PENINGKATAN KUALITAS KAKAO (THEOBROMA CACAO L.) DENGAN PENAMBAHAN STARTER LACTIPLANTIBACILLUS PLANTARUM DALAM FERMENTASI TERKONTROL DI KOPERASI TANI MASAGENA, SULAWESI SELATAN

• Main Author: Rahmah, Kania
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/76181
• Institution: Institut Teknologi Bandung

<p align="justify"> Masagena Farmers Cooperative is a potential place where cocoa bean is processed which located in Sulawesi Selatan. Natural cocoa fermentation has inconsistent seed quality, less preferred and long fermentation time (6 days). To improve the quality of cocoa, it is necessary to do controlled fermentation with the addition of Lactiplantibacillus plantarum starter with the highest abundance and amylolytic ability from Kumalasari's study (2022). The aims of this study were: (1) characterization growth profile of L. plantarum as a starter culture for cocoa fermentation, (2) determine performance of L.plantarum as starter culture in controlled fermentation of cocoa, (3) determine the quality of controlled fermented cocoa with the addition of L. plantarum starter in the Masagena Farmers Cooperative. The growth of L. plantarum starter has been evaluated previously on Cocoa Pulp Stimulation Medium (CPSM) which is a synthetic medium resembling cocoa pulp and de Man Ragose Sharpe Medium (MRS) which is a selective medium for lactic acid bacteria. Controlled fermentation was carried out at a volume of 98.7 kg and addition of L. plantarum starter at a density of 108 CFU/mL, concentration 10% (v/v) for 4 days; pH 3.89-4.26, temperature 29.6°C-44.9°C and also stirring every 2 days. Analysis performed: water content, weight loss, fermentation index, and the number of cocoa beans per 100 grams, microbial population dynamics using Total Plate Count, organoleptic test, analysis of total phenol, concentration of glucose, ethanol, and organic acids and physiological profile of bacterial community using Biolog Ecoplate. The result of this study shows that growth rate of L. plantarum on MRS medium is 0,78/hours whereas on CPSM 0,44/hours. Controlled fermented cocoa beans with temperature (29,60C-44,90C), pH (3,89-4,26) for 4 days produced fermentation index value of 80%, water content of 6,82%, and quality of beans per 100 grams included in category AA. The addition of L.plantarum to controlled fermentation was able to increase the concentration of lactic acid bacteria 10% compared to natural fermentation. The population of cocoa microorganisms in controlled fermentation was dominated by total Lactic Acid Bacteria from day 0-3 (8,44-10,82 log CFU/gram); simultaneously with total yeast on day 0-3 (8,6-10,42 log CFU/gram), and total acetic acid bacteria from day 2-4 (7,27- 11,06 log CFU/gram). Based on the analysis of the physiological profile of the bacterial community, the microbial community during fermentation has the ability to produce enzymes that decompose carbohydrates, proteins, and fats in cocoa pulp. During the fermentation process, carbohydrate-degrading enzymes were high at 24 hours of fermentation, then decreased compared to protein and lipid-degrading enzymes. The physiological profile of bacterial community is also supported by the results of analysis glucose, fructose, organic acids, and alcohol during the fermentation process which states that there is use of glucose and fructose substrates at the beginning of the fermentation which will accumulate into ethanol, organic acids, and other metabolites to form flavor and aroma precursors on cocoa. Based on results from this study, controlled fermentation with L. plantarum as a starter has the potential to increase cocoa fermentation in terms of time and quality.