Cocoa Fermentation

López, Alex S.; Dimick, Paul S.

doi:10.1002/9783527620920.ch14

Cited by 55 publications

(63 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It is white, juicy and rich in fermentable sugars such as glucose, fructose and sucrose. It also contains salts (8-10 %), pentosans (2-3 % pectin), organic acids (1-2 %) and 0.6 % proteins [3][4][5]. The pulp has a high concentration of acids, especially citric acid, 2.1-2.4 % (w/w), and also has smaller amounts of other organic acids present such as lactic acid, 0.03 % (w/w) and acetic acid, 0.04 % (w/w) [6,7].…”

Section: Open Accessmentioning

confidence: 99%

Postharvest practices and farmers’ perception of cocoa bean quality in Cameroon

et al. 2015

View full text Add to dashboard Cite

Background: After the closure of Cameroon's National Produce Marketing Board in 1990, rigorous measures no longer existed to control production of quality cocoa. This study assesses farmers' knowledge of postharvest practices that could influence cocoa bean quality (CBQ), their perception of quality cocoa and the factors that hinder good farming and postharvest practices (GFPHP). We also make suggestions on how quality control can be incorporated in the production chain to improve on CBQ produced. Methods:In a cross-sectional, purposive study in Fako Division, South West Region of Cameroon, 100 farmers were enrolled from 10 villages (10 from each village) which make up the major production area in Agro-ecological Zone IV of Cameroon. Farmers were administered a semi-structured questionnaire in the language they best understood.Results: Cocoa farming in this area is a tradition and our results show that 97 % of farmers are males and acquired farming practices mainly through their family member (43 %) and/or friends (34 %). Farms are self-owned, 76 and 85 %, respectively, are less than 5Ha and have been cultivated for more than 20 years. Only 10 % of farmers could perceive quality cocoa using physical characterization. Although more than 95 % of farmers knew GFPHP, only 48 % undertake these practices. Farmers' focus was on bean weight and not on CBQ and 64 % of farmers think quality has little impact on the price. Most farmers (71 %) sell to "buyam-sellams" who care little about quality. The proportion of respondents who acquired knowledge through formal learning was significantly higher than those who did so from informal learning with regards to both good cocoa production practice (p = 0.036) and appreciation of quality attributes (p = 0.043). Subsidizing inputs, access to credits, creating cooperatives, regulating price of cocoa and training on postharvest management in decreasing order could enhance practices that will ensure quality cocoa production. Conclusion:GFPHP is important in the production of quality cocoa. Left alone, farmers will not pay attention to these quality attributes especially as premium quality is not rewarded. Organizing farmers into cooperatives will reduce the link between farmers and companies exporting cocoa and alleviate most bottlenecks in the sector.

show abstract

Section: Open Accessmentioning

confidence: 99%

Postharvest practices and farmers’ perception of cocoa bean quality in Cameroon

et al. 2015

View full text Add to dashboard Cite

show abstract

“…Fermentasi kakao pada dasarnya adalah proses perombakan gula dan asam sitrat dalam pulp menjadi asamasam organik yang dilakukan oleh mikrobia pelaku fermentasi (Lopez dan Dimick, 1995;Ardhana dan Fleet, 2003). Asamasam organik tersebut akan menginduksi reaksi enzimatik yang ada di dalam biji sehingga terjadi perubahan biokimia yang akan membentuk senyawa yang memberi aroma, rasa, dan warna pada kakao (Biehl, 1986;Afoakwa dkk., 2014).…”

Section: Pendahuluanunclassified

“…Gula reduksi selain berfungsi sebagai bahan baku pembentukan etanol juga berfungsi sebagai senyawa calon rasa dalam biji kakao. Kandungan gula reduksi pada fermentasi biji kakao basah meningkat pada awal fermentasi dan menurun pada pertengahan fermentasi dan tetap stabil hingga akhir masa fermentasi (Lopez dan Dimick, 1995).…”

Section: Hasil Dan Pembahasan Perubahan Kandungan Gula Reduksiunclassified

“…Kadar gula reduksi dalam penelitian ini diamati setiap 2 hari sekali dan terlihat terjadi peningkatan kandungan gula reduksi disetiap perlakuan sampai pengamatan hari terakhir (enam hari), dan hal ini tidak sejalan dengan penelitian Lopez dan Dimick (1995). Peningkatan kadar gula reduksi dikarenakan saat pengeringan biji kakao basah dengan sinar matahari terjadi kehilangan kadar air sehingga mikrobia pada pulp tidak aktif, kemudian setelah dilakukan pengembalian kadar air mikrobia kembali aktif.…”

