<p>Peningkatan mutu biji kakao non fermentasi dilakukan melalui proses fermentasi menggunakan starter kering dan dua jenis fermentor, yaitu tipe kotak dan rotary drum. Biji kakao non fermentasi dibasahkan terlebih dahulu dengan direndam dalam air selama 2-3 jam, kemudian ditiriskan dan ditambah substrat yang terdiri atas fruktosa:glukosa:sukrosa:asam sitrat dengan perbandingan 62 : 41 : 32 : 22,5, ditambahkan starter kering sebanyak 3% kemudian difermentasi menggunakan kotak fermentasi, fermentor rotary drum dengan pengaturan suhu dan tanpa pengaturan suhu. Penggunaan kotak fermentasi dan <em>fermentor rotary drum </em>menunjukkan adanya proses fermentasi yang diindikasikan dengan terjadinya peningkatan suhu dan pH. Namun, pembentukan flavor hasil fermentasi menggunakan kotak fermentasi menunjukkan hasil yang terbaik. Kandungan asam asetat diperoleh paling tinggi melalui proses fermentasi menggunakan kotak fermentasi, begitu pula komponen volatil flavor penting lainnya seperti senyawa alkohol lebih banyak ditemui dari proses fermentasi menggunakan kotak fermentasi dibandingkan dengan <em>rotary drum</em>.</p><p> </p><p><strong>The Influences of Fermentor Type on Quality of Dried Unfermented Cocoa Bean</strong></p><p>Increasing the quality of unfermented cocoa beans was done through fermentation process using dry starter and fermenter type rotary drum. Non fermented cocoa beans are soaked in water for 2-3 hours, then drained and added substrate consisting of fructose: glucose: sucrose: citric acid with ratio of 62: 41: 32: 22,5, added 3% dried starter then fermented using fermentation box, rotary drum fermenter 41°C and without temperature setting. The use of fermentation box and fermenter rotary drum indicate the existence of fermentation process indicated by the increase of temperature and pH. However, the formation of fermented flavor using fermentation box showed the best results. Acetic acid content was obtained by fermentation process using fermentation box, as well as other important volatile flavor components such as alcohol compounds found mostly from fermentation process using fermentation box compared with rotary drum.</p><p><strong><br /></strong></p>

<p>Lada putih bubuk mempunyai sifat sangat higroskopis, sehingga mudah mengalami kerusakan, baik fisik, kimia ataupun mikrobiologis. Tujuan dari penelitian adalah menentukan mutu lada putih bubuk, baik secara fisik, kimia dan mikrobiologi dari pasar tradisional dan modern di wilayah Bogor dan Jakarta serta mendapatkan informasi awal/indikasi adanya pencampuran bahan lain pada lada putih bubuk. Metodologi penelitian terdiri atas beberapa tahapan, yaitu metode pengambilan sampel dilakukan secara acak sederhana (<em>simple random sampling</em>), dari pasar tradisional yang dijual secara curah, dan pasar modern yang dikemas dalam botol plastik, masing-masing 3 lokasi dan 3 ulangan. Untuk masing-masing sampel yang diambil dari pasar tradisional dan modern adalah 300 g. Pengujian fisiko-kimia sesuai dengan metode yang dikeluarkan oleh IPC (<em>International Pepper Community</em>), yaitu kadar air, abu, abu tak larut asam, minyak atsiri, piperin dan logam timbal (Pb). Untuk uji mikrobiologis terdiri dari TPC (<em>Total Plate Count</em>), kapang, jamur, <em>Salmonella</em> dan <em>Escheria coli</em>. Selain itu, dilakukanan analisis SEM (<em>Scanning Electrone Microscope</em>) untuk melihat profil morfologi permukaan. Hasil penelitian menunjukkan bahwa untuk kadar air, abu, minyak atsiri masih memenuhi kriteria SNI 01 3717 1995, kecuali kadar abu yang tidak larut asam dan kadar piperin. Cemaran mikrobiologi (TPC, kapang dan jamur) memenuhi kriteria, kecuali <em>E. coli</em> dan jamur pada sampel dari pasar tradisional Bogor. <em>Salmonella</em> memenuhi kriteria SNI untuk semua sampel, yaitu negatif. Cemaran logam berat (Pb) masih memenuhi ketentuan kriteria SNI. Deteksi pencampuran lada putih bubuk dengan bahan lain menggunakan metode kombinasi sifat fisiko-kimia dan SEM baru bisa mendeteksi adanya indikasi pencampuran, dan belum bisa menentukan jenis bahan percampurnya.</p><p> </p><p><strong>Evaluation Of Quality of White Pepper Powder on Trade in Traditional and Modern Markets in Bogor and Jakarta.</strong></p><p>White pepper powder has very hygroscopic properties, so it is easily damaged, physically, chemically, or microbiologically. The purpose of this study was to determine the quality of white pepper powder, physically, chemically, and microbiologically from the traditional and modern markets of Bogor and Jakarta and to obtain information of mixing white pepper powder using other ingredients. The research methodology consists of several stages, namely sampling from traditional markets that are sold in bulk, and modern markets, which are packaged in plastic bottles; the sample has taken from 3 locations and 3 replications. For each sample taken from traditional and modern markets was 300 g. The physico-chemical tested according to the methods issued by the IPC, especially for moisture, ash content, acid insoluble ash, essential oil, piperine and timbal (Pb). The microbiological was tested, including TPC, mold, fungus, <em>Salmonella</em> and <em>Escheria coli</em>. In addition, an SEM analysis was performed to see the surface morphology profile. The results showed that moisture, ash content, ash insoluble in acid, volatile oil still meets the criteria of Indonesian National Standard, except for ash insoluble in acid and piperine content. Microbiological contamination fulfilled SNI criteria except <em>E. coli </em>and mold in samples from PT Bogor.  Salmonella was fulfilled SNI criteria for all samples, which are given negative. Heavy metal (Pb) still fulfils the requirement in SNI criteria. Detection of mixing white pepper powder with other ingredients using a combination of physico-chemical properties and SEM can detect the indication of mixing and has not been able to determine the type of mixing material.</p>