To see the other types of publications on this topic, follow the link: Cocoa fermentation.
Journal articles on the topic 'Cocoa fermentation'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Cocoa fermentation.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
Soemarno, Joko, Yuli Hariyanti, Soetanto Abdoellah Soeparto, and Diany Faila Sophia Hartatri. "Study on Incentive Price of Fermented Cocoa to Overcome Reluctance of Farmer to Apply Fermentation : Case Study in Jembrana Regency." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 31, no. 2 (August 31, 2015): 130–41. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v31i2.66.
Full textAbstract:
Improving cocoa quality through encouraging farmers to do fermentation is one of the ways to increase the added value of cocoa. However, majority ofIndonesian farmers are reluctance to do fermentation. This research aimed to study factors causing farmers reluctant to do fermentation, weight differencebetween fermented and unfermented cocoa, cocoa processing time difference between fermented and unfermented cocoa, quality difference between fermentedand unfermented coco refers to cocoa bean standard (SNI): 01-2323-2008/Amd-2010, and feasible added value incentive of fermented cocoa beans. The data collectionwere conducted through household farmers’ survey, focus group discussion and experimental research. The experimental research was conducted to understandthe weight and processing time differences; and to asess the quality, including moisture content, bean count, pH and fermentation index. Analysis of the datawere conducted by methods of Fishbone Ishikawa and logit multiplier linear analysis. The research results showed that the main factors causing farmers reluctant todo fermentation were insuitable of selling price of fermented cocoa, the existence of village collectors in buying unfermented cocoa, the lack of cooperation amongfarmers in farmer group (Subak Abian) and the lack of farmers’ skills on cocoa bean fermentation. This study also found that the weight depreciation differencebetween fermented and unfermented cocoa was 0.5-3.75%, and the processing time difference between fermented and unfermented cocoa was 12-24 hours. Qualityof fermented cocoa beans was higher than that of unfermented cocoa beans and it can fulfill the standard of SNI: 01-2323-2008/Amd-2010. It was found that thefeasible added value incentive of fermented cocoa benas was 2,126-3,426 IDR/kg. Keywords: cocoa, fermentation, unfermented, quality, incentive
2
Papalexandratou, Zoi, Gwen Falony, Edwina Romanens, Juan Carlos Jimenez, Freddy Amores, Heide-Marie Daniel, and Luc De Vuyst. "Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations." Applied and Environmental Microbiology 77, no. 21 (September 16, 2011): 7698–714. http://dx.doi.org/10.1128/aem.05523-11.
Full textAbstract:
ABSTRACTTraditional fermentations of the local Ecuadorian cocoa type Nacional, with its fine flavor, are carried out in boxes and on platforms for a short time. A multiphasic approach, encompassing culture-dependent and -independent microbiological analyses of fermenting cocoa pulp-bean samples, metabolite target analyses of both cocoa pulp and beans, and sensory analysis of chocolates produced from the respective fermented dry beans, was applied for the investigation of the influence of these fermentation practices on the yeast and bacterial species diversity and community dynamics during cocoa bean fermentation. A wide microbial species diversity was found during the first 3 days of all fermentations carried out. The prevailing ethanol-producing yeast species werePichia kudriavzeviiandPichia manshurica, followed bySaccharomyces cerevisiae. Leuconostoc pseudomesenteroides(glucose and fructose fermenting),Fructobacillus tropaeoli-like (fructose fermenting), andLactobacillus fermentum(citrate converting, mannitol producing) represented the main lactic acid bacterial species in the fermentations studied, resulting in intensive heterolactate metabolism of the pulp substrates.Tatumella saanichensisandTatumella punctatawere among the members of the familyEnterobacteriaceaepresent during the initial phase of the cocoa bean fermentations and could be responsible for the production of gluconic acid in some cases. Also, a potential new yeast species was isolated, namely,Candida sorbosivorans-like. Acetic acid bacteria, whose main representative wasAcetobacter pasteurianus, generally appeared later during fermentation and oxidized ethanol to acetic acid. However, acetic acid bacteria were not always present during the main course of the platform fermentations. All of the data taken together indicated that short box and platform fermentation methods caused incomplete fermentation, which had a serious impact on the quality of the fermented dry cocoa beans.
3
Racine, Kathryn, Andrew Lee, Brian Wiersema, Haibo Huang, Joshua Lambert, Amanda Stewart, and Andrew Neilson. "Development and Characterization of a Pilot-Scale Model Cocoa Fermentation System Suitable for Studying the Impact of Fermentation on Putative Bioactive Compounds and Bioactivity of Cocoa." Foods 8, no. 3 (March 19, 2019): 102. http://dx.doi.org/10.3390/foods8030102.
Full textAbstract:
Cocoa is a concentrated source of dietary flavanols—putative bioactive compounds associated with health benefits. It is known that fermentation and roasting reduce levels of native flavonoids in cocoa, and it is generally thought that this loss translates to reduced bioactivity. However, the mechanisms of these losses are poorly understood, and little data exist to support this paradigm that flavonoid loss results in reduced health benefits. To further facilitate large-scale studies of the impact of fermentation on cocoa flavanols, a controlled laboratory fermentation model system was increased in scale to a large (pilot) scale system. Raw cocoa beans (15 kg) were fermented in 16 L of a simulated pulp media in duplicate for 168 h. The temperature of the fermentation was increased from 25–55 °C at a rate of 5 °C/24 h. As expected, total polyphenols and flavanol levels decreased as fermentation progressed (a loss of 18.3% total polyphenols and 14.4% loss of total flavanols during fermentation) but some increases were observed in the final timepoints (120–168 h). Fermentation substrates, metabolites and putative cocoa bioactive compounds were monitored and found to follow typical trends for on-farm cocoa heap fermentations. For example, sucrose levels in pulp declined from >40 mg/mL to undetectable at 96 h. This model system provides a controlled environment for further investigation into the potential for optimizing fermentation parameters to enhance the flavanol composition and the potential health benefits of the resultant cocoa beans.
4
Dian Adi A. Elisabeth and Ludivica Endang Setijorini. "KERAGAAN MUTU BIJI KAKAO KERING DAN PRODUK SETENGAH JADI COKELAT PADA BERBAGAI TINGKATAN FERMENTASI." Jurnal Matematika Sains dan Teknologi 10, no. 1 (August 15, 2009): 36–46. http://dx.doi.org/10.33830/jmst.v10i1.570.2009.
Full textAbstract:
Basic of cocoa bean preparation process is fermentation. Fermentation is done especially to improve and build specific chocolate flavour of cocoa bean and its products, i. e. cocoa liquor, butter, and powder; and also to decrease the disliked flavors, like bitter and acid. Research of cocoa bean fermentation was hold on in Subak Abian Pucaksari, Tabanan. This research involved 20 cooperative farmers with 0,5 hectare farm area per each farmer. The treatment used was time of cocoa bean fermentation, i.e. without fermentation, not fully fermentation (4 days), and fully fermentation (5 days). Variables observed were dried cocoa beans physic and chemical quality, and also cocoa products chemical and organoleptic quality. Organoleptic test done to cocoa liquor and powder was descriptive and ranking test used 15 semi-trained panelists. The result showed that the fermentation process had significant influence to dried cocoa beans chemical quality and its products. Fermentation had no significant influence to dried cocoa beans physic quality. For organoleptic quality attributes, all panelists gave the highest rank for cocoa liquor and powder prepared from fully fermented cocoa bean.
5
Rahmadi, A., Y. Yunus, M. Ulfah, K. P. Candra, and S. Suwasono. "Microorganism population, theobromine, antioxidant, and FTIR analysis of Samarinda cocoa bean fermented with Saccharomyces cerevisiae and Acetobacter aceti." Food Research 4, no. 6 (July 27, 2020): 1912–20. http://dx.doi.org/10.26656/fr.2017.4(6).178.
Full textAbstract:
This research aimed to observe S. cerevisiae and A. aceti induced fermentation of cocoa bean from Samarinda, Indonesia, in comparison to commercial cocoa bean in terms of microbial population, pH, total acids, total phenols, theobromine, antioxidant capacity, and FTIR profile. Cocoa beans were fermented with a boxed fermentation method resembling commercial plantation for four days at ambient box temperature (35-40°C). Four fermentation samples were produced which were spontaneous, 2% Saccharomyces cerevisiae, Acetobacter aceti, or mixed culture (S. cerevisiae and A. aceti) induced fermentations. Total Plate Count (TPC) and Total Yeast-Mold (TYM), pH, total phenol, theobromine, antioxidant activity, and FTIR analyses were performed according to the established method. There was no significant difference in the microbe population in all fermented cocoa. Mixed culture fermented cocoa had a slightly lower final pH. S. cerevisiae fermented cocoa produced the highest total phenol compared to the same compound content in other fermented cocoa. The mixed culture fermented cocoa had better theobromine content 162.3±22.6 ppm, antioxidant capacity 424.9±3.3 ppm, and the closest theobromine and caffeine identification zones to commercial cocoa samples. The use of mixed culture of S. cerevisiae and A. aceti is suggested as the better inoculum to ferment cocoa bean at local farms.
6
Meersman, Esther, Jan Steensels, Tinneke Paulus, Nore Struyf, Veerle Saels, Melissa Mathawan, Jean Koffi, Gino Vrancken, and Kevin J. Verstrepen. "Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations." Applied and Environmental Microbiology 81, no. 18 (July 6, 2015): 6166–76. http://dx.doi.org/10.1128/aem.00133-15.
