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Journal articles on the topic 'Cacao beans Fermentation'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Wiranda, Sumaryati Syukur, and Hermansyah Aziz. "DETERMINATION OF CALCIUM (Ca) AND MAGNESIUM (Mg) CONTENT IN CACAO (Theobroma cacao Linn) FERMENTATION AND NON FERMENTATION BY SPECTROPHOTOMETRY." Jurnal Riset Kimia 3, no. 1 (2015): 96. http://dx.doi.org/10.25077/jrk.v3i1.104.

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ABSTRACT Cacao beans contain many kinds of mineral, magnesium (Mg), calcium (Ca), Zinc (Zn), Phosphor (P) and etc. This study investigated magnesium (Mg) and calcium (Ca) in fermentation and non fermentation cacao beans by atomic absorption spectrophotometry. Mg and Ca, content in non fermentation cacao beans of green and red variety are 453 µg/g, 466 µg/g, and 491 µg/g, 445 µg/g. Mg and Ca, contents in fermentation cacao beans of green and red variety are, 596 µg/g, 528 µg/g, and 554 µg/g, 505 µg/g. Fermentation make magnesium (Mg) and calcium (Ca) content increase significantly. Keywords : Theobroma cacao Linn, fermentation, spectrophotometry.

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Bittenbender, Harry C., Loren D. Gautz, Ed Seguine, and Jason L. Myers. "Microfermentation of Cacao: The CTAHRBag System." HortTechnology 27, no. 5 (2017): 690–94. http://dx.doi.org/10.21273/horttech03769-17.

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Standardized and repeatable techniques for microfermentation and drying small samples (<100 g) of cacao (Theobroma cacao), also known as cocoa, are necessary to identify new varieties having high yield and quality. Sensory analyses of the processed cacao seed (bean) are a critical component to develop varieties for Hawaii’s cacao to chocolate industry. A microfermentation and drying system capable of processing multiple samples of mucilage-covered cacao beans ranging from 60 to 6000 g was developed. The effects of fermentation variables, genetic background, management, site, and season on quantitative and qualitative attributes can be studied using this protocol. Beans processed using the College of Tropical Agriculture and Human Resources (CTAHR) bag system (CBS) are inoculated with microorganisms on their fruit (pod) surface. This enables a better assessment of the terroir of sites when the dried fermented beans are roasted and processed. Clean, inexpensive, disposable polyethylene bags serve as fermentation vessels. The fermentery has a temperature controller that follows a fermentation temperature profile. Sun drying is replaced by drying in the laboratory. Two-month storage in ambient outdoor humidity and temperature completes the protocol. The CBS is an improvement to existing cacao microfermentation methods because beans from single pods can be fermented. No microbial isolates, inoculums, or foreign pulp from other trees and sites are used. Less labor is required to maintain the fermentation. In laboratory drying is less variable than sun drying. The CBS is a flexible and reliable method to microferment cacao for scientists, small growers, and hobbyists.

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Apriyanto, Mulono. "PERUBAHAN pH , KEASAMAN DAN INDEKS FERMENTASI BIJI KAKAO SELAMA FERMENTASI HASIL BIJI KAKAO (THEOBROMA CACAO)." JURNAL TEKNOLOGI PERTANIAN 6, no. 1 (2017): 12–18. http://dx.doi.org/10.32520/jtp.v6i1.97.

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Most cocoa beans are produced by farmers Indonesia is dry cocoa drying whose quality can be improved by the fermentation method, but it takes more optimization for fermentation can run well. This study aimed to determine changes in the chemical properties of fermented dry cocoa beans drying. Dry beans drying is obtained by drying the wet cocoa beans (fresh) in a cabinet dryer with a previously conditioned at a temperature such as drying in the sun, and each determined the reduction of sugar levels. Experiments fermented dry cocoa beans are fermented in the fermentation container with the amount of 100 grams of seed per container. Before the first fermented dry cocoa beans drying on rehydration to obtain a moisture content approaching fresh beans, dry beans drying then incubated for six days and without inverted during fermentation. Each treatment was repeated three times and observed every 24 hours to 120 hours. Reduction sugar, acid levels tertitrasi, the population of yeasts and acetic acid bacteria in fermented pulp was observed during the fermentation process. To determine the quality of dry beans drying measurement of pH and the fermentation index during fermentation.

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PRADNYAWATHI, NI LUH MADE, I. KETUT ARSA WIJAYA, I. NYOMAN SUTEDJA, and ANAK AGUNG MADE ASTININGSIH. "Kajian Beberapa Cara Fermentasi yang Dilakukan oleh Petani terhadap Mutu Biji Kakao (Theobroma cacao L.)." Agrotrop : Journal on Agriculture Science 8, no. 2 (2019): 189. http://dx.doi.org/10.24843/ajoas.2018.v08.i02.p10.

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Study of Assorted Fermentation Methods Conducted by Local Farmers on the Quality of VCocoa Beans (Theobroma Cacao L.). Various fermentation methods have been done by local farmers, however there has been no report on the quality of cocoa beans from those methods. This study aims were to identify various ways of cocoa beans fermentation conducted by local farmers; to compare between quality of fermented beans produced by local farmers and suggested quality of fermented beans; and o obtain a simple fermentation method which resulted in good quality beans and suitable practice for local farmers. The research wasconducted in Tabanan Regency, Province of Bali through field survey with observation and interview method, and supported with literature study. According to field observation and analysis of fermented cocoa beans taken from the local farmers, it can be concluded that most of local farmers did not fermented their kakao seeds. Thus, the fermentation done by utilizing a plastic sack, a bamboo basket or a wooden box lined and covered with banana leaves. The research also found that implementing similar fermentation methods to the seed did not always resulting similar quality of cocoa beans. Finally, the simplest method for local farmers to ferment the cocoa seed was the fermentation by utilizing basket lined and covered with banana leaves with at least 90kg wet beans.

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Meryandini, Anja, Asrianti Basri, and Titi Candra Sunarti. "PENINGKATAN KUALITAS BIJI KAKAO (Theobroma cacao L) MELALUI FERMENTASI MENGGUNAKAN Lactobacillus sp. dan Pichia kudriavzevii." Jurnal Bioteknologi & Biosains Indonesia (JBBI) 6, no. 1 (2019): 11. http://dx.doi.org/10.29122/jbbi.v6i1.3048.

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The Improvement of Cacao Beans Quality through Fermentation by Using Lactobacillus sp. and Pichia kudriavzeviiABSTRACTIndonesia is one of the main cacao producers in the world. Indonesian cacao product is, however, relatively of low quality. Quality improvement of cacao beans is thus needed to increase added value of the product through such method as fermentation using bacteria and yeast. This study was conducted using four fermentation treatments, namely F1 (spontaneous fermentation without the addition of inoculum), F2 (addition of lactic acid bacteria inoculum), F3 (addition of yeast inoculum), F4 (addition of mixed lactic acid bacteria and yeast inoculum). The fermentation was carried out for 5 days. The parameters measured were the microbial cell number, pH, ethanol, total reducing sugar, and total acid concentration, as well as cacao seed quality. Results showed that, compared to the other treatments, the F4 treatment gave the best result, namely 83% of the cacao seeds being fermented, 2% non-fermented, 14% unfermented, 1% moldy, and 2% germinated. The liquid produced during the fermentation contained the highest reducing sugar of 123.38 mg·mL-1, the highest total acid of 24.42 mg·mL-1, and 3.57% ethanol.Keywords: cacao beans, fermentation, lactic acid bacteria, starter, yeast ABSTRAKIndonesia adalah salah satu penghasil kakao utama di dunia. Namun berdasarkan mutu, produk kakao Indonesia masih relatif tergolong rendah. Peningkatan kualitas biji kakao diperlukan untuk memberikan nilai tambah pada produk melalui metode seperti fermentasi menggunakan bakteri dan khamir. Penelitian ini dilakukan dengan empat perlakuan fermentasi yaitu F1 (fermentasi secara spontan tanpa penambahan inokulum), F2 (dengan penambahan inokulum bakteri asam laktat (BAL)), F3 (dengan penambahan inokulum khamir), F4 (dengan penambahan inokulum campuran bakteri asam laktat dan khamir). Fermentasi dilakukan selama 5 hari, dan parameter yang diukur selama fermentasi adalah jumlah mikroba, pH, kadar etanol, gula pereduksi, total asam serta kualitas biji. Hasil menunjukkan bahwa, dibandingkan perlakuan lainnya, perlakuan F4 memberikan hasil terbaik yaitu 83% biji terfermentasi, 2% tidak terfermentasi, 14% terfermentasi sebagian, 1% berjamur, dan 2% berkecambah. Cairan fermentasi tersebut mengandung gula reduksi yang paling tinggi 123,38 mg·mL-1, total asam tertinggi 24,42 mg·mL-1, dan kadar etanol mencapai 3,57%.Kata Kunci: bakteri asam laktat (BAL), biji kakao, fermentasi, khamir, starter

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Cevallos-Cevallos, Juan Manuel, Laura Gysel, Maria Gabriela Maridueña-Zavala, and María José Molina-Miranda. "Time-Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao) Beans." Journal of Food Quality 2018 (2018): 1–14. http://dx.doi.org/10.1155/2018/1758381.

