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Journal articles on the topic 'Cacao pulp'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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1

Reinaldo, Hernández, Rojas Priscilla, Alvarez Clímaco, Lares Mary, and Meza Alejandra. "Evaluación del rendimiento máximo extraible de mucilago para la calidad final del grano de cacao." Observador del Conocimiento Vol. 3 Nº 1 enero-marzo 2016, no. 2343-6212 (2021): 137–44. https://doi.org/10.5281/zenodo.5525386.

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El mucílago de cacao es la pulpa que rodea a las almendras de cacao frescas y es de suma importancia, ya que ayuda al proceso de fermentación de las mismas. En esta etapa, gran parte del mucílago se pierde por desbabe natural. Debido a su utilidad y su alto valor nutricional, se planteó la extracción parcial de esta pulpa mucilaginosa antes del proceso de beneficio, a fin de utilizarlo como subproducto. Para ello fue necesario evaluar el efecto que ejerce dicha extracción en el grano de cacao beneficiado. Se realizó la extracción del muc&

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2

Andze, Laura, Oskars Bikovens, Marite Skute, et al. "Characterization of cocoa (Theobroma cacao L.) wood branches as a potential resource for paper production." BioResources 19, no. 4 (2024): 9660–72. http://dx.doi.org/10.15376/biores.19.4.9660-9672.

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For sustainable use of lignocellulosic resources, pruned tree branches of cocoa, one of the major evergreen tropical tree crops with significant economic importance worldwide, were investigated as a potential source of kraft pulp. This study determined the chemical composition, fiber dimensions, kraft pulp, and paper properties of the cocoa tree (Theobroma cacao L.) branches compared to the deciduous trees traditionally used in the paper industry. A handsheet of cocoa pulp showed promising results with narrow fiber length distribution, high paper density, and high mechanical strength. The yiel

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3

Nur’aini, Hesti. "THE VARIATIONS USED OF GELLING AGENT MATERIAL TOWARD COCOA (Theobroma cacao) PULP TRADITIONAL CANDY CHARACTERISTICS." Jurnal Agroindustri 3, no. 2 (2013): 71–76. http://dx.doi.org/10.31186/j.agroind.3.2.71-76.

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Research has been conducted in order to determine the effect of gelatin and agarose quality of the physical and chemical characteristics of traditional cocoa pulp candy and to determine the type of gelling egent affecting traditional cocoa pulp candy characteristics. The study comprised three steps, namely preparation of basic materials (cocoa pulp preparation), the processing stage traditional candy made from cacao pulp with a variety of cacao pulp concentration (5%, 10% and 15%) and type of gelling agent namely gelatin and agar-agar, analysis phase includes analysis of water content, texture

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4

Bobiles, S. C., F. B. Elegado, C. G. Millena, and F. E. Merca. "Small-scale cacao (Theobroma cacao L.) fermentation process utilizing cacao pod husk." Food Research 6, no. 4 (2022): 236–45. http://dx.doi.org/10.26656/fr.2017.6(4).502.

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Cacao fermentation is a postharvest process that yields cacao flavour precursors which eventually develop into distinct cacao flavour and aroma upon roasting. A standardized procedure to achieve quality fermented beans is the utilization of a large amount of cacao wet beans (25 kg – 500 kg) placed in fermentation boxes to achieve desired fermentation temperature, posing a challenge to small-scale farmers with a minimal amount of harvested beans. This study aimed to optimize a small-scale cacao fermentation treatment by enhancing volume requirement by utilizing cacao pod husk (CPH) in the ferme

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5

Ali, N. A., G. S. H. Baccus-Taylor, D. A. Sukha, and P. Umaharan. "THE EFFECT OF CACAO (THEOBROMA CACAO L.) PULP ON FINAL FLAVOUR." Acta Horticulturae, no. 1047 (August 2014): 245–54. http://dx.doi.org/10.17660/actahortic.2014.1047.30.

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6

Riley, Erin P., Barbara Tolbert, and Wartika R. Farida. "Nutritional content explains the attractiveness of cacao to crop raiding Tonkean macaques." Current Zoology 59, no. 2 (2013): 160–69. http://dx.doi.org/10.1093/czoolo/59.2.160.