Full textAbstract:
ABSTRACTCocoa pulp fermentation is a spontaneous process during which the natural microbiota present at cocoa farms is allowed to ferment the pulp surrounding cocoa beans. Because such spontaneous fermentations are inconsistent and contribute to product variability, there is growing interest in a microbial starter culture that could be used to inoculate cocoa pulp fermentations. Previous studies have revealed that many different fungi are recovered from different batches of spontaneous cocoa pulp fermentations, whereas the variation in the prokaryotic microbiome is much more limited. In this study, therefore, we aimed to develop a suitable yeast starter culture that is able to outcompete wild contaminants and consistently produce high-quality chocolate. Starting from specifically selectedSaccharomyces cerevisiaestrains, we developed robust hybrids with characteristics that allow them to efficiently ferment cocoa pulp, including improved temperature tolerance and fermentation capacity. We conducted several laboratory and field trials to show that these new hybrids often outperform their parental strains and are able to dominate spontaneous pilot scale fermentations, which results in much more consistent microbial profiles. Moreover, analysis of the resulting chocolate showed that some of the cocoa batches that were fermented with specific starter cultures yielded superior chocolate. Taken together, these results describe the development of robust yeast starter cultures for cocoa pulp fermentations that can contribute to improving the consistency and quality of commercial chocolate production.
7
Nunes, Cassiane S. O., Marília L. C. da Silva, Geany P. Camilloto, Bruna A. S. Machado, Katharine V. S. Hodel, Maria Gabriela B. Koblitz, Giovani B. M. Carvalho, and Ana Paula T. Uetanabaro. "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.
Full textAbstract:
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 between the adjunct and all-malt worts. The 30% cocoa pulp concentration as an adjunct for malt in the fermentation medium contributed the most to the fermentative performance of the yeasts at both 15 and 22°C based on the consumption of apparent extract (°Plato), ethanol production, and cellular growth.
8
Korcari, Dea, Alberto Fanton, Giovanni Ricci, Noemi Sofia Rabitti, Monica Laureati, Johannes Hogenboom, Luisa Pellegrino, Davide Emide, Alberto Barbiroli, and Maria Grazia Fortina. "Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties." Foods 12, no. 2 (January 11, 2023): 340. http://dx.doi.org/10.3390/foods12020340.
Full textAbstract:
Cocoa fermentation is a central step in chocolate manufacturing. In this research, we performed controlled fermentations of a fine cocoa variety to evaluate the impact of adjunct cultures of selected lactic acid bacteria (LAB) on fermentation parameters, chemical composition, and sensory profile of fine cocoa and chocolate. Improved fermentation processes were carried out at the Centre for the Integral Transformation of Cacao (CETICO) in Dominican Republic. Two strains of LAB, previously isolated from cocoa, and belonging to Lactiplantibacillus fabifermentans and Furfurilactibacillus rossiae species, were employed. Fermentation parameters, protein, peptide and free amino acid profiles of the fermented cocoa and volatile molecules were determined. Sensory analysis of the derived chocolate was also carried out. The obtained results indicated that the addition of the adjunct cultures influences the proteolytic processes and the free amino acid profile. Finally, the adjunct cultures increased the complexity of the flavour profile of the chocolate as they received a higher score for descriptors commonly used for fine chocolate, such as honey and red fruits. The results obtained showed that the selected strains can be an added value to the development of specific flavours that are desirable at industrial level.
9
Balcázar-Zumaeta, César R., Alexa J. Pajuelo-Muñoz, Deisy F. Trigoso-Rojas, Angel F. Iliquin-Chavez, Editha Fernández-Romero, Ives Yoplac, Lucas D. Muñoz-Astecker, et al. "Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization." Foods 12, no. 17 (September 1, 2023): 3291. http://dx.doi.org/10.3390/foods12173291.
Full textAbstract:
In current systems, the fermentation spontaneous process produces fermented beans of heterogeneous quality due to the fermentation time. This study demonstrated that the fermentation time should be reduced. For this purpose, the physicochemical parameters, antioxidant profile, and volatile compounds were characterized in two types of fermentation (spontaneous and starter culture) for 168 h in cocoa from three altitude levels. Multivariate analysis (cluster and PCA) was used to discriminate the fermentation stages. We found three stages in all fermentations, where the first two stages (0 h to 96 h) were characterized by a higher antioxidant potential of the cocoa bean and the presence of desirable volatile compounds such as acids, alcohols, aldehydes, ketones, and esters, which are precursors of cocoa aroma; however, prolonged fermentation times affected the antioxidant profile of the bean. In addition, the use of a starter culture facilitates the release of compounds in a shorter time (especially alcohols and esters). It is concluded that it is necessary to reduce the fermentation time under these conditions in the region of Amazonas.
10
Murtiningrum, Murtiningrum, Isak Silamba, Parlindungan Sijabat, Sritina N. P. Paiki, and Zita L. Sarungallo. "Chemical and Organoleptic Characteristics of Cocoa Powder from Fermented and Unfermented Cocoa Beans from Masni District and Sidey in Manokwari Regency." Indonesian Journal of Food Technology 2, no. 1 (June 30, 2023): 67. http://dx.doi.org/10.20884/1.ijft.2023.2.1.9083.
Full textAbstract:
beverage industry, such as chocolate drinks and ingredients for cakes, puddings, and ice cream. The fermentation process of cocoa beans is one of the determining factors for the quality of cocoa powder products produced. This is because during the fermentation process, physical, chemical, and organoleptic characteristics are formed, which become the standard for high-quality cocoa powder products. One of the factors that influences the success of the cocoa bean fermentation process is the fermentation time. The right fermentation time is expected to produce high-quality cocoa beans with a distinctive chocolate flavor, according to consumer preferences. The aim of this study was to determine the chemical, and organoleptic characteristics of cocoa powder from cocoa beans originating from Masni District and Sidey District with different fermentation times. The study consisted of six treatments: cocoa beans processed by the community (BKT), cocoa beans without fermentation (BKTF), cocoa beans fermented for 3 days (BK3), 4 days (BK4), 5 days (BK5), and 6 days (BK6). The differences between the treatments of unfermented cocoa beans and the fermentation time affect the physicochemical and organoleptic characteristics of the resulting cocoa powder. The fermentation process tends to improve the color of cocoa powder from dark brown to a lighter shade of brown, increase the moisture content, decrease the fat content, and significantly influence the organoleptic characteristics. Fermenting cocoa beans for 5 days results in cocoa powder with the best physical, chemical, and organoleptic characteristics. The organoleptic test of cocoa powder from cocoa beans fermented 5 days (BK5) show a slightly light brown to brown color, a strong to very strong cocoa powder flavor, a taste from less bitter to moderately bitter, and acidity levels from less acidic to moderately acidic.
11
Abubakar, Yusya, Murna Muzaifa, Heru Prono Widayat, and Martunis Martunis. "PENINGKATAN MUTU KAKAO MELALUI FERMENTASI MENGGUNAKAN STARTER KERING BAKTERI ASAM LAKTAT DAN BAKTERI ASAM ASETAT INDIGENUS KAKAO ACEH." Agrointek : Jurnal Teknologi Industri Pertanian 16, no. 1 (February 14, 2022): 84–95. http://dx.doi.org/10.21107/agrointek.v16i1.10637.
Full textAbstract:
Indonesia is one of the cocoa producing countries in the world. Although the amount of cocoa production and planted area has increased, the quality of cocoa beans in Indonesia including Aceh is still low. This happened because the farmers did not carry out the fermentation process. Fermentation is one of the most important steps that must be taken to improve cocoa quality. However, it is rarely done because it takes a long time. The purpose of this study was to analyze the use of starter bacteria lactic acid (LAB) and acetic acid (BAA) indigenous Aceh cocoa in fermenting Aceh cocoa. The research was conducted by fermenting cocoa with two different factors, namely the type of starter (control, LAB, BAA, LAB-BAA mixture) and fermentation time (3,4 and 5 days). The results showed that the use of Acehnese cocoa indigenus bacteria starter and different fermentation time had an effect on fermentation conditions and the quality of fermented cocoa beans. Fermentation of cocoa beans with the addition of a dry starter affects the pH value and the percentage of fermented cocoa beans. The best treatment was obtained when using LAB starter with fermentation time of 4 days, with the same fermented quality of cocoa beans with fermentation using LAB and BAA for 5 days of fermentation. Further research is needed to confirm the quality of fermented cocoa beans produced by analyzing volatile chemical components and flavors.
12
Misnawi, Misnawi, Ariza Budi Tunjungsari, Noor Ariefandie Febrianto, Resa Setia Adiandri, Fahrizal Fahrizal, and Fahrurrozi Fahrurrozi. "Improvement of Small Scale Cocoa Fermentation Using Lactobacillus fermentumas Starter Culture." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 33, no. 3 (December 31, 2017): 203. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v33i3.295.
Full textAbstract:
Low harvest amount of cocoa smallholder has became a great constraint for farmer in order to carry out a proper postharvest practice. Low production of raw cocoa beans cause farmers are not able to ferment their cocoa beans that lead to low quality of cocoa beans produced. Addition of starter culture to improve the fermentation performance has been previously reported by some researchers. In this study, Lactobacillus fermentum(LF) inoculum was used as stater culture for small scale cocoa fermentation (15 kg). The LF culture (107 CFU/gr) was added in several concentration (1, 2.5, and 5% w/w) prior cocoa fermentation. The fermen-tation was carried out in 4 days (96 h) with once turning in 48 h. The result showed that the addition of LF in small batch of cocoa fermentation could improve the performance of fermentation and resulted in higher amount of fermented cocoa beans (70,34%, 5% LF) compared to natural fermentation and fair average quality (FAQ) beans (45% and 41%, respectively). This research result is significantly important solving the issues of fermentation concerning with minimum quantity of cocoa needed. With this approach, small batch of cocoa fermentation even could result in comparable quality to full-batch fermentation.
13
Fleet, Graham, and Hugh Dircks. "Yeast, cocoa beans and chocolate." Microbiology Australia 28, no. 2 (2007): 48. http://dx.doi.org/10.1071/ma07048.
