The Effect of Cocoa Paste Percentage of Fermented Cocoa Beans on the Sensory Characteristic of Chocolate Bars

Margono, Wahyu; Masuku, Mustamin Anwar; Albaar, Nurjana; Tamrin,; Tjokrodiningrat, Suryati

doi:10.2991/aer.k.200325.055

Cited by 1 publication

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“…Hasil penelitian sejalan dengan penelitian (Margono et al, 2020) penambahan inokulum mikrobia dapat meningkatkan prosentase keping biji berwarna coklat, hal ini diduga penambahan ragi meningkatkan jumlah mkrobia pembantu fermentasi.…”

Section: Perubahan Warna Keping Biji Selama Fermentasi (Cut Test)unclassified

Pengaruh Penambahan Ragi NKL dan Waktu Fermentasi terhadap Populasi Mikroorganisme selama Fermentasi Biji Kakao

Apriyanto,

Priambada,

Sufiyanto

2023

Open Sci. Tech.

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Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan ragi NKL dan waktu fermentasi terhadap perubahan warna keping biji kakao yang dihasilkan selama fermentasi. Penelitian menggunakan perlakuan pertama (A0) tanpa inokulasi (kontrol), perlakuan kedua (A1) dengan penambahan ragi NKL 2% diberikan pada awal fermentasi, perlakuan ketiga (A2) penambahan NKL 0,5% awal fermentasi kemudian ditambahkan 0,5% pada 24 jam selanjunya, dan 1% NKL ragi pada 48 jam sebagai persentase berat ragi/berat biji kakao segar. Fermentasi dilakukan selama 120 jam. Populasi mikrobia diukur menggunakan metode pour plate, perubahan warna keping biji menggunakan Cut Test. Penelitian menghasilkan populasi S. cerevisiae, L. lactis dan A. aceti tertinggi diantara ketiga perlakuan pada fermentasi 24, 48 dan 72 jam. Keping biji warna coklat (Ao), (A1) dan (A2) terbanyak pada perlakuan (A2) yaitu 97,01%. The purpose of this study was to determine the effect of NKL yeast addition and fermentation time on discoloration to cocoa bean ping produced during fermentation. The study used the first treatment (A0) without inoculation (control), the second treatment (A1) with the addition of 2% NKL yeast given at the beginning of fermentation, the third treatment (A2) the addition of NKL 0.5% initial fermentation then added 0.5% in the next 24 hours, and 1% NKL yeast at 48 hours as a percentage of yeast weight / weight of fresh cocoa beans. Fermentation is carried out for 120 hours. Microbial populations were measured using the pour plate method, discoloration of seed chips using the Cut Test. The study resulted in the highest populations of S. cerevisiae, L. lactis and A. aceti among the three treatments at 24, 48 and 72-hour fermentation. The most brown (Ao), (A1) and (A2) seed chips in the treatment (A2) were 97.01%.

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Section: Perubahan Warna Keping Biji Selama Fermentasi (Cut Test)unclassified

Pengaruh Penambahan Ragi NKL dan Waktu Fermentasi terhadap Populasi Mikroorganisme selama Fermentasi Biji Kakao

Apriyanto,

Priambada,

Sufiyanto

2023

Open Sci. Tech.

View full text Add to dashboard Cite

show abstract

The Effect of Cocoa Paste Percentage of Fermented Cocoa Beans on the Sensory Characteristic of Chocolate Bars

Cited by 1 publication

References 5 publications

Pengaruh Penambahan Ragi NKL dan Waktu Fermentasi terhadap Populasi Mikroorganisme selama Fermentasi Biji Kakao

Pengaruh Penambahan Ragi NKL dan Waktu Fermentasi terhadap Populasi Mikroorganisme selama Fermentasi Biji Kakao

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