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 : ANALISIS PENAMBAHAN STARTER DAN LAMA FERMENTASI TERHADAP KUALITAS BIJI KAKAO (THEOBROMA CACAO L.) PADA SKALA LABORATORIUM (Dian Satria, 2016) ,

eningkatan sampai 5,16 (dengan penambahan starter) dan 5,43 (tanpa penambahan starter). suhu selama fermentasi biji kakao mengalami peningkatan dari hari pertama sampai hari kelima mencapai 45,1 (dengan penambahan starter) dan 44,6 (tanpa penambahan starter). kadar gula pada pulp mengalami penurunan dari hari pertama sampai hari kelima menjadi 1,1% (dengan penambahan starter) dan 2,76% (tanpa penambahan starter). kadar air biji kakao fermentasi dengan rata-rata berkisar antara 6,19-6,36% sudah memenuhi standar sni. penambahan ragi berpengaruh nyata terhadap ph biji kakao kering dengan rata-rata 6,23 - 6,34. hasil uji belah yang mengacu pada sni 01-2323-2010 menunjukkan bahwa fermentasi dengan penambahan starter selama lima hari menghasilkan biji kakao terfermentasi sebanyak 92 biji, dengan biji slaty 8 bijim, dan tanpa biji berjamur. during fermentation, the microorganisms will grow in accordance with the availability of nutrients and the conditions in the cocoa mass. in general, this study aims to speed up the fermentation time and improve the quality of cocoa beans through the mitroduction of starter at the beginning of fermentation. however, particular aims of this study were to see the real effect of fermentation starter to quality cocoa beans produced. cocoa beans fermented in the fermentation box size 40 cm x 60 cm for 3, 4 and 5 days with treatment without the addition of starter and with the addition of 0,2% starter. parameter observed was in two stages, namely during in the fermentation process (temperature, ph pulp and sugar), while in the dry beans parameters observed, ph bean, and split test by observing % slaty,% moldy, and % full fermentation. the ph during fermentation decreased in the first and second day after that, ph increased up to 5.16 (in cocoa with starter) and up to 5.43 (in cocoa without starter). the temperature during fermentation of cocoa beans has increased to 45.1°c starting from the first to the fifth day(in cocoa with starter) and 44.6°c (in cocoa without starter). sugar levels in cocoa decreased from the first day to the fifth to 1.1% (in cocoa with starter) and 2.76% (in cocoa without starter). averange water content of fermented cocoa beans ranging from 6.19 to 6.36%, have meed sni standard the addition of yeast significantly affect the ph of dried cocoa beans with an average of 6.23 to 6.34. cut test results (refering to sni 01-2323-2010) showed that fermentation with the addition of a starter for five days produce 92 fermented beans, 8 slaty bean, and without moldy

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INTRODUKSI KHAMIR (YEAST), BAKTERI ASAM LAKTAT (BAL) DAN BAKTERI ASAM ASETAT (BAA) SEBAGAI STARTER KERING FERMENTASI UNTUK MEMPERBAIKI MUTU BIJI KAKAO DI ACEH (Lusiana Sapira, 2017) ,

APLIKASI STARTER (RAGI) UNTUK MEMPERBAIKI KUALITAS FERMENTASI BIJI KAKAO (THEOBROMA CACAO L.) DI TINGKAT PETANI (Irfan Fauzi Sembiring, 2016) ,

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