Full textAbstract:
Yeast play a key role in the fermentation of many foods andbeverages. The best known examples are bread, beer and wine, where understanding of the ecology, biochemistry, physiology and genomics of the yeast contribution is well advanced. Yeast also have prominent roles in the production of other well-known commodities, such as cheeses, salami-style meat sausages, and soy sauce, where their activities in the fermentation and maturation processes are attracting increasing research. Still, there are many other products where yeast have a significant role in fermentation, but aspects of their contributions and how these impact on product quality remain a mystery. Such products include many indigenous fermented foods of Asia, Africa and Central and South America, and two economically important cash crops, cocoa beans and coffee. Consider life without chocolate or good quality coffee! We have been studying cocoa bean fermentations in Indonesia and now in North Queensland, Australia. In this article, we review the role of yeast in the production of cocoa beans and chocolate.
14
Rahardjo, Y. P., S. Rahardja, Samsudin, Saidah, A. Dalapati, A. F. Amalia, H. Purwaningsih, and K. Syamsu. "A literature review on cocoa fermentation techniques to shorten fermentation time." IOP Conference Series: Earth and Environmental Science 974, no. 1 (January 1, 2022): 012111. http://dx.doi.org/10.1088/1755-1315/974/1/012111.
Full textAbstract:
Abstract Indonesia’s cocoa processing industry has a high demand for fermented cocoa but only about 49% of the fermented cocoa is available. Fermentation is critical because it kills the cotyledons and generates aroma precursors. Indonesian farmers, on the other hand, are hesitant to ferment due to the lengthy fermentation process (6-7 days). The purpose of this study is to conduct a review of several modified cocoa fermentation techniques to determine how they can be used to shorten the fermentation time. The database was compiled from articles published in peer-reviewed journals on cocoa fermentation. The literature search was conducted using the website openknowledgemaps.org, which utilized Pubmed (life science) to discover full-text articles published in English between January 1990 and January 2021. The results indicated that fermentation time could be decreased by (1) adding inoculum, (2) determining the pH and temperature required to activate an intracellular enzyme, (3) Addition of external enzymes during fermentation, and (4) reducing the pulp content. Combining these methods to improve fermentation techniques can enhance the quality of farmers’ cocoa beans in a shorter processing time.
15
Sabahannur, St, Suraedah Alimuddin, and Rahmawati. "Changes in Phenol Level and Antioxidant Activity of Cocoa Beans During Fermentation and Roasting." Journal of Food Research 7, no. 4 (May 20, 2018): 23. http://dx.doi.org/10.5539/jfr.v7n4p23.
Full textAbstract:
Flavonoid, polyphenols, especially catechin and epicatechin,are major components in cocoa products, which are known for antioxidant properties. Cocoa bean requires fermentation process in order to obtain good taste. During the fermentation process, polyphenols are oxidized by polyphenol oxidase to form quinone and 2-quinon. The purpose of the research is to determine the total level of polyphenol and antioxidant activity of fermented and roasted cocoa beans. The experiment was using Completely Randomized Design (CRD) with fermentation treatment that includes: Without fermentation, three-day fermentation and five-day fermentation. Observation parameters include: Polyphenol level and antioxidant activity with DPPH method. The results showed that the total phenol level of cocoa bean changed during fermentation and after roasting. The highest phenol level was found in cocoa beans without fermentation, and there is a decrease of phenol level to 98% after fermentation and roasting. The fermentation affects the Inhibition Concentration (IC50) of cocoa beans. An unfermented bean showed a very strongly active antioxidant activity with IC50 of 7.848 ppm, whereas three-day fermentation showed a strong antioxidant activity with IC50 of 35.961 ppm, and five-day fermentation is moderately active with IC50 of 55.976 ppm.
16
Awaliyah, Fitri, Jumriah Langkong, and Adiansyah Syarifuddin. "An overview: the effect of fermentation and roasting methods on cocoa quality." IOP Conference Series: Earth and Environmental Science 1230, no. 1 (September 1, 2023): 012160. http://dx.doi.org/10.1088/1755-1315/1230/1/012160.
Full textAbstract:
Abstract Cocoa is Indonesia’s most important commodity and one that can contribute to economic development but has a problem, which is the low quality of cocoa produced. Differences in cocoa type, roasting and fermentation affect the quality content of cocoa such as antioxidants, free fatty acid and the fat profile of cocoa. Of the different methods of cocoa bean processing that affect the changes in antioxidant compounds are fermentation and roasting. Fermentation is best with 6 days in producing the aroma flavor of cocoa precursors and bulk cocoa type with an optimal time of 5-7 and fine cocoa type with an optimal time of 3-4 days. Superheated steam method slows down the rate of decline in antioxidant content, this condition is different from the conventional roasting method commonly used because it removes a lot of cocoa antioxidant content and accelerates the decline in antioxidant activity. Non-fermentation treatment results in low free fatty acid values while fermentation treatment can increase free fatty acid content but can be controlled by the addition of alkalization. on the fat profile geographical location such as differences in country of origin affects the content of fatty acid composition but fermentation and roasting processes has no significant effect on the fatty acid composition of cocoa.
17
Yakin, Engkus Ainul, Sri Sukaryani, and Abbas Ummami. "LIGNIN CONTENT IN FERMENTATION OF COCOA POD (THEOBROMA COCOA) USED PLEUROTUS OSTREATUS." Journal of Tropical Animal Science and Technology 2, no. 2 (July 31, 2020): 1–7. http://dx.doi.org/10.32938/jtast.v2i2.601.
Full textAbstract:
The study were aimed to determine the lignin degradation in fermentation of cocoa pod with Pleurotus ostreatus. The research methods was using three treatments and four replications. T0 = fermentation of cocoa pod in 10 days, T1 = fermentation of cocoa pod in 15 days, and T2 = fermentation of cocoa pod in 20 days. The mixture was put into a container aerobically. The variables observed were dry matter (DM), crude protein (CP), crude fiber (CF), crude fat (CFt), ash and lignin content. This study was designed using the completely randomized research design with a unidirectional pattern analysis of variance (oneway ANOVA). Significant variables went through Duncan's Multiple Range Test (DMRT). The result showed that the lower lignin content was T2 = fermentation of cocoa pod in 20 days = 6.40 ± 0.12%. It could be concluded that the addition of fungus Pleurotus ostreatus on cocoa pod fermented during 20 days was the lower lignin content in fermentation of cocoa pod.
18
Intarini, Luh Putu, I. Wayan Budiasa, and I. Made Sudarma. "The Contribution of Fermentation Technology to the Value Added of Certification Cocoa in the Subak Abian Amerta Nadi Tuwed Village Melaya District Jembrana Regency." JURNAL MANAJEMEN AGRIBISNIS (Journal Of Agribusiness Management) 8, no. 2 (October 30, 2020): 144. http://dx.doi.org/10.24843/jma.2020.v08.i02.p04.
Full textAbstract:
The development of cocoa as an export commodity has become an important issue in the global trade sector, where cocoa is one of the export commodities. The implementation of a sustainable certification program with fermentation processing is very important, this is because consumers' demands are increasingly critical, especially in the aspects of quality, health and product safety to how the product can be socially beneficial and not cause negative impacts on the environment.
The study was conducted on sustainable certification cocoa farmers in Jembrana Regency. Determination of respondents carried out intentionally (purposive sampling) as many as 40 respondents did cocoa fermentation and as many as 30 respondents who did not ferment cocoa taken by survey methods. Data analysis techniques using different test analysis and value added analysis using the Hayami method.
The results showed that the income of cocoa farmers experienced a significant increase in the fermentation and non-fermentation processing. The fermentation production process with an output of 118 kg gets a profit of Rp. 8.911,- with a percentage or level of profit of 39,27 percent of the output value of Rp. 20.911, so from the calculation of profit margins in the cocoa fermentation process the net profit received by farmers is Rp. 8.065,- per production process. Based on the analysis of farmer's income and analysis of added value of cocoa fermentation shows that there is an increase in farmer's income and there is added value obtained by farmers who carry out cocoa fermentation, it provides benefits for cocoa farmers in Jembrana District in addition to increasing income, cocoa added value, and can maintain quality cocoa. It is expected that farmers who participate in certification will conduct fermentation processing to maintain the quality of cocoa beans and increase income, it is necessary to support from local and provincial governments as well as other parties as a steakholder providing technical guidance to cocoa farmers.
19
Chagas Junior, Gilson Celso Albuquerque, Nelson Rosa Ferreira, Eloisa Helena de Aguiar Andrade, Lidiane Diniz do Nascimento, Francilia Campos de Siqueira, and Alessandra Santos Lopes. "Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725." Molecules 26, no. 2 (January 11, 2021): 344. http://dx.doi.org/10.3390/molecules26020344.
Full textAbstract:
This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tomé-Açu, Pará state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that lasted from 6 to 7 days. On the last day of fermentation, the almonds were packaged properly and placed to dry (36 °C), followed by preparation for the analysis of volatile compounds by GC-MS technique. In addition to the control fermentation, a high capacity for the formation of desirable compounds in chocolate by the inoculants with P. kudriavzevii was observed, which was confirmed through multivariate analyses, classifying these almonds with the highest content of aldehydes, esters, ketones and alcohols and low concentration of off-flavours. We conclude that the addition of mixed culture starter can be an excellent alternative for cocoa producers, suggesting obtaining cocoa beans with desirable characteristics for chocolate production, as well as creating a product identity for the producing region.
20
Chagas Junior, Gilson Celso Albuquerque, Nelson Rosa Ferreira, Eloisa Helena de Aguiar Andrade, Lidiane Diniz do Nascimento, Francilia Campos de Siqueira, and Alessandra Santos Lopes. "Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725." Molecules 26, no. 2 (January 11, 2021): 344. http://dx.doi.org/10.3390/molecules26020344.
Full textAbstract:
This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tomé-Açu, Pará state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that lasted from 6 to 7 days. On the last day of fermentation, the almonds were packaged properly and placed to dry (36 °C), followed by preparation for the analysis of volatile compounds by GC-MS technique. In addition to the control fermentation, a high capacity for the formation of desirable compounds in chocolate by the inoculants with P. kudriavzevii was observed, which was confirmed through multivariate analyses, classifying these almonds with the highest content of aldehydes, esters, ketones and alcohols and low concentration of off-flavours. We conclude that the addition of mixed culture starter can be an excellent alternative for cocoa producers, suggesting obtaining cocoa beans with desirable characteristics for chocolate production, as well as creating a product identity for the producing region.