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Chocolate is one of the most consumed foods worldwide and cacao fermentation contributes to the unique sensory characteristics of chocolate products. However, comparative changes in volatiles occurring during fermentation of Criollo, Forastero, and Nacional cacao—three of the most representative cultivars worldwide—have not been reported. Beans of each cultivar were fermented for five days and samples were taken every 24 hours. Volatiles from each sample were adsorbed into a solid phase microextraction fiber and analyzed by gas chromatography-mass spectrometry. Aroma potential of each compound was determined using available databases. Multivariate data analyses showed partial clustering of samples according to cultivars at the start of the fermentation but complete clustering was observed at the end of the fermentation. The Criollo cacao produced floral, fruity, and woody aroma volatiles including linalool, epoxylinalool, benzeneethanol, pentanol acetate, germacrene, α-copaene, aromadendrene, 3,6-heptanedione, butanal, 1-phenyl ethenone, 2-nonanone, and 2-pentanone. Nacional cacao produced fruity, green, and woody aroma volatiles including 2-nonanone, 3-octen-1-ol, 2-octanol acetate, 2-undecanone, valencene, and aromadendrene. The Forastero cacao yielded floral and sweet aroma volatiles such as epoxylinalool, pentanoic acid, benzeneacetaldehyde, and benzaldehyde. This is the first report of volatiles produced during fermentation of Criollo, Forastero, and Nacional cacao from the same origin.

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GOTO, Yasunobu, Satoko OKUYAMA, Masayoshi UZAWA, Takeshi AIHARA, and Tatsuya KAMIWAKI. "Compositional Changes of Indonesian Cacao Beans during Fermentation Process." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 48, no. 11 (2001): 848–51. http://dx.doi.org/10.3136/nskkk.48.848.

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Goto, Yasunobu, Takeshi Aihara, Satoko Okuyama, Tatsuya Kamiwaki, Kiyoyasu Tsukada, and Masayoshi Uzawa. "Compositional Changes of Venezuelan Cacao Beans during the Fermentation." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 49, no. 11 (2002): 731–35. http://dx.doi.org/10.3136/nskkk.49.731.

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Hernani, Hernani, and Winda Haliza. "OPTIMASI KOMPOSISI NUTRIEN UNTUK PEMBENTUKAN KOMPONEN CITARASA PADA FERMENTASI BIJI KAKAO ASALAN (Optimization of nutrient composition during fermentation on unfermented cocoa beans to enchance flavor components production)." Jurnal Penelitian Pascapanen Pertanian 10, no. 2 (2017): 71. http://dx.doi.org/10.21082/jpasca.v10n2.2013.71-82.

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Pengolahan biji kakao tanpa melalui proses fermentasi biasanya disebut sebagai biji kakao asalan. Di Indonesia, petani masih jarang melakukan fermentasi karena harga jual biji fermentasi dan asalan, tidak jauh berbeda. Dengan melakukan fermentasi kembali pada biji kakao asalan menggunakan kultur mikroba sebagai nutrien diharapkan menghasilkan komponen citarasa sama seperti kakao yang difermentasi. Adapun tujuan dari penelitian adalah untuk mendapatkan komposisi substrat atau media tumbuh yang sesuai untuk aplikasi fermentasi biji kakao asalan sehingga akan diperoleh starter kultur mikroba aktif yang dapat menghasilkan karakter citarasa setara dengan biji kakao fermentasi. Metodologi yang digunakan secara response surface method (RSM) terhadap komposisi kultur media yang terdiri dari fruktosa, glukosa, sukrosa dan asam sitrat. Faktor perlakuan fruktosa (x1) dengan batasan 42-62 mg/g, glukosa (x2) 24-41 mg/g, sukrosa (x3) 21-32 mg/g dan asam sitrat (x4) 21-24 mg/g. Dalam setiap perlakuan digunakan 4 kg biji kakao asalan. Hasil respon terhadap senyawa citarasa yang teridentifikasi terdiri dari golongan senyawa pirazin (2,3,5,6 tetrametil pirazin, 2,5 dimetil pirazin), asam butanoat, 2-metoksi fenol, ?-oktalakton, asam lemak (asam palmitat, stearat, cis-vasenat dan 9,12 oktadesenoat). Hasil respon terhadap model senyawa citarasa memberikan signifikansi yang nyata pada senyawa 2,3,5,6 tetrametilpirazin, asam butanoat, 2-metoksi fenol dan ?-oktalakton dan tidak berbeda nyata pada 2, 5 dimetil pirazin.Kata kunci :Kakao, fermentasi, asalan (non fermentasi), citarasa, komposisi nutrienEnglish Version AbstractThe processing of cocoa beans whithout fermentation known as non fermented beans. Farmers rarely done fermentation, since the price of fermented and non fermented beans are not much different. By refermentation on unfermented cacao beans using microbes culture as a nutrient, it will be changed the flavor of unfermented cacao beans similar to fermented cacao beans. The present work was conducted to obtain a substrate suitable for long-term application of fermentation which is active microbial starter cultures for fermentation applications on non-fermented cocoa beans that can produce the equivalent character flavor cocoa fermentation. The methodology was used in the response surface method (RSM) on the composition of the culture media consisting of fructose, glucose, sucrose and citric acid. Fructose treatment factors (x1) with limits 42-62 mg/g, glucose (x2) 24-41 mg/g, sucrose (x3) 21-32 mg/g and citric acid (x4) 21-24 mg/g. For every traetment was used 4 kg unfermented cacao seed. The results of flavor response compounds were identified class of compounds, such as pyrazine groups (2,3,5,6 tetramethyl pyrazine, 2,5 dimethyl pyrazine), butanoic acid, 2-methoxy phenol, ?-octalactone, fatty acid (palmitic acid, stearic, cis-vacenic and 9.12 oktadecenoic). Response to the results of the model flavor compounds was gave significance to the compound of 2,3,5,6 tetramethylpirazine, butanoic acid, 2-methoxy-phenol and ?-octalactone and not significantly different at 2, 5 dimethyl pyrazine.Keywords : cacao, fermentation, non fermented, fragrance and flavor, nurient composition

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Tịnh, Nguyễn Thị Thanh, Nguyễn Tiến An, Hồ Thị Thu Hòa, and Nguyễn Thị Tươi. "A STUDY OF WINE FERMENTATION FROM MUCILAGE OF COCOA BEANS (Theobroma cacao L.)." Tạp chí Khoa học Đại học Đà Lạt 6, no. 3 (2016): 387. http://dx.doi.org/10.37569/dalatuniversity.6.3.83(2016).

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Cơm nhầy hạt cacao chiếm 10% khối lượng hạt là phụ phẩm của quá trình sản xuất hạt cacao, nồng độ chất tan đạt 17.780Bx, pH khoảng 3.43 – 3.5 và có giá trị dinh dưỡng giàu đường, khoáng chất, acid hữu cơ, phenolic… Nghiên cứu này nhằm mục đích lên men dịch cơm nhầy hạt cacao tạo sản phẩm nước giải khát lên men có độ cồn 11.2. Tác nhân chính của quá trình lên men ethanol là Saccharomyces cerevisiae 2x107cfu/ml và phối hợp với 1% (w/v) chế phẩm bột nem rượu. Quá trình lên men được đánh giá bởi hàm lượng ethanol tạo thành. Điều kiện lên men tối ưu ở nhiệt độ 280C và thời gian lên men 7 ngày. Lên men phụ ổn định chất lượng rượu ở điều kiện nhiệt độ trung bình 180C trong vòng 30 ngày. Sản phẩm có màu vàng đến nâu nhạt, trong suốt, mùi thơm đặc trưng và được đánh giá cảm quan theo TCVN 3215-79 & 3217 – 79 đạt điểm chung 16.39 mức khá. Như vậy, có thể kết luận rằng có thể chế biến dịch cơm nhầy cacao thành nước giải khát lên men ethanol – rượu cacao, đa dạng sản phẩm và tăng thêm khả năng ứng dụng của quả cacao.

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Arinata, Nyoman, Ni Luh Yulianti, and Gede Arda. "Pengaruh Variasi Dimensi Wadah dan Lama Fermentasi Terhadap Kualitas Biji Kakao (Theabroma cacao L.) Kering Hasil Fermentasi." Jurnal BETA (Biosistem dan Teknik Pertanian) 8, no. 2 (2019): 211. http://dx.doi.org/10.24843/jbeta.2020.v08.i02.p04.