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Abstract Nutritional ecology has been linked to crop raiding behavior in a number of wildlife taxa. Here our goal is to explore the role nutrition plays in cacao crop raiding by Tonkean macaques Macaca tonkeana in Sulawesi, Indonesia. From June – Sept. 2008 we collected fruit samples from 13 species known to be important Tonkean macaque foods and compared their nutritional value to that of cacao Theobroma cacao, an important cash crop in Sulawesi. Cacao pulp was significantly lower in protein, but lower in dietary fiber, and higher in digestible carbohydrates and energy content compared to for

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7

Dewi, Putri Maharani Shinta, Damat Damat, Ida Ekawati, et al. "A Short Review: Changes in the Physical-Chemical Properties of Cacao Beans During the Fermentation Process." BIO Web of Conferences 104 (2024): 00032. http://dx.doi.org/10.1051/bioconf/202410400032.

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Fermentation is one of the main processes influencing cacao beans’ quality. Proper post-harvest cacao processing can affect the quality of cacao beans. Spontaneous fermentation of cacao beans is carried out carefully for 5 d to 7 d, characterized by a series of activities of certain microorganisms from three groups of microorganisms: yeasts, lactic acid, and acetic acid. Yeast aims to liquefy the pulp, while lactic acid and acetic acid bacteria play a role in raising and lowering the pH of cacao beans during fermentation. The activity of microorganisms affects the formation of aromatic compoun

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8

Palupi, Hapsari Titi, and Laily Susanti. "Pengaruh lama fermentasi terhadap karakteristik ekstrak pulp biji kakao (Theobroma cacao. L)." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 15, no. 1 (2024): 155–61. http://dx.doi.org/10.35891/tp.v15i1.4963.

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Cocoa pulp is a layer of mucus covering the beans which mostly consists of water and a layer of nutritional components that are quite high, including sucrose, glucose, organic acids and fiber. The fermentation process is carried out to release the cocoa pulp to produce cocoa pulp extract. This research aims to determine the effect of fermentation period on the characteristics of cocoa pulp extract and syrup. The research design used was a randomized block design, with period fermentation treatment were 24-hour, 48-hour, 72-hour, 96-hour, and each treatment was repeated 4 times. The parameters

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Pedro Henrique Cruz de Souza, Gabriele de Abreu Barreto, Ingrid Lessa Leal, and Letícia de Alencar Pereira Rodrigues. "Theobroma Cacao: An Evaluation of Enzyme Treatment with Pectin in the Pulping of Cocoa." JOURNAL OF BIOENGINEERING, TECHNOLOGIES AND HEALTH 5, no. 4 (2023): 257–60. http://dx.doi.org/10.34178/jbth.v5i4.248.

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Cocoa (Theobroma cacao L.) in Brazil has a notable social and economic influence. However, when processed, cocoa generates byproducts that are discarded, including its pulp. This study aimed to evaluate the influence of the enzymatic treatment with pectinase on the physical-chemical properties of the extracted cocoa pulp. Untreated pulps obtained a lower yield (T1: 1.40% and T2: 4.4%) than those receiving treatment (T3: 15.62% and T4: 19.47%). Comparing the processes, the pH values remained close between 3.49 to 3.41, the soluble solids content between 16 and 19 ºBrix and the colorimetric anal

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Rodríguez-Velázquez, Nadia Denisse, Belén Chávez-Ramírez, de la Cruz Irene Gómez, María-Soledad Vásquez-Murrieta, and de los Santos Paulina Estrada. "El cultivo del cacao, sus características y su asociación con microorganismos durante la fermentación." Alianzas y Tendencias BUAP 7, no. 25 (2022): 36–51. https://doi.org/10.5281/zenodo.6326782.

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<strong>RESUMEN</strong> <em>Theobroma cacao</em> L. es un árbol del bosque tropical, se clasifica dentro de la familia Malvaceae originario del sur de América. El árbol se conoce comúnmente como cacao mientras que el término cocoa se refiere a los productos preparados con las semillas secas y fermentadas. El cacao es un “commodity” que representa la base de la economía de millones de pequeños productores en el mundo. En el año 2019, la producción a nivel mundial fue de 6,800 millones de dólares con más de

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11

Nunes, Cassiane S. O., Marília L. C. da Silva, Geany P. Camilloto, et al. "Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer Production." Scientific World Journal 2020 (September 2, 2020): 1–14. http://dx.doi.org/10.1155/2020/3192585.