21
Yanti, Nur Arfa. "Enhancement of Cocoa Quality By the Indigenous Yeast Candida Tropicalis KLK4 Through Cocoa Bean Fermentation." JOURNAL OF ADVANCES IN BIOTECHNOLOGY 4, no. 1 (January 30, 2014): 327–35. http://dx.doi.org/10.24297/jbt.v4i1.1640.
Full textAbstract:
An indigenous yeast strain that isolated from fermented cocoa bean has a role in cocoa bean fermentation process, was characterized and identified to be member of the Candida tropicalis  species  based on phenotypic characteristics and the D1/D2 region of the large subunit rRNA gene. Properties of importance for cocoa bean fermentation, namely sucrose, glucose, and citrate assimilation capacity, pH-, ethanol-, and heat-tolerance, were examined for isolate. The Quality of fermented cocoa bean was analyzed by cut test. Candida tropicalis KLK4 was tolerance to low pH value, high temperature, ethanol and could assimilate citrate, reflecting it is able to adapt to cocoa fermentation environment. The utilization of Candida tropicalis KLK4 strain as a starter culture for cocoa fermentation can enhance cocoa  quality.
22
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 (April 19, 2018): 743–52. http://dx.doi.org/10.15625/1811-4989/14/4/12309.
Full textAbstract:
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.
23
Daniel Fonseca Blanco, Jorge, Martha Del Pilar López Hernandez, Laura Sabrina Ortiz Galeano, Jenifer Criollo Nuñez, and María Denis Lozano Tovar. "Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 36, no. 2 (August 31, 2020): 154–72. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v36i2.438.
Full textAbstract:
Cocoa fermentation process is fundamental to generate flavors and aromas that are characteristics of chocolate. In Colombia, this process is carried out by microbiota that spontaneously colonizes cocoa beans, therefore the quality of the fermentation is inconsistent. Taking into account that the fermentation of cocoa beans is carried out by a consortium of microorganisms, the aim of thisresearch was to describe the effect of the addition of a specific mixture of yeasts, acetic acid bacteria, and lactic acid bacteria on the physicochemical and organolepticcharacteristics of cocoa beans (clone CCN 51). Isolates of two yeasts (Wickerhamomyces anomalus and Debaryomyces hansenii), three acetic acid bacteria (AAB), (Gluconobacter japonicus, Acetobacter tropicalis, and Acetobacter pasteurianus) and three lactic acid bacteria (LAB) (Pediococcus acidilactici, Lactobacillus brevis, and Lactobacillus plantarum) obtained fromprevious cocoa fermentations selected for their pectinases and acid production capacities in a specific mixture were used. Using the micro-fermentation technique, the effect of a biological starter was evaluated under different viable microorganismsratios (Yeasts: LAB: AAB as follows, 1: 1: 1, 1: 2: 2, 1: 2: 1, 1: 1: 2, 2: 1: 1, 2: 2: 1, 2: 1: 2, and 2: 2: 2). The concentration of each microorganism was standardized at 1x107 cfu/mL, then the biomass of 4 mL for ratio 1 and 8 mL for ratio 2 of each suspension of microorganisms was added at time zero. Different doses of inoculum were 0%, 1%, 2%, 3%, 4%, and 5% v/w mL inoculum/g cocoa beans. A beneficial effecton the sensory quality of cocoa beans was evidenced by the addition of microorganisms; the best proportion of microorganisms was 2:1:2 (yeasts:LAB:AAB) and the best inoculum dose was 3% (v/w) showing lower acidity, astringency, and bitterness, and emphasizing the cocoa flavors, fruity, nutty, and panela malt.
24
Paula, Nélio Ranieli Ferreira de, Érica de Oliveira Araújo, and Natália Dias de Oliveira. "Physicochemical and microbiological quality in the fermentation of different cocoa blends with the addition of coffee and cardamom." Research, Society and Development 9, no. 10 (October 4, 2020): e4759108742. http://dx.doi.org/10.33448/rsd-v9i10.8742.
Full textAbstract:
Fermentation is an essential step in obtaining good quality almonds. Thus, the present study aimed to evaluate the fermentation process of cocoa almonds and quantify the physicochemical and microbiological quality of different cocoa blends with the addition of coffee and cardamom, aiming at the reduction of the cost of processing, the addition of value to the raw material, and technological and scientific development of the Amazon region. The experimental design used was completely randomized, arranged in a 4 x 2 x 3 factorial scheme, corresponding to four fermentation times, two fermentation, three concentrations of pulp (blends) (pure cocoa, cocoa + coffee, and cocoa + cardamom), and three replicates. The results made it possible to conclude that the temperature inside the mass measured every 48 hours after turning increased with the fermentation time, reaching its maximum on the seventh day of fermentation. The increase in the temperature inside the fermentation mass on the seventh day is due to the higher concentration of acetic acid, evidenced by the reduction in pH value and consequent reduction in °Brix. Fermentation in a greenhouse at a temperature of 40 °C enables the maintenance of stable temperature throughout the fermentation process for blends of cocoa with the addition of coffee and cardamom. It is verified that, when there is a pre-established temperature, as in a greenhouse at 40 °C, there is a decrease in the values of °Brix and soluble solids present in the final product. Temperature, pH, and sugars are determining factors for the duration of the fermentation process and quality of pure cocoa almonds and cocoa almonds with the addition of coffee and cardamom. Under the experimental conditions, fermentation time from seven days is sufficient to ensure the physicochemical and microbiological quality of cocoa blends with the addition of coffee and cardamom, but it should not exceed nine days.
25
Yakin, Engkus Ainul, Zaenal Bachruddin, Ristianto Utomo, and Ria Millati. "EFFECT OF LIGNOSELULOLITIC FUNGUS TO ENZIMATIC ACTIVITY, FIBER FRCTION, AND DIGESTIBILITY ON FERMENTATION PROCESS OF COCOA POD." Buletin Peternakan 41, no. 3 (August 30, 2017): 250. http://dx.doi.org/10.21059/buletinpeternak.v41i3.22657.
Full textAbstract:
The study was conducted to determine the enzyme activity, fiber fraction and digestibility in the fermentation process of cocoa pod. The substrate was used the cocoa pod while the fungi used Phanerochaete chrysosporium, Pleurotus ostreatus and Schizophyllum commune. Preparation of cocoa pod was chopped, finely ground and then dried. Preparation of fungi by growing fungi in liquid medium. Research methodology was the fermentation conducted with different fungi used four treatments and five replications. T1 = fermentation of cocoa pod without fungi addition, T2 = fermentation of cocoa pod with P. chrysosporium addition, T3 = fermentation of cocoa pod with P. ostreatus addition, and T4 = fermentation of cocoa pod with S. commune. Fermentation used Erlenmeyer 250 ml and weight of cocoa pod was 100 gram. Fungi added on 5% from substrat weight bassis dry matter. Variables observed was enzyme activity, fiber fraction and digestibility . This study was designed using research design completely randomized design with a unidirectional pattern analysis of variance. Significant variables followed Duncan’s multiple range test. The results showed fermentation used P. chrysosporium has highest lignin peroxidase enzyme activity of 0.52±0.04 U/mL and mangan peroxidase 0.06±0.00 U/mL, neutral detergent fiber 75,54±0,41%, acid detergent fiber 68,10±0,30%, lignin 26,86±0,19%, cellulose 27,17±0,25%, hemicellulose 6,77±0,52%, dry matter digestibility 69,70±0,43% and organic matter digestibility 69,59±1,03%. The conclusion from this research that the fermentation by using fungi P. chrysosporium addition has the best result to degradated lignin.
26
Kresnowati, Made Tri Ari Penia, and Hanny Febriami. "MAPPING THE EFFECTS OF STARTER CULTURE ADDITION ON COCOA BEAN FERMENTATION." ASEAN Engineering Journal 5, no. 1 (January 2, 2015): 25–37. http://dx.doi.org/10.11113/aej.v5.15465.
Full textAbstract:
Fermentation is an essential step in the formation of aroma and flavour of cocoa beans. During the fermentation, cocoa bean pulp is degraded to form metabolic products, one of which functions as the precursor for the aroma and flavour of cocoa beans. Previous research suggested that the addition of starter culture on the cocoa bean fermentation process can improve the fermentation performance. In this research the effects of various starters culture combinations, including Saccharomyces cerevisiae var. Chevalieri, Lactobacillus plantarum, and Acetobacter aceti were studied. The addition of starter culture was confirmed by analysis of microbial population during the fermentation. Fermentation performances were measured as fermentation index and cocoa bean pH, as well as sugar and metabolic product concentration. The obtained results showed that in general the addition of starter culture accelerated sugar consumption and increased metabolites production. The highest fermentation index was 1.38±0.07, obtained from fermentation added with starter culture combination containing Saccharomyces cerevisiae var. Chevalieri and Lactobacillus plantarum. This fermentation advanced faster and was completed at 4 days, or shortened the overall fermentation time. On the other hand fermentation added with starter culture containing only Acetobacter aceti gave the lowest fermentation index, 0.96±0.04
27
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 (August 21, 2020): 295–308. http://dx.doi.org/10.21107/agrointek.v14i2.6297.
Full textAbstract:
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 %.
28
Andriani, Novia, Rina Yenrina, and Novizar Nazir. "Physicochemical, Fatty Acid and Sensory Profile of Cocoa Butter Produced from Fermented and Non-Fermented Cocoa Butter." AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment 4, no. 3 (February 11, 2022): 1–7. http://dx.doi.org/10.29165/ajarcde.v4i3.88.