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Tujuan dari penelitian ini adalah untuk mengetahui pengaruh variasi dimensi wadah dan lama fermentasi terhadap pengeringan biji kakao dari hasil fermentasi dengan dimensi wadah yang berbeda dan untuk mengetahui perlakuan terbaik dari hasil pengeringan biji kakao setelah proses fermentasi. Penelitian ini menggunakan rancangan acak lengkap faktorial dengan dua faktor, yaitu faktor pertama adalah dimensi wadah yang berupa kotak kayu yang terdiri dari tiga dimensi yang berbeda yaitu kotak kayu berukuran 19,5 cm x 19,5 cm x 25,5 cm dengan kapasitas biji kakao segar 5,5 kg, kotak kayu berukuran 21,5 cm x 21,5 cm x 28 cm dengan kapasitas biji kakao segar 7,5 kg, dan kotak kayu berukuran 23,5 cm x 23,5 cm x 29,5 cm dengan kapasitas biji kakao segar 9,5 kg. Faktor kedua adalah lama fermentasi, yang terdiri dari tiga taraf yaitu 5 hari, 6 hari dan 7 hari. Parameter yang diamati dalam penelitian ini adalah suhu fermentasi, kadar air, jumlah biji per 100 gram, kadar kulit dan uji belah/ cut test yang meliputi biji tidak terfermentasi, biji setengah terfermentasi, biji terfermentasi sempurna, biji berkecambah, biji berjamur dan biji berserangga. Hasil dari penelitian yang dilakukan menunjukkan bahwa perlakuan wadah dan lama fermentasi berpengaruh terhadap suhu fermentasi, jumlah biji per 100 gram, kadar air, kadar kulit dan hasil uji belah yaitu biji tidak terfermentasi dan biji terfermentasi sempurna. Perlakuan proses fermentasi yang menggunakan dimensi wadah terbaik adalah dimensi kotak kayu berukuran 23,5 cm x 23,5 cm x 29,5 cm dengan kapasitas 9,5 kg yang difermentasikan selama 6 hari yaitu dengan suhu maksimal fermentasi yang dicapai sebesar 45,50 oC, jumlah biji per 100 gram sebesar 83, kadar air sebesar 7,4% Bb, kadar kulit sebesar 10,97%, hasil uji belah biji tidak terfermentasi 2%, biji setengah fermentasi 15%, biji terfermentasi sempurna 82% dan biji yang berjamur 0%, berkecambah 0% dan berserangga 0%. Kata kunci: kakao, dimensi wadah, lama fermentasi, pengeringan biji kakao.  The purpose of this study was to determine the effect of variations in container dimensions and fermentation time on drying cocoa beans from fermented products with different container dimensions and to determine the best treatment of the results of drying cocoa beans after the fermentation process. This research uses a factorial complete random design with two factors, the first factor is the dimensions of the container in the form of a wooden box consisting of three different dimensions, namely a wooden box measuring 19.5 cm x 19.5 cm x 25.5 cm with the capacity of cocoa beans fresh 5.5 kg, wooden boxes measuring 21.5 cm x 21.5 cm x 28 cm with a capacity of fresh cocoa beans 7.5 kg, and wooden boxes measuring 23.5 cm x 23.5 cm x 29.5 cm with the capacity of fresh cocoa beans is 9.5 kg. The second factor is fermentation time, which consists of three levels, namely 5 days, 6 days and 7 days. The parameters observed in this study were fermentation temperature, water content, number of beans per 100 grams, skin content and cut test which included unfermented beans, semi-fermented beans, perfectly fermented beans, germinated beans, moldy beans and insects. The results of the research conducted showed that the treatment of the container and the fermentation time affected the fermentation temperature, the number of beans per 100 grams, moisture content, skin content and the results of the split test ie not fermented and perfectly fermented seeds. The fermentation process that uses the best container dimensions is the dimension of a wooden box measuring 23.5 cm x 23.5 cm x 29.5 cm with a capacity of 9.5 kg fermented for 6 days, with a maximum temperature of fermentation achieved at 45.50 oC , the number of beans per 100 grams is 83, water content of 7,4% Bb, the skin content is 10.97%, the test results are not fermented 2%, half fermented beans 15%, 82% fermented beans and 0% moldy beans, 0% germination and 0 insects %. Keywords: cocoa, container dimensions, fermentation time, cocoa beans drying.

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Munarso, S. Joni, Kun Tanti Dewandari, and Zahra Haifa. "PENGARUH PENAMBAHAN STARTER MIKROBA SERTA PEMERASAN PULP TERHADAP KONDISI FERMENTASI DAN MUTU BIJI KAKAO (Theobroma cacao L.)." Jurnal Penelitian Pascapanen Pertanian 13, no. 3 (2018): 156. http://dx.doi.org/10.21082/jpasca.v13n3.2016.156-166.

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Telah dilakukan penelitian yang bertujuan untuk mengetahui pengaruh penambahan starter mikroba (Acetobacter aceti, Lactobacillus plantarum dan Saccharomyces cereviceae) serta pemerasan pulp terhadap fermentasi dan mutu biji kakao. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) pola faktorial 3x5 dengan dua kali ulangan. Faktor pertama adalah fermentasi yaitu fermentasi biji kakao secara spontan (F1), Fermentasi biji kakao dengan penambahan A. aceti, L. plantarum dan S. cereviciae (F2), Fermentasi biji kakao dengan perlakuan pemerasan pulp serta penambahan A. aceti, L. plantarum dan S. cereviciae (F3). Sedangkan faktor kedua adalah lama fermentasi (H1, H2, H3, H4 dan H5). Hasil penelitian menunjukkan bahwa penambahan starter meningkatkan konsentrasi etanol pada saat fermentasi dan meningkatkan kadar asam asetat, tetapi menurunkan konsentrasi asam oksalat pada biji kakao. Penambahan starter disertai pemerasan pulp menghasilkan biji kakao dengan kadar asam asetat sebesar 0,47%, sedangkan biji kakao tanpa pemerasan kadar asam asetat 0,49%. Penambahan starter disertai pemerasan pulp menghasilkan mutu biji kakao terbaik dengan karakteristik sebagai berikut: skor nilai uji belah tertinggi (379 dari 400), mutu fisik (Golongan mutu A) serta memenuhi persyaratan mutu SNI 2008 No. 2323 tentang biji kakao dengan rasio jumlah per berat biji sebanyak 88 biji/100g; nilai pH 4,93; kadar asam asetat 0,47%, kadar lemak 34,90%, kadar air 4,47%, kadar serat kasar 3,66% dan kadar abu 4,82% dengan waktu fermentasi selama 5 hari.English Version AbstractEffect of Starter Culture Addition and Depulping on The Fermentation and Quality of Cocoa Beans (Theobroma cacao L.)S Joni Munarso, Kun Tanti Dewandari, and Zahra Haifa. 2016. Effect of Starter Culture Addition and Depulping on The Fermentation and Quality of Cocoa Beans (Theobroma cacao L.). The aimed of this study was to investigate the effect of starter culture addition (Acetobacter aceti, Lactobacillus plantarum, and Saccharomyces cerevisiae) with depulping on the fermentation and quality of cocoa beans. The experimental design of this study was conducted using a 3×5 factorial Completely Randomized Design (CRD) with duplicate replication. The first factor was fermentation condition included spontaneously fermented cocoa beans (F1), fermentation of cocoa beans with the addition of A. aceti, L. plantarum and S. cereviciae (F2), Fermented cocoa beans with depulping and addition of A. aceti, L. plantarum and S. Cereviciae (F3). The second factor was time of fermentation. The result revealed that starter addition increased ethanol concentration on the fermentation process, increased acetate acid, and citric acid concentratio, meanwhile oxalic acid decreased on cocoa beans during 5 days of fermentation. Depulping caused a slight decrease in acetic acid concentration at the end of fermentation with value of 0,47%, meanwhile the sample of cocoa beans without depulping treatment had acetic acid concentration of 0,49%. Starter culture addition and depulping treatment resulted the best characteristic of cocoa beans which visualized by the largest amounts of cut test score (379 of 400), physical quality (Grade A) and completed SNI No. 2323-2008 requirements with total beans/100 g ratio of 88 beans/100g; pH values of 4,93; acetic acid concentrations of 0,47%, content of fat 15,12%, moisture 4,47%, crudefiber 3,66% and total ash 4,82% after 5 days fermentation.

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Hartuti, Sri, Nursigit Bintoro, Joko Nugroho Wahyu Karyadi, and Yudi Pranoto. "PENGARUH WAKTU PEMERAMAN, AERASI DAN SUHU FERMENTOR TERHADAP KUALITAS BIJI KAKAO." AGROINTEK 14, no. 2 (2020): 295–308. http://dx.doi.org/10.21107/agrointek.v14i2.6297.

