IDENTIFIKASI DAN PENGARUH LINGKUNGAN TERHADAP PERTUMBUHAN CENDAWAN SERTA UJI ORGANOLEPTIK BIJI KAKAO (Theobroma cacao L.) FERMENTASI DAN NON FERMENTASI - Fauziah, Fauziah; Wahyuni, Sri (Politeknik Pertanian Negeri Kupang, 2024)
ABSTRAKCendawan pathogen dapat menginfeksi produk pasca panen termasuk pada biji kakao yang difermentasi dan non fermentasi. Penelitian ini bertujuan untuk mengetahui jenis-jenis cendawan dan pengaruh lingkungan khususnya suhu saat proses pasca panen serta pembuktian perbedaan cita rasa pada biji kakao fermentasi dan non fermentasi. Penelitian ini menggunakan penelitian kualitatif dengan metode pendekatan deskriptif. Variabel yang diamati adalah jenis cendawan, suhu penyimpanan, suhu biji, kadar air dan organoleptik. Data dianalisis secara deskriptif berdasarkan hasil pengamatan. Hasilnya ditemukan terdapat empat genus cendawan yang menginfeksi biji kakao fermentasi dan non fermentasi ialah aspergillus sp, penicillium sp, mucor sp, dan rhizopus sp. Dari hasil pengukuran suhu penyimpanan, suhu biiji dan kadar air masing-masing memperoleh rata-rata fermentasi sebesar 29.6°C, 37°C dan 7.14%, sedangkan non fermentasi 28.74°C, 30.28°C and 13 .28%. Aroma kakao yang dihasilkan berupa aroma buah (pisang dan nanas), ragi dan keasaman.Kata kunci: Biji kakao, Cendawan,Fermentasi, Organoleptik ABSTRACT Pathogenic fungi can infect post-harvest products including fermented and non-fermented cocoa beans. This study aims to determine the types of fungi and the influence of the environment, especially temperature during the post-harvest process as well as to prove the difference in taste between fermented and non-fermented cocoa beans. This study used qualitative research with descriptive approach method. Variables observed were types of fungi, storage temperature, bean temperature, moisture content and organoleptic. Data were analyzed descriptively based on the observation results. The results showed that there were four genus of fungi that infected fermented and non-fermented cocoa beans, namely Aspergillus sp, Penicillium sp, Mucor sp, and Rhizopus sp. From the measurement of storage temperature, bean temperature and water content, each obtained an average fermentation of 29.6°C, 37°C and 7.14%, while non-fermentation was 28.74°C, 30.28°C and 13.28%. The aroma of cocoa produced in the form of fruit aroma (banana and pineapple), yeast and acidity.Key words: Cocoa beans, Fermentation, Fungi, Organoleptic