Article Per Year (5 Year)
p-Index From 2020 - 2025
0.817
P-Index
This Author published in this journals
All Journal Pelita Perkebunan Damianus Journal of Medicine Jendela Nursing Journal (JNJ) UNEJ e-Proceeding Jurnal Studi Keperawatan
Teguh Wahyudi
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Education Health Professions Medicine & Pharmacology Nursing Public Health

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Pelita Perkebunan

 1 
Use of Lactobacillus fermentum for improving fermentation degree of smallholder dried cocoa beans Ariza Budi Tunjung-Sari; Misnawi Jati; Noor Ariefandie Febrianto; Teguh Wahyudi
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 35 No 3 (2019)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v35i3.371

Abstract

In an attempt to improve the quality of dried cocoa beans produced from small holder farming in Indonesia, experiment of cocoa beans and Lactobacillus fermentum (LF) was conducted. LF culture at concentration 5% w/w was added into dried cocoa beans and incubated for four days. Treated beans were sun dried and evaluated for slaty and purple appearance on the nibs, as well as defects and sensory quality. This study reports a significant decrease in the proportion of slaty and purple beans in the treated groups either in smaller (30 kg) or in the larger (150 kg) scales. The moulded bean number surged, but moulded beans was already present in the untreated group. The sensory profile was obtaining higher scores on the chocolate flavor, bitterness and astringency attributes. It is concluded that LF culture could be used for improving the physical and sensory qualities of cocoa beans from small holder farmers.
Small-scale Fermentation of Cocoa Beans and on-Process Monitoring Ariza Budi Tunjung-Sari; Hendy Firmanto; Teguh Wahyudi
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 37 No 1 (2021)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v37i1.444

Abstract

Cocoa bean fermentation is a critical step in the formation of chocolate aroma precursors. Small-scale fermentation is needed to accommodate fermentation practice during low season and fruit scarcity. The study was conducted to address the minimum amount of wet cocoa beans required for a successful fermentation. In the trials, wet cocoa beans at different quantities, i.e. 1, 2.5, 5, 7.5, 10, 15, and 40 kg, were incubated in separate wooden boxes for 4 days (96 hours) and turned once after 48 hours. Temperature and pH of the pulp and beans were measured every 6 hours. Dry beans were visually inspected to determine the number of grayish and purple cotyledons indicating unfermented beans. In general, smaller scale fermentations, i.e. 1 to 15 kg, resulted in similar profiles with that of standard mini-box fermentation (40 kg) in terms of temperature, pulp pH and bean pH. The 40 kg fermentation resulted in the lowest percentage of purple beans with no grayish beans, meanwhile smaller scale fermentations showed higher number of unfermented beans. The logarithmic regression indicates that as much as 1.4 kg beans producing unfermented beans of less than 20% which meets the criteria of grade 3 based on the Indonesian National Standard for cocoa bean (SNI 2323:2008/Amd1:2010). Data analysis shows that temperature below 35°C for 42 hours was associated with higher percentage of grayish and purple beans. It is concluded that cocoa bean fermentation can be carried out at least at 5 kg scale, and temperature at 42 hours could be a parameter for process monitoring.
Co-Authors ariza budi tunjung-sari Cipto Cipto Djumarti Djumarti Hendy Firmanto Misnawi Jati Noor Ariefandie Febrianto Risma Dwi Rahayu Shanti Akhiriani Siswoko Siswoko Susijahadi Susijahadi Warijan Warijan YUNI ASTUTI Yurika Elizabeth Susanti