Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh

Abstract

Fermentation process is the most crucial step in the formation of the flavor and aroma of the cocoa bean. Cocoa bean fermentation triggers an array of chemical changes within the bean.These chemical changes are vital to the development of the complex and much-loved flavour known as “chocolate”. Fermentation involves a number of specific microorganisms that play a role during fermentation. The aim of this research was to analized microorganism growth profil of Aceh cacao during fermentation. Fermentation was conducted on 6 days with different aerations (agitation every 24 and 48 hours). The result showed that growth profile of microorganism during fermentation relatively had similar trend. Yeast dominated on the early fermentation, lactid bacteria reached the higest population on day 3 and acetic acid bacteria on day 4. Better quality of fermented cacao was resulted on every 48 hours of agitation that reached 70,19% of full fermentation.

Microorganism growth profiles during fermentation of Gayo Arabica wine coffee

“…The result was calculated and the mean value was used as the temperature of coffee cherries during fermentation. The procedure was redone based on treatment levels until 30 days of fermentation [13].…”

“…The liquid was mixed for 15 minutes and left for another 10 minutes. pH was measured by the pH meter with duplo replication for every sample [13].…”

“…Temperature and pH could be used as an indicator of microbial activity during fermentation. Muzaifa et al [13] explained that the changes in pH during fermentation could be caused by microbial activity and could influence the quality of the fermented product. The observed pH and temperature in 20 days of coffee cherries fermentation are presented in Figure 1.…”

“…As the pulp degrades the yeast also increases and produces more alcohol [19]. Alcohol then contributes to the growth of lactic bacteria but acts as a limiting factor of the yeast itself [13]. Therefore, the rate of fermentation is declining during these days but then start to working again on the sixteen days onward as the fermentation temperature is climbing up again.…”

ISOLASI MIKROORGANISME HETEROFERMENTATIF PADA BIJI KAKAO (Theobroma cacao L.) SELAMA FERMENTASI SPONTAN

“…Kisaran suhu optimal pertumbuhan khamir dituturkan dalam penetilian Hardianto, Muhibuddin, dan Sektiono (2018) bahwa suhu optimum pada perkembangan khamir umumnya yaitu 28-30℃. Setelah pertumbuhan optimumnya khamir mengalami penurunan karena memasuki fase kematian, hal ini disebabkan karena adanya faktor pembatas bagi pertumbuhan khamir yaitu alkohol yang dihasilkan khamir yang semakin meningkat, kemudian menjadi bersifat desinfektan bagi khamir itu sendiri (Muzaifa et al, 2017).…”