Nur Izzati, Azizah (2023) PROFIL METABOLIT BIJI KAKAO (Theobroma cacao L.) TERFERMENTASI MENGGUNAKAN VARIASI ISOLAT KHAMIR DAN WAKTU FERMENTASI DALAM UPAYA MENINGKATKAN KUALITAS BIJI KAKAO KERING. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
After being harvested, cacao beans are usually subjected to very complex processes in order to improve their chemical and physical characteristics, like tastefulness with chocolate characteristic flavors. Post-harvest processing of cocoa beans consists of three major processing stages: fermentation, drying, and roasting, while most of the fermentation is carried out by an on-farm in-box process. This study aims to determine the effect of the addition of various yeast P. kudriavzevii Y-77 UNJCC dan P. manshurica Y-123 UNJCC and the effect of the length of fermentation time on the physicochemical characteristics and metabolites profile of fermented cocoa beans. Results indicated that the two different species of yeast behaved differently (despite before or after processing with fermentation, drying, and roasting) effect on chemical characteristics, namely temperature, pH, and antioxidant activity, and had a significant effect on the physical response of color. Whereas the length of fermentation time influences the chemical characteristics of temperature, pH, and antioxidant activity and has a real influence on the physical characteristics of color there is an interaction between the treatment of yeast inoculum variation with the length of fermentation time on the physicochemical characteristics and metabolites profile of cocoa beans volatiles compounds product. Our findings suggest that selecting the right processing conditions for each cocoa genotype is critical in processing cocoa to produce consistent physical chemistry, flavor, and color characteristics.
| Item Type: | Thesis (S1) | ||||||||||||
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| Additional Information: | Setelah dipanen, biji kakao biasanya mengalami proses yang sangat kompleks untuk meningkatkan karakteristik kimia dan fisiknya, seperti cita rasa yang sesuai dengan rasa khas cokelat. Pengolahan pasca panen biji kakao terdiri dari tiga tahap pengolahan utama yaitu fermentasi, pengeringan, dan penyangraian, dimana sebagian besar fermentasi dilakukan secara on-farm in-box. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan berbagai jenis khamir P. kudriavzevii Y-77 UNJCC dan P. manshurica Y-123 UNJCC serta pengaruh lama waktu fermentasi terhadap karakteristik fisikokimia dan profil metabolit biji kakao yang difermentasi. Hasil penelitian menunjukkan bahwa kedua spesies khamir yang berbeda berperilaku berbeda (baik sebelum maupun sesudah pengolahan dengan fermentasi, pengeringan, dan penyangraian) terhadap karakteristik kimia, yaitu suhu, pH, dan aktivitas antioksidan, serta berpengaruh nyata terhadap respon fisik warna. Sedangkan lama waktu fermentasi berpengaruh nyata terhadap karakteristik kimia yaitu suhu, pH, dan aktivitas antioksidan serta berpengaruh nyata terhadap karakteristik fisik yaitu warna dan terdapat interaksi antara perlakuan variasi inokulum ragi dengan lama waktu fermentasi terhadap karakteristik fisikokimia dan profil metabolit produk senyawa volatil biji kakao. Temuan kami menunjukkan bahwa pemilihan kondisi pengolahan yang tepat untuk setiap genotipe kakao sangat penting dalam mengolah kakao untuk menghasilkan karakteristik kimia fisik, rasa, dan warna yang konsisten. | ||||||||||||
| Uncontrolled Keywords: | Cocoa bean, Fermentation, Yeast consortium, Volatile changes | ||||||||||||
| Subjects: | Q Science > QR Microbiology S Agriculture > S Agriculture (General) |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Azizah Azizah Nur Izzati | ||||||||||||
| Date Deposited: | 31 Oct 2023 15:28 | ||||||||||||
| Last Modified: | 31 Oct 2023 15:28 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/29255 |
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