Cocoa Bean During Fermentation: A Meta-Analysis - Fitriani, Dita; Apriyanto, Mulono; Mardesci, Hermiza (Open Science and Technology, 2024)
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.