Full textAbstract:
The study aimed to explore the influence of fermentation and non-fermentation on cocoa processing (Theobroma cacao L.) on physical properties, chemical properties, fatty acid profiles and sensory properties of cococa butter. The study was conducted using an experimental method with two treatments and three replications. Analysis of cocoa butter consisted of yield, color, moisture content, free fatty acids, iod numbers, peroxide numbers, determination of fatty acid profile using GC-MS, and analysis of sensory properties. The results showed that the yield was between 20.82-21.00%. The color of fermented cocoa butter has a value of L* 17.88, a*8.70, and b*7.99 while for nonfermented cocoa butter has a value of L* 14.88, a* 8.96, and b* 6.78, water content between 0.10-0.12%, free fatty acids 0.51-0.56%, iod numbers 26.40-26.50 g I2/100g, peroxide numbers between 0.40-0.70 meq peroxide/kg fat, 190.23-191.40 mg KOH/g fat. The fatty acid profile using GC-MS showed that the dominant fatty acid constituents contained in fermented and nonfermented cocoa fats are oleic acid (29.39-29.57%), heptadecanoic acid (25.85-26.77%), and palmitic acid (21.49-21.83%). Based on sensory analysis of cocoa butter with fermented treatment is preferred because it has a more attractive color, taste, and aroma compared to nonfermented cocoa butter.
29
Moens, Frédéric, Timothy Lefeber, and Luc De Vuyst. "Oxidation of Metabolites Highlights the Microbial Interactions and Role ofAcetobacter pasteurianusduring Cocoa Bean Fermentation." Applied and Environmental Microbiology 80, no. 6 (January 10, 2014): 1848–57. http://dx.doi.org/10.1128/aem.03344-13.
Full textAbstract:
ABSTRACTFour cocoa-specific acetic acid bacterium (AAB) strains, namely,Acetobacter pasteurianus386B,Acetobacter ghanensisLMG 23848T,Acetobacter fabarumLMG 24244T, andAcetobacter senegalensis108B, were analyzed kinetically and metabolically during monoculture laboratory fermentations. A cocoa pulp simulation medium (CPSM) for AAB, containing ethanol, lactic acid, and mannitol, was used. All AAB strains differed in their ethanol and lactic acid oxidation kinetics, whereby onlyA. pasteurianus386B performed a fast oxidation of ethanol and lactic acid into acetic acid and acetoin, respectively. OnlyA. pasteurianus386B andA. ghanensisLMG 23848Toxidized mannitol into fructose. Coculture fermentations withA. pasteurianus386B orA. ghanensisLMG 23848TandLactobacillus fermentum222 in CPSM for lactic acid bacteria (LAB) containing glucose, fructose, and citric acid revealed oxidation of lactic acid produced by the LAB strain into acetic acid and acetoin that was faster in the case ofA. pasteurianus386B. A triculture fermentation withSaccharomyces cerevisiaeH5S5K23,L. fermentum222, andA. pasteurianus386B, using CPSM for LAB, showed oxidation of ethanol and lactic acid produced by the yeast and LAB strain, respectively, into acetic acid and acetoin. Hence, acetic acid and acetoin are the major end metabolites of cocoa bean fermentation. All data highlight thatA. pasteurianus386B displayed beneficial functional roles to be used as a starter culture, namely, a fast oxidation of ethanol and lactic acid, and that these metabolites play a key role as substrates forA. pasteurianusin its indispensable cross-feeding interactions with yeast and LAB during cocoa bean fermentation.
30
Djaafar, Titiek Farianti, Dhea Cynthia Monika, Tri Marwati, Priyanto Triwitono, and Endang Sutriswati Rahayu. "Microbiology, Chemical, and Sensory Characteristics of Cocoa Powder: The Effect of Lactobacillus plantarum HL-15 as Culture Starter and Fermentation Box Variation." Digital Press Life Sciences 2 (2020): 00008. http://dx.doi.org/10.29037/digitalpress.22332.
Full textAbstract:
<div>Cocoa powder is made from fermented cocoa beans which are separated from fat, grounded and sifted to produce a powder. The fermentation stage is an important stage in processing cocoa beans for chocolate flavor formation. The traditional fermentation done by farmer triggers fungal growth that can produce a toxin called mycotoxin. The use of lactic acid bacteria in cocoa beans fermentation has been known to inhibit the growth of mycotoxin-producing fungi. The addition of Lactobacillus plantarum HL 15 as a culture starter has known as an antifungal. The objective of this research is to study the effect of Lactobacillus plantarum HL 15 as culture starter and fermentation box variation on microbiology, chemical and sensory characteristics of cocoa powder. Cocoa beans fermentation was conducted by starter culture addition and without starter culture addition and then using a new fermentation box and old fermentation box. The analysis of cocoa powder was carried out include water content, pH, fungi contamination, and sensory evaluation on color, flavor and taste of the cocoa powder. The result showed that water content (3.85 % to 4.55%), pH (4.85 to 4.95), and sensory evaluation is not significant differences for all treatment. The addition of Lactobacillus plantarum HL 15 as a culture starter in old and new fermentation boxes has a smaller lever of fungi contamination compare to the treatment without Lactobacillus plantarum HL 15 as culture starter.</div>
31
Hatiningsih, Sayi, Dewa Gde Mayun Permana, and Sony Suwasono. "Perbandingan Cara Pengolahan Kakao Lindak (Bulk Cocoa) pada Perkebunan Besar Negara dan Perkebunan Swasta di Glenmore, Kabupaten Banyuwangi, Jawa Timur." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 9, no. 2 (June 30, 2020): 230. http://dx.doi.org/10.24843/itepa.2020.v09.i02.p13.
Full textAbstract:
The excellent quality of the cocoa beans is closely related to the processing of cocoa beans. This study aimed to compare the processing of bulk cocoa on the government estate and the private estate on Glenmore, Banyuwangi, East Java. The method use observation, interviews, and literature study to record relevant information, then analyzed with descriptive and qualitative analysis. The result showed that the government estate and the private estate on Glenmore, Banyuwangi, East Java did pay attention to the quality of cocoa beans because of the processing methods of cocoa beans of that two cocoa estates had been good, especially with the fermentation of cocoa beans. The processing of cocoa beans on the government estate on Glenmore, Banyuwangi, East Java comprises receiving raw materials, fermentation, washing or rinsing, drying, tempering, sorting, packaging, and storing. The processing of cocoa beans on the private estate on Glenmore, Banyuwangi, East Java comprises receiving raw materials, pressing, fermentation, drying, sorting, packaging, and storing.
Keywords: processing of cocoa beans, Glenmore estate, fermentation.
32
Kim-Ngoc, Vu-Thi, Nguyen Cong-Hau, Tran Bui-Phuc, and Nguyen Thang. "Quality Assessment During the Fermentation of Cocoa Beans: Effects of Partial Mucilage Removal." Journal of Applied Sciences and Environmental Management 26, no. 8 (August 31, 2022): 1369–74. http://dx.doi.org/10.4314/jasem.v26i8.8.
Full textAbstract:
Fermentation of cocoa beans is the most important process contributing to the flavor in chocolate and other related products. The present study aimed to investigate the fermentation at a laboratory scale of cocoa beans with and without 10% w/w mucilage removal (whole beans). The physicochemical properties and microorganism development were monitored for six days of continuous fermentation (sampling was conducted every 24 hours). The results indicated the effects of partial mucilage removal of cocoa beans before the fermentation, in which the temperature, pH, and mucilage content (with/without mucilage removal) were recorded as 36.5 oC/38.6 oC, 3.44/3.31, and 18.41%/21.84%, respectively at the final day. Besides, the density of microorganisms (yeast-mold, lactic acid bacteria, and acetic acid bacteria) of cocoa beans with partial mucilage removal was higher than whole cocoa beans due to the increased aeration of the beans with mucilage removal, creating favorable conditions for the growth of microorganisms. After the fermentation, several physicochemical properties of the two cocoa bean types were compared, which demonstrated the more favorable quality of the cocoa beans with partial mucilage removal compared to the whole cocoa beans for the fermentation, e.g., lower seed shell content (14.1% vs. 17.8%), lower total acid (1.67% vs. 2.77%), and pH of around 5.0.
33
Lefeber, Timothy, Maarten Janssens, Nicholas Camu, and Luc De Vuyst. "Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation." Applied and Environmental Microbiology 76, no. 23 (October 1, 2010): 7708–16. http://dx.doi.org/10.1128/aem.01206-10.
Full textAbstract:
ABSTRACT The composition of cocoa pulp simulation media (PSM) was optimized with species-specific strains of lactic acid bacteria (PSM-LAB) and acetic acid bacteria (PSM-AAB). Also, laboratory fermentations were carried out in PSM to investigate growth and metabolite production of strains of Lactobacillus plantarum and Lactobacillus fermentum and of Acetobacter pasteurianus isolated from Ghanaian cocoa bean heap fermentations, in view of the development of a defined starter culture. In a first step, a selection of strains was made out of a pool of strains of these LAB and AAB species, obtained from previous studies, based on their fermentation kinetics in PSM. Also, various concentrations of citric acid in the presence of glucose and/or fructose (PSM-LAB) and of lactic acid in the presence of ethanol (PSM-AAB) were tested. These data could explain the competitiveness of particular cocoa-specific strains, namely, L. plantarum 80 (homolactic and acid tolerant), L. fermentum 222 (heterolactic, citric acid fermenting, mannitol producing, and less acid tolerant), and A. pasteurianus 386B (ethanol and lactic acid oxidizing, acetic acid overoxidizing, acid tolerant, and moderately heat tolerant), during the natural cocoa bean fermentation process. For instance, it turned out that the capacity to use citric acid, which was exhibited by L. fermentum 222, is of the utmost importance. Also, the formation of mannitol was dependent not only on the LAB strain but also on environmental conditions. A mixture of L. plantarum 80, L. fermentum 222, and A. pasteurianus 386B can now be considered a mixed-strain starter culture for better controlled and more reliable cocoa bean fermentation processes.
