan Acetobacter aceti

scholarly journals Review Feremtasi Saccharomyces cerevisiae Lactobacillus lactisAcetobacter aceti

2020 ◽  
Author(s):  
mulono apriyanto bin sugeng rijanto
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetobacter Aceti ◽  
Lactobacillus Lactis

Penelitian ini bertujuan untuk mengetahui perubahan sifat kimia pada fermentasi biji kakao kering jemur. Biji kakaokering jemur yang diperoleh dari petani memiliki kadar air yang tidak seragam. Guna menimalkan kegagalan fermentasimaka biji kakao kering jemur diperoleh melalui pengeringan biji kakao segar menggunakan kabinet dryer dengansebelumnya dikondisikan pada suhu seperti pengeringan dengan sinar matahari, dan masing ditentukan kadar gulareduksinya. Percobaan fermentasi biji kakao kering dilakukan fermentasi pada wadah fermentasi dengan jumlah biji150 g setiap wadah. Sebelum difermentasi terlebih dahulu biji kakao kering jemur direhidrasi agar didapat kadar airmendekati biji segar, kemudian biji kakao kering jemur diinkubasi selama enam hari dan tanpa dibalik selama fermentasi.Setiap perlakuan diulangi tiga kali dan diamati tiap 24 jam sampai 120 jam. Kadar gula reduksi (kontrol 4,49–11,45%,inokulum diawal (IA) 4,69–11,55%, inokulum bertahap (IB) 4,64–11,54%), kadar asam tertitrasi (kontrol 4,48–6,45%,inokulum diawal (IA) 4,64–6,39%, inokulum bertahap (IB) 4,45–6,59%), populasi Saccharomycescerevisiae (kontrol5,56–7,28 (log CFU/g), inokulum diawal (IA) 6,45–8,75 (logCFU/g), inokulum bertahap (IB) 6.88 – 8.99 (logCFU/g),Lactobacillus lactis (kontrol 6,66–8,15 (log CFU/g), inokulum diawal (IA) 7,65–8,21(log CFU/g), inokulum bertahap(IB) 7,66–8,95 (log CFU/g) dan Acetobacter aceti (kontrol 4,26–6,95% (log CFU/g), inokulum diawal (IA) 4,85–7,40(log CFU/g), inokulum bertahap (IB) 4,35–7,91 (log CFU/g)) dalam pulp fermentasi diamati selama proses fermentasi.Untuk mengetahui kualitas biji kakao dilakukan pengukuran pH (kontrol 5,67–3,98, inokulum diawal (IA) 5,67–3,55,inokulum bertahap (IB) 5,67–3,50), kadar etanol (kontrol 0,3–0,5%, inokulum diawal (IA) 0,3–0,52%, inokulumbertahap (IB) 0,35–0,53%) dan indeks fermentasi selama fermentasi (kontrol 0,31–0,88, inokulum diawal (IA) 0,32–0,99, inokulum bertahap (IB) 0,33–1,03).

scholarly journals Study the Effect of pH on the Fermentation Anaerobic-Aerobic Siwalan (Borassus flabellifer L.) Sap to Produce Acetic Acid

2020 ◽  
Vol 21 (1) ◽  
pp. 29-35
Author(s):  
Elly Agustiani ◽  
Destri Susilaningrum ◽  
Atiqa Rahmawati ◽  
Fibrillian Z.L. ◽  
Dimas L.R.
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Ethanol Fermentation ◽  
Anaerobic Fermentation ◽  
Acetobacter Aceti ◽  
Aerobic Fermentation ◽  
Acetic Acid Production ◽  
Acid Product ◽  
Fermentation Time ◽  
Reducing Sugar Concentration

This research is to study the effect of ethanol fermentation aerobic pH on acetic acid product. Anaerobic fermentation uses saccharomyces cerevisiae to produce ethanol, and aerobic fermentation uses acetobacter acetic for acetic acid production. In aerobic ethanol fermentation using pH 3; 3.5; 4 and 5.  The ethanol concentration was evaluated using GC ULTRA Scientific Gas Chromatography, DSQ II detector, and MS 220 column. Acetic acid produced was analyzed using an alkalymetric method. Anaerobic fermentation uses Saccharomyces cerevisiae with 1-day log phase, while aerobic fermentation uses acetobacter aceti with a 5-day log phase. Fermentation using saccharomyces cerevisiae within 24 hours so that reduction sugar could stably decrease, optimum ethanol could be got at optimum pH 6 which could decrease 55 % of reducing sugar concentration to produce 8,20583 %v/v ethanol. Fermentation acetate acid content observed in 3 days at pH 6 and 30 ⁰C will produce 6,659 g/l also shows that pH 4-6 at 30 ⁰C will produce 6,605 g/l acetate acid. Aerobic fermentation of acetate acid in 3 days shows that pH 4-6 is highly affected by temperature at 30⁰C. Statistical analysis shows, in ethanol production pH and fermentation time give significant effect, but interaction has no significant effect.

