Dynamics of Cocoa Bean Pulp Degradation during Cocoa Bean Fermentation: Effects of Yeast Starter Culture Addition

Cempaka, Laras; Aliwarga, Lienda; Purwo, Susanto; Kresnowati, Made Tri Ari Penia

doi:10.5614/j.math.fund.sci.2014.46.1.2

Cited by 29 publications

(27 citation statements)

References 5 publications

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“…The research area was determined by using the purposive method or intentionally where the location area is [6]. The research location chosen in this research was Suruh Village Suruh District Trenggalek Regency.…”

Section: Methodsmentioning

confidence: 99%

The Excellence of Cocoa-Goat Integrated Farming in the Implementation of Zero Waste Concept

Fitriyah

Hariyati

2020

SEAS: Sust. Envir. Agric. Sci.

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The problem for farmers in Suruh Village is having two types of farming which are cacao-goat integrated system farmer and cacao-goat non-integrated system farmer. Cacao-goat integrated system conducts cacao farming with goat livestock while for the cacao-goat non-integrated system does not conduct goat livestock. Farmer's interest is different in conducting cacao farming system. The aim of cacao-goat integration system is obtaining manure as organic fertilizer by the expectation to save fertilization cost so that farmer's income with the cacao-goat integrated farming system will be different with non-integrated one because seen from the maintenance cost because of manure. In this study, we dig pattern analysis information of the cacao-goat integrated farming system to find out cacao-goat integrated system and income difference of cacao-goat integrated and non-integrated systems so that it aims to find out the pattern difference of cacao-goat integration farming The research result shows that cacao-goat integrated system by the utilization of cacao waste (bark, leaf), intercropped plant (avocado, cassava, stink beans) as the animal feed of goat). Goat livestock produces feces that can be used as cacao compost fertilizer after 12 months of fermentation. The average income of the cocoa-goat non-integration farmer is USD 1,184.91/Ha/Year, while for the cocoa-goat non-integration farmer has the average income of USD 854,673/Ha/Year. There is a significant difference between cacao-goat integrated farming income and cacao-goat non-integrated farming income.

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Section: Methodsmentioning

confidence: 99%

The Excellence of Cocoa-Goat Integrated Farming in the Implementation of Zero Waste Concept

Fitriyah

Hariyati

2020

SEAS: Sust. Envir. Agric. Sci.

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“…Some yeasts and fungi are considered a safe source of ingredients and additives for food processing because they have a positive image with consumers [32]. The interest in yeasts as starter cultures has arisen in recent years especially in relation to the addition of Saccharomyces, Pichia, Kluyveromyces, Candida , and Torulaspora to fermented cocoa beans [6,25,28,30,31,33,34,35,36,37]. Yeasts that are being used to ferment cocoa beans are shown in Table 1.…”

Section: Microbial Composition Of Fermented Cocoa Beansmentioning

confidence: 99%

“…Yeasts that are being used to ferment cocoa beans are shown in Table 1. It should be noted that starter cultures used to drive cocoa fermentation processes have been applied only in a few cocoa-producing countries such as Brazil, Malaysia, Indonesia, and Cameroon [6,25,28,30,31,33,34,35,36,38]. The importance of standardized cocoa fermentation process has become controversial, considering that the environmental conditions are difficult to control in most of the cocoa-producing countries.…”