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The aim of this study was to evaluate the application of cocoa pulp as an adjunct for malt in beer production. The cocoa pulp was analyzed for humidity, proteins, lipids, sugars, total soluble solids, organic acids, and minerals. A study was carried out to reduce the cocoa pulp viscosity by enzymatic depectinization, making its use viable in beer production. The cocoa pulp showed relevant quantities of compounds important in fermentation, such as sugars, acids, and minerals. In fermentation using the adjunct, the proportions of pulp used were 10, 30, and 49%. A significant difference was found

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12

Magallanes-Nava, Juniper V., and Ramuel John I. Tamargo. "Cellulose acetate production using cacao pod husks from local sources for potential industrial applications." IOP Conference Series: Materials Science and Engineering 1318, no. 1 (2024): 012018. http://dx.doi.org/10.1088/1757-899x/1318/1/012018.

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Abstract Cacao (Theobroma cacao) is one of the most important high-value crops worldwide. Cacao fruit is mainly composed the cacao beans, pulp, and husks. The cacao pod husk (CPH) accounts for almost 60-80% of the weight of the whole fruit. However, oftentimes, these CPH are discarded as waste. Amongst the potential use of CPH is the isolation of its cellulose. The lack of available studies exploring the cellulose content of CPH of different varieties of cacao in the Philippines, and the comparison of heating methods for its extraction, highlights a significant research gap. This knowledge wil

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13

Nurfaillah, Nurfaillah, Masri Masri, Eka Ratna Sari, and Patang Patang. "PEMANFAATAN LIMBAH PULP KAKAO MENJADI NATA DE CACAO." Jurnal Pendidikan Teknologi Pertanian 4, no. 2 (2018): 24. http://dx.doi.org/10.26858/jptp.v4i2.6609.

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14

Valleser, V. C., and J. L. Valleser. "Different methods of ethephon treatment on cacao (Theobroma cacao L.) pod ripening." Food Research 9, no. 2 (2025): 381–85. https://doi.org/10.26656/fr.2017.9(2).226.

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Artificial ripening, using ethephon, has been employed by commercial fruit growers to take advantage of current prices in the market. However, there is no information on the effects of the different methods of ethephon treatment on cacao. This study aimed to evaluate the effects of different degreening methods (swabbing and soaking) using ethephon, on the ripening of ‘BR 25’ cacao pods harvested at the physiologically mature but unripe stage, in a completely randomized design. The response of three cacao cultivars (BR 25, UF 18, and W10) to 2500 ppm ethephon soaking treatment was also determin

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15

Trindade, Rita de Cássia, Maria Aparecida de Resende, Eriana Gomes Serpa Barreto, Taniella de Carvalho Mendes, and Carlos Augusto Rosa. "Identification of yeasts Isolated from processed and frozen cocoa (Theobroma cacao) pulp for wine production." Brazilian Archives of Biology and Technology 42, no. 3 (1999): 349–54. http://dx.doi.org/10.1590/s1516-89131999000300013.

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The alternative use of cocoa (Theobroma cacao) for wine production was tested. The pulp samples, obtained from Formosa farm, Itacaré, Brazil, were diluted, homogenized and inoculated on Sabouraud dextrose agar medium (SDA) and incubated at 28º C for 5-8 days. Selected colonies were tested for the ability to ferment cocoa pulp and divided into fermentative, non-fermentative and weak/late fermentative species. Isolates characterized as fermentative were further tested in a small-scale wine production plant and identified. Species from the genus Brettanomyces constituted the main fermentative yea

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Fauzi, Ahmad, Faisal Faisal, and Muhammad Rafli. "Dampak Letak Buah Pada Pohon dan Perlakuan Benih Terhadap Perkecambahan Benih Kakao (Theobroma cacao L.)." Jurnal Agrium 14, no. 1 (2018): 1. http://dx.doi.org/10.29103/agrium.v14i1.868.

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This study aims to determine the effect of the location of fruit on trees and treatment on seeds to germination cocoa. This study was conducted in Tumpok Teungoh Village, Banda Sakti Sub-district, Lhokseumawe City, August to September 2016. This study used Completely Randomized Design with 3 replications. Two factors studied were (a) the location of the fruit on the tree where L1 = The location of the fruit on the stem and L2 = The location of the fruit on the branch. (b) treatment factor in seeds where P1 = Without pulp clearance, P2 = Pulp cleansing. The parameters observed were potential gr

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17

Sri, Lestari, Setyowati Devina, Astuti Puji, Nugroho Raditya, and Setyorini Dyah. "The Capability of Cocoa Pulp Juice (Theobroma cacao L.) on Crown Dentin Smear Layer Removal." International Journal Of Medical Science And Clinical Research Studies 03, no. 01 (2023): 140–44. https://doi.org/10.5281/zenodo.7589371.

