PENGARUH SACCHAROMYCES CEREVISIAE UNJCC Y-87 DAN PICHIA MANSHURICA UNJCC Y-123 DALAM FERMENTASI BIJI KAKAO BASAH TERHADAP MUTU FISIK DAN KIMIA BIJI KAKAO (THEOBROMA CACAO L.)

NURANISA PUTRI ARIANI, . (2023) PENGARUH SACCHAROMYCES CEREVISIAE UNJCC Y-87 DAN PICHIA MANSHURICA UNJCC Y-123 DALAM FERMENTASI BIJI KAKAO BASAH TERHADAP MUTU FISIK DAN KIMIA BIJI KAKAO (THEOBROMA CACAO L.). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Indonesia adalah salah satu penghasil kakao utama ketiga di dunia. Namun berdasarkan mutu, produk kakao Indonesia masih relatif tergolong rendah. Rendahnya mutu biji kakao ini diakibatkan oleh biji kakao yang sebagian besar tidak difermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh S. cerevisiae UNJCC Y-87 dan P. manshurica UNJCC Y-123, dan kombinasi keduanya dalam fermentasi biji kakao basah terhadap mutu fisik dan kimia biji kakao meliputi uji cut-test, suhu, pH, indeks fermentasi, dan kadar total polifenol. Sampel yang digunakan pada penelitian ini adalah biji kakao forastero yang diperoleh dari PPKS-UKBB Bogor dan khamir koleksi UNJCC yaitu S. cerevisiae UNJCC Y-87 dan P. manshurica UNJCC Y-123. Hasil dianalisis dengan ANOVA dua arah, jika terdapat pengaruh dilakukan uji lanjut Duncan Multiple Range Test (DMRT) 5% untuk mengetahui perbedaan tiap perlakuan. Hasil penelitian menunjukkan bahwa perlakuan penambahan khamir berpengaruh nyata terhadap mutu fisik dan kimia biji kakao. Pengaruh terbaik dalam persentase uji belah (cut–test) biji terfermentasi dan suhu tertinggi oleh penambahan khamir S. cerevisiae UNJCC Y-87 dengan lama fermentasi 96 jam yaitu sebesar 55% dan nilai suhu sebesar 34,62°C, pH sebesar 5, indeks fermentasi sebesar 1,14 dan kadar total polifenol sebesar 0.010 mgGAE/g. Hasil yang diperoleh dapat disimpulkan bahwa penambahan khamir S. cerevisiae UNJCC Y-87, P. manshurica UNJCC Y-123 dan kombinasi keduanya pada fermentasi biji kakao basah berpengaruh secara signifikan terhadap mutu fisik dan kimia biji kakao dan berpotensi dalam meningkatkan mutu biji kakao. **** Indonesia is one of the third major cocoa producers in the world. However, based on quality, Indonesian cocoa products are still relatively low. The low quality of cocoa beans is due to the fact that most cocoa beans are not fermented. This study aims to determine the effect of S. cerevisiae UNJCC Y-87 and P. manshurica UNJCC Y-123, and their combination in wet cocoa bean fermentation on the physical and chemical quality of cocoa beans including cut-test,temperature, pH, fermentation index, and total polyphenol content. The samples used in this study were forastero cocoa beans obtained from PPKS-UKBB Bogor and UNJCC collection yeasts, namely S. cerevisiae UNJCC Y-87 and P. manshurica UNJCC Y-123. The results were analyzed with two-way ANOVA, if there was an effect, a further test of Duncan Multiple Range Test (DMRT) 5% was conducted to determine the differences between each treatment. The results showed that the variation of yeast addition significantly affected the physical and chemical quality of cocoa beans. With the best effect in the cut-test percentage of fermented beans and the highest temperature by the addition of S. cerevisiae UNJCC Y-87 yeast with a fermentation time of 96 hours which amounted to 55.0% ± 0.41 and a temperature value of 34.62°C, pH of 5.0 by the combination treatment, fermentation index of 1.14 and total polyphenol content of 0.010 mgGAE/g. Based on the results obtained, it can be concluded that the addition of S. cerevisiae UNJCC Y-87 and P. manshurica UNJCC Y-123 and their combination in wet cocoa bean fermentation significantly affects the physical and chemical quality of cocoa beans and has the potential to improve the quality of cocoa beans.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Dalia Sukmawati M.Si. ; 2). Ns. Sri Rahayu M.Biomed.
Subjects:	Sains > Sains, Ilmu Pengetahuan Alam
Divisions:	FMIPA > S1 Biologi
Depositing User:	Users 19509 not found.
Date Deposited:	11 Sep 2023 06:13
Last Modified:	11 Sep 2023 06:13
URI:	http://repository.unj.ac.id/id/eprint/42026

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