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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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1

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 : T
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2

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 q
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3

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 amoun
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4

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.
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5

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 inocu
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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
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7

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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9

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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<p>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 mik
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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. Điê
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11

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
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12

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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<p>Telah dilakukan penelitian yang bertujuan untuk mengetahui pengaruh penambahan starter mikroba (<em>Acetobacter aceti, Lactobacillus plantarum dan Saccharomyces cereviceae</em>) 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 <em>A. aceti, L. plantarum dan S. cereviciae</em> (F2), Fermentasi biji kakao dengan perlakuan pemeras
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13

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 t
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14

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,
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15

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 mea
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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 n
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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
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18

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 harv
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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) permiti
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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 clon
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21

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 spe
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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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23

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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24

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 sample
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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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<em>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
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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 OR
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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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<p>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 <em>Randomized Completely Design </em>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 day
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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 w
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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 /
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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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<em>Microbial activities in cocoa pulp decomposition is key in cocoa beans fermentation. </em>Ragi tape<em> is widely used </em><em>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 u
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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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<em>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
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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
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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 S
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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 statistic
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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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