POTENSI IMOBILISASI SEL KHAMIR Pichia kudriavzevii UNJCC Y-137 DAN BAL Lactobacillus plantarum NP-57 PADA PELET GLUTEN TERHADAP FISIKOKIMIA DAN SENYAWA VOLATIL KAKAO FERMENTASI

SALMA CUT DESI AYU, . (2025) POTENSI IMOBILISASI SEL KHAMIR Pichia kudriavzevii UNJCC Y-137 DAN BAL Lactobacillus plantarum NP-57 PADA PELET GLUTEN TERHADAP FISIKOKIMIA DAN SENYAWA VOLATIL KAKAO FERMENTASI. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Kualitas biji kakao asal Indonesia dinilai masih sangat rendah karena tidak dilakukannya proses fermentasi terlebih dahulu. Penambahan mikroba sebagai starter pada proses fermentasi ini dalam bentuk terimobilisasi pada pelet gluten. Imobilisasi memiliki kemampuan dalam meningkatkan efisiensi fermentasi. Penelitian ini bertujuan untuk mengetahui potensi imobilisasi sel khamir Pichia kudriavzevii UNJCC Y-137, BAL Lactobacillus plantarum NP-57, dan kombinasi keduanya pada pelet gluten terhadap fisikokimia dan senyawa volatil biji kakao fermentasi. Metode deskriptif dan eksperimen serta data yang diperoleh dianalisis dilakukan menggunakan SPSS dengan uji one-way ANOVA dan two-way ANOVA pada tingkat α = 0,05, dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa viabilitas sel khamir P. kudriavzevii UNJCC Y-137 yang terimobilisasi pada pelet gluten menghasilkan sebesar 6,67 × 108 CFU/mL dan L. plantarum NP-57 menghasilkan sebesar 2,52 × 109 CFU/mL. Analisis SEM pelet gluten khamir P. kudriavzevii UNJCC Y-137 dan BAL L. plantarum NP-57 terbaik diperoleh pada waktu perendaman 9 jam. Penambahan variasi mikroba dan waktu fermentasi berpengaruh terhadap karakteristik fisik dan kimia biji kakao. Perlakuan kombinasi P. kudriavzevii UNJCC Y-137 dan L. plantarum NP-57 menghasilkan kualitas optimal dengan persentase biji terfermentasi sempurna sebesar 85,67 ± 2,73; pH 5,15 ± 0,05; dan aktivitas antioksidan 86,04 ± 0,16. Senyawa volatil yang dihasilkan meliputi golongan asam organik, alkohol, aldehida, amina, alkaloid, ester dan keton.**** The quