Fungi Level Analysis of Cocoa Beans Based on Fermentation Box Type and Duration

Hatmi, Retno Utami; Kobarsih, Mahargono; Cahyaningrum, Nurdeana

doi:10.1016/j.profoo.2015.01.041

Cited by 13 publications

(10 citation statements)

References 3 publications

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“…A second factor is the lack of anaerobiosis due to air entry into the fermentation box or dehydrated beans when the pods are harvested long before shelling. Thirdly, in the aerobic stage (third day onwards), the fungal growth is marked by the permanence of cocoa beans in the upper level of the box for a long time where the relative humidity is lower, allowing for the development of fungi over other species of microorganisms [ 117 ].…”

Section: Fermentationmentioning

confidence: 99%

The Role of Fungi in the Cocoa Production Chain and the Challenge of Climate Change

Delgado‐Ospina

Molina-Hernández

Chaves‐López

et al. 2021

JoF

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Background: The role of fungi in cocoa crops is mainly associated with plant diseases and contamination of harvest with unwanted metabolites such as mycotoxins that can reach the final consumer. However, in recent years there has been interest in discovering other existing interactions in the environment that may be beneficial, such as antagonism, commensalism, and the production of specific enzymes, among others. Scope and approach: This review summarizes the different fungi species involved in cocoa production and the cocoa supply chain. In particular, it examines the presence of fungal species during cultivation, harvest, fermentation, drying, and storage, emphasizing the factors that possibly influence their prevalence in the different stages of production and the health risks associated with the production of mycotoxins in the light of recent literature. Key findings and conclusion: Fungi associated with the cocoa production chain have many different roles. They have evolved in a varied range of ecosystems in close association with plants and various habitats, affecting nearly all the cocoa chain steps. Reports of the isolation of 60 genera of fungi were found, of which only 19 were involved in several stages. Although endophytic fungi can help control some diseases caused by pathogenic fungi, climate change, with increased rain and temperatures, together with intensified exchanges, can favour most of these fungal infections, and the presence of highly aggressive new fungal genotypes increasing the concern of mycotoxin production. For this reason, mitigation strategies need to be determined to prevent the spread of disease-causing fungi and preserve beneficial ones.

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Section: Fermentationmentioning

confidence: 99%

The Role of Fungi in the Cocoa Production Chain and the Challenge of Climate Change

Delgado‐Ospina

Molina-Hernández

Chaves‐López

et al. 2021

JoF

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“…Parameter penentu yang mempengaruhi penampakan, tekstur, dan cita rasa pada bahan pangan adalah kadar air. Kadar air merupakan proses terikat dan masuknya air yang terdapat pada masing-masing unsur bahan pangan, maka air akan diserap oleh pori-pori bahan saat proses fermentasi berlangsung (Hatmi et al, 2015;Hayati et al, 2012;Oktadina et al, 2013).…”

Section: Hasil Dan Pembahasan Kadar Airunclassified

“…Kadar air semua perlakuan kurang dari 7,5%. Hal ini dapat mencegah tumbuhya jamur selama penyimpanan (Hatmi et al, 2015),. sebaliknya jika kadar air kurang dari 5% maka biji mudah pecah (Towaha et al, 2012).…”

Section: Hasil Dan Pembahasan Kadar Airunclassified

Pengaruh Jenis Starter untuk Meningkatkan Effisiensi Waktu Fermentasi dan Analisis Proksimat Biji Kakao

Silfia

Kamsina²,

Diza³

et al. 2017

JLI Padang

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Proses fermentasi biji kakao dilakukan untuk menghancurkan pulpa dan terjadinya reaksi kimia, biokimia, dan perubahan fisika dalam keping biji. Tujuannya untuk memperbaiki kandungan kimia, dapat mengembangkan pembentukan calon rasa, warna, dan senyawa aroma khas cokelat. Penelitian ini dilakukan dengan melihat pengaruh jenis starter untuk meningkatkan efisiensi waktu fermentasi dan analisis proksimat biji kakao. Tujuan dari penelitian adalah untuk mempersingkat waktu fermentasi, sehingga diharapkan kelompok tani dapat memperpendek waktu fermentasi dan mengurangi pengeluaran. Rancangan penelitian adalah rancangan acak lengkap (RAL) secara faktorial. Perlakuan untuk biji kakao yang telah dibelah yaitu jenis starter yang ditambahkan dan lama fermentasi. Jenis starter yang diberikan adalah 1% starter tape dan 1% starter roti dengan lama fermentasi 48, 72, dan 96 Jam. Masing-masing perlakuan dilakukan dengan 4 kali ulangan. Hasil penelitian menunjukkan bahwa pada perlakuan pemberian 1% starter tape dan perlakuan lama fermentasi 96 jam (hari ke-4) memberikan hasil optimal, yaitu kadar air 7,22%, abu 3,45 %, lemak 50,56%, dan protein 15,21%.

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“…Most of the mycotoxinenic fungi, particularly those producing aflatoxin and OTA are soil born fungi and their conidia could be present in dust, people etc. The contamination of the mycotoxin-producing fungus can come from anywhere, one of which is presumably derived from a recycled wooden fermentation box used as well as from the cacao drying process [15,16]. The use of fermentation boxes repeatedly without sanitation, affects the fermented cocoa beans quality.…”

Section: Introduction mentioning

confidence: 99%

Characteristic of Chocolate Candy Produced from Fermented Cocoa Bean with Lactobacillus plantarum HL-15 Starter Culture for Inhibition Growth of Mycotoxin -Producing Fungi

Djaafar¹,

Palupi²,

Marwati³

et al. 2019

JAST-B

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Chocolate candy is a snack product that is liked by many people. The presence of mycotoxin producing fungi is a problem in chocolate product. The objective of this research was to observe the characteristic of chocolate candy which is produced from fermented cocoa bean with Lactobacillus plantarum HL-15 starter culture. The cocoa bean (47.5 kg) is fermented by adding L. plantarum HL-15 culture about 500 mL (10 10 CFU/mL) in the new and old fermentation box and in another new and old fermentation box without adding culture. Chocolate candy processing is done based on standard processing of chocolate candy. The results showed that the addition of L. plantarum HL-15 culture in cocoa bean fermentation and use of the new fermentation box give lower fungi concentration on chocolate candy, reducing 1 log cycle from 1.7 × 10 3 to < 10 2 colony/g, while the addition of L. plantarum HL-15 culture in the old fermentation box is not effect. The average a w value of chocolate candy is 0.64 and pH value is 6.7. Fat content of chocolate candy is about 44.9%-46.2%.

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Fungi Level Analysis of Cocoa Beans Based on Fermentation Box Type and Duration

Cited by 13 publications

References 3 publications

The Role of Fungi in the Cocoa Production Chain and the Challenge of Climate Change

The Role of Fungi in the Cocoa Production Chain and the Challenge of Climate Change

Pengaruh Jenis Starter untuk Meningkatkan Effisiensi Waktu Fermentasi dan Analisis Proksimat Biji Kakao

Characteristic of Chocolate Candy Produced from Fermented Cocoa Bean with Lactobacillus plantarum HL-15 Starter Culture for Inhibition Growth of Mycotoxin -Producing Fungi

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