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Good postharvest handling must be done to get high-quality cocoa beans. This study aims to determine the effect and relationship of cocoa pod ripening time, aeration and fermentor temperature during fermentation on the pH and fermentation index, and to know the value of other quality parameters of cocoa beans, such as water content, ash content, protein content, fat content, carbohydrate content, color chroma, and hue. The results of the RSM analysis also showed that the cacao pod ripening time, aeration rate and fermenter temperature had different effects on the fermentation index and pH of the cocoa beans produced, which was indicated by the R² value for each parameter, 74.7% for the index fermentation and 56.5% for the pH of the cocoa beans. Based on the fermentation index value and the pH of the cocoa beans obtained, it was found that the ripening of the cocoa pods, aeration and the temperature of the fermentor provided were able to produce good quality fermented cocoa beans. The quality values of cocoa beans obtained include: fermentation index ≥ 1, pH of cocoa beans from 4.97 to 6.31, moisture content of 6.5 - 7.8%, ash content of 3.21 - 4.12%, chroma color value 16.50 - 25.28, hue color values 30.01 - 51.73, fat content 20.91 - 47.19%, protein content 10.45 - 16.47% and carbohydrate content 29.81-57.70 %.

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Marpaung, Ridawati, and Siti Nurlina Putri. "KARAKTERISTIK MUTU ORGANOLEPTIK OLAHAN COKLAT DENGAN LAMA FERMENTASI YANG BERBEDA PADA BIJI KAKAO LINDAK (Theobroma cacao L.)”." Jurnal Media Pertanian 4, no. 2 (2019): 64. http://dx.doi.org/10.33087/jagro.v4i2.83.

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Penelitian ini bertujuan untuk mengetahui karakteristik mutu organoleptik olahan coklat dengan lama fermentasi yang berbeda pada biji kakao lindak. Fermentasi hingga pengeringan biji kakao dilaksanakan di RT 12 Kelurahan Sungai Asam Kecamatan Pasar Jambi dan proses pengolahan coklat serta analisis organoleptik olahan coklat dilaksanakan di Laboratorium Dasar Universitas Batanghari Jambi mulai bulan Mei sampai Juli 2019. Penelitian dirancang menggunakan rancangan acak lengkap (RAL), dengan perlakuan lama fermentasi yang berbeda, sebagai berikut: F0 = tidak difermentasi, F1 = fermentasi 2 hari, F2 = fermentasi 4 hari, F3 = fermentasi 6 hari, dan F4 = fermentasi 8 hari. Setiap perlakuan diulang 3 kali sehingga terdapat 15 unit percobaan, setiap unit percobaan sebanyak 1 kg biji kakao,sehingga jumlah keseluruhan biji kakao adalah 15 kg. Peubah yang diamati adalah warna, aroma, cita rasa, kepahitan, kesukaan pada coklat, pH dan kadar air biji kakao kering. Hasil penelitian menunjukkan bahwa lama fermentasi yang berbeda berpengaruh nyata terhadap mutu organoleptik warna, aroma, cita rasa, kesukaan serta pH dan kadar air biji kakao kering, tetapi berbeda tidak nyata terhadap kepahitan. Penilaian tertinggi terhadap warna, aroma, cita rasa, kepahitan dan kesukaan terdapat pada perlakuan lama fermentasi 6 hari dan 8 hari.Kata kunci : fermentasi, kakao lindak, mutu organoleptik coklat. ABSTRACT The aim of this study was to determine the organoleptic quality characteristics of processed chocolate with different fermentation times on the cocoa beans. Fermentation up to drying of cocoa beans is carried out in RT 12 Kelurahan Sungai Asam, Pasar Jambi district and the processing of chocolate and organoleptic analysis of chocolate are carried out at the Laboratory of the University of Batanghari Jambi from May to July 2019. The study was designed using a completely randomized design (CRD), with treatment different fermentation time, as follows: F0 = not fermented, F1 = 2 days fermentation, F2 = 4 days fermentation, F3 = 6 days fermentation, and F4 = 8 days fermentation. Each treatment was repeated 3 times so that there were 15 units of experiment, each unit of experiment was 1 kg of cocoa beans, so that the total number of cocoa beans was 15 kg. Variables observed were color, flavor, taste, bitterness, preference for chocolate, pH and moisture content of dried cocoa beans. The results showed that different fermentation time significantly affected the organoleptic quality of color, flavor, taste, preferences and pH and water content of dried cocoa beans, but not significantly different from bitterness. The highest assessment of color, flavor, taste, bitterness and likeness is found in the 6-days and 8-days fermentation treatment.Keywords: fermentation, bulk cocoa, chocolate organoleptic quality

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Ariyanti, Melia. "KARAKTERISTIK MUTU BIJI KAKAO (Theobroma cacao L) DENGAN PERLAKUAN WAKTU FERMENTASI BERDASAR SNI 2323-2008. (Quality Characteristics Of CocoaBeans (Theobroma cacao L) WithTime FermentationTreatment Based on ISO 2323-2008)." Jurnal Industri Hasil Perkebunan 12, no. 1 (2017): 34–42. http://dx.doi.org/10.33104/jihp.v12i1.2757.

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The aim of this research was to determine the quality of 5 and 6 days fermented cocoa beans in Belopa, LuwuDistrict, South Sulawesi by ISO 2323-2008. Raw materials used in the study was the cocoa beans from farmers in Batu Titik Village Batu Lappa subdistrict,Belopa, Luwu Districts. Cocoa beans fermented for 5 and 6 days dried in the sun, then analyzed in the laboratory testing BBIHP Makassar. Test parameters based on the quality requirements of ISO 2323-2008 cocoa beans include general conditions and special requirements. The results showedthat the cocoa bean fermentation for 5 and 6 days measuring 94 and 95 seeds per 100 grams, including class A. Based on the general requirements ISO 2323-2008, fermented cocoa beans 5 and 6 days not yet meet the quality requirements for water content, while the special requirements seeds not meet the quality requirements for the levels of impurities. Based on the special requirements, fermented cocoa beans 5 and 6 days of research result fromLuwu Districts including quality III. Keywords: cacao beans, fermentation, quality, ISO 2323-2008.ABSTRAK. Penelitian ini bertujuan untuk mengetahui mutu biji kakao yang difermentasi 5 dan 6 hari di Belopa, Kab. Luwu Sulawesi Selatan berdasarkan SNI 2323-2008. Bahan baku yang digunakan dalam penelitian adalah biji kakao dari petani di Dusun Batu Titik Desa Batu Lappa, Belopa Kab. Luwu. Biji kakao yang telah difermentasi selama 5 dan 6 hari kemudian dikeringkan dengan dijemur di bawah sinar matahari, selanjutnya dianalisa di Laboratorium Pengujian BBIHP Makassar. Parameter uji berdasarkan syarat mutu biji kakao SNI 2323-2008 meliputi syarat umum dan syarat khusus. Hasil penelitian menunjukkan bahwa biji kakao fermentasi 5 dan 6 hari berukuran 94 dan 95 biji per 100 gram, termasuk golongan A. Berdasarkan syarat umum SNI 2323-2008, biji kakao fermentasi 5 dan 6 hari belum memenuhi syarat mutu untuk kadar air, sedangkan syarat khusus biji belum memenuhi syarat mutu untuk kadar kotoran. Berdasar syarat khusus, biji kakao fermentasi 5 dan 6 hari hasil penelitian dari Kab. Luwu termasuk mutu III. Kata kunci: biji kakao,fermentasi, mutu, SNI 2323-2008.

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Saputri, Desi Riana, Fenzy Putri Liewenti, and Stanislaus Dimas Indra. "Efek Biokonversi Pulp Kakao menjadi Bioetanol Sebagai Sumber Energi Alternatif melalui Fermentasi Aspergillus niger dan Saccharomyces cerevisiae dalam Fermentor Wadah Plastik dan Stainless Steel." Journal of Science and Applicative Technology 5, no. 1 (2021): 73. http://dx.doi.org/10.35472/jsat.v5i1.377.

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Cocoa beans from Indonesian farmers are not optimal to utilize dan has low quality because they have not done fermentation processing. The aim of this study was to process cocoa beans through fermentation by using Aspergillus niger and Saccharomyces cerevisiae by developing cocoa-pulp byproduct that can be converted to be alcohol. Fermentation process had done in two type of containers such as plastic and stainless steel material. It was observed to know the presence of olygodinamic effect from stainless steel material. The results showed that cacao pulp can be fermented by using Aspergillus niger and Saccharomyces cerevisiae in sensory test method with hyphae growth and strong aromatic from alcohol observation. Stainless steel material in fermentor tub did not give the oligodynamic effect for Aspergillus niger fungus and Saccharomyces cerevisiae growth. The Fermentation process produced 0.66 mL of alcohol from one kilogram fresh cocoa beans. The maximum bioethanol product is that happened in 4th day fermentation process about 5.30 %.

