Abstrak

Baca Juga : INTRODUKSI BAKTERI ASAM LAKTAT (BAL), BAKTERI ASAM ASETAT (BAA) DAN CAMPURAN BAL-BAA SEBAGAI STARTER KERING FERMENTASI UNTUK MEMPERBAIKI MUTU BIJI KAKAO ACEH (Ria Safitri, 2018) ,

Baca Juga : PENGARUH EKSTRAK BIJI KAKAO (THEOBROMA CACAO L.) TERHADAP PERTUMBUHAN ENTEROCOCCUS FAECALIS PADA BERBAGAI KONSENTRASI (Nurul Hafidhah, 2015) ,

yang ditambahkan sebagai starter 1 g/kg kakao. penelitian ini menggunakan metode deskriptif. hasil analisis ragi menunjukkan bahwa ragi asal medan memiliki kandungan mikroorgaisme yang baik. suhu fermentasi maksimum diperoleh pada fermentasi penambahan ragi di hari ke-5 yaitu 42,800c. ph pulp fermentasi penambahan ragi terjadi penurunan dihari ke-3 dan naik kembali dihari ke-4. pola pertumbuhan mikroorganisme pada fermentasi dengan dan tanpa penambahan ragi sama. hasil analisis biji kakao kering menunjukkan bahwa kadar air terendah diperoleh dari fermentasi penambahan ragi (5 harifermentasi). ph biji, fermentasi penambahan ragi mendekati ph normal pada hari kelima (5,14%). berdasarkan sni 01-2323-2008 hasil terbaik diperoleh dari fermentasi penambahan ragi dengan lama fermentasi lima hari yang (96,5%) dengan jumlah biji sebanyak 96,5 biji. jumlah biji per 100 gram 108 biji, hasil tersebut memenuhi standar mutu ii serta bergrade b. kata kunci : biji kakao, ragi tape, pulp, fermentasi, mutu. abstract the use of starter in the fermentation process is an attempt that can be done to improve quality and shorten the fermentation time of cocoa. tape yeast likely to be used as a starter fermentation of cocoa beans. this study aimed to analyze the content of microorganisms in the yeast market in banda aceh and determine the potential use of yeast as a starter. studied yeast obtained in banda aceh’s market, but comes from meulaboh, medan and aceh besar. about 1 gram of yeast studied. yeast is added as a starter 1 g / kg of cocoa. this research uses descriptive method. results of the analysis of the yeast show that the yeast origin from medan contains mikroorganism that good. the maximum fermentation temperature is obtained on the addition of yeast fermentation at day 5 which is 42.80?c. the ph of addition of yeast fermentation pulp decrease on day 3 and increase again on day 4. the pattern of growth of microorganisms in fermented with and without the addition of yeast is equal. results of the analysis of dry beans show that lowest water content is obtained from the addition of yeast fermentation (5 days of fermentation). ph of the addition of yeast fermentation closer to normal on the fifth day (5.14%). based on sni 01-2323-2008 best results are obtained from the addition of yeast fermentation with fermentation time of five days (96.5%) with the number of seeds by 96.5 grains. the number of seeds per 100 grams of 108 seeds, the results meet the quality standards ii and b grade. keywords: cocoa beans,tape yeast, pulp, fermentation,

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