Peningkatan Kadar Alkohol, Asam Dan Polifenol Limbah Cairan Pulp Biji Kakao Dengan Penambahan Sukrosa Dan Ragi

Abstract

The aim of this research is to know the effectivenes of adding yeast and sucrose to increase the level of alcohol, acid and polyphenol liquid of cocoa beans pulp as bioherbisida. The research is arranged in Completely Random Design (RAL) of two factor. The first factor was the addition of yeast with concentration: 0.5% and 1%, the second factor of sucrose concentration consisted of: 0%, 1%, 2%, and 3%. The addition of yeast and sucrose is done at the beginning of fermentation by mixing with wet cocoa beans, then seeds in fermentation for 3 days. The pulp liquid dripping out of the fermentation box is accommodated in Waskom. The parameters observed were: alcohol, total acid, acetic acid, citric acid and polyphenol. The results showed that, the addition of yeast and sucrose significantly affected the increase of alcohol content, total acid, acetic acid, citric acid and polyphenol. The addition of 1% yeast and 2% sugar produced 0.77% alcohol content, 65.25% total acid, citric acid 2740,73 ppm, and acetate acid 3915,33ppm, while the highest polyphenol level was 1056,84 ppm in addition of yeast 1 % and 3% sucrose.