Section: Hasil Dan Pembahasan Perubahan Kandungan Gula Reduksiunclassified

See 1 more Smart Citation

Perbaikan Proses Fermentasi Biji Kakao Non Fermentasi dengan Penambahan Biakan Murni Saccharomyces cerevisiae, Lactobacillus lactis dan Acetobacter aceti (Fermentation Process Improvement of Cocoa Beans with Addition of Non Fermentation Inoculum of Saccharomyces cerevisiae, Lactobacillus lactis and Acetobacter aceti)

et al. 2017

View full text Add to dashboard Cite

ABSTRAKSebagian besar biji kakao yang dihasilkan petani Indonesia merupakan kakao kering non-fermentasi yang kualitasnya masih dapat ditingkatkan dengan metode fermentasi, tetapi dibutuhkan optimasi agar fermentasi dapat berjalan dengan baik. Penelitian ini dilakukan untuk mengetahui pengaruh dari pemberian biakan murni murni Saccharomyces cerevisiae, Lactobacillus lactis dan Acetobacter aceti pada fermentasi biji kakao kering jemur. Biji kakao kering jemur diperoleh dengan mengeringkan biji kakao basah (segar) dalam kabinet dryer, dan ditentukan kadar gula reduksinya. Percobaan fermentasi biji kakao kering jemur dilakukan dalam kotak fermentasi (p = 120 cm, l = 80 cm, t = 40 cm) yang diberi lubang aerasi berdiameter 1 cm dan jarak antar lubang 10 cm. Biji kakao difermentasi selama 6 hari dan tanpa dibalik selama fermentasi. Perlakuan dalam penelitian ini adalah A1 (tanpa penambahan biakan murni murni (kontrol)), A2 (pemberian biakan murni murni diawal fermenatasi), A3 (pemberian biakan murni murni secara bertahap selama fermentasi (Saccharomyces cerevisiae), setelah jam ke 24 diberikan Lactobacillus lactis dan setelah jam ke 48 diberikan Acetobacter aceti. Setiap perlakuan diulangi tiga kali dan diamati tiap dua hari sekali. Kadar gula reduksi, kadar etanol, kadar asam tertitrasi, populasi khamir, dan bakteri asam asetat dalam pulp/cairan fermentasi diamati selama proses fermentasi. Untuk mengetahui kualitas biji kakao kering jemur dilakukan pengukuran pH, indeks fermentasi dan uji belah pada biji kakao kering jemur setelah fermentasi. Kata kunci: Acetobacter aceti; biji kakao; fermentasi; Lactobacillus lactis; Saccharomyces cerevisiae ABSTRACTMost cocoa beans produced by Indonesian farmers are non-fermented dry cocoa whose quality can be improved by the fermentation. However, it requires the optimization for fermentation process. This study was conducted to determine the effect of giving a pure culture of Saccharomyces cerevisiae, Lactobacillus lactis and Acetobacter aceti bacteria in fermented dry cocoa beans. Dry beans obtained by drying the wet (fresh) cocoa beans in the cabinet dryer, and subsequently their levels of reduction sugar were determined. The experiments of the fermentation of dry cocoa beans were conducted in a box (p = 120 cm, l = 80 cm, t = 40 cm) with aeration hole (diameter of 1 cm) and the distance between holes was 10 cm. Cocoa beans were incubated for 6 days and without inverted during fermentation. The studied treatments were A1 (without the addition of inoculum (control)), A2 (inocolum was added at the beginning

show abstract

“…The main constituent component of cacao beans is fat (30-32%) and protein (8-10%) (Lopez & Dimick, 1995;Goto et al, 2002;Nielsen, 2006).…”

Section: Introductionmentioning

confidence: 99%

Use of High Performance Liquid Chromatography (HPLC) for the Analysis of Amino Acid of Sulawesi and Local Clone Cocoa Bean Fermentation

Sabahannur¹,

Mursalim²,

Asrul³

et al. 2015

JFR

View full text Add to dashboard Cite

Fermentation is a very vital stage of processing mechanism to ensure the chocolate products have good taste. This study was conducted to obtain an optimal result of chocolate fermentation by determining the concentration and types of amino acid of Sulawesi and local clone cacao beans using HPLC (High Performance Liquid Chromatography) method. A Randomized Completely Design was used in this study. Two types of cocoa clones, Sulawesi clone and Local clone, were divided into 5 groups of treatment: without fermentation (control), fermentation for 3 days, 4 days, 5 days and 6 days. The analysis of amino acids was conducted using HPLC separation method based on the procedure at Marino et al. (2010), Nollet (1996. The measurement of amino acid performed in two phases, liquid hydrolysis, and derivatization proceeded by chromatographic analysis. Condition of HPLC was measured at 37 °C. Mobile phase contains of 60% acetonitril -AccqTag Eluent A, gradient system and the flow rate was 1.0 ml per minute. Fluorescence detector has 250 nm excitation and 395 nm emission. Injecting volume was 5 uL. The results of this study show that cocoa beans of Sulawesi clone with 6-days fermentation has higher products of aspartic acid, glutamic acid, hydrophobic amino acids (Alanine, leucine, proline, valine, isoleucine) and amino acids such as serine, glysine, histidine, treonine and lysine, while local clones of cocoa beans with 3-days fermentation produce more amino acids such as aspartic, glutamic, hydrophobic (isoleucine, leucine, valine) and amino acids such as histidine, threonine, glysine, serine and lysine.

show abstract

Cocoa Fermentation

Cited by 55 publications

References 10 publications

Postharvest practices and farmers’ perception of cocoa bean quality in Cameroon

Postharvest practices and farmers’ perception of cocoa bean quality in Cameroon

Use of High Performance Liquid Chromatography (HPLC) for the Analysis of Amino Acid of Sulawesi and Local Clone Cocoa Bean Fermentation

Contact Info

Product

Resources

About