Penurunan total polifenol, etanol, asam laktat, asam asetat, dan asam amino selama fermentasi biji kakao asalan dengan penambahan inokulumDOI : 10.21927/ijnd.2017.5(1).1-8 | Abstract views : 815 times

Jurnal Gizi dan Dietetik Indonesia

article

Mulono Apriyanto¹  Rujiah Rujiah² 

[1] Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri;Badan Ketahanan Pangan Kabupaten Indragiri Hilir

关键词: cocoa beans;    fermentation;    inoculum;    poliphenol;    amino acid;    biji kakao asalan;    fermentasi;    inokulum;    polifenol;    asam amino hidrofobik;   

DOI  :  10.21927/ijnd.2017.5(1).1-8

来源: Alma Ata University Press

【 摘 要 】

Background: Farmers mostly produced dry beans without fermentation. Attempts to get dry cocoa beans that have a typical cocoa flavor precursors can be done if there is still a substrate which can be fermented by microbes involved in the fermentation of fresh cocoa beans with the appropriate process conditions. Objectives : T o evaluate the effect of variety of techniques fermentation of cocoa beans randomly to quality parameters of fermented cocoa beans, and evaluate the precursors of flavor and volatile compounds produced after roasting. Methods : Stage s of the research were as follows: fermentation technique was done 3 variations of fermentation technique that were the first, treatment without the addition of inoculum (control), second, treatment with inoculum of S. cerevisiae (FNCC 3056), L. lactis (FNC 0086) and A. aceti (FNCC 0016), about 10 8  cfu / g of microbes at the beginning of fermentation (IA). Third, yeast inoculum at the start of fermentation, lactic acid bacteria on the hour of 24 and acetic acid bacteria at 48 hours, with the same mount of microbial population with the second treatment (IB). Fermentation was conducted during 120 hours. Temperature was adjusted during fermentation, that were 35° C the first (24 hours), 45° C (the second 24 hours), 55° C (the third 24 hours) and 35° C (the fourth 24 hours). At the end of stage, fermented cocoa beans were roasted and analyzed for its volatile compound. Results: The results showed that total plyphenols decrease in all treatments during fermentation. It have been to produce hydrophobic amino acids, that were: alanine, tyrosine, valine, phenilalanin, isoleucine and methionin as precursors of flavor with a total of hydrophobic amino acids were owned all treatment. Conclusions: Parameter testing, like aroma precursors and volatile compounds in the treatment shown the highest increase gradually inoculum.

【 授权许可】

Unknown