Abstract:Penggunaan inokulan (biang) dalam proses fermentasi kakao merupakan salah satu cara sederhana sebagai upaya peningkatan kualitas produk kakao. Penelitian ini bertujuan untuk melakukan observasi fermentasi kakao di skala petani menggunakan inokulan S. cerevisiae (Sc), A. aceti (Aa), dan kombinasi keduanya yang dilihat dari pengamatan harian angka lempeng total (ALT), populasi total bakteri asam laktat (BAL), populasi total kapang-khamir (Total Yeast-Mold, TYM), pH, total asam, aktivitas antioksidan dan spektrum… Show more
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