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All Journal agriTECH Jurnal Industri Hasil Perkebunan Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) JMM (Jurnal Masyarakat Mandiri) Jurnal Teknologi Pertanian AGRITEKNO, Jurnal Teknologi Pertanian JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Celebes Abdimas: Jurnal Pengabdian Kepada Masyarakat Rawa Sains: Jurnal Sains STIPER Amuntai Res Nullius Law Journal Bubungan Tinggi: Jurnal Pengabdian Masyarakat Jurnal Inovasi Penelitian SELODANG MAYANG Jurnal Agro Indragiri Journal of Food System and Agribusiness (JoFSA) JPM: JURNAL PENGABDIAN MASYARAKAT International Journal of Business, Law, and Education Jurnal Pengabdian kepada Masyarakat Jurnal Pengabdian Kepada Masyarakat Jurnal Indragiri Penelitian Multidisiplin Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Cakrawala Ilmiah Tropical Plantation Journal Open Science and Technology Journal of Community Dedication Mamangan Social Science Journal Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat EJOIN : Jurnal Pengabdian Masyarakat JIPM: Jurnal Indragiri Penelitian Multidisiplin Open Global Scietific Journal IMPACTS: International Journal of Empowerment and Community Services Jurnal Medika: Medika E-Amal: Jurnal Pengabdian Kepada Masyarakat Journal of Dedication in Community (JoDiC)
Apriyanto, Mulono
Sekolah Pasca Sarjana Magister Ilmu Pertanian, Universitas Lancang Kuning
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Perbaikan Proses Fermentasi Biji Kakao Non Fermentasi dengan Penambahan Biakan Murni Saccharomyces cerevisiae, Lactobacillus lactis dan Acetobacter aceti Mulono Apriyanto; Sutardi Sutardi; Eni Harmayani; Supriyanto Supriyanto
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (578.556 KB) | DOI: 10.22146/agritech.16764

Abstract

Most cocoa beans produced by Indonesian farmers are non-fermented dry cocoa whose quality can be improved by the fermentation. However, it requires the optimization for fermentation process. This study was conducted to determine the effect of giving a pure culture of Saccharomyces cerevisiae, Lactobacillus lactis and Acetobacter aceti bacteria in fermented dry cocoa beans. Dry beans obtained by drying the wet (fresh) cocoa beans in the cabinet dryer, and subsequently their levels of reduction sugar were determined. The experiments of the fermentation of dry cocoa beans were conducted in a box (p = 120 cm, l = 80 cm, t = 40 cm) with aeration hole (diameter of 1 cm) and the distance between holes was 10 cm. Cocoa beans were incubated for 6 days and without inverted during fermentation. The studied treatments were A1 (without the addition of inoculum (control)), A2 (inocolum was added at the beginning of the incubation), A3 (inoculum was added at the beginning of fermentation (Saccharomyces cerevisiae). After 24 hours of experiment, Lactobacillus lactis was added while Acetobacter aceti was added after 48 hours. Each treatment was repeated three times and observed every two days. The levels of reducing sugars, etanol, acidity, yeasts and acetic acid bacteria population in the fermentation pulp/liquid were observed during the fermentation process. In order to determine the quality of dry beans, several aspects have been measured such as: pH, fermentation index and split test on dry beans after fermentation.ABSTRAKSebagian besar biji kakao yang dihasilkan petani Indonesia merupakan kakao kering non-fermentasi yang kualitasnya masih dapat ditingkatkan dengan metode fermentasi, tetapi dibutuhkan optimasi agar fermentasi dapat berjalan dengan baik. Penelitian ini dilakukan untuk mengetahui pengaruh dari pemberian biakan murni murni Saccharomyces cerevisiae, Lactobacillus lactis dan Acetobacter aceti pada fermentasi biji kakao kering jemur. Biji kakao kering jemur diperoleh dengan mengeringkan biji kakao basah (segar) dalam kabinet dryer, dan ditentukan kadar gula reduksinya. Percobaan fermentasi biji kakao kering jemur dilakukan dalam kotak fermentasi (p = 120 cm, l = 80 cm, t = 40 cm) yang diberi lubang aerasi berdiameter 1 cm dan jarak antar lubang 10 cm. Biji kakao difermentasi selama 6 hari dan tanpa dibalik selama fermentasi. Perlakuan dalam penelitian ini adalah A1 (tanpa penambahan biakan murni murni (kontrol)), A2 (pemberian biakan murni murni diawal fermenatasi), A3 (pemberian biakan murni murni secara bertahap selama fermentasi (Saccharomyces cerevisiae), setelah jam ke 24 diberikan Lactobacillus lactis dan setelah jam ke 48 diberikan Acetobacter aceti. Setiap perlakuan diulangi tiga kali dan diamati tiap dua hari sekali. Kadar gula reduksi, kadar etanol, kadar asam tertitrasi, populasi khamir, dan bakteri asam asetat dalam pulp/cairan fermentasi diamati selama proses fermentasi. Untuk mengetahui kualitas biji kakao kering jemur dilakukan pengukuran pH, indeks fermentasi dan uji belah pada biji kakao kering jemur setelah fermentasi.
Fermentasi Biji Kakao Kering Menggunakan Saccharomyces cerevisiae, Lactobacillus lactis, dan Acetobacter aceti Mulono Apriyanto; Sutardi Sutardi; Supriyanto Supriyanto; Eni Harmayani
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (403.47 KB) | DOI: 10.22146/agritech.17113

