Study of Good Handling Practices and Critical Control Point Determination of Dried Fermented Cocoa Bean in Gunung Kidul Regency, Yogyakarta

Abstract

The Hazard Analysis Critical Control Point is needed to improve the quality and competitiveness of cocoa beans. The objectives of this research were to study of Good Handling Practices at cocoa beans fermentation and determination of critical control point as the first step in making Hazard Analysis Critical Control Point plan. The research was conducted at Processing Product Unit Ngudi Raharjo II, Gunung Kidul Regency, Yogyakarta. The method used in this research were interview, observation, recording of cocoa quality, temperature and pH during fermentation, drying temperature and water content reduction in cocoa beans during drying, while determination of critical control point by answering the question from decision tree associated with the risk assessment matrix. The results shown that Good Handling Practices there were 26 of 76 elements that have not been applied, so it needs to be improved. The average temperature of cocoa beans fermentation on the surface for five days is 38.5 °C, in the middle section is 42.3°C and in the bottom was 34.8°C. The average pH of cocoa beans fermentation for 5 days was 3.2. Temperature and pH of fermentation are lower than they should be, this is due to too much cocoa bean pulp. The average temperature in sun drying for four days was 30.3 °C. The average drying temperature with drying machine for three days was 39.2 °C. The drying process should be carried out at 55-60 °C for 40-50 hours. Of the nine stages of the process, drying was a critical control point.

Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

“…Microbes such as yeast, lactic acid bacteria, acetic acid bacteria, and several genera of bacillus play crucial parts in spontaneous fermentation by secreting exogenous enzymes and secondary metabolites [9,10]. A starter culture, such as a pure culture of Lactiplantibacillus plantarum, can be added to better control the fermentation [11] and prevent the growth of ochratoxin-producing Aspergillus niger [12][13][14][15]. A series of enzymatic activities by proteolytic, oxidase, and hydrolase enzymes induce the physicochemical changes in cocoa beans [16] such as the formation/reduction of phenolics, organic acids, amino acids, peptides, and reducing sugars as flavor precursors [4,10,17,18].…”

Indigenous lactic acid bacteria as a biological control agent to prevent fungi contamination in the fermentation of cocoa beans

“…On the contrary, AAB grew steadily during fermentation and reached its peak on the last day of fermentation. Acetic acid bacteria in the fermentation of cocoa beans were dominated by Acetobacter species (Djaafar et al, 2019). Acetic acid bacteria is the second major microorganism after LAB in the fermentation of cocoa beans.…”

“…Fully ripe Forastero cocoa pods were obtained from smallholder plantations in Gunungkidul Regency, Yogyakarta, Indonesia. Wet cocoa bean for fermentation was obtained using procedures according to Good Handling Practices (Djaafar et al, 2019).…”

Physicochemical, microbiological, and sensory properties of probiotic chocolate bar Dad-13 made from cocoa beans fermented with Lactiplantibacillus plantarum HL-15 during storage

“…The fermentation of the cocoa beans was conducted based on the method of Djaafar et al (2019) and Marwati et al (2019). Fresh cocoa pods were broken to obtain the wet beans.…”