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<strong>Introduction: </strong>smear layer is a thin layer formed from tooth structure instrumentation which can prevent the restoration material bonds the tooth structure. Partial smear layer should be removed using dentin conditioner. One of dentin conditioners that is often used is 10% polyacrylic acid. The natural ingredient that is thought to be an alternative to dentin conditioner is cocoa pulp juice because it contains many acidic compounds.   <strong>Methods: </strong>This research is a laboratory experimental study to determine the ability of 100% cocoa pulp juice (Theo

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Wardiana, Edi, Juniaty Towaha, and Syafaruddin Syafaruddin. "Pengelompokan 33 Aksesi Kakao Berdasarkan Karakter Morfologi Komponen Buah." Jurnal Tanaman Industri dan Penyegar 4, no. 2 (2017): 67. http://dx.doi.org/10.21082/jtidp.v4n2.2017.p67-78.

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<em>Identification and grouping of diverse cacao accessions based on morphological character of pod components is important in breeding activities to generate superior varieties. This study aimed to grouping 33 cocoa accessions based on morphological characters of pod components, conducted at Pakuwon Experimental Station, Sukabumi, West Java, at an altitude of 450 asl with Latosol soil and B type climate (Schmidt and Fergusson), from January until December 2015. Observation was taken on 33 cacao accessions of Kaliwining (KW), planted in 2012 with 3 m x 3 m spacing under 26 years old Genj

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Priambodo, D. C., D. Saputro, M. F. R. Pahlawan, A. D. Saputro, and R. E. Masithoh. "Determination of Acid Level (pH) and Moisture Content of Cocoa Beans at Various Fermentation Level Using Visible Near-Infrared (Vis-NIR) Spectroscopy." IOP Conference Series: Earth and Environmental Science 985, no. 1 (2022): 012045. http://dx.doi.org/10.1088/1755-1315/985/1/012045.

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Abstract Fermentation is critical in cacao processing which breakdowns sugar compounds in the pulp into organic acids. The produced organic acids stimulate enzymatic reactions in the beans which affect the flavor, taste, and color of the cacao beans. Acidity (pH) and moisture content of cacao beans influence the quality of cacao during fermentation. Those parameters are commonly measured using pH meter and gravimetric methods which are time-consuming and destructive.Therefore, the objective of this study was to develop non-destructive calibration models to predict the pH and moisture content o

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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 q

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Medauar, Caique C., Bismark L. Bahia, Thays M. Santana, et al. "Nickel and copper accumulate at low concentrations in cacao beans cotyledons and do not affect the health of chocolate consumers." Spanish Journal of Agricultural Research 17, no. 4 (2020): e0304. http://dx.doi.org/10.5424/sjar/2019174-15621.

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Aim of study: Nickel (Ni) and Copper (Cu) are essential metals for the growth and development of plants. In view of the above, the aim of this work was to quantify and correlate Ni and Cu concentrations in the leaf and the parts of the fruit [pod husk, pulp, tegument (seed coating) and cotyledons] of clonal cacao genotype PH 16.Area of study: Cacao genotypes were collected from adult plants grown on farms located in three different climatic regions of southern Bahia, Brazil.Material and methods: Plant material was collected in four plots of twenty farms, located under different edaphic and top

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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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Klis, Victoria, Eva Pühn, Jeanny Jaline Jerschow, Marco Alexander Fraatz, and Holger Zorn. "Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma." Fermentation 9, no. 6 (2023): 533. http://dx.doi.org/10.3390/fermentation9060533.