34
Apriyanto, Mulono. "PERUBAHAN pH , KEASAMAN DAN INDEKS FERMENTASI BIJI KAKAO SELAMA FERMENTASI HASIL BIJI KAKAO (THEOBROMA CACAO)." JURNAL TEKNOLOGI PERTANIAN 6, no. 1 (May 12, 2017): 12–18. http://dx.doi.org/10.32520/jtp.v6i1.97.
Full textAbstract:
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.
35
Huynh, Phong X. "Isolation and selection of microorganisms in cocoa fermentation." Journal of Agriculture and Development 18, no. 4 (August 30, 2019): 51–61. http://dx.doi.org/10.52997/jad.7.04.2019.
Full textAbstract:
The objectives of this study were to investigate the change of microorganisms involved in cocoa (Theobroma cacao) fermentation and then to isolate, characterize and select the important microorganisms in cocoa fermentation. The results showed that microbial quantities continuously changed during cocoa fermentation and the highest quantity of dominant microorganisms at different stages of fermentation process as 8.03 log cfu/g of yeast, 6.34 log cfu/g of mold, 7.77 log cfu/g of lactic acid bacteria, 7.87 log cfu/g of acetic acid bacteria, 7.25 log cfu/g of Bacillus, and 10.93 log cfu/g of the total aerobic bacteria. There were nine yeast isolates belonging 5 genera of Saccharomyces, Kluyveromyces, Brettanomyces, Candida and Cystofilobasidium; 9 mould isolates belonging to 2 genera of Rhizopus and Aspergillus; 11 acetic acid bacteria isolates belonging to Acetobacter; and 13 spore-forming bacterial isolates belonging to Bacillus isolates. Three isolates of yeast (CY-1a, CY-1b, CY-2a) belonging to Kluyveromyces possessed the high fermentative capacity and 4 Acetobacter isolates (CAAB-1d, CAAB-1a, CAAB-1e and CAAB-2d) produced high amounts of acetic acid.
36
Assa, Asma, Alfian Noor, Misnawi Misnawi, Muh Natsir Djide, and Muliadi Muliadi. "Protein and Mineral Contents of Cocoa Beans Fermentation from Luwu Timur Regency, South Sulawesi." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 33, no. 3 (December 31, 2017): 196. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v33i3.294.
Full textAbstract:
Cocoa beans are raw materials of cocoa processed food products rich in protein and minerals. Availability of sufficient quantities greatly determines the nutritional quality of the food. One of the post-harvest processes affecting the protein and minerals contents in cocoa beans is fermentation. The purpose of this study was to determine the protein, macro, and micronutrients contents in fermented cocoa beans of PBC 123, BR 25, and MCC 02 clones with fermentation time variations for 24, 48, 72, 96, and 120 hours. Methods of analysis used Kjeldahl and Atomic Absorption Spectrophotometer. The results showed that clones, fermentation time, and their interaction affect protein, macro and micronutrients content in cocoa beans. The interaction between BR 25 clone and 48-hour fermentation time showed the highest protein content (13.34%). The highest macronutrients content were found in PBC 123 clone with 72-hour fermentation time for Ca, in MCC 02 clone with 24-hour fermentation time for Mg, in BR 25 clone with 72-hour fermentation time for Na, and in BR 25 clone with 24-hour fermentation time for K. The highest micronutrients contents were found in PBC 123 clone with 96-hour fermentation time for Fe, in MCC 02 clone with 120-hour fermentationtime for Mn, and in BR 25 clone with 96-hour fermentation time for Zn. Variations of protein, macronutrients and micronutrients contents in cocoa beans were affected by clone variety and fermentation time treatment.
37
Camu, Nicholas, Ángel González, Tom De Winter, Ann Van Schoor, Katrien De Bruyne, Peter Vandamme, Jemmy S. Takrama, Solomon K. Addo, and Luc De Vuyst. "Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana." Applied and Environmental Microbiology 74, no. 1 (November 9, 2007): 86–98. http://dx.doi.org/10.1128/aem.01512-07.
Full textAbstract:
ABSTRACT The influence of turning and environmental contamination on six spontaneous cocoa bean heap fermentations performed in Ghana was studied through a multiphasic approach, encompassing both microbiological (culture-dependent and culture-independent techniques) and metabolite target analyses. A sensory analysis of chocolate made from the fermented, dried beans was performed as well. Only four clusters were found among the isolates of acetic acid bacteria (AAB) identified: Acetobacter pasteurianus, Acetobacter ghanensis, Acetobacter senegalensis, and a potential new Acetobacter lovaniensis-like species. Two main clusters were identified among the lactic acid bacteria (LAB) isolated, namely, Lactobacillus plantarum and Lactobacillus fermentum. No differences in biodiversity of LAB and AAB were seen for fermentations carried out at the farm and factory sites, indicating the cocoa pod surfaces and not the general environment as the main inoculum for spontaneous cocoa bean heap fermentation. Turning of the heaps enhanced aeration and increased the relative population size of AAB and the production of acetic acid. This in turn gave a more sour taste to chocolate made from these beans. Bitterness was reduced through losses of polyphenols and alkaloids upon fermentation and cocoa bean processing.
38
Lesmana, Andrik, Ning Iriyanti, and Titin Widiyastuti. "KADAR NDF DAN ADF KULIT BUAH KAKAO YANG DIFERMENTASI SECARA BERTINGKAT MENGGUNAKAN Trichoderma viride DAN Saccharomyces cerevisiae (NDF and ADF Levels of Cocoa Pod Husk Gradually Fermented Using Trichoderma viride and Saccharomyces cerevisiae)." Jurnal Ilmu dan Teknologi Peternakan 8, no. 2 (July 28, 2020): 57–63. http://dx.doi.org/10.20956/jitp.v8i2.6825.
Full textAbstract:
The research aimed to examine the effect of gradual fermentation using Trichoderma viride and Saccharomyces cerevisiae and its most optimal level of use on lowering NDF and ADF levels of cocoa pod husks. The experiment was conducted experimentally according to a completely randomized design (CRD) consisted of four treatments and five replications. The treatments were R0: cocoa pod husks without fermentation, R1: cocoa pod husk fermentation (T. viride 4% and S. cerevisiae 4%), R2: cocoa pod husk fermentation (T. viride 8% and S. cerevisiae 8%), R3: cocoa pod husk fermentation (T. viride 12% and S. cerevisiae 12%). Data were analyzed using analysis of variance (ANOVA) with the orthogonal polynomial test. The results showed that the gradual fermentation using T. viride and S. cerevisiae was highly significant in reducing levels of NDF and ADF of cocoa pod husks, following the equation Y = 78.926 – 0.087X – 0.092 X2 + 0.007 X3, (R2) = 93.4% and Y = 75.274 – 5.698X + 1.277 X2 – 0.073 X3, (R2) = 99.5%, respectively. In conclusion, the optimal level of using T. viride and S. cerevisiae in lowering the levels of NDF of cocoa pod husk was 9.21%, which can reduce the NDF level as much as 3.98%, while the optimal level of using T. viride and S. cerevisiae in lowering the levels of NDF of cocoa pod husks was 3.01%, which can decrease the ADF level as much as 10.01%.
39
Mayangsari, Ismi, Anwar Efendi Harahap, and Zumarni Zumarni. "FRAKSI SERAT SILASE KULIT BUAH KAKAO DENGAN PENAMBAHAN LEVEL TEPUNG JAGUNG DAN LAMA FERMENTASI YANG BERBEDA." Jurnal Peternakan Nusantara 7, no. 1 (April 30, 2021): 25. http://dx.doi.org/10.30997/jpn.v7i1.2874.
Full textAbstract:
One alternative in reducing feed production costs is by utilizing the waste of cocoa pods (Theobroma cocoa L). This study aims to determine the cocoa fruit silage fraction by adding different levels of corn flour and fermentation time. The method used in this study is an experimental method with a completely randomized design (CRD) factorial pattern consisting of 2 factors with 3 replications namely Factor A = Level of Corn Flour, A1 = 0% without Corn Flour, A2 = 7% Corn Flour, A3 = 14% Corn Flour. Factor B = Length of fermentation, B1 = Fermentation 0 days, B2 = Fermentation 14 days, B3 = Storage 28 days. The results showed that the duration of fermentation had a significant effect(P<0,05)on the content of NDF, ADF, cellulose, hemicellulose and lignin of cocoa peel. The conclusion of this study that the treatment of 14% corn flour and 28 days fermentation time is the best treatment because it can reduce NDF%, ADF% and Lignin% silage of cocoa pods
40
Pereira, Gilberto Vinícius de Melo, Maria Gabriela da Cruz Pedrozo Miguel, Cíntia Lacerda Ramos, and Rosane Freitas Schwan. "Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture." Applied and Environmental Microbiology 78, no. 15 (May 25, 2012): 5395–405. http://dx.doi.org/10.1128/aem.01144-12.
Full textAbstract:
ABSTRACTSpontaneous cocoa bean fermentations performed under bench- and pilot-scale conditions were studied using an integrated microbiological approach with culture-dependent and culture-independent techniques, as well as analyses of target metabolites from both cocoa pulp and cotyledons. Both fermentation ecosystems reached equilibrium through a two-phase process, starting with the simultaneous growth of the yeasts (withSaccharomyces cerevisiaeas the dominant species) and lactic acid bacteria (LAB) (Lactobacillus fermentumandLactobacillus plantarumwere the dominant species), which were gradually replaced by the acetic acid bacteria (AAB) (Acetobacter tropicaliswas the dominant species). In both processes, a sequence of substrate consumption (sucrose, glucose, fructose, and citric acid) and metabolite production kinetics (ethanol, lactic acid, and acetic acid) similar to that of previous, larger-scale fermentation experiments was observed. The technological potential of yeast, LAB, and AAB isolates was evaluated using a polyphasic study that included the measurement of stress-tolerant growth and fermentation kinetic parameters in cocoa pulp media. Overall, strainsL. fermentumUFLA CHBE8.12 (citric acid fermenting, lactic acid producing, and tolerant to heat, acid, lactic acid, and ethanol),S. cerevisiaeUFLA CHYC7.04 (ethanol producing and tolerant to acid, heat, and ethanol), andAcetobacter tropicalisUFLA CHBE16.01 (ethanol and lactic acid oxidizing, acetic acid producing, and tolerant to acid, heat, acetic acid, and ethanol) were selected to form a cocktail starter culture that should lead to better-controlled and more-reliable cocoa bean fermentation processes.