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Widayat, Heru Prono. "Karakteristik Mutu Biji Kakao Aceh Hasil Fermentasi Dengan Berbagai Cara Dan Interval Waktu Pengadukan." Jurnal Teknologi dan Industri Pertanian Indonesia 7, no. 1 (2015): 7–11. http://dx.doi.org/10.17969/jtipi.v7i1.2827.

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(Quality Characteristics Of Aceh Cacao Beans Resulted From Different Fermentation Methods)ABSTRACT. Response of cocoa beans to any fermentation treatment may vary according to crop variety, farming conditions and practices, and fermentation methods; including type of beans stirring methods and stirring frequencies applied during fermentation period. The objective of this research is to study quality characteristics of Aceh fermented cocoa beans treated with different stirring methods and stirring frequencies. The cocoa beans of 40 cm mass depth were kept in 53x40x50 cm rattan buckets and were fermented for 5 days. Beans stirring during fermentation was conducted either by in-place stirring andreplace-stirring to other rattan bucket. Stirring period was set for each 12 hours, 24 hours, and 48 hours of fermentation time. Beans temperature, pH, and total sugar content for each stirring period along five days-fermentationtime were recorded. The fermented beans were sundried for moisture content of approximately 6%. The results showed that the beans temperature during fermentation increased up to 45.7-46.6oC on the third-day and then decreased to 37.9-40.4oC on the fifth-day. The highest temperature (46.6oC) was recorded for in-place stirring with stirring period of 48 hours. The pH value of the beans decreased from 5.6-5.9 on the first-day to 3.2-3.4 on the fourth-day and then slightly increased to 3.4 in average on the fifth-day. The total sugar content decreased from 9.1-9.6% on the first-day to approximately 0.4% on the fifth-day. Quality analysis of the fermented beans showed that pH value varied 5.5-5.8 and fat content was 47.9-49.1%. The best quality of fermented beans was found for replace-stirring method with stirring period of 24 hours. This treatment resulted in fermented cocoa beans with 0.4% moldy, 17.5% partly purple, 3.0% slaty, and 76.7% fully fermented.

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Yen, Dang Thi Kim, and Nguyen Vu Hong Ha. "Effects of maturity stages and fermentation of cocoa beans on total phenolic contents and antioxidant capacities in raw cocoa powder." Vietnam Journal of Biotechnology 14, no. 4 (2018): 743–52. http://dx.doi.org/10.15625/1811-4989/14/4/12309.

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Consumption of cocoa (Theobroma cacao L.) and cocoa products is associated with numerous health benefits due to their high levels of polyphenols and antioxidant capacities. In this study, changes of total phenolic contents (TPC) and antioxidant capacities (AC) of raw cocoa powder at four maturity stages, under different fermentation methods and fermentation duration of cocoa beans were investigated. The TPC and AC were measured using Folin–Ciocalteu and Trolox equivalent antioxidant capacity (TEAC)/ABTS assay, respectively. In term of maturity stages, the powder of unfermented cocoa beans harvested from the stage one contained significantly lower levels of TPC (6.39 ± 0.02 g CE/100 g DM) and AC (26.82 ± 0.13 mol TE/100 g DM) than those from the beans harvested from the stage two, three and four. For all maturity stages studied, fermenting cocoa beans increased antioxidant capacities of the raw cocoa powder. Cocoa fermentation using the commercial enzyme Pectinex® Ultra SP-L resulted in lower TPC but higher AC in comparison to those treated without enzymes, however prolonged fermentation time in cocoa beans significantly reduced TPC and AC in the powder. Strong correlations between TPC and AC of fermented samples with (R = 0.923) and without enzyme supplement (R = 0.942) were obtained. Two-way anova analyses showed that changes of TPC and AC of cocoa beans were dependent on maturity stages, fermentation methods and fermentation duration. As a conclusion, fermentation of cocoa beans harvested at the maturity stage two and three was found to be optimum for the high levels of AC and TPC attainment; fermented beans with commercial enzyme could be utilized to reduce labor cost by shortening the fermentation duration.

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Pallares-Pallares, Andrea, Janeth Aidé Perea-Villamil, and Luis Javier López-Giraldo. "Impacto de las condiciones de beneficio sobre los compuestos precursores de aroma en granos de cacao (Theobroma cacao L) del clon CCN-51." Respuestas 21, no. 1 (2016): 120. http://dx.doi.org/10.22463/0122820x.726.

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Se evaluó el efecto de los días de fermentación secado sobre la evolución de los compuestos de aroma (volátiles) en la variedad de cacao CCN-51. El método empleado fue la Cromatografía de Gases-Espectrometría de Masas, en combinación con Micro Extracción en Fase Sólida de Espacio de Cabeza (HS-SPME-GC-MS). Para los análisis se construyó un diseño experimental factorial multinivel, con un total de 15 experimentos/muestreo. Durante el beneficio se aplicó el método de microfermentación en cajón y el secado se hizo por exposición directa al sol. El Análisis de Componentes Principales (PCA) permitió explicar un 68% de la varianza total asociada con las características de aroma (compuestos volátiles). El proceso de beneficio fue dividido en etapas de acuerdo con el grado de fermentación. Se identificaron, a lo largo del beneficio compuestos precursores de aroma deseables e indeseables. Entre los compuestos deseables se identificaron, entre otros, el 3-metil-1-butanol, 2-fenil etanol, benzaldehído, fenil acetaldehído, etilhexanoato, etil benzoato, etilfenil acetato y 2-fenil etil acetato, los cuales aportan notas odoríficas muy agradables (chocolate, caramelo, dulce, nuez, miel, frutal, floral). Finalmente, se propuso un método alternativo de beneficio, que incorpora un pretratamiento del clon CCN- 51 y que arroja evidencia preliminar de mejoría en lo que respecta a los componentes precursores del aroma. AbstractThe influence of the days of fermentation and drying in the aroma compounds (volatile fraction) of cocoa beans CCN-51 was evaluated. The method used was Gas ChromatographyMass Spectrometry, coupled to Head Space Solid Phase Micro Extraction (HS-SPMEGC-GS). A multifactorial experimental design was created, containing 15 experiments per repetition. The fermentation technique was microfermentation in boxes, while drying was achieved by exposing the samples to the sun. A Principal Component Analysis (PCA) allowed to explain 68% of the total variability associated with aroma characteristics (volatile compounds). Both, desirable and undesirable compounds were identified throughout the processes of fermentation and drying. The benefit process (fermentation and drying) was divided in stages depending on the degree of fermentation. The desirable compounds identified were: 3-methy-1-butanol, 2-phenyl-ethanol, benzaldehyde, phenyl acetaldehyde, ethylhexanoate, ethyl benzoate, ethylphenyl acetate and 2-phenyl ethyl acetate, which are associated with odoriferous notes very nice (chocolate, candy, sweet, nutty, honey, fruity, floral). Finally, a pre-treatment of cocoa beans CCN-51 prior to fermentation was proposed to be incorporated during the benefit of the beans as it seems to enhance the formation of desirable aroma compounds. Palabras clave: Análisis de componentes principales, beneficio, cacao, CCN-51, compuestos volátiles, cromatografía de gases-masas.

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Isa Dwijatmoko, Muhammad, Budi Nurtama, Nancy Dewi Yuliana, and Misnawi Misnawi. "Characterization of Polyphenols from Various Cocoa (Theobroma cacao L.) Clones During Fermentation." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 34, no. 2 (2018): 104–12. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i2.319.

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Cocoa bean is a rich source of polyphenols, which are the largest group secondary metabolite with natural antioxidant property. Polyphenols from cocoabeans was reported to possess health benefits. Fermentation, one step in cocoa processing is needed to improve the quality of cocoa in which the concentration of cocoa bean polyphenols might decrease significantly through oxidation and exudation. Cocoa polyphenols content among different cocoa clones mightalso vary. The aims of this study were to determine total polyphenols, total flavanoid, epicatechin, and catechin content in several cocoa clones, those wereSulawesi 1, Sulawesi 2, ICCRI 03, and KW 617. Until now, characterization of polyphenols from those clones has not been reported. The effect of five daysfermentation to those parameters was also studied. The results of the study showed that fermentation and type of clones significantly affected total of polyphenols, total of flavanoids, epicatechin, and catechin content of the cocoa, there is also an interaction between fermentation and type of clones. Unfermented of Sulawesi 1 had the highest total polyphenols of 96.94±5.83 mg/g, total flavanoids of 90.92±1.89 mg/g, epicatechin of 52.50±0.46 mg/g, and catechin of 1.99±0.02 mg/g content compared to other clones. Among five days fermented cocoa beans, Sulawesi 2 showed the highest total polyphenols and total flavanoids content, while ICCRI 03 had the highest epicatechin and catechin content than other clones. Thus, in can be concluded that although fermentation is required to improve the flavor quality of cocoa, it significantly reduced the content of bioactive compounds. This effect varied amongdifferent cocoa clones.

