Penggunaan Beberapa Isolat Khamir pada Fermentasi Biji Kakao

https://doi.org/10.22146/agritech.13676

Susijahadi Susijahadi(1*)

(1) Fakultas Teknologi Pertanian Universitas Jember
(*) Corresponding Author

Abstract


Effects of inoculation of eleven Yeast isolates, on the properties of cocoa beans during fermentations was studied. Inoculation of the eleven yeast isolates resulted different chemical properties of the bean comparing with the control. Isolates E, G, H, J, and K increased the temperature of the mass of the beans that of the control. Especially isolate H and I gave the optimal pH (5,26 and 5,25 respectively), resulting a high concentration of flavour precursors during fermentation. At the end of fermentation isolate H gave the highest concentration of total nitrogen (2,56%) and lipid (48,74%), whereas isolate I gave highest concentration of reduction sugar (2,71%) in cotyledon of the beans. Therefore inoculation of yeasts, especially isolate H and I, could improve the chemical properties of cocoa beans during fermentation.

Keywords


Isolate; inoculation

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DOI: https://doi.org/10.22146/agritech.13676

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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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