#TITLE_ALTERNATIVE#

• Main Author: Adiningrum 10614065, Nita
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/29690
• Institution: Institut Teknologi Bandung

<p align="justify">Cacao is an important commodity for Indonesia. In international trade, the quality of cacao beans from Indonesia is considered low due to the low precursor compounds of flavor and taste. This may be overcome by improving the quality of postharvest cacao, particularly in the fermentation of cacao beans. The purpose of this research is to determine microbial physiological profile and community dynamics as well as the optimum fermentation time of cacao beans from Ciamis, West Java. BIOLOG EcoPlate was used for physiological profiling of the microbial community and the microorganisms from L-Phenylalanine and L-threonine substrates were isolated. Measurement of pH was done every day for 7 days and proximate analysis of the fermented cacao beans was done on day 0, 6, and 7. AWCD values after 120 hours of BIOLOG EcoPlate incubation on the 1st, 3rd, 5th, 6th, and 7th day of fermentation were 0.028; 0.056; 0.083; 0.155; and 0.380, respectively. Macroscopic and microscopic observation of the isolates from BIOLOG EcoPlate indicated the occurrence of temporal succession in the fermentation of cacao beans. In the first, second and third phases of fermentation, the microbial community was dominated by R01 yeast, B01 lactic acid bacteria, and B02 & B03 acetic acid bacteria. After 7 days of fermentation, the pH value decreased from 4.05 to 3.74. Fat and protein content in the cacao beans increased, whereas carbohydrate content decrease over time. Based on the results, it can be concluded that there are 4 types of microorganisms that play an important role in cacao bean fermentation, namely R01 yeast, B01 lactic acid bacteria, and B02 & B03 acetic acid bacteria. On the 1st day of fermentation, carbohydrates, amino acids & amines and carboxylic acids were predominantly used as carbon sources. On the 3rd and 5th days of fermentation, carbohydrates and polymers were predominantly used and on the 6th and 7th days of fermentation, carbohydrates, amino acids & amines, carboxylic acids, and polymers were predominantly used as carbon sources. The optimum fermentation time based on fat content, pH, and the use of amino acids & amines is 6 days.<p align="justify">