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Cocoa pulp represents an interesting by-product of cocoa production, with an appealing flavor. We developed a non-alcoholic beverage via the submerged fermentation of 10% pasteurized cocoa pulp in water with Laetiporus persicinus for 48 h; the product was characterized by tropical fruity notes such as coconut, mango, passion fruit and peach. The overall acceptance of the beverage compared to the non-fermented medium, as rated by a panel, increased from 2.9 to 3.7 (out of 5.0 points) for odor and from 2.1 to 4.2 for taste. (R)-Linalool (flowery, fruity), methyl benzoate (green, sweet), 2-phenyl

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Juanda, Aulia Aulia, Saroha Saroha Manurung, and Yasser Subroto Ginting. "Efektivitas Bio Herbisida Pulp Kakao (Theobroma cacao L) Dengan Beberapa Tingkat Kematangan Fermentasi Terhadap Pengendalian Gulma di Perkebunan Kelapa Sawit (Elaeis guineensis Jacq)." Best Journal (Biology Education, Sains and Technology) 2, no. 1 (2019): 01–08. http://dx.doi.org/10.30743/best.v2i1.1769.

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Bioherbisida dari pulp kakao merupakan salah satu produk sampingan dari kakao, yang masih belum dimanfaatkan secara optimal. Berdasarkan hasil tes awal, fermentasi cair pulp kakao berpotensi untuk digunakan sebagai bio-herbisida. Penelitian ini bertujuan untuk mengetahui pengaruh pengaruh lama fermentasi bioherbisida pulp kakao untuk mengendalikan gulma. Penelitian ini dilakukan di area perkebunan kelapa sawit kampus Lembaga Pendidikan Perkebunan (LPP) Medan. Penelitian dilakukan pada bulan Mei dan Juli 2016. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) non faktorial, terdiri dari

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Aju Fatmawati, Dwi Warna, Rahmat Agung, and Rahmat Agung. "Antibacterial Irrigation Solution Cocoa Bean Cuticle Extract (Theobroma cacao L) Against Streptococcus viridans." Galore International Journal of Health Sciences and Research 8, no. 4 (2023): 85–90. http://dx.doi.org/10.52403/gijhsr.20230411.

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Background: Pulp necrosis is the demise of the pulp due to persistent infection in the pulp area, such as Streptococcus viridans. Irrigation steps during biomechanical preparation and sterilization play a very important role. The irrigation material often used is 2.5% NaOCl because it has a broad antibacterial spectrum but is irritating and has an unpleasant aroma. The cuticle of cocoa beans (Theobroma cacao L.) might be an alternative root canal irrigation material. The Objective: To determine the antibacterial properties of irrigation solution of cocoa bean cuticle extract against Streptococ

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Cadby, Jeana, and Tetsuya Araki. "Postharvest pod storage and maturity effects on specialty cacao pulp quality." International Journal of Postharvest Technology and Innovation 8, no. 2/3 (2022): 212. http://dx.doi.org/10.1504/ijpti.2022.121936.

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Araki, Tetsuya, and Jeana Cadby. "Postharvest pod storage and maturity effects on specialty cacao pulp quality." International Journal of Postharvest Technology and Innovation 1, no. 1 (2021): 1. http://dx.doi.org/10.1504/ijpti.2021.10041617.

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Dias, Disney Ribeiro, Rosane Freitas Schwan, Evandro Sena Freire, and Rogério dos Santos Serôdio. "Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp." International Journal of Food Science & Technology 42, no. 3 (2007): 319–29. http://dx.doi.org/10.1111/j.1365-2621.2006.01226.x.

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Wahyuni, S., P. E. Susilowati, Tamrin, et al. "Characterization and Application of Polygalacturonase from Trinitario (Theobroma cacao L.) Pulp." Asian Journal of Chemistry 28, no. 10 (2016): 2261–66. http://dx.doi.org/10.14233/ajchem.2016.19962.

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Ericson, Gaol Uli Lumban, Sugiatno Sugiatno, Akari Edy, and Herry Susanto. "Pengaruh Lama Perendaman Benih dalam Larutan CaCO3 terhadap Pertumbuhan Bibit Kakao (Theobroma cacao L.) pada Media Tanaman yang Berbeda." JURNAL AGROTROPIKA 22, no. 1 (2023): 47. http://dx.doi.org/10.23960/ja.v22i1.7432.

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The presence of pulp in cocoa seeds is known to inhibit seed germination and seedling growth. The conventional method of removing pulp from cocoa seeds is done mechanically by rubbing the seeds with rubbing ash. Conventional pulp removal has disadvantages, such as being less practical and potentially damaging the seed surface. Therefore, it is necessary to try chemically removing the pulp from cocoa seeds by soaking the seeds in a lime solution (CaCO3). This study aims to determine the effect of the duration of cocoa seed soaking in CaCO3 solution and different planting media compositions on s

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KEMSLEY, JYLLIAN. "ARCHAEOLOGY Cacao drinks, possibly made from fermented pulp, date to 1150 B.C." Chemical & Engineering News 85, no. 47 (2007): 11. http://dx.doi.org/10.1021/cen-v085n047.p011a.

