PENGARUH KHAMIR SACCHAROMYCES CEREVISIAE UNJCC Y-87 DAN PICHIA MANSHURICA UNJCC Y-123 TERHADAP KUALITAS FERMENTASI BIJI KAKAO BASAH (THEOBROMA CACAO L.)

Nadya Kurnia Maharani, . (2023) PENGARUH KHAMIR SACCHAROMYCES CEREVISIAE UNJCC Y-87 DAN PICHIA MANSHURICA UNJCC Y-123 TERHADAP KUALITAS FERMENTASI BIJI KAKAO BASAH (THEOBROMA CACAO L.). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Khamir merupakan mikroorganisme yang dapat ditemukan dalam segala jenis proses fermentasi bahan pangan. Salah satunya pertumbuhan khamir yang terdapat pada fermentasi biji kakao. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan khamir S.cerevisiae UNJCC Y-87 dan P.manshurica UNJCC Y-123 terhadap mutu fisik dan kimia fermentasi biji kakao. Pengujian terhadap mutu fisik berupa cut test, sedangkan pengujian mutu kimia berupa uji suhu,pH, gula reduksi dan aktivitas antioksidan (DPPH). Metode yang digunakan dalam penelitian ini adalah metode eksperimental dengan desain penelitian menggunakan Rancangan Acak Lengkap (RAL). Data dianalisis menggunakan ANOVA two ways dan dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) 5%. Hasil penelitian menunjukkan ketiga variasi inokulum khamir serta waktu fermentasi berpengaruh nyata terhadap kualitas fermentasi biji kakao basah. Hasil pengujian diperoleh bahwa dengan perlakuan terbaik yaitu penambahan inokulum tunggal S.cerevisiae UNJCC Y-87 dan penambahan inokulum kombinasi S.cerevisiae UNJCC Y-87+P. manshurica UNJCC Y-123 dapat meningkatkan nilai suhu sebesar 34,6 ±0,82°C, pH sebesar 5,0±0,00, gula reduksi sebesar 2,9±0,05 mg/g, cut test sebesar 55,0±0,41 dan nilai aktivitas antioksidan sebesar 78,6±0,75%. Waktu fermentasi selama 48 jam berpengaruh nyata terhadap nilai pH dan gula reduksi, 72 jam berpengaruh terhadap nilai suhu dan waktu 96 jam berpengaruh nyata terhadap nilai aktivitas antioksidan dan cut test. Berdasarkan hasil yang diperoleh dapat disimpulkan bahwa penambahan khamir S.cerevisiae UNJCC Y-87 dan P. manshurica UNJCC Y-123 pada fermentasi biji kakao basah berpengaruh secara signifikan terhadap kualitas fermentasi biji kakao dan berpotensi untuk meningkatkan kualitas biji kakao. ***** Yeast is a microorganism that can be found in all types of food fermentation processes. One of them is the growth of yeast found in the fermentation of cocoa beans. This study aims to determine the effect of the addition of yeast S.cerevisiae UNJCC Y-87 and P.manshurica UNJCC Y-123 on the physical and chemical quality of fermented cocoa beans. Physical quality testing is in the form of cut test, while chemical quality testing is in the form of temperature, pH, reducing sugar and antioxidant activity (DPPH). The method used in this research is an experimental method with a research design using a completely randomized design (RAL). Data were analyzed using ANOVA two ways and continued with Duncan Multiple Range Test (DMRT) 5%. The results showed that the three variations of yeast inoculum and fermentation time significantly affected the quality of wet cocoa bean fermentation. The test results showed that the best treatment was the addition of a single inoculum of S.cerevisiae UNJCC Y-87 and the addition of a combination inoculum of S.cerevisiae UNJCC Y-87 + P. manshurica UNJCC Y-123 which could increase the temperature value by 34.6 ± 0.82°C, pH by 5.0 ± 0.00, reducing sugar by 2.9 ± 0.05 mg/g, cut test by 55.0 ± 0.41 and antioxidant activity value by 78.6 ± 0.75%. Fermentation time for 48 hours significantly affects the pH value and reducing sugar, 72 hours affects the temperature value and 96 time significantly affects the antioxidant activity value and cut test. Based on the results obtained, it can be concluded that the addition of S. cerevisiae UNJCC Y-87 and P. manshurica UNJCC Y-123 to wet cocoa bean fermentation significantly affects the quality of cocoa bean fermentation and has the potential to improve the quality of cocoa beans.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Dalia Sukmawati, M.Si. ; 2). Sri Rahayu, S.Kep., M.Biomed.
Subjects:	Sains > Mikro Biologi
Divisions:	FMIPA > S1 Biologi
Depositing User:	Users 19508 not found.
Date Deposited:	11 Sep 2023 02:28
Last Modified:	11 Sep 2023 02:28
URI:	http://repository.unj.ac.id/id/eprint/40711

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