Section: Microbial Composition Of Fermented Cocoa Beansmentioning

confidence: 99%

Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits

et al. 2019

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Microbial communities are responsible for the unique functional properties of chocolate. During microbial growth, several antimicrobial and antioxidant metabolites are produced and can influence human wellbeing. In the last decades, the use of starter cultures in cocoa fermentation has been pushed to improve nutritional value, quality, and the overall product safety. However, it must be noted that unpredictable changes in cocoa flavor have been reported between the different strains from the same species used as a starter, causing a loss of desirable notes and flavors. Thus, the importance of an accurate selection of the starter cultures based on the biogenic effect to complement and optimize chocolate quality has become a major interest for the chocolate industry. This paper aimed to review the microbial communities identified from spontaneous cocoa fermentations and focused on the yeast starter strains used in cocoa beans and their sensorial and flavor profile. The potential compounds that could have health-promoting benefits like limonene, benzaldehyde, 2-phenylethanol, 2-methylbutanal, phenylacetaldehyde, and 2-phenylethyl acetate were also evaluated as their presence remained constant after roasting. Further research is needed to highlight the future perspectives of microbial volatile compounds as biomarkers to warrant food quality and safety.

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“…Analisis high performance liquid chromatography (HPLC) dengan fase gerak 5 mM H 2 SO 4 laju alir 0,6 ml/min, kolom Aminex HPX-87H suhu 30°C dan refractive index detector (RID) digunakan untuk analisis senyawa gula substrat pulp. Detektor photodiode array (PDA) panjang gelombang 210 nm pada sistem HPLC yang sama digunakan untuk analisis asam organik (Cempaka, Aliwarga, Purwo, & Kresnowati, 2014;De Sa, De Oliveira, Cammarota, Matos, & Ferreira-Leitao, 2011;Pereira et al, 2012). Kadar etanol dianalisis menggunakan gas chromatography (GC) dengan kolom HP-5 dan flame ionization detector (FID) secara isokratik (Ho, Zhao, & Fleet, 2015;Lefeber, Gobert, Vrancken, Camu, & De Vuyst, 2011).…”

Section: Analisis Substrat Dan Metabolit Primerunclassified

Aktivitas Mikrob dalam Pulp Biji Kakao (Theobroma cacao L.) Selama Fermentasi dengan Penambahan Ragi Tape

Purwanto¹,

Setyabudi²,

Supriyanto³

2019

J. tanam. industri dan penyegar

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Microbial activities in cocoa pulp decomposition is key in cocoa beans fermentation. Ragi tape is widely used as a source of microbes (starters). The study aimed to investigate the pattern of changes in the number of microbes, substrate degradation activities and primary metabolites production during fermentation with the addition of ragi tape. The study was conducted at the laboratories within the Faculty of Agriculture Technology and Integrated Laboratory of Experiment and Research, UGM from March to October 2018 . Fermentation experiment used 2 kg of fresh cacao beans stored in a plastic box per batch, its temperature was set daily. The amount of microbes was enumerated using total plate count (TPC), whereas substrate degradation and primary metabolites were analyzed using high performance liquid chromatography (HPLC) and gas chromatography (GC). Temperature, pulp and seed pH, and fermentation index were observed. The results showed that adding ragi tape for fermentation generated a maximum amount of yeast, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) of 9.03+0.85; 9.05+0.17; and 9.15+0.89 log cfu/g of cocoa pulp respectively, with substrate degradation in the form of sucrose reduced by 97%, glucose 98.6%, fructose 97%, and citric acid 71% on the third day. Maximum production of primary metabolites of ethanol is 27.84+21.85 mg/g of cocoa pulp, lactic acid 4.18+3.16 mg/g of cocoa pulp and acetic acid 3.38+5.43 mg/g of cocoa pulp. Fermentation with the addition of ragi tape accelerates the process to three days with a fermentation index value of 1.05+0.06 and seed pH of 5.97+0.20.

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Dynamics of Cocoa Bean Pulp Degradation during Cocoa Bean Fermentation: Effects of Yeast Starter Culture Addition

Cited by 29 publications

References 5 publications

The Excellence of Cocoa-Goat Integrated Farming in the Implementation of Zero Waste Concept

The Excellence of Cocoa-Goat Integrated Farming in the Implementation of Zero Waste Concept

Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits

Aktivitas Mikrob dalam Pulp Biji Kakao (Theobroma cacao L.) Selama Fermentasi dengan Penambahan Ragi Tape

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