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Criollo, Jenifer, Dagoberto Criollo, and Angélica Sandoval Aldana. "Fermentación de la almendra de copoazú (Theobroma grandiflorum [Willd. ex Spreng.] Schum.): evaluación y optimización del proceso." Corpoica Ciencia y Tecnología Agropecuaria 11, no. 2 (2010): 107. http://dx.doi.org/10.21930/rcta.vol11_num2_art:200.

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<p>La almendra de copoazú como producto promisorio para la industria de cosméticos, chocolate, bebidas, licores y conservas, se evaluó el proceso de fermentación variando el tiempo de remoción de la masa (24 y 48 horas) y la pulpa inicial (30 y 100%). Se tuvieron en cuenta las condiciones de los productores en el acceso a equipos de despulpado. Se cuantificó la temperatura de la masa en tres puntos (superior, medio e inferior), acidez, pH, humedad, prueba de corte y análisis sensorial. Se encontró bajo desarrollo de la temperatura de fermentación en los tratamientos con 100% de pulpa y s

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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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López, Martha P., Blanca L. Botina, María C. García, et al. "Reducing dead time and improving flavour profile by pulp conditioning of cacao beans." Chemical Engineering and Processing - Process Intensification 176 (June 2022): 108979. http://dx.doi.org/10.1016/j.cep.2022.108979.

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Rahmadani, Silmi Yusri, Periadnadi Periadnadi, and Nurmiati Nurmiati. "ISOLASI DAN KARAKTERISASI ISOLAT BAKTERI INDIGENOUS PEMFERMENTASI PULP TIGA VARIETAS KAKAO (Theobroma cacao L.) (Isolation and Characterizations of Indigenous Fermenting Bacteria from Pulp of Three Cocoa Varieties (Theobroma cacao, L.))." Biopropal Industri 11, no. 1 (2020): 49. http://dx.doi.org/10.36974/jbi.v11i1.5685.

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Scalvenzi, Laura, Roldán Torres Gutiérrez, Liliana Cerda Mejía, Andrea Riofrio Carrión, and Manuel Pérez Quintana. "Preliminary Assessment of the In Vitro Immunological Activity of Native Lactobacillus Strains from the Ecuadorian Amazon." Bionatura Journal 1, no. 3 (2024): 1–12. http://dx.doi.org/10.70099/bj/2024.01.03.20.

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The isolation and characterization of new Lactobacillus strains from fermented traditional foods is a global trend as it enhances the potential for discovering novel probiotic foods. The fermented cocoa (Theobroma cacao) mucilage is an intriguing substrate for isolating lactic acid bacteria involved in fermentation. This study represents a preliminary investigation into the isolation, quantification, characterization, and immunological activity of Lactobacillus strains derived from cocoa beans sampled from two farmer associations (Kallari and Wiñak) in the Ecuadorian Amazon region. A mother cu

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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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Mumpuni Erawati, Christina, Ruth Chrisnasari, and Peeyush Soni. "The Effect of Pod Storage on Chemical and Microbiological Characteristics of Organic and Non–organic Balinese Cacao Pulps." E3S Web of Conferences 374 (2023): 00007. http://dx.doi.org/10.1051/e3sconf/202337400007.

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The purpose of this study was to determine the effect of Organic and Non-Organic Balinese Cacao (Theobroma cacao L.) storage duration on chemical and microbiological levels in order to know the exact storage period to get a good substrate for fermentation. This research is the first step in preparing Specialty Cocoa. Chemical parameters such as reducing sugar, total sugar, protein content, moisture content, and pH along the pod storage were determined in this study. The ideal substrate condition for cocoa fermentation was suggested on the 4th d, in which the pulp contained total sugar of 12.5

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Streule, Stefanie, Amandine André, Susette Freimüller Leischtfeld, et al. "Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa." Foods 13, no. 16 (2024): 2590. http://dx.doi.org/10.3390/foods13162590.