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Koff, Odilon, Lamine Samagaci, Bernadette Goualie, and Sebastien Niamke. "Diversity of Yeasts Involved in Cocoa Fermentation of Six Major Cocoa-Producing Regions in Ivory Coast." European Scientific Journal, ESJ 13, no. 30 (2017): 496. http://dx.doi.org/10.19044/esj.2017.v13n30p496.

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Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production. Fermentation of cocoa pulp is crucial for developing chocolate flavor precursors. This fermentation is led by a succession of complex microbial communities where yeasts play key roles during the first stages of the process. In this study, we identified and analyzed the growth dynamics of yeasts involved in cocoa bean fermentation of six major cocoaproducing regions in Ivory Coast. A total of 743 yeasts were isolated, and were identified by sequencing of D1/D2 regions of 26S rDNA gene. These isolates included 11 species with a predominance of Pichia kudriavzevii (44,81 %), Pichia kluyveri (20,99 %) and Saccharomyces cerevisiae (18,97 %) respectively. In addition, the length polymorphism of the genetic marker ITS1-5.8S-ITS2 and PCR-RFLP analysis revealed an intraspecific diversity within the three-main species involved in cocoa fermentation of six major local regions in Ivory Coast. This intraspecific diversity could be exploited for selecting appropriate starter cultures.

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Apriyanto, Mulono. "Changes in Chemical Properties of Dreid Cocoa (Theobroma cacao) Beans during Fermentation." International Journal of Fermented Foods 5, no. 1 (2016): 11. http://dx.doi.org/10.5958/2321-712x.2016.00002.8.

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Vanderschueren, Ruth, Vincent De Mesmaeker, Sandra Mounicou, et al. "The impact of fermentation on the distribution of cadmium in cacao beans." Food Research International 127 (January 2020): 108743. http://dx.doi.org/10.1016/j.foodres.2019.108743.

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Bueno, Gilbert E., Kristine A. Valenzuela, and Edwin R. Arboleda. "Maturity classification of cacao through spectrogram and convolutional neural network." Jurnal Teknologi dan Sistem Komputer 8, no. 3 (2020): 228–33. http://dx.doi.org/10.14710/jtsiskom.2020.13733.

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Cacao pod's ideal harvesting time is when it is about to be ripe. Immature harvest would result in hard cacao beans not suitable for fermentation, while overripe cacao pods lead to fungal-infected, defective, and poor-quality yields. The demand for high-quality cacao products is expected to rise due to advancing technology in the present. Pre-harvesting needs to provide optimal identification of which amongst the pods are ripened enough and ready for the next stage of the cacao process. This paper recommends a technique to determine the ripeness of cacao. Nine hundred thirty-three cacao samples were used to collect thumping audio data at five different pod's exocarp locations. Each sound file is 1 second long, creating 4665 cacao sound file datasets at 16kHz sample rate and 16-bit audio bit depth. The process of the Mel-Frequency Cepstral Coefficient Spectogram was then applied to extract recognizable features for the training process. The deep learning method integrated was a convolutional neural network (CNN) to classify the cacao sound successfully. The experimental design model's output exhibits an accuracy of 97.50 % for the training data and 97.13 % for the validation data. While the overall accuracy mean of the classification system is 97.46 %, whether the cacao is unripe or ripe.

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Hasan, Nusyirwan, and Rifda Roswita. "Peningkatan Adopsi Teknologi dan Mutu Kakao di Provinsi Sumatera Barat." Jurnal Tanaman Industri dan Penyegar 4, no. 1 (2017): 23. http://dx.doi.org/10.21082/jtidp.v4n1.2017.p23-30.

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West Sumatra is one of the cacao plantation development areas in the western region of Indonesia coverages 150,319 ha. However, its productivity and quality are low due to a little adoption of cacao culture techniques and quality by farmers. One of the strategies to accelerate and expand the adoption technology is utilization of multi-channel dissemination spectrum (MCDS). This research aimed to improve the adoption of cacao technology innovations and cacao quality by cacao farmers in West Sumatra. The research was conducted at two centre cocoa areas, i.e. Padang Pariaman and Pasaman, from March until December 2013. The research activities consisted of (1) a base line survey to determine the adoption level of innovation and the need for cacao cultivation and post-harvest technology, (2) the dissemination of technology based on the MCDS model, initiated with advocacy, field school, distribution of printed media, setting up of demonstration plots of technology innovation, and a field day; and (3) the final survey to determine the effect of technology adoption on improvement of cacao quality. The results showed that a low technology adoption was associated with farmers’s education levels and experiences. The technology needed by cocoa farmers at both locations were pruning, fertilizing, side-grafting technology, developing small canals for plantation sanitation and water conservation, pest and disease control technology, fermentation and drying of cocoa beans. The average increase in the adoption of technology innovations in Padang Pariaman and Pasaman districts was 45.54% and 53.31%, respectively. The adoption of fermented cocoa beans technology increased cocoa quality tobecome a class III-A and complied with the Indonesian National Standard.

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Jean-Marie, Elodie, Didier Bereau, Patrick Poucheret, Caroline Guzman, Frederic Boudard, and Jean-Charles Robinson. "Antioxidative and Immunomodulatory Potential of the Endemic French Guiana Wild Cocoa “Guiana”." Foods 10, no. 3 (2021): 522. http://dx.doi.org/10.3390/foods10030522.

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Guiana is a little-known and endemic variety of cocoa (Theobroma cacao L.), native to French Guiana. No data were available regarding its chemical composition and biological properties; therefore, a study was necessary, using Forastero as a reference. To exemplify biological activities of the cacao species, cocoa extracts were evaluated by antioxidant (DPPH, FRAP, ORAC) and anti-inflammatory assays. Our results showed that raw Guiana presented equivalent DPPH and FRAP activities, but a 1.3-fold higher antioxidant activity (1097 ± 111.8 μM ET/g DM) than Forastero (838.5 ± 67.8 μM ET/g DM) in ORAC assay. Furthermore, the impact of fermentation (under four conditions: unfermented, two days, four days and six days of fermentation) on Guiana cocoa beans composition and health properties was also studied. Indeed, fermentation, a key step necessary to obtain the taste and color of chocolate, is generally known to alter bean composition and modulate its health benefits. At six days, the fermentation process led to a nearly 25% lower antioxidative capacity in various assays. Moreover, in inflammation-induced macrophage assays, Guiana and Forastero unfermented extracts induced a 112% stimulation in TNF-α production, and a 56.8% inhibition of IL-6 production. Fermentation altered the cocoa composition by diminishing bioactive compounds, which could be responsible for these biological activities. Indeed, after six days of fermentation, compounds decreased from 614.1 ± 39.3 to 332.3 ± 29 mg/100 g DM for epicatechin, from 254.1 ± 14.8 to 129.5 ± 20.7 mg/100 g DM for procyanidin B2 and from 178.4 ± 23.5 to 81.7 ± 2.9 mg/100 g DM for procyanidin C1. The similar composition and the equivalent or higher antioxidant activity of Guiana leads us to propose it as an alternative to Forastero.

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Sabahannur, St, Mursalim, Laode Asrul, and Mariyati Bilang. "Use of High Performance Liquid Chromatography (HPLC) for the Analysis of Amino Acid of Sulawesi and Local Clone Cocoa Bean Fermentation." Journal of Food Research 4, no. 4 (2015): 120. http://dx.doi.org/10.5539/jfr.v4n4p120.

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Fermentation is a very vital stage of processing mechanism to ensure the chocolate products have good taste. This study was conducted to obtain an optimal result of chocolate fermentation by determining the concentration and types of amino acid of Sulawesi and local clone cacao beans using HPLC (High Performance Liquid Chromatography) method. A Randomized Completely Design was used in this study. Two types of cocoa clones, Sulawesi clone and Local clone, were divided into 5 groups of treatment: without fermentation (control), fermentation for 3 days, 4 days, 5 days and 6 days. The analysis of amino acids was conducted using HPLC separation method based on the procedure at Marino et al. (2010), Nollet (1996). The measurement of amino acid performed in two phases, liquid hydrolysis, and derivatization proceeded by chromatographic analysis. Condition of HPLC was measured at 37 °C. Mobile phase contains of 60% acetonitril - AccqTag Eluent A, gradient system and the flow rate was 1.0 ml per minute. Fluorescence detector has 250 nm excitation and 395 nm emission. Injecting volume was 5 uL. The results of this study show that cocoa beans of Sulawesi clone with 6-days fermentation has higher products of aspartic acid, glutamic acid, hydrophobic amino acids (Alanine, leucine, proline, valine, isoleucine) and amino acids such as serine, glysine, histidine, treonine and lysine, while local clones of cocoa beans with 3-days fermentation produce more amino acids such as aspartic, glutamic, hydrophobic (isoleucine, leucine, valine) and amino acids such as histidine, threonine, glysine, serine and lysine.