41
Mansur, Hanif Alamudin, Noor Harini, Elfi Anis Saati, D. Damat, W. Warkoyo, S. Sukardi, Vritta Amroini Wahyudi, et al. "Effectiveness of public service program related cocoa fermentation sop in increasing the knowledge of cocoa farmer." Journal of Community Service and Empowerment 4, no. 3 (November 8, 2023): 636–43. http://dx.doi.org/10.22219/jcse.v4i3.26038.
Full textAbstract:
Cocoa farmers in this area were not familiar with post-harvest processing, usually, the cocoa bean was sold directly without any fermentation. This public service objective provides information on good quality control of cocoa plant beans, such as fermentation pH, sorting, and contained water content. Followed to improve the knowledge about fermented cocoa bean's characteristics, especially about fine flavor cocoa (FFC) which has a flavor profile and also several active compounds for healthy. Data collection was carried out by filling out questionnaires from 25 farmer respondents. The results of the service showed that as many as 52% of the respondents have been cocoa farmers for more than 5 years. Most of the cocoa farmers produced more than 500 kg/harvest. Many farmers do not ferment cocoa beans because the fermentation process takes a long time, while farmers want to sell cocoa beans quickly. This causes the selling price of cocoa beans to become low.
42
Alberta, Maria, Yovita Yasintha Bolly, and Henderikus Darwin Beja. "Fermentasi Kakao di Kelompok Tani Plea Puli Desa Bloro Kabupaten Sikka." Mitra Mahajana: Jurnal Pengabdian Masyarakat 4, no. 3 (November 28, 2023): 217–23. http://dx.doi.org/10.37478/mahajana.v4i3.3307.
Full textAbstract:
Bloro Village is one of the villages in Nita District, Sikka Regency, East Nusa Tenggara Province with the majority of the population working as farmers. The leading commodity in this village is Cocoa. The Plea Puli Farmers Group is one of the farmer groups involved in cocoa cultivation, including the seeding and processing of the results. The Plea Puli Farmers Group has a chocolate industrial house with production products in the form of cocoa powder and chocolate bars. To get a quality chocolate bar and cocoa powder products, you need to pay attention to post-harvest handling, namely cocoa fermentation. Because it is at this stage that determines the precursor to the distinctive taste of cocoa. However, the fact is that most farmers do not ferment properly. This program aims to provide education to farmers about post-harvest handling, especially cocoa fermentation. Through this activity, it is hoped that farmers can understand that to obtain good quality cocoa beans, the thing that must be considered is post-harvest handling, especially cocoa fermentation. This program begins with a discussion with several members of the Plea Puli Farmers Group and the preparation of an activity plan with the farmer group. Followed by the preparation stage, namely preparing tools and materials. At the implementation stage, activities began with socialisation about cocoa fermentation, then continued with harvesting, fruit sorting, ripening, fruit splitting, wet bean sorting, fermentation, and drying activities with the Plea Puli Farmers Group.
43
Nurhayati, Nurhayati, and Mulono Apriyanto. "Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments." Czech Journal of Food Sciences 39, No. 1 (February 26, 2021): 58–62. http://dx.doi.org/10.17221/272/2020-cjfs.
Full textAbstract:
The processing of chocolate bars is influenced by cocoa beans used. Chocolate bar is one of the downstream products with a simple processing process. The taste and aroma in candy comes from chocolate bars. Fermentation is an important activity in the formation of cocoa flavour. This study aims to determine the panellists’ acceptance of chocolate bars produced from various fermentation treatments of sun-dried cocoa beans. The materials used in this study were cocoa beans of varieties of Lindak. The fermentation variation consisted of two treatments, namely, the addition of the inoculum gradually (A1) and the addition of the inoculum simultaneously at the beginning of fermentation (A2). The inocula added were Sacharomyces cerevisiae (FNCC 3056), Lactococcus lactis (FNC 0086) and Acetobacter aceti (FNCC 0016). The control treatment was dry cocoa beans without fermentation (A0). The fermentation time was 120 h, then the fermented cocoa beans were processed into chocolate bars. The resulting chocolate bars were subjected to sensory analysis including evaluation of the taste of sepia, bitter, and sour taste and in the test the polyphenol content of chocolate bars was used. The results showed that there was a decrease in the septic, bitter and sour taste from treatment A0, A2 and A1, respectively. The highest polyphenol content was in A0, A2, and A1, respectively. Panellists stated that the preferred chocolate bar was made from cocoa beans with A1 treatment.
44
Rahayu, Endang Sutriswati, Rokhmat Triyadi, Rosyida N. B. Khusna, Titiek Farianti Djaafar, Tyas Utami, Tri Marwati, and Retno Utami Hatmi. "Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins." Fermentation 7, no. 3 (September 14, 2021): 192. http://dx.doi.org/10.3390/fermentation7030192.
Full textAbstract:
Cocoa bean fermentation is an important process in the manufacturing of cocoa products. It involves microbes, such as lactic acid bacteria, yeast, and acetic acid bacteria. The presence of mold in cocoa bean fermentation is undesired, as it reduces the quality and may produce mycotoxins, which can cause poisoning and death. Aspergillus niger is a fungus that produces ochratoxin A, which is often found in dried agricultural products such as seeds and cereals. In this study, we applied indigenous Candida famata HY-37, Lactobacillus plantarum HL-15, and Acetobacter spp. HA-37 as starter cultures for cocoa bean fermentation. We found that the use of L. plantarum HL-15 individually or in combination Candida famata HY-37, Lactobacillus plantarum HL-15, and Acetobacter spp. HA-37 as a starter for cocoa bean fermentation can inhibit the growth of A. niger YAC-9 and the synthesis of ochratoxin A during fermentation and drying. With biological methods that use indigenous Lactobacillus plantarum HL-15 individually or in combination with Candida famata HY-37 and Acetobacter spp. HA-37, we successfully inhibited contamination by ochratoxin-A-producing fungi. Thus, the three indigenous microbes should be used in cocoa bean fermentation to inhibit the growth of fungi that produce mycotoxins and thus improve the quality.
45
Nascimento, Luciana Lordelo, Marizania Sena Pereira, Lorena Santos de Almeida, Larissa da Silveira Ferreira, Bruna Louise de Moura Pita, Carolina Oliveira de Souza, Camila Duarte Ferreira Ribeiro, and Alini Tinoco Fricks. "Innovation in Cocoa Fermentation: Evidence from Patent Documents and Scientific Articles." Fermentation 10, no. 5 (May 11, 2024): 251. http://dx.doi.org/10.3390/fermentation10050251.
Full textAbstract:
This review aims to analyze the technological and scientific applications regarding cocoa fermentation through a prospective study of patent documents and research articles. The Espacenet database was used as a patent research tool by searching both the IPC code “A23G1” and the terms “cocoa” and “ferment*”. A total of 130 documents were found—49 were related to the subject. The Scopus database was also searched for scientific articles using the terms “cocoa” and “fermentation”. A total of 812 articles were found—517 were related to the subject. Cocoa fermentation has not yet reached technological maturity, despite the growth in patent documents and scientific research observed in the last two decades. The creation of the Cacao of Excellence Program (2009), among others, has incentivized sustainability and quality in cocoa-producing countries. Brazil, Colombia, and Indonesia are leading with scientific publications in the last 5 years, despite the lack of patents filed. The United Kingdom, France, China, Canada, and Germany, despite not being cocoa-producing countries, are the main holders of the technology. Patent documents analyzed relate to food science, biotechnology, engineering, and chemistry. Microbial biotechnology has gained attention as a key factor to produce a higher-quality cocoa bean. Saccharomyces is the most frequent genus of yeast used as a starter culture in patent documents. Some patent documents propose the addition of fruits during cocoa fermentation, but a few scientific studies have been found on the matter. Overall, technological applications and scientific studies have focused on improving cocoa quality. The cocoa market is expected to increase significantly in the next few years, representing an opportunity to develop high-quality cocoa using novel fermentation techniques.
46
Setyabudi, Francis M. C. Sigit, H. Adhianata, Sardjono Sardjono, and W. Mahakarnchanakul. "The Susceptibility Simulation of Ochratoxin A and Aflatoxins Contamination on Fermented and Unfermented Cocoa Beans in High Storage Humidity." Indonesian Food and Nutrition Progress 14, no. 2 (November 30, 2017): 108. http://dx.doi.org/10.22146/ifnp.30257.
Full textAbstract:
Most of Indonesia’s cocoa beans has been produced through fermentation. Various metabolite end products such as alcohol, lactic acid, and acetic acid are produced during cocoa beans fermentation. These metabolites would induce different chemical characteristic of fermented cocoa beans. In this research, parameters evaluated were OTA and AFs contamination to determine the susceptibility of fermented and unfermented cocoa beans on OTA and AFs production during storage simulation. To investigate the susceptibility, this research was conducted on storage simulation condition which was 91% of relative humidity. It is hypothesized that metabolic end-products from the breakdown substrate during fermentation process have an effect on mycotoxin production by fungi.This is the first report of ochratoxin A and aflatoxins contamination susceptibility in fermented and unfermented cocoa beans. Fermented cocoa beans were more susceptible to AFs contamination. The highest AFs contamination was found in fermented inoculated cocoa beans after 10 days storage. Unfermented cocoa beans were more susceptible to OTA production. The highest OTA contamination was found in unfermented inoculated cocoa beans after 15 days storage.The results of the present study indicated a promising different potential between ochratoxin A and aflatoxins production in fermented and unfermented cocoa beans during simulation storage condition, suggesting the existence of limiting factors on the accumulation of ochratoxin A and aflatoxins in the beans by the metabolic-end products produced during fermentation.