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This study investigated the impact of the depulping of cocoa beans after pod opening, as well as the influences of pod storage (PS) and fermentation time on the fermentation dynamics and the overall quality of beans and liquors made thereof. Twelve variations were conducted in three experimental runs (with/without depulping; 1-/3-day PS; and fermentation times of 3, 4, 5, 6 or 7 days). Fermentation dynamics (e.g., temperature and pH) and the quality of dried beans (e.g., cut-test and fermentation index) and liquors (sensory assessment, quantification of cocoa key-odorants and tastants) were in

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Quintero Mendoza, Willian, Raquel Oriana Díaz-Salcedo, and María Soledad Hernández-Gómez. "Design and development of a mixed alcoholic beverage kinetics using asaí (Euterpe precatoria) and copoazú (Theobroma grandiflorum)." Agronomía Colombiana 40, no. 1 (2022): 129–40. http://dx.doi.org/10.15446/agron.colomb.v40n1.98208.

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Copoazú (Theobroma grandiflorum), a fruit from the same genus as cacao, and asaí (Euterpe precatoria) a palm fruit, both of Amazonian origin, could promote local economic growth through fruit processing to increase the added value. This study aimed to identify the kinetics of alcoholic fruit beverages made from copoazú and asaí pulp or seeds, i.e., the fermentation kinetics in the case of copoazú drinks and the diffusion kinetics in the case of asaí drinks. Additionally, the feasibility of generating a milky mixture with the liquor obtained from the copoazú fruit processing was evaluated. Stat

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De Souza Oliveira, Vinicius, and Stefany Sampaio Silveira. "EFFECTS OF DIFFERENT IRRIGATION DEPTHS ON THE CONTENT OF TSH1188 COCOA SEEDLINGS PHOTOSYNTHETIC PIGMENTS." Revista Ifes Ciência 8, no. 1 (2022): 01–06. http://dx.doi.org/10.36524/ric.v8i1.1546.

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Cacao (Theobroma cacao L.) is a plant whose use is distributed in many different ways, being used for human consumption and as a raw material in the production of chocolate, cocoa powder, jellies, juice pulp, honey and butter. In animal handling, it is associated with the manufacture of feed and can also be used for agricultural production such as the use of fertilizers. Given the expressive importance of the crop, this study aimed to evaluate the effect of different irrigation depths on the levels of photosynthetic pigments in seedlings of TSH 1188 genotype cocoa. For this purpose, five irrig

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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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<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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Paula, Nélio Ranieli F., Érica O. Araújo, Emily E. Almeida, and Aretha Steffany da Silva Rezende. "Physicochemical and Sensory Quality of Fermented Milk With Different Blends of Theobroma grandiflorum and Theobroma cacao." Journal of Agricultural Science 12, no. 5 (2020): 131. http://dx.doi.org/10.5539/jas.v12n5p131.

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The production of fermented milk added of fruits is a considerable alternative for dairy industries and can constitute a rational and logical form of different types of processing, in various flavors, being part of a promising market in the Brazilian scenario. In view of the above, the present study aimed to research the biotechnological processes of production of fermented milk with different blends of cupua&ccedil;u (Theobroma grandiflorum) and cocoa (Theobroma cacao). The experimental design used was completely randomized, with six treatments, consisting of different concentrations of p

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Gaol, Ericson Uli Lumban, Sugiatno Sugiatno, Akari Edy, and Herry Susanto. "PENGARUH LAMA PERENDAMAN BENIH DALAM LARUTAN CaCO3 TERHADAP PERTUMBUHAN BIBIT KAKAO (Theobroma cacao L.) PADA MEDIA TANAM YANG BERBEDA." Jurnal Agrotek Tropika 11, no. 2 (2023): 281. http://dx.doi.org/10.23960/jat.v11i2.7194.

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Pulp kakao mengandung kadar air dan gula yang tinggi sehingga menjadi media perkembangbiakan bagi mikroorganisme. Hal ini dapat mempengaruhi penurunan daya berkecambah benih dan mempercepat kerusakan benih. Oleh karena itu dilakukan penelitian lama perendaman benih kakao dalam larutan CaCO3 sebagai bahan peluruh pulp pada benih dan dikombinasi dengan komposisi media tanam yang berbeda. Penelitian bertujuan untuk mengetahui pengaruh lama perendaman benih dalam larutan CaCO3 dan komposisi media tanam yang berbeda terhadap pertumbuhan bibit kakao. Penelitian dilakukan pada September hingga Desemb

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Indrayati, Sri, Silmi Yusri Rahmadani, Periadnadi Periadnadi, and Nurmiati Nurmiati. "POTENSI MIKROBIOTA INDIGENOUS PULP TIGA VARIETAS KAKAO (Theobroma cacao L.) SEBAGAI STARTER DALAM FERMENTASI BIJI KAKAO." Biopropal Industri 12, no. 1 (2021): 19. http://dx.doi.org/10.36974/jbi.v12i1.6459.

