IJSTR

International Journal of Scientific & Technology Research

Home About Us Scope Editorial Board Blog/Latest News Contact Us
0.2
2019CiteScore
 
10th percentile
Powered by  Scopus
Scopus coverage:
Nov 2018 to May 2020

CALL FOR PAPERS
AUTHORS
DOWNLOADS
CONTACT

IJSTR >> Volume 8 - Issue 10, October 2019 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Decrease Polyphenols, Ethanol, Lactic Acid, and Acetic Acid during Fermentation with Addition of Cocoa Beans Innoculum

[Full Text]

 

AUTHOR(S)

Mulono Apriyanto, M Chairul Basrun Umanailo

 

KEYWORDS

cocoa beans, fermentation, inoculum, ethanol, lactic acid and acetic acid

 

ABSTRACT

The research objectives were: 1) to know the composition of cocoa bean pulp as substrate for fermentation; 2) evaluate the effect of variation of cocoa seed fermentation technique on microbial population. Stages of research conducted are as follows (1) testing the composition and water content of cocoa bean pulp as a fermentation substrate. (2) Fermented cocoa beans with 3 variations of fermentation technique ie first treatment without addition of inoculum (control), both using inoculum S. cerevisiae (FNCC 3056), L. lactis (FNC 0086) and A. aceti (FNCC 0016), respectively - about 108 cfu/g is given simultaneously at the beginning of fermentation (IA). (3) gradual inoculum administration of yeast at the beginning of fermentation, lactic acid bacteria at 24 hours and acetic acid bacteria at 48 h with microbial population equal to second treatment (IB). Fermentation is carried out for 120 hours. Temperatures are adjusted during fermentation, respectively 35 oC (first 24 hours), 45 oC (24 second hours), 55 oC (24 hours three) and 35 oC (last 48 hours). The third stage of fermented cocoa beans from the three treatments was roasted and analyzed for their volatile compounds. The results showed that during the fermentation of cocoa beans showed that all treatments increased the ethanol kosentarsi in line with the increasing population of S. cerevisiae at the beginning of fermentation. Next L. lactis increased followed by lactic acid, at the end of A. aceti fermentation increased followed by acetic acid. From the results of this study it can be concluded that the rehydration of cocoa bean pulp can improve the composition of pulp as fermentation substrate. The microbial population indicated that there was a microbial succession shown in the gradual addition of inoculum treatment.

 

REFERENCES

[1] W. U. Safitri, “Journal of Non Formal Education and Community Empowerment,” J. Non Form. Educ. Community Empower., vol. 4, no. 1, pp. 71–78, 2015.
[2] A. C. Aprotosoaie, S. V. Luca, and A. Miron, “Flavor Chemistry of Cocoa and Cocoa Products-An Overview,” Compr. Rev. Food Sci. Food Saf., vol. 15, no. 1, pp. 73–91, 2016.
[3] M. Apriyanto and E. Harmayani, “Study on effect of fermentation to the quality parameter of cocoa bean in Indonesia,” Asian J. Dairy Food Res, vol. 35, no. 2, pp. 160–163, 2016.
[4] E. O. Afoakwa, J. E. Kongor, J. Takrama, and A. S. Budu, “Changes in nib acidification and biochemical composition during fermentation of pulp pre-conditioned cocoa (theobroma cacao) beans,” Int. Food Res. J., vol. 20, no. 4, pp. 1843–1853, 2013.
[5] T. Romero-Cortes, “Isolation and characterization of acetic acid bacteria in cocoa fermentation,” African J. Microbiol. Res., vol. 6, no. 2, pp. 339–347, 2012.
[6] M. Apriyanto, “Changes in Chemical Properties of Dreid Cocoa ( Theobroma cacao ) Beans during Fermentation,” Intl. J. Food. Ferment. Technol, vol. 5, no. 1, pp. 11–16, 2016.
[7] M. E. Kustyawati and S. Setyani, “Pengaruh Penambahan Inokulum Campuran terhadap Perubahan Kimia dan Mikrobiologi selama Fermentasi Coklat,” J. Teknol. Ind. dan Has. Pertan., vol. 13, no. 2, pp. 73–84, 2008.
[8] M. T. A. P. Kresnowati, L. Suryani, and M. Affifah, “Improvement of Cocoa Beans Fermentation by LAB Starter Addition,” J. Med. Bioeng., vol. 2, no. 4, pp. 274–278, 2013.
[9] E. H. Mulono Apriyanto, Sutardi, Supriyadi, “Fermentasi biji kakao kering menggunakan Saccharomycescerevisiae , Lactobacillus lactis , Acetobacter aceti,” AGRITECH, vol. 37, no. 3, pp. 302–311, 2017.
[10] E. O. Afoakwa, J. Quao, J. Takrama, A. S. Budu, and F. K. Saalia, “Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation,” J. Food Sci. Technol., vol. 50, no. 6, pp. 1097–1105, 2013.
[11] G. Putra, Harijono, Susanto, Kumalaningsih, and Aulanni’am, “Optimasi kondisi depolimerisasi pulp biji kakao,” J. Tek. Ind., vol. 9, no. 1, pp. 45–54, 2008.
[12] P. T. Tebu, D. A. N. B. Asam, D. Widianto, A. D. Pramita, and S. Wedhastri, “Perbaikan Proses Fermentasi Biji Kakao Kering Dengan,” vol. 3, no. 1, 2013.
[13] J. Rodriguez-Campos, H. B. Escalona-Buendía, S. M. Contreras-Ramos, I. Orozco-Avila, E. Jaramillo-Flores, and E. Lugo-Cervantes, “Effect of fermentation time and drying temperature on volatile compounds in cocoa,” Food Chem., vol. 132, no. 1, pp. 277–288, 2012.