scholarly journals AGRITECH

2019 ◽  
Author(s):  
mulono apriyanto bin sugeng rijanto
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetobacter Aceti ◽  
Lactobacillus Lactis

Fermentasi biji kakao kering menggunakan Saccharomyces cerevisiae, Lactobacillus lactis dan Acetobacter aceti

scholarly journals Microorganism population, theobromine, antioxidant, and FTIR analysis of Samarinda cocoa bean fermented with Saccharomyces cerevisiae and Acetobacter aceti

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1912-1920
Author(s):  
A. Rahmadi ◽  
Y. Yunus ◽  
M. Ulfah ◽  
K.P. Candra ◽  
S. Suwasono
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Antioxidant Capacity ◽  
Mixed Culture ◽  
Total Phenol ◽  
Plate Count ◽  
Cocoa Bean ◽  
Acetobacter Aceti ◽  
Microorganism Population ◽  
Fermentation Method ◽  
Significant Difference

This research aimed to observe S. cerevisiae and A. aceti induced fermentation of cocoa bean from Samarinda, Indonesia, in comparison to commercial cocoa bean in terms of microbial population, pH, total acids, total phenols, theobromine, antioxidant capacity, and FTIR profile. Cocoa beans were fermented with a boxed fermentation method resembling commercial plantation for four days at ambient box temperature (35-40°C). Four fermentation samples were produced which were spontaneous, 2% Saccharomyces cerevisiae, Acetobacter aceti, or mixed culture (S. cerevisiae and A. aceti) induced fermentations. Total Plate Count (TPC) and Total Yeast-Mold (TYM), pH, total phenol, theobromine, antioxidant activity, and FTIR analyses were performed according to the established method. There was no significant difference in the microbe population in all fermented cocoa. Mixed culture fermented cocoa had a slightly lower final pH. S. cerevisiae fermented cocoa produced the highest total phenol compared to the same compound content in other fermented cocoa. The mixed culture fermented cocoa had better theobromine content 162.3±22.6 ppm, antioxidant capacity 424.9±3.3 ppm, and the closest theobromine and caffeine identification zones to commercial cocoa samples. The use of mixed culture of S. cerevisiae and A. aceti is suggested as the better inoculum to ferment cocoa bean at local farms.

scholarly journals Fermentasi Biji Kakao Kering Menggunakan Saccharomyces cerevisiae, Lactobacillus lactis, dan Acetobacter aceti

2018 ◽  
Vol 37 (3) ◽  
pp. 302
Author(s):  
Mulono Apriyanto ◽  
Sutardi Sutardi ◽  
Supriyanto Supriyanto ◽  
Eni Harmayani
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Sugar Content ◽  
Dry Beans ◽  
Acetobacter Aceti ◽  
Cocoa Beans ◽  
Total Sugar Content ◽  
The Third ◽  
Lactobacillus Lactis

The aims of the study was to improve quality of cocoa bans by fermentation of sun dried cocoa beans. The fermentation variations were conducted as follows: first, fermentation without the addition of inoculum (control), the second treatment using inoculum of S. cerevisiae (FNCC 3056), L. lactis (FNC 0086) and A. aceti (FNCC 0016), each of 108 cfu/g  given simultaneously at the beginning of fermentation.and the third treatment wassequential administration, i.e: yeast at the initial fermentation, lactic acid bacteria after 24 hours fermentation, and acetic acid bacteria after 48 hr of fermentation third with the same microbial population with the second treatment. The fermentation was conducted for120 hours. The fermentation temperature were controlled during fermentation as follows: 35 °C  for the first 24 hours, 45 °C  for the next second 24- hours, 55 °C the third 24 hours and 35 °C for the last 48 hours of fermentation. The results showed that after the rehydration, pulp composition of dry beans could be used as a substrate for fermentation. During fermentation, dry cocoa beans showed reduction of total sugar content, pH and total polyphenols for all the three treatments. Cut test of dried cocoa beans during the fermentation showed the increasing percentage of brown color of the three treatments. Reducing sugar and fermentation indexes increasedfor all treatments during fermentation. Concentration of ethanol, lactic acid and acetic acid reached highest level at 24, 60, and 108 hours of fermentationfor all treatments.  Highest populations of S. cerevisiae, L. lactis and A. aceti of three treatments obtained at 24, 48 and 72 hours of fermentation. After fermentation and roasting, dry beans produced hydrophobic amino acids as precursors of flavor and volatile compounds.                                               ABSTRAKPenelitian ini bertujuan untuk mengetahui perubahan sifat kimia pada fermentasi biji kakao kering jemur. Biji kakao kering jemur yang diperoleh dari petani memiliki kadar air yang tidak seragam. Guna menimalkan kegagalan fermentasi maka biji kakao kering jemur diperoleh melalui pengeringan biji kakao segar menggunakan kabinet dryer dengan sebelumnya dikondisikan pada suhu seperti pengeringan dengan sinar matahari, dan masing ditentukan kadar gula reduksinya. Percobaan fermentasi biji kakao kering dilakukan fermentasi pada wadah fermentasi dengan jumlah biji 150 g setiap wadah. Sebelum difermentasi terlebih dahulu biji kakao kering jemur direhidrasi agar didapat kadar air mendekati biji segar, kemudian biji kakao kering jemur diinkubasi selama enam hari dan tanpa dibalik selama fermentasi. Setiap perlakuan diulangi tiga kali dan diamati tiap 24 jam sampai 120 jam. Kadar gula reduksi (kontrol 4,49–11,45%, inokulum diawal (IA) 4,69–11,55%, inokulum bertahap (IB) 4,64–11,54%), kadar asam tertitrasi (kontrol 4,48–6,45%, inokulum diawal (IA) 4,64–6,39%, inokulum bertahap (IB)  4,45–6,59%), populasi Saccharomycescerevisiae (kontrol 5,56–7,28 (log CFU/g), inokulum diawal (IA) 6,45–8,75 (logCFU/g), inokulum bertahap (IB) 6.88 – 8.99 (logCFU/g), Lactobacillus lactis (kontrol 6,66–8,15 (log CFU/g), inokulum diawal (IA) 7,65–8,21(log CFU/g), inokulum bertahap (IB) 7,66–8,95 (log CFU/g) dan Acetobacter aceti (kontrol 4,26–6,95% (log CFU/g), inokulum diawal (IA) 4,85–7,40 (log CFU/g), inokulum bertahap (IB) 4,35–7,91 (log CFU/g)) dalam pulp fermentasi diamati selama proses fermentasi. Untuk mengetahui kualitas biji kakao dilakukan pengukuran pH (kontrol 5,67–3,98, inokulum diawal (IA) 5,67–3,55, inokulum bertahap (IB) 5,67–3,50), kadar etanol (kontrol 0,3–0,5%, inokulum diawal (IA) 0,3–0,52%, inokulum bertahap (IB) 0,35–0,53%) dan indeks fermentasi selama fermentasi (kontrol 0,31–0,88, inokulum diawal (IA) 0,32–0,99, inokulum bertahap (IB) 0,33–1,03).Kata kunci: Acetobacter aceti; biji kakao kering jemur; fermentasi; Lactobacillus lactis; Saccharomyces cerevisiae

scholarly journals Pengaruh Penambahan Pengawet Alami terhadap Kualitas Gula Aren (Arenga pinnata Merr.) yang Dihasilkan

2019 ◽  
Vol 5 (2) ◽  
pp. 83
Author(s):  
Nurhayati Tanra ◽  
Husain Syam ◽  
Andi Sukainah
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetobacter Aceti

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan pengawet alami terhadap kualitas gula aren (Arenga pinnata Merr.) yang dihasilkan. Metode penelitian ini Rancangan Acak Lengkap (RAL)  dengan dua faktor dan data yang diperoleh akan dianalisis dengan analisis sidik ragam dan uji lanjut Duncan Multiple Rate (DMRT) dengan 6 perlakuan dan 1 kontrol yang dilakukan  sebanyak 3 kali ulangan didapatkan 21 unit percobaan. Perlakuan dalam penelitian ini adalah Faktor pertama yaitu konsentrasi penambahan pengawet alami dengan konsentrasi 0 %, 8 % 10 % dan 12 % dan faktor kedua yaitu jenis pengawet alami terdiri dari Ddaun jambu biji dan batang kayu nangka, dengan parameter pengamatan; pH, Sachharomyces cerevisiae, Acetobacter aceti, kadar gula reduksi dan kadar air. Hasil penelitian menunjukkan bahwa konsentrasi penamabahan 12 % dengan jenis pengawet alami batang kayu nangka merupakan perlakuan terbaik pada nilai pH, jumlah Saccharomyces cerevisiae, Acetobacter aceti, jumlah kadar gula reduksi dan jumlah kadar air.

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