47
Weikart, Daphne, Vijaya Indukuri, Kathryn Racine, Andrew Neilson, and Joshua Lambert. "Impact of Processing on the Anti-inflammatory and Gastrointestinal Protective Effects of Cocoa in High Fat-Fed Obese Mice." Current Developments in Nutrition 5, Supplement_2 (June 2021): 380. http://dx.doi.org/10.1093/cdn/nzab037_090.
Full textAbstract:
Abstract Objectives The objective of this study was to determine the impact of fermentation and roasting steps on the anti-inflammatory and gastrointestinal (GI) protective efficacy of dietary cocoa in high fat-fed obese mice. Fermentation and roasting are important for flavor development, but have been shown to reduce total phenolic content in cocoa and are hypothesized to be detrimental for the health beneficial effects of cocoa. To date, however, the available data demonstrating the effect of fermentation and roasting on the anti-inflammatory and GI protective effects of cocoa are limited. Methods Obese male and female C57BL/6J mice were fed a high fat diet (HF) supplemented with one of seven cocoa powders (80 mg/g) that had been processed using different fermentation and roasting parameters. After 9 weeks, GI permeability was determined by gavaging mice with fluorescein isothiocyanate-conjugated dextran and measuring fluorescence in the blood. Markers of colonic inflammation were measured by quantitative reverse-transcriptase PCR. Metabolic endotoxemia was determined by measuring plasma lipopolysaccharide (LPS) and LPS binding protein (LBP). Results Cocoa treatment reduced GI permeability by 48 – 80% in male and female mice compared to HF-fed controls. These differences were paralleled by decreased plasma levels of LPS (25 – 70% lower) and LBP (25 – 57% lower) compared to HF-fed controls. Cocoa-treated mice had reduced colonic mRNA expression of interleukin (IL)1β, IL4, IL6, tumor necrosis factor (TNF)α, and inducible nitric oxide synthase (NOS2) compared HF-fed controls. In contrast to the hypothesis that fermentation and roasting are detrimental to the anti-inflammatory efficacy of cocoa, we found that unfermented/unroasted cocoa and more aggressively fermented/roasted cocoa were equally efficacious at reducing metabolic endotoxemia and colonic expression of IL1β, TNFα, and NOS2. Conclusions In summary, we found that dietary supplementation with cocoa reduces GI permeability, inflammation, and metabolic endotoxemia in HF-fed obese mice, and that the efficacy of cocoa was resilient to fermentation and roasting. Our on-going studies are focused on determining the phytochemical drivers of cocoa bioactivity, and identifying the role of the colonic microbiota as a mediator of the effects of cocoa. Funding Sources The current studies were funded by USDA NIFA.
48
Meersman, Esther, Jan Steensels, Nore Struyf, Tinneke Paulus, Veerle Saels, Melissa Mathawan, Leen Allegaert, Gino Vrancken, and Kevin J. Verstrepen. "Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production." Applied and Environmental Microbiology 82, no. 2 (November 20, 2015): 732–46. http://dx.doi.org/10.1128/aem.02556-15.
Full textAbstract:
ABSTRACTMicrobial starter cultures have extensively been used to enhance the consistency and efficiency of industrial fermentations. Despite the advantages of such controlled fermentations, the fermentation involved in the production of chocolate is still a spontaneous process that relies on the natural microbiota at cocoa farms. However, recent studies indicate that certain thermotolerantSaccharomyces cerevisiaecultures can be used as starter cultures for cocoa pulp fermentation. In this study, we investigate the potential of specifically developed starter cultures to modulate chocolate aroma. Specifically, we developed several newS. cerevisiaehybrids that combine thermotolerance and efficient cocoa pulp fermentation with a high production of volatile flavor-active esters. In addition, we investigated the potential of two strains of two non-Saccharomycesspecies that produce very large amounts of fruity esters (Pichia kluyveriandCyberlindnera fabianii) to modulate chocolate aroma. Gas chromatography-mass spectrometry (GC-MS) analysis of the cocoa liquor revealed an increased concentration of various flavor-active esters and a decrease in spoilage-related off-flavors in batches inoculated withS. cerevisiaestarter cultures and, to a lesser extent, in batches inoculated withP. kluyveriandCyb. fabianii. Additionally, GC-MS analysis of chocolate samples revealed that while most short-chain esters evaporated during conching, longer and more-fat-soluble ethyl and acetate esters, such as ethyl octanoate, phenylethyl acetate, ethyl phenylacetate, ethyl decanoate, and ethyl dodecanoate, remained almost unaffected. Sensory analysis by an expert panel confirmed significant differences in the aromas of chocolates produced with different starter cultures. Together, these results show that the selection of different yeast cultures opens novel avenues for modulating chocolate flavor.
49
Tettey, E. "The Impact of Insect Infestation on Stored Purpled Cocoa Beans." Journal of Energy and Natural Resource Management 1, no. 3 (February 21, 2018): 176–81. http://dx.doi.org/10.26796/jenrm.v1i2.36.
Full textAbstract:
Under-fermentation of cocoa beans produces purple beans. The fermentation period is 6 to 7 days but some cocoa farmersunder-ferment their cocoa beans leading to the development of purple cocoa beans. This study determined the impact of insectinfestation on stored purple cocoa beans. Wet cocoa beans were fermented for 1, 2, 3, 4 and 5 days to produce the purple beans.Ephestia cautella and Tribolium castaneum, both singly and in combination, were introduced into the cocoa beans and storedfor different (30, 60, 90 and 120 days) period. Insect population, percentage weight loss and the contaminants produced bythese insects were determined. Cocoa beans infested with E. cautella alone had the highest population of 297.0 ± 22.7. Beansfermented for 3 days had the lowest insect population both singly and in combination after 120 days of storage. The highestpercentage weight loss was recorded in cocoa beans fermented for one day (10.1 ± 1.87%) and 4 days (10.1 ± 8.74%). T.castaneum did not cause much damage to the cocoa beans but E. cautella alone caused significant damage to stored cocoabeans. Insect infestation and poor fermentation contribute significantly to the reduction in quality of cocoa beans.
50
Ngatirah, Ngatirah, Danik Nurjanah, and Nuraeni Dwi Dharmawati. "PELATIHAN PENGOLAHAN BUAH KAKAO MENJADI BIJI KAKAO KERING TERFERMENTASI UNTUK MENINGKATKAN KUALITAS PRODUK." JMM (Jurnal Masyarakat Mandiri) 8, no. 1 (February 2, 2024): 289. http://dx.doi.org/10.31764/jmm.v8i1.19908.
Full textAbstract:
Abstrak: Kelompok Wanita tani (KWT) Mekar Tani merupakan salah satu kelompok tani yang ada di Pedukuhan Sladi, Umbulrejo, Ponjong, Gunung Kidul yang membudidayakan tanaman kakao. Permasalah selama ini adalah sebagian besar kakao yang dihasilkan dijual dalam bentuk biji kakao basah tanpa fermentasi, sehingga harga jual dan mutunya lebih rendah. Oleh karena itu diperlukan pelatihan untuk pasca panen dan fermentasi kakao untuk meningkatkan mutu biji kakao. Tujuan pengabdian masyarakat ini adalah (1) meningkatan softskill dan hardskill anggota KWT Mekar Tani di dusun Sladi, desa umbulrejo dalam menerapkan teknologi fermentasi kakao, (2) untuk meningkatkan kualitas biji kakao melalui perbaikan proses pasca panen kakao dengan cara fermentasi. Mitra kegiatan pengabdian masysarakat ini adalah anggota KWT Mekar Tani berjumlah 20 orang. Metode kegiatan yang digunakan yaitu ceramah dan praktek fermentasi kakao. Sedangkan evaluasi kegiatan dilakukan melalui pengisian kuisioner yang berisi 5 buah pertanyaan. Hasil pelatihan teknologi dan fermentasi kakao menunjukkan bahwa peningkatan skill anggota KWT dalam pengolahan kakao terfermentasi dan pengetahuan tentang standar mutu biji kakao meningkat sebesar 90%. Hasil fermentasi kakao menunjukan bahwa bahwa mutu biji kakao kering terfermentasi yang dihasilkan mempunyai mutu yang lebih baik dibanding biji kakao tanpa fermentasi. Biji kakao hasil fermentasi lebih bersih berwarna coklat sedangkan biji kakao tanpa fermentasi berwarna coklat kehitaman dengan bau asam yang lebih menyengat. Hasil pengujian penggolongan biji menunjukan bahwa biji kakao yang dihasilkan oleh KWT Mekar tani termasuk dalam golongan A (jumlah biji 86-100 biji/100 gram).Abstract: The Mekar Tani Women'’s Group (KWT Mekar Tani) is one of the farmer groups in Sladi Village, Umbulrejo, Ponjong, Gunung Kidul that cultivates cocoa plants. The problem is the low quality of cocoa beans because without fermentation the selling price is lower. Therefore, training is needed for post-harvest and fermentation of cocoa to improve the quality of cocoa beans. The aim of this community service are (1) to improve the soft skills and hard skills of KWT Mekar Tani members in Sladi hamlet, Umbulrejo village in implementing cocoa fermentation technology, (2) to improve the quality of cocoa beans by improving the post-harvest process of cocoa by fermentation. The partners for this community service activity are 20 members of KWT Mekar Tani. The activity methods used were lectures and cocoa fermentation practice. Meanwhile, activity evaluation is carried out by filling out a questionnaire containing 5 questions. The results of cocoa technology and fermentation training showed that the skills of KWT members in processing fermented cocoa and knowledge about cocoa bean quality standards increased by 90%. The results of cocoa fermentation show that the quality of fermented dry cocoa beans produced is better than cocoa beans without fermentation. Fermented cocoa beans are cleaner brown while unfermented cocoa beans are blackish brown with a more pungent sour odor. The results of the bean classification test show that the cocoa beans produced included in group A (the number of beans is 86-100 seeds/100 grams).