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All Journal Jurnal Ilmiah Mahasiswa Agrokomplek Jurnal Ragam Pengabdian
Maria Imelda Humoen
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Agriculture, Biological Sciences & Forestry Education Environmental Science Social Sciences Other

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Karakteristik Fisik Biji Kakao (Theobroma cacao L.) Hasil Fermentasi dan Pengeringan di PT. Timor Mitra Niaga Malaka Nusa Tenggara Timur Maria Dyah Ayu Pitaloka; Egidius Naitkakin; Maria Imelda Humoen; Maria Yestiana M.K. Leo; Frangki Rionardo Lay; Siti Rahmah
Jurnal Ilmiah Mahasiswa Agrokomplek Vol. 4 No. 3 (2025): Jurnal Ilmiah Mahasiswa Agrokomplek
Publisher : Fakultas Pertanian Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/b6zg0981

Abstract

Kualitas biji kakao sangat dipengaruhi oleh penerapan proses pascapanen, terutama fermentasi dan pengeringan. Fermentasi berperan dalam menurunkan kadar polifenol penyebab rasa sepat, membentuk prekursor cita rasa, serta memperbaiki warna biji, sedangkan pengeringan berfungsi menurunkan kadar air untuk mencegah pertumbuhan kapang dan memperpanjang daya simpan. Penelitian ini bertujuan untuk mengkaji karakteristik fisik biji kakao hasil fermentasi dan pengeringan di PT. Timor Mitra Niaga, Kabupaten Malaka, Nusa Tenggara Timur, serta menilai kesesuaiannya dengan standar mutu biji kakao berdasarkan SNI 2323:2008. Penelitian dilakukan dengan metode deskriptif kuantitatif melalui pengamatan terhadap perubahan suhu, warna, tekstur, dan aroma selama fermentasi, serta pengujian kadar air, jumlah biji per 100 gram, dan uji belah setelah proses pengeringan. Hasil penelitian menunjukkan bahwa fermentasi selama empat hari menghasilkan biji kakao dengan warna cokelat kemerahan, aroma asam khas kakao, kadar air sebesar 7,1%, jumlah biji 95 butir per 100 gram yang termasuk golongan A, serta 62,5% biji terfermentasi sempurna tanpa biji cacat. Berdasarkan keseluruhan hasil tersebut, biji kakao yang dihasilkan PT. Timor Mitra Niaga memenuhi kriteria Mutu I sesuai SNI 2323:2008 dan layak digunakan sebagai bahan baku produk kakao bermutu tinggi.
Pengaruh Konsentrasi Dan Variasi Waktu Inkubasi Terhadap Mutuvirgin Coconut Oil (VCO) Fadhilah; Fadhilah azzah atiqah; Maria Yestiana M.K Leo; Siti Rahmah; Maria Imelda Humoen
Jurnal Ragam Pengabdian Vol. 3 No. 2 (2026): Mei-Agustus, Sustainable Development Goals (SDGs): Multidisciplinary Perspectiv
Publisher : Lembaga Teewan Journal Solutions

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62710/kfhe7636

Abstract

This study aimed to evaluate the effect of baker’s yeast concentration and fermentation time on the quality of Virgin Coconut Oil (VCO) and to determine the optimal treatment for producing high-quality VCO. An experimental method was employed using a two-factor factorial Completely Randomized Design (CRD). The factors tested were yeast concentration (0 g, 1 g, and 2 g) and fermentation time (24, 36, and 48 hours). The observed parameters included yield, moisture content, free fatty acid (FFA) content, and organoleptic characteristics such as aroma, color, and taste. The results showed that both yeast concentration and fermentation time significantly affected (P < 0.05) VCO yield, moisture content, FFA levels, and organoleptic properties. The 1 g yeast treatment produced the best overall results, yielding 18.9% VCO with a moisture content of 0.21%, while the 2 g treatment did not show significant improvements in several parameters. The highest yield (19%) was obtained after 24 hours of fermentation, whereas 48 hours of fermentation resulted in a moisture content of 0.24% and an FFA value of 0.28%. Organoleptic evaluation indicated no significant differences in aroma and taste among treatments; however, fermentation time significantly influenced VCO color. Overall, the use of 1 g baker’s yeast combined with an appropriate fermentation period produced VCO with superior quality characteristics.
Co-Authors Egidius Naitkakin Fadhilah Fadhilah Azzah Atiqah Frangki Rionardo Lay Maria Dyah Ayu Pitaloka Maria Yestiana M.K Leo Maria Yestiana M.K. Leo siti rahmah