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46

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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Criollo nuñez, Jenifer, Angélica Piedad Sandoval-Aldana, Dagoberto Criollo-Cruz, and Martha del Pilar López-Hernández. "Biotechnological methods for pulping copoazú (Theobroma grandiflorum (Wild. ex Spring) Schum) seed and their influence on the fermentation stage." DYNA 89, no. 220 (2022): 19–24. http://dx.doi.org/10.15446/dyna.v89n220.95734.

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Copoazú is a fruit originated from Colombian Amazon belonging to Theobroma genus, which includes species such as cacao raw material for chocolate. Both species presented similar processing stages, with different process parameters due to the physical qualities of each fruit. Enzymatic, mechanical, and combined methods for pulping copoazú seeds and their effect on the biochemical dynamics of fermentation were evaluated. The pulping treatments evaluated were manual (Ma), mechanical (Me), enzymatic (Ez), and enzymatic-mechanical (Ez-Me), considering the yield as a response variable. The results s

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Sugiatno, Sugiatno, Maria Viva Rini, Rusdi Evizal, and Decha Bagus Saputra. "PENGARUH KONSENTRASI LARUTAN CaCO3 SEBAGAI BAHAN PELURUH PULP BENIH TERHADAP PERTUMBUHAN BIBIT KAKAO (Theobroma cacao L.) PADA KOMPOSISI MEDIA TANAM YANG BERBEDA." Jurnal Agrotek Tropika 10, no. 2 (2022): 237. http://dx.doi.org/10.23960/jat.v10i2.5966.

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Benih kakao (Theobroma cacao L.) merupakan salah satu benih tanaman yang memiliki lapisan pulp. Pulp perlu dihilangkan agar tidak mengundang mikroorganisme ataupun serangga yang dapat mengakibatkan benih rusak dan sulit untuk berkecambah. Tujuan penelitian ini adalah mengetahui pengaruh konsentrasi CaCO3 dan komposisi media tanam terbaik, serta interaksi keduanya terhadap pertumbuhan bibit kakao. Penelitian ini dilaksanakan di rumah plastik Desa Labuhan Dalam, Kecamatan Tanjung Senang, Bandar Lampung dan Laboratorium Ilmu Tanaman Fakultas Pertanian, Universitas Lampung, Gedong Meneng, Bandar L

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Yuanita, Tamara, Rifatul Jannah, Edhie Arif Pasetyo, and Setyabudi Setyabudi. "Perbedaan Daya AntibakteriEkstrak Kulit Kokoa (Theobroma cacao)dan NaOCl 2,5% terhadapPorphyromonas gingivalis." Conservative Dentistry Journal 8, no. 1 (2019): 49. http://dx.doi.org/10.20473/cdj.v8i1.2018.49-56.

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Background: Since pulp infection plays an important role in the development of periradicular lesions, endodontic treatment should be directed to eliminate bacterial and theirproducts. However, currently 20% of cases of apical periodontitis are not resolved after root canal treatment and therefore required for new root canal disinfection. The most commonly used irrigation material today is NaOCl 2.5%. However, NaOCl has negative effects, including being toxic when the material is injected into the periradicular tissue causing extensive pain, bleeding and swelling. Until now, many drugs come fro

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Afoakwa, EO, E. Ofosu-Ansah, AS Budu, H. Mensah-Brown, and JF Takrama. "Changes in some biochemical qualities during drying of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans." African Journal of Food, Agriculture, Nutrition and Development 15, no. 68 (2015): 9651–70. http://dx.doi.org/10.18697/ajfand.68.13695.

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Fermentation and drying are critical to the development of flavour precursors that generate into distinctive chocolate flavour notes during industrial manufacture. These processes also lead to reduction in acidity and free fatty acids of nibs, which dictates the levels of bitterness and colour development in chocolates. This study investigated changes in nib acidity, flavour precursors (sugars concentration and proteins) and free fatty acids during drying of pulp pre-conditioned and fermented cocoa beans using a 4 x 3 full factorial experimental design with pod storage (0, 3, 7 and 10 days) an

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