Abstract

The aims of the study was to improve quality of cocoa bans by fermentation of sun dried cocoa beans. The fermentation variations were conducted as follows: first, fermentation without the addition of inoculum (control), the second treatment using inoculum of S. cerevisiae (FNCC 3056), L. lactis (FNC 0086) and A. aceti (FNCC 0016), each of 108 cfu/g  given simultaneously at the beginning of fermentation.and the third treatment wassequential administration, i.e: yeast at the initial fermentation, lactic acid bacteria after 24 hours fermentation, and acetic acid bacteria after 48 hr of fermentation third with the same microbial population with the second treatment. The fermentation was conducted for120 hours. The fermentation temperature were controlled during fermentation as follows: 35 °C  for the first 24 hours, 45 °C  for the next second 24- hours, 55 °C the third 24 hours and 35 °C for the last 48 hours of fermentation. The results showed that after the rehydration, pulp composition of dry beans could be used as a substrate for fermentation. During fermentation, dry cocoa beans showed reduction of total sugar content, pH and total polyphenols for all the three treatments. Cut test of dried cocoa beans during the fermentation showed the increasing percentage of brown color of the three treatments. Reducing sugar and fermentation indexes increasedfor all treatments during fermentation. Concentration of ethanol, lactic acid and acetic acid reached highest level at 24, 60, and 108 hours of fermentationfor all treatments.  Highest populations of S. cerevisiae, L. lactis and A. aceti of three treatments obtained at 24, 48 and 72 hours of fermentation. After fermentation and roasting, dry beans produced hydrophobic amino acids as precursors of flavor and volatile compounds.                                               ABSTRAKPenelitian ini bertujuan untuk mengetahui perubahan sifat kimia pada fermentasi biji kakao kering jemur. Biji kakao kering jemur yang diperoleh dari petani memiliki kadar air yang tidak seragam. Guna menimalkan kegagalan fermentasi maka biji kakao kering jemur diperoleh melalui pengeringan biji kakao segar menggunakan kabinet dryer dengan sebelumnya dikondisikan pada suhu seperti pengeringan dengan sinar matahari, dan masing ditentukan kadar gula reduksinya. Percobaan fermentasi biji kakao kering dilakukan fermentasi pada wadah fermentasi dengan jumlah biji 150 g setiap wadah. Sebelum difermentasi terlebih dahulu biji kakao kering jemur direhidrasi agar didapat kadar air mendekati biji segar, kemudian biji kakao kering jemur diinkubasi selama enam hari dan tanpa dibalik selama fermentasi. Setiap perlakuan diulangi tiga kali dan diamati tiap 24 jam sampai 120 jam. Kadar gula reduksi (kontrol 4,49–11,45%, inokulum diawal (IA) 4,69–11,55%, inokulum bertahap (IB) 4,64–11,54%), kadar asam tertitrasi (kontrol 4,48–6,45%, inokulum diawal (IA) 4,64–6,39%, inokulum bertahap (IB)  4,45–6,59%), populasi Saccharomycescerevisiae (kontrol 5,56–7,28 (log CFU/g), inokulum diawal (IA) 6,45–8,75 (logCFU/g), inokulum bertahap (IB) 6.88 – 8.99 (logCFU/g), Lactobacillus lactis (kontrol 6,66–8,15 (log CFU/g), inokulum diawal (IA) 7,65–8,21(log CFU/g), inokulum bertahap (IB) 7,66–8,95 (log CFU/g) dan Acetobacter aceti (kontrol 4,26–6,95% (log CFU/g), inokulum diawal (IA) 4,85–7,40 (log CFU/g), inokulum bertahap (IB) 4,35–7,91 (log CFU/g)) dalam pulp fermentasi diamati selama proses fermentasi. Untuk mengetahui kualitas biji kakao dilakukan pengukuran pH (kontrol 5,67–3,98, inokulum diawal (IA) 5,67–3,55, inokulum bertahap (IB) 5,67–3,50), kadar etanol (kontrol 0,3–0,5%, inokulum diawal (IA) 0,3–0,52%, inokulum bertahap (IB) 0,35–0,53%) dan indeks fermentasi selama fermentasi (kontrol 0,31–0,88, inokulum diawal (IA) 0,32–0,99, inokulum bertahap (IB) 0,33–1,03).Kata kunci: Acetobacter aceti; biji kakao kering jemur; fermentasi; Lactobacillus lactis; Saccharomyces cerevisiae
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