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Ihda Fitriyah and Yuli Hariyati. "The Excellence of Cocoa-Goat Integrated Farming in the Implementation of Zero Waste Concept." SEAS (Sustainable Environment Agricultural Science) 4, no. 2 (2020): 162–67. http://dx.doi.org/10.22225/seas.4.2.2298.162-167.

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The problem for farmers in Suruh Village is having two types of farming which are cacao-goat integrated system farmer and cacao-goat non-integrated system farmer. Cacao-goat integrated system conducts cacao farming with goat livestock while for the cacao-goat non-integrated system does not conduct goat livestock. Farmer's interest is different in conducting cacao farming system. The aim of cacao-goat integration system is obtaining manure as organic fertilizer by the expectation to save fertilization cost so that farmer's income with the cacao-goat integrated farming system will be different with non-integrated one because seen from the maintenance cost because of manure. In this study, we dig pattern analysis information of the cacao-goat integrated farming system to find out cacao-goat integrated system and income difference of cacao-goat integrated and non-integrated systems so that it aims to find out the pattern difference of cacao-goat integration farming The research result shows that cacao-goat integrated system by the utilization of cacao waste (bark, leaf), intercropped plant (avocado, cassava, stink beans) as the animal feed of goat). Goat livestock produces feces that can be used as cacao compost fertilizer after 12 months of fermentation. The average income of the cocoa-goat non-integration farmer is USD 1,184.91/Ha/Year, while for the cocoa-goat non-integration farmer has the average income of USD 854,673/Ha/Year. There is a significant difference between cacao-goat integrated farming income and cacao-goat non-integrated farming income.

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Awidyanata, Ida Bagus Gede, G. P. Ganda Putra, and Luh Putu Wrasiati. "Pengaruh Penambahan Ragi Tape dan Waktu Fermentasi Hasil Samping Cairan Pulpa terhadap Karakteristik Mutu Cuka Kakao (Theobroma cacao L.)." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 8, no. 2 (2020): 177. http://dx.doi.org/10.24843/jrma.2020.v08.i02.p03.

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The aim of this study was to determine the effect of adding ragi tape and the time of natural fermentation of the pulp byproducts of the fermented cocoa beans on the characteristics of the quality of cocoa vinegar and determining the addition of tape yeast and the natural fermentation time of the best pulp fluid for cocoa vinegar production. The experiments in this study used a randomized block design with two factors. The first factor is the addition of yeast tape consisting of 5 levels, namely without the addition of yeast tape (control), the addition of yeast tape 0.05% (w / v), 0.10% (w / v), 0.15% (w / v), 0.20% (w / v), the second factor is the fermentation time consisting of 6 levels, namely 5, 10, 15, 20, 25, 30 days. Treatment The addition of tape yeast has a very significant effect on acetic acid, pH, total dissolved solids, total sugar, has no significant effect on alcohol content in the fermented vinegar from the pulp fluid which is the by-product of cocoa bean fermentation. The length of fermentation treatment has a very significant effect on acetic acid, pH, total dissolved solids, total sugar, alcohol. The interaction between the two treatments had no significant effect on acetic acid, pH, total dissolved solids, alcohol content, and significant effect on total sugar in fermented cocoa vinegar products. The best treatment was obtained from the addition of 0.15% (w / v) yeast tape and 30 days fermentation time which produced cacao vinegar with acetic acid content of 2.40%, pH 3.37, total dissolved solids 4.25 obrix, total sugar 0.03%, and 0.00% alcohol. Keywords : vinegar fermentasion, ragi tape, time of fermentation

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Purwanto, Eko Heri, Sigit Setyabudi, and Supriyanto Supriyanto. "Aktivitas Mikrob dalam Pulp Biji Kakao (Theobroma cacao L.) Selama Fermentasi dengan Penambahan Ragi Tape." Jurnal Tanaman Industri dan Penyegar 6, no. 1 (2019): 21. http://dx.doi.org/10.21082/jtidp.v6n1.2019.p21-32.

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Microbial activities in cocoa pulp decomposition is key in cocoa beans fermentation. Ragi tape is widely used as a source of microbes (starters). The study aimed to investigate the pattern of changes in the number of microbes, substrate degradation activities and primary metabolites production during fermentation with the addition of ragi tape. The study was conducted at the laboratories within the Faculty of Agriculture Technology and Integrated Laboratory of Experiment and Research, UGM from March to October 2018 . Fermentation experiment used 2 kg of fresh cacao beans stored in a plastic box per batch, its temperature was set daily. The amount of microbes was enumerated using total plate count (TPC), whereas substrate degradation and primary metabolites were analyzed using high performance liquid chromatography (HPLC) and gas chromatography (GC). Temperature, pulp and seed pH, and fermentation index were observed. The results showed that adding ragi tape for fermentation generated a maximum amount of yeast, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) of 9.03+0.85; 9.05+0.17; and 9.15+0.89 log cfu/g of cocoa pulp respectively, with substrate degradation in the form of sucrose reduced by 97%, glucose 98.6%, fructose 97%, and citric acid 71% on the third day. Maximum production of primary metabolites of ethanol is 27.84+21.85 mg/g of cocoa pulp, lactic acid 4.18+3.16 mg/g of cocoa pulp and acetic acid 3.38+5.43 mg/g of cocoa pulp. Fermentation with the addition of ragi tape accelerates the process to three days with a fermentation index value of 1.05+0.06 and seed pH of 5.97+0.20.

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Romero-Cortes, Teresa, Marco Antonio Salgado-Cervantes, Pedro García-Alamilla, et al. "Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao ) beans." Journal of the Science of Food and Agriculture 93, no. 10 (2013): 2596–604. http://dx.doi.org/10.1002/jsfa.6088.

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Fang, Yiming, Rui Li, Zhong Chu, Kexue Zhu, Fenglin Gu, and Yanjun Zhang. "Chemical and flavor profile changes of cocoa beans ( Theobroma cacao L.) during primary fermentation." Food Science & Nutrition 8, no. 8 (2020): 4121–33. http://dx.doi.org/10.1002/fsn3.1701.

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Dewandari, K. T., R. Rahmawati, and S. J. Munarso. "The effect of techniques and fermentation time on cocoa beans quality (Theobroma cacao L.)." IOP Conference Series: Earth and Environmental Science 653, no. 1 (2021): 012046. http://dx.doi.org/10.1088/1755-1315/653/1/012046.

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Kusmawati, Wiwik. "DERAJAT KEASAMAN (pH) VINEGAR DALAM MEDIA LIMBAH FERMENTASI BIJI KAKAO AKIBAT PENAMBAHAN KONSENTRASI Acetobacter aceti DAN WAKTU INKUBASI." el–Hayah 5, no. 3 (2015): 129. http://dx.doi.org/10.18860/elha.v5i3.3100.

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The study was aimed to identify the degree of acidity (pH) vinegar in a medium waste fermentation of cocoa beans due to the addition of Acetobacter aceti concentration and time of incubation.This research utilised two factor, factorial design with completely randomized design (CRD). Thefirst factor is the Acetobacter aceti consentration (10%, 13%, dan 16%). The second is the time of incubation (6, 8, dan 10 day). Results were analyzed by using SPSS program version 11 personal computer, two way ANOVA and multiple comparison test with significance level of 0,05.The results of analysis of variance showed that there were differences in the degree of acidity (pH) of vinegar in a medium waste fermentation of cocoa beans due to the addition of Acetobacter aceti concentration and time of incubation. While Duncan's test results showed the treatment inoculation 13% starter Acetobacter aceti with 6 days of incubation time significantly different from the other treatments with minimal pH is 2,02. So that these results meet the standards of vinegar. From these experiment we suggested that consentration of Acetobacter aceti and incubation period has effects in the degree of acidity (pH) vinegar in fermentation waste of cacao seed medium

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Hayati, Rita. "Pengaruh Kadar Air dan Persamaan Model Bet untuk Prediksi Masa Simpan Kakao (Theobroma cacao L.)." Jurnal Teknologi dan Industri Pertanian Indonesia 9, no. 1 (2017): 17–22. http://dx.doi.org/10.17969/jtipi.v9i1.6149.

