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.