PENGARUH PENAMBAHAN INOKULUM CAMPURAN TERHADAP PERUBAHAN KIMIA DAN MIKROBIOLOGI SELAMA FERMENTASI COKLAT
ABSTRACT: The effects of the
addition of mixed inoculums consisted of Saccharomyces cerevisiae,
Lactobacillus lactis and Acetobacter aceti on the chemical and microbial
changes during cacao fermentation were investigated. The fermentation
conditions were designed as natural fermentation (without any inoculum
addition), fermentation added with mixed inoculums at zero fermentation time,
and fermentation added with S. cerevisiae, L. lactis, and A. aceti at the zero,
first, and second day of fermentation, respectively. The fermentation was
conducted in the sweat box of 5 kg for 5 days and sampling was done at every 12
hours. The result showed that the addition of mixed inoculums at zero time
speeded the optimum fermentation time. Microbial inoculums added at the first or
second day of fermentation are not recommended.
Keywords: Cacao bean, chemical
and microbial changes, fermentation, mixed inoculums
Penulis: Maria Erna
Kustyawati, Sri Setyani
Kode Jurnal: jppertaniandd080030