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Effect of moisture content and BET equation to the shelf life of cocoa (Theobroma cacao L.) has been conducted. Increasing the quality of cocoa beans is with proper post-harvest handling, including how the harvest, the level of ripeness, curing, fermenting, drying up storage. The purpose of this study was to determine the water content and the appropriate levels of critical in determining the shelf life of cocoa. The benefits of this research are as information for farmers in determining the shelf life of cocoa in order to design a storage area corresponding to the respiratory system owned by cocoa. The results showed that the effect of fermentation facilitator (Staphilococcus cerevisiae) and drying temperature on water content showed that the fermentation facilitator (Staphilococcus cerevisiae) highly significant effect on water content. The drying temperature is also highly significant effect on water content. BET equation obtained was Y = 2,912x + 1.238 (R2 = 0.965), Y = 2,897x + 1.353 (R2 = 0.968) and Y = 2,806x + 1.89 (R2 = 0.954).

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Hue, C., Z. Gunata, A. Breysse, F. Davrieux, R. Boulanger, and F. X. Sauvage. "Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins." Food Chemistry 192 (February 2016): 958–64. http://dx.doi.org/10.1016/j.foodchem.2015.07.115.

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Sanni, D. M., T. H. Fatoki, and O. V. Omotoyinbo. "Comparative Evaluation of Computational and Experimental Analysis of Polyphenol Oxidase from Cocoa (Theobroma cacao L.)." Journal of Microbiology and Biotechnology Research 7, no. 1 (2017): 18. http://dx.doi.org/10.24896/jmbr.2017714.

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Cocoa (Theobroma cacao L.) is a cash crop of huge economic significance in the world and the key raw material for chocolate manufacturing. Polyphenol oxidases (PPOs) are copper containing oxidoreductases that catalyze the hydroxylation and oxidation of phenolic compounds in the presence of molecular oxygen. The PPO presence and activity during fermentation and drying of cocoa beans is responsible for the development of flavor precursors. In this study, bioinformatics analysisof PPO from cocoa was done using standard bioinformatics tools such as Blastp, Hmmer, ClustalO, OMABrowser, EMBOSS and Swissmodel. The result showed that cocoa PPO homologs include Citrus sinensis, Populus euphratica, Gossypium raimondii, Litchi chinensis, Dimocarpuslongan, Canarium album, while the orthologsobtainedinclude Sorghum bicolor, Zea may, Manihot esculenta and Vitis vinifera among others.PPO of Solanum lycopersicum (tomato) was found to be a distant homolog of cocoa PPO, and that this evolutionary relationship implicated Witches’ Broom Disease (WBD). The computed physicochemical properties were in alignment with the experimental results. Keywords: Polyphenol Oxidase, Cocoa, Theobroma cacao L., Computational Analysis, Experimental Analysis.

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Sakharov, Ivan Yu, and Gerardo Bautista Ardila. "Variations of peroxidase activity in cocoa (Theobroma cacao L.) beans during their ripening, fermentation and drying." Food Chemistry 65, no. 1 (1999): 51–54. http://dx.doi.org/10.1016/s0308-8146(98)00160-5.

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Nazaruddin, R., L. K. Seng, O. Hassan, and M. Said. "Effect of pulp preconditioning on the content of polyphenols in cocoa beans (Theobroma Cacao) during fermentation." Industrial Crops and Products 24, no. 1 (2006): 87–94. http://dx.doi.org/10.1016/j.indcrop.2006.03.013.

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Hartuti, S., N. Bintoro, J. Nugroho W Karyadi, and Y. Pranoto. "Analysis of cumulative oxygen uptake in cocoa beans (Theobroma cacao L.) fermentation using a packed bed reactor." IOP Conference Series: Earth and Environmental Science 365 (November 7, 2019): 012031. http://dx.doi.org/10.1088/1755-1315/365/1/012031.

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Lestari, Tya, Leopold Oscar Nelwan, Emmy Darmawati, Samsudin Samsudin, and Eko Heri Purwanto. "KOMBINASI METODE PENJEMURAN DAN PENGERINGAN TUMPUKAN UNTUK MEMPERBAIKI MUTU BIJI KAKAO KERING." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 9, no. 3 (2020): 264. http://dx.doi.org/10.23960/jtep-l.v9i3.264-275.

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Deficiencies in the drying and stacking methods of cocoa beans can be minimized by using a combination of both to improve quality. The purpose of this study was to obtain physicochemical and organoleptic quality information of dried cocoa beans produced by a combination of drying and stack drying. The treatments analyzed were drying 3, 8 and 16 hours followed by mechanical drying using an air flow of 0.05 m/s and 0.2 m/s at a temperature of 55 °C. As a control is only mechanical drying with two flow rates, up to a water content <6%. Measurement data were analyzed using descriptive statistics and mean values. The best combination of drying and mechanical drying is found in 8 hours of drying with an air flow velocity of 0.05 m/s and 0.2 m/s. The combination of sun and mechanical drying has no effect on physical parameters namely water content and pH, chemical parameters namely total fat and fermentation index. The best color of cocoa beans is produced from a combination of 16 hours of drying with an air flow rate of 0.05 m/s. The lowest free fatty acid levels come from full mechanical drying with an air flow velocity of 0.05 m/s and 3 hours drying in the air flow velocity of 0.2 m/s. The combination of the best treatment based on the special requirements of SNI 2008 about the quality of defective seeds and organoleptic test results were produced by 8 hours drying air velocity of 0.05 m/s and 0.2 m/s. Included in the IB quality class and has the aroma, texture and color most preferred by panelists. Keywords: air flow, bed dryer, cacao quality, dried cacao, sundrying

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Hartuti, Sri, Nursigit Bintoro, Joko Nugroho Wahyu Karyadi, and Yudi Pranoto. "Oxygen Uptake Rate and Carbon dioxide Evolution Rate on the Fermentation Process of Cocoa Beans (Theobroma Cacao L.)." International Journal on Advanced Science, Engineering and Information Technology 10, no. 5 (2020): 2138. http://dx.doi.org/10.18517/ijaseit.10.5.7185.

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León-Roque, Noemí, Mohamed Abderrahim, Luis Nuñez-Alejos, Silvia M. Arribas, and Luis Condezo-Hoyos. "Prediction of fermentation index of cocoa beans (Theobroma cacao L.) based on color measurement and artificial neural networks." Talanta 161 (December 2016): 31–39. http://dx.doi.org/10.1016/j.talanta.2016.08.022.

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Assa, A., Rosniati, and M. R. Yunus. "Effects of cocoa clones and fermentation times on physical and chemical characteristics of cocoa beans (Theobroma cacao L.)." IOP Conference Series: Materials Science and Engineering 528 (June 12, 2019): 012079. http://dx.doi.org/10.1088/1757-899x/528/1/012079.

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Payne, Mark J., W. Jeffrey Hurst, Kenneth B. Miller, Craig Rank, and David A. Stuart. "Impact of Fermentation, Drying, Roasting, and Dutch Processing on Epicatechin and Catechin Content of Cacao Beans and Cocoa Ingredients." Journal of Agricultural and Food Chemistry 58, no. 19 (2010): 10518–27. http://dx.doi.org/10.1021/jf102391q.

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Afoakwa, Emmanuel Ohene, Jennifer Quao, Agnes Simpson Budu, Jemmy Takrama, and Firibu Kwesi Saalia. "Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans." International Journal of Food Sciences and Nutrition 62, no. 7 (2011): 755–64. http://dx.doi.org/10.3109/09637486.2011.581224.

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Mat, S. A., Mohd Daud, Mohamad Rojie, Hussain Hussain, and Rukayadi Rukayadi. "Effects of Candida sp. and Blastobotrys sp. Starter on Fermentation of Cocoa (Theobroma cacao L.) Beans and Its Antibacterial Activity." Journal of Pure and Applied Microbiology 10, no. 4 (2016): 2501–10. http://dx.doi.org/10.22207/jpam.10.4.04.

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Gunam, Ida Bagus Wayan, Andi Suryanto, G. P. Ganda Putra, et al. "The Effect of Mixed Inoculum Addition Concentration and Fermentation Time on the Characteristics of Dry Cocoa Beans (Theobroma cacao L.)." International Journal on Advanced Science, Engineering and Information Technology 11, no. 1 (2021): 272. http://dx.doi.org/10.18517/ijaseit.11.1.11901.

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Peláez, Pedro P., Saulo Guerra, and David Contreras. "Changes in physical and chemical characteristics of fermented cocoa (Theobroma cacao) beans with manual and semi-mechanized transfer, between fermentation boxes." Scientia Agropecuaria 07, no. 02 (2016): 111–19. http://dx.doi.org/10.17268/sci.agropecu.2016.02.04.

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Huayama Sopla, Polito Michael, and Raúl Siche. "Effect of the variety, frequency of removal and time of fermentation on the yield and quality of cocoa beans, evaluated by computer vision." Agroindustrial Science 10, no. 3 (2020): 287–92. http://dx.doi.org/10.17268/agroind.sci.2020.03.10.

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