PENINGKATAN KUALITAS DAN PRODUKTIVITAS BIJI KAKAO (THEOBREMA CACAO L.) DENGAN PENAMBAHAN KONSENTRASI BAKTERI ASAM LAKTAT (BAL) DI KABUPATEN LOMBOK UTARA, PROVINSI NUSA TENGGARA BARAT

• Main Author: Hikmah Setyo Adi, Yusuf
• Format: Final Project
• Language: Indonesia
• Subjects: Pertanian dan teknologi berkaitan
• Online Access: https://digilib.itb.ac.id/gdl/view/66386
• Institution: Institut Teknologi Bandung

Cocoa is the mainstay of plantation commodities in Indonesia, especially in Kabupaten Lombok Utara. However, there is a problem, namely the quality of cocoa at the farmer level is still low. One solution is to perform fermentation. Fermentation in cocoa beans aims to form precursor compounds for taste and aroma. Usually cocoa fermentation carried out by cocoa farmers is natural fermentation which has inconsistent and low consistency in quality, taste, and aroma. One of the microbes that can affect the fermentation process is lactic acid bacteria (LAB). Based on previous research, LAB with code H5B7-1 isolated from natural fermentation in KLU was chosen as a starter culture because it dominated every day and had the highest amylolytic enzyme activity. Therefore, it is necessary to optimize and standardize the cocoa fermentation process in Lombok. The purpose of the research consists of three objectives. The first objective was to determine the effect of the concentration of starter LAB culture variations of 5%, 10%, and 15% (w/v) based on the parameters of moisture content, seed quality, fermentation index, and organoleptic, determine the best fermentation time based on the parameters of the fermentation index and determine the concentration polyphenols and the highest antioxidant activity from the addition of BAL starter culture variations of 5%, 10%, and 15% (w/v). Fermentation using inoculum lactic acid bacteria (LAB) with a density of 3,4 x 109 CFU/ml, the temperature was kept constant at 37 0C and the fermentation time was 5 days. The results showed that the optimum LAB treatment with a concentration of 10% (w/v) with a fermentation time of 4 days, a culture density of 3.4 x 109 CFU/mL and a temperature of 37 °C resulted in a fermentation index of 75%, water content of 3.65. %, the highest organoleptic average index and almost the same quality as commercial grade A cocoa powder. The fermentation time can be shortened to 4 days with a fermentation index of 75%. The highest total polyphenol content was obtained by 10% treatment with total phenol 108.742 mg GAE/g and the highest antioxidant activity was obtained by 5% treatment with 4 days of fermentation time and IC50 value of 2,944.