APLIKASI KHAMIR Cyberlindnera fabianii UNJCC Y-144 dan Saccharomyces cerevisiae UNJCC Y-94 TERHADAP KUALITAS FISIKOKIMIA DAN PROFIL METABOLIT BIJI KAKAO (Theobroma cacao L.)TERFERMENTASI

DESTA RAHAYU, . (2024) APLIKASI KHAMIR Cyberlindnera fabianii UNJCC Y-144 dan Saccharomyces cerevisiae UNJCC Y-94 TERHADAP KUALITAS FISIKOKIMIA DAN PROFIL METABOLIT BIJI KAKAO (Theobroma cacao L.)TERFERMENTASI. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

	Text COVER.pdf Download (1MB)
	Text BAB 1.pdf Download (185kB)
	Text BAB 2.pdf Restricted to Registered users only Download (381kB) | Request a copy
	Text BAB 3.pdf Restricted to Registered users only Download (340kB) | Request a copy
	Text BAB 4.pdf Restricted to Registered users only Download (429kB) | Request a copy
	Text BAB 5.pdf Restricted to Registered users only Download (174kB) | Request a copy
	Text DAFTAR PUSTAKA.pdf Download (272kB)
	Text LAMPIRAN.pdf Restricted to Registered users only Download (993kB) | Request a copy

Abstract

Indonesia ditempatkan sebagai produsen kakao terbesar ketiga di dunia yang menyumbang hingga 15% dari total konsumsi kakao dunia. Namun, dilihat dari mutu dan kualitasnya, Indonesia masih berada di urutan kelima setelah Pantai Gading, Ghana, Nigeria, dan Kamerun. Kondisi ini menunjukkan daya saing komoditas kakao Indonesia di pasar global belum optimal salah satu faktor yang menyebabkan daya saing komoditas kakao Indonesia di pasar global belum optimal yaitu Sekitar 85% biji kakao Indonesia tidak difermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh khamir yang dijadikan starter fermentasi kakao terhadap kualitas fisikokimia dan profil metabolit biji kakao terfermentasi. Sampel yang digunakan yaitu biji kakao kering yang diperoleh dari Lampung dan khamir yang digunakan merupakan koleksi Universitas Negeri Jakarta Culture Collection (UNJCC) yaitu C. fabianii UNJCC Y-144 dan S. cerevisiae UNJCC Y-94. Hasil dianalisis dengan ANOVA dua arah dan uji lanjut Duncan Multiple Range Test (DMRT) 5% untuk mengetahui perbedaan tiap perlakuan. Hasil penelitian menunjukkan bahwa perlakuan dengan penambahan khamir C. fabianii UNJCC Y-144 memberikan pengaruh nyata dan meningkatkan terhadap kualitas fisikokimia berupa suhu, uji belah, uji kadar air, dan uji antioksidan. Sedangkan perlakuan dengan penambahan khamir S. cerevisiae UNJCC Y-94 memberikan pengaruh nyata dan meningkatkan terhadap kualitas fisikokimia berupa pH. Senyawa volatil yang mendominasi perlakuan fermentasi dengan pemberian inokulum C. fabianii yaitu kafein (32,10%), hexadecanoic acid (9,38%), dan glycerin (9,38%). Pada perlakuan fermentasi dengan pemberian inokulum S. cerevisiae senyawa volatil yang mendominasi yaitu kafein (5,46%), glycerin (4,68%), dan 2,3-Butandiol (4,43%). Indonesia is positioned as the third largest cocoa producer in the world, contributing up to 15% of total world cocoa consumption. However, in terms of quality and quantity, Indonesia is still in fifth place after Ivory Coast, Ghana, Nigeria and Cameroon. This condition shows that the competitiveness of Indonesian cocoa commodities in the global market is not optimal. One of the factors causing the competitiveness of Indonesian cocoa commodities in the global market is not optimal, namely that around 85% of Indonesian cocoa beans are not fermented. This research aims to determine the effect of yeast used as a cocoa fermentation starter on the physicochemical quality and metabolite profile of fermented cocoa beans. The samples used were dry cocoa beans obtained from Lampung and the yeast used was from the collection of the Jakarta State University Culture Collection (UNJCC), namely C. fabianii UNJCC Y-144 and S. cerevisiae UNJCC Y-94. The results were analyzed using two-way ANOVA and the Duncan Multiple Range Test (DMRT) 5% to determine the differences between each treatment. The research results showed that treatment with the addition of the yeast C. fabianii UNJCC Y-144 had a real effect and improved the physicochemical quality in the form of temperature, split test, water content test and antioxidant test. Meanwhile, treatment with the addition of the yeast S.cerevisiae UNJCC Y-94 had a real effect and improved the physicochemical quality in the form of pH. The volatile compounds that dominate the fermentation treatment with C. fabianii inoculum are caffeine (32.10%), hexadecanoic acid (9.38%), and glycerin (9.38%). In the fermentation treatment with S. cerevisiae inoculum, the dominant volatile compounds were caffeine (5.46%), glycerin (4.68%), and 2,3-Butandiol (4.43%).

Item Type:	Thesis (Sarjana)
Additional Information:	1. Dr. Dalia Sukmawati, M.Si 2. Rizal Koen Asharo S.Si., M.Si.
Subjects:	Sains > Mikro Biologi
Divisions:	FMIPA > S1 Biologi
Depositing User:	Users 21825 not found.
Date Deposited:	05 Feb 2024 01:49
Last Modified:	05 Feb 2024 01:49
URI:	http://repository.unj.ac.id/id/eprint/44359

Actions (login required)

View Item