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Apriyanto, Mulono
Sekolah Pasca Sarjana Magister Ilmu Pertanian, Universitas Lancang Kuning
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Journal : Open Science and Technology

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Cocoa Bean During Fermentation: A Meta-Analysis Fitriani, Dita; Apriyanto, Mulono; Mardesci, Hermiza
Open Science and Technology Vol. 4 No. 2 (2024): Open Science and Technology
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33292/ost.v4i2.143

Abstract

Latar Belakang: Fermentasi kemampuannya untuk menghancurkan kotiledon dan menghasilkan prekursor aroma, fermentasi sangat penting. Sebaliknya, petani Indonesia menunjukkan keengganan terhadap fermentasi karena durasi proses fermentasi yang berlarut-larut, yang berlangsung dari 5 hingga 7 hari. Tujuan: Meta-analisis dilakukan untuk menentukan kemanjuran komparatif kultur starter yang digunakan dalam proses fermentasi biji kakao. Metode: Artikel yang diterbitkan dalam jurnal peer-review mengenai fermentasi kakao digunakan untuk menyusun database. Dengan memanfaatkan platform openknowledgemaps.org, yang mengintegrasikan Pubmed (ilmu hayati) untuk menemukan artikel teks lengkap yang diterbitkan dalam bahasa Inggris dan Indonesia dari Januari 2014 hingga Januari 2024, pencarian literatur yang komprehensif dilakukan. Metode analisis statistik deskriptif digunakan dalam penelitian ini, memanfaatkan aplikasi OpenMEE untuk analisis data. Hasil: Temuan menunjukkan perubahan ragi, bakteri asam laktat, dan bakteri asam asetat selama proses fermentasi. Ukuran efek ragi, bakteri asam laktat, dan bakteri asam asetat masing-masing memiliki nilai -8,061, -0,148, dan 0,020, memenuhi kriteria sederhana Kesimpulan: Berdasarkan analisis meta-analisis, perlakuan eksperimental pertumbuhan ragi, BAL, dan BAA selama fermentasi memiliki efek yang seragam. Background: Due to its ability to destroy cotyledons and generate precursors of scent, fermentation is crucial. In contrast, Indonesian farmers exhibit reluctance towards fermenting due to the protracted duration of the fermentation process, which spans from 5 to 7 days. Objectives: A meta-analysis was conducted to determine the comparative efficacy of starter cultures utilised in the cocoa bean fermentation process. Methods: Articles published in peer-reviewed journals regarding cocoa fermentation were utilised to compile the database. By utilising the openknowledgemaps.org platform, which integrates Pubmed (life sciences) to locate full-text articles published in both English and Indonesian from January 2014 to January 2024, a comprehensive literature search was performed. The descriptive statistical analysis method was employed in this study, utilising the OpenMEE application for data analysis. Results: The findings indicated alterations in yeast, lactic acid bacteria, and acetic acid bacteria throughout the fermentation process. The yeast effect size, lactic acid bacteria, and acetic acid bacteria have values of -8.061, -0.148, and 0.020, respectively, meeting the modest criterion. Conclusions: Based on meta-analysis analysis, experimental treatment of yeast, BAL, and BAA growth during fermentation has a uniform effect.  
Co-Authors -, Baharuddin Abdul Rahman Sidik Abdul Razak Abdul Razak Ahamad Rifa’i Alfa, Akbar Ali Azhar Ali Azhar Ali Azhar Ali Azhar Ali Azhar Ali Azhar Ali Azhar Ali Azhar Ali Azhar Ali Azhar Amd Junaidi Anis Nurhayati Anitasar, Bestfy Anto Ariyanto, Anto Apriningsih, Apriningsih Apriningsih Ari Setiawan Arif Munandar Arum Putri Rahayu Backe, Riati Baehaqi Bahruslim Bayu Fajar Susanto Bayu Rianto Dewi Handayani Dita Fitriani Eko Priyono Eko Sutrisno Eko Sutrisno Elfi Yenny Yusuf Eman Sulaiman Eni Harmayani Eni Harmayani Euis Amalia Fatma Zuhrotun Nisa Feni Puspitasari Feni Puspitasari Fenthy Marlina Safitri Fitriani, Dita Fitriyah, Andi Tenri Hadi, Danang Hermiza Mardesci Ihwana As’ad Ilham, Dirja Nur Ilyas Ilyas Indra Mudrika Indra Purnama Indriyani Indriyani Indriyati, Citra Intan Sari Irianto Irianto Irianto Irianto Ismawati, Ike Jamri Jeki Prianto Kadek Rantawan Khairul Ihwan, Khairul Lana Santika Nadia Lilla Puji Lestari Listiyawati Listiyawati Lubis, Siti Rahmah Hidayatullah Lukman Handoko M Rexy Dimas Nasrullah M. Ramli M. Ridwan Marlina Marlina Marlina Marlina Marlina Marlina Marlina Marlina Marlina Marlina Marlina Melisa Muchlis Muchlis Muflihah Isnawati Muhammad Arpah Muhammad Ramli Muhammad Ramli Muharun Muharun Muharun, Muharun Mustofa, Riyadi Najirah Umar Nefrida Ninsix, Retti Ninsix, Retti Novitasari, Rifni Novyar Satriawan Fikri, KMS Nurhayati, Nurhayati Nursida, Nursida Nursida. Zinatal Hayati, Rofika Nofri Yandra. Olvi Ariyani Partini Priambada, Priambada Priyanto, Trimo Puspitasari, Feni Rahmadewi, Yunda Maymanah Ratri Retno Utami Ratri Retno Utami Rauza Sukma Rita Retti Ninsix Retty Ninsix Reza Winata Aulia Hutami Riati Bakce Riono, Yoyon Riyadi Mustofa Roberta Zulfhi Surya Roshid, Muhammad Nahruddin Rujiah Rujiah Rujiah Rujiah Rujiah Rujiah Rujiah Rujiah Rujiah Rujiah Rujiah Rujiah, Rujiah Safitri, Fenthy Marlina Safitri, Fenthy Marlina Said Muhammad Ikhsan Zulfi Maaruf Saputra, M. Rezki Satriawan Fikri, KMS. Novyar Sevia Dwi Suryanti Siti Asiah Jamil Siti Helmyati Sri Ndaru Arthawati Sriyanto Sriyanto Sriyanto Sriyanto Suci Adhis Rahmadani Sufiyanto, Mohammad Imam Sunaryanto, Hadi Supriyanto Supriyanto Supriyanto Supriyanto Suryadi Suryadi Suryadi Suryanti, Sevia Dwi Sutardi Sutardi Sutardi Sutardi Sutiharni, Sutiharni Syamsiar, Syamsiar Syamsul Arifin Tiara Pertiwi Trimo Priyanto Veriani Aprilia Vivi Arfiani Siregar Vivi Arfiani Siregar Widyawati Widyawati Widyawati Widyawati Wuri Ratna Hidayani Yoyon Riono Yoyon Riono Yulianti Yulianti Yulianti Yulianti Yulianti Yulianti Yulianti Yulianti Yunda Maymanah Rahmadewi Yusuf, Elfi Yenny