POTENSI MIKROBIOTA INDIGENOUS PULP TIGA VARIETAS KAKAO (Theobroma cacao L.) SEBAGAI STARTER DALAM FERMENTASI BIJI KAKAO
Abstract
ABSTRACT
Cocoa (Theobroma cacao, L) is one of Indonesia's main and essential non-oil commodity export. In West Sumatera, TSH 858, Scavina, and ICS 60 are three superior cocoa varieties that attempt for their cultivation. This study aimed to observe the potential fermentative of indigenous microbiota from pulp three cocoa varieties TSH 858, Scavina and ICS 60 as a starter in cocoa bean fermentation. One way anova used for data analyzed such as pH, alcohol, reducing glucose value, and fermentative intensity. Meanwhile, the Wilcoxon signed test was used for organoleptic analysis. Variable of this study was fermentation without starter (A), Fermentation with starter of TSH 858 variety (B), fermentation with starter of Scavina variety (C), and fermentation with starter of ICS variety (D). After 12 days fermentation, the fermentation product showed which total indigenous microbiota for A were (4,3 x1010cfu/ml), B (2,2x1014 cfu/ml, C (2,97 x1014 cfu/ml) and D (5,1x1014 cfu/ml). Alteration in pH value for A was (3,56-4,07), B (3,55-3,90), C (3,64-4,05), and D (3,56-4,08). Meanwhile, the reducing glucose value for A was (5,6%), B (5,7 %.), C (6,1%), and D (5,3%). The best fermentation intensity comes from treatment with addition starters (A, B, and C) that occurred on the 3rd day, while without starter occurred on the day 6th. Alcohol value from all treatment were A (2,5%), B (1,3 %.), C (2,5%), and D (1,3%). The highest averages preference for cocoa bean aroma was D (3,2; likes).
Keywords: cacao, fermentation, indigenous microbiota, starter
ABSTRAK
Kakao (Theobroma cacao, L.) merupakan salah satu komoditi utama dan andalan ekspor non migas Indonesia. TSH 858, Scavina dan ICS 60 merupakan tiga varietas kakao yang unggul dan sedang diusahakan perkembangannya di Sumatera Barat. Tujuan penelitian ini untuk mengetahui potensi fermentasi mikrobiota indigenous pulp dari tiga varietas kakao TSH 858, ICS 60 dan Scavina sebagai starter untuk fermentasi biji kakao. Penelitian ini menggunakan metode eksperimen yang dianalisis secara statistik dengan uji Rancangan Acak Lengkap dan nilai organoleptik dianalisis secara statistik dengan Uji Jenjang Bertanda Wilcoxon. Perlakuan yang digunakan adalah (A) tanpa starter (kontrol); (B) penambahan starter varietas TSH 858; (C) penambahan starter varietas Scavina; (D) penambahan starter varietas ICS 60. Setelah 12 hari fermentasi, produk fermentasi menunjukkan hasil bahwa jumlah mikrobiota indigenous perlakuan A (4,3 x1010cfu/ml), B (2,2x1014 cfu/ml, C (2,97 x1014 cfu/ml) dan D (5,1x1014 cfu/ml). Perubahan nilai pH pulp kakao dari awal sampai akhir fermentasi pada perlakuan A (3,56-4,07), B (3,55-3,90), C (3,64-4,05), dan D (3,56-4,08). Pengurangan kadar gula untuk perlakuan A (5,6%), B (5,7 %.), C (6,1%), dan D (5,3%). Intensitas fermentasi terbaik pada perlakuan dengan penambahan starter (B,C,dan D) terjadi pada hari ke-3, sedangkan pada perlakuan tanpa starter (A) terjadi pada hari ke-6. Kadar Alkohol Perlakuan A (2,5%), B (1,3 %.), C (2,5%), dan D (1,3%). Nilai rata-rata kesukaan terhadap aroma biji tertinggi (3,2;suka) adalah pada perlakuan D.
Kata kunci: fermentasi, kakao, mikrobiota indigenous, starter
Keywords
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DOI: http://dx.doi.org/10.36974/jbi.v12i1.6459
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