PENGARUH KHAMIR PICHIA KUDRIAVZEVII UNJCC Y-77 DAN PICHIA MANSHURICA UNJCC Y-123 TERHADAP KARAKTERISTIK FISIK DAN KIMIA BIJI KAKAO (Theobroma cacao L.) SELAMA PROSES FERMENTASI

SALSABILA FAUZI MAHFUZH, . (2023) PENGARUH KHAMIR PICHIA KUDRIAVZEVII UNJCC Y-77 DAN PICHIA MANSHURICA UNJCC Y-123 TERHADAP KARAKTERISTIK FISIK DAN KIMIA BIJI KAKAO (Theobroma cacao L.) SELAMA PROSES FERMENTASI. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Indonesia merupakan salah satu negara penghasil biji kakao terbesar di dunia. Namun, biji kakao kering yang diproduksi oleh perkebunan kakao di indonesia memiliki mutu yang tergolong rendah. Salah satu penyebab rendahnya mutu biji kakao di Indonesia diakibatkan oleh belum banyak perkebunan yang melakukan proses fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian khamir P. kudriavzevii UNJCC Y-77, P. manshurica UNJCC Y-123, kombinasi keduanya serta waktu fermentasi terhadap karakteristik fisik dan kimia biji kakao berupa suhu, pH, indeks fermentasi, kadar total polifenol, dan kadar gula reduksi selama proses fermentasi dalam upaya meningkatkan kualitas biji kakao. Sampel yang digunakan pada penelitian ini adalah biji kakao kering yang diperoleh dari PPKS-UKBB Bogor dan khamir koleksi UNJCC yaitu P. kudriavzevii UNJCC Y-77 dan P.manshurica UNJCC Y-123. Hasil dianalisis dengan ANAVA dua arah dan uji lanjut Duncan Multiple Range Test (DMRT) 5% untuk mengetahui perbedaan tiap perlakuan. Hasil penelitian menunjukkan variasi khamir dan waktu fermentasi berpengaruh nyata terhadap karakteristik fisik dan kimia biji kakao. Waktu fermentasi 48 jam menghasilkan suhu tertinggi dari P. kudriavzevii UNJCC Y-77 dengan nilai 32,01±0,50°C dan pH tertinggi dari perlakuan ketiga variasi khamir dengan nilai yaitu 6,71± 0,02, 6,49 ±0,04, dan 6,81 ± 0,02. Ketiga perlakuan variasi khamir pada waktu fermentasi 72 jam menghasilkan indeks fermentasi tertinggi dengan nilai masing-masing 1,10 ± 0,060 , 1,15 ± 0,058 , dan 1,14 ± 0,026. Serta perlakuan kombinasi menghasilkan kadar gula reduksi dan kadar total polifenol terendah pada 72 jam fermentasi dengan nilai 3,55 ± 0,03 mg/g dan 31,11±0,91 mgGAE/g. **** Indonesia is one of the largest cocoa bean producer countries in the world. However, the dry cocoa beans produced by cocoa plantations in Indonesia are of relatively low quality. One of the causes of the low quality of cocoa beans is due to the lack of fermentation process. This study aims to determine the effect of P. kudriavzevii UNJCC Y-77, P. manshurica UNJCC Y-123, its consortium, and the fermentation time on the physical and chemical characteristics of cocoa beans such as temperature, pH, FI, total polyphenol, and reducing sugar during the fermentation process due to an effort to improve the quality of cocoa beans. The samples used in this study were dry cocoa beans obtained from PPKS-UKBB Bogor and yeast from the UNJCC collection, namely P.kudriavzevii UNJCC Y�77 and P. manshurica UNJCC Y-123. The results were analyzed using a two way ANOVA and DMRT at 5% signifances to determine the differences in each treatment. The results showed that variations of yeast and fermentation time had a significant effect on the physical and chemical characteristics of cocoa beans. Fermentation time of 48 hours resulted in the highest temperature of P. kudriavzevii UNJCC Y-77 with a value of 32.01 ± 0.50°C and the highest pH of the three yeast variations treatments with values of 6,71 ± 0,02, 6,49 ± 0,04, and 6,81 ± 0,02. The three treatments of yeast variation at 72 hours of fermentation produced the highest fermentation index with values of 1,10±0,06, 1,15 ± 0,05, and 1,14 ± 0,02 respectively. As well as the combination treatment produced the lowest reducing sugar levels and total polyphenol levels at 72 hours of fermentation with values of 3,55 ± 0,03 mg/g and 31,11 ± 0,91 mgGAE/g.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Dalia Sukmawati, M.Si.; 2). Ns. Sri Rahayu, S.Kep., M.Biomed.
Subjects:	Sains > Sains, Ilmu Pengetahuan Alam Sains > Ilmu Bumi > Biologi Sains > Mikro Biologi
Divisions:	FMIPA > S1 Biologi
Depositing User:	Users 19500 not found.
Date Deposited:	05 Sep 2023 05:48
Last Modified:	05 Sep 2023 05:48
URI:	http://repository.unj.ac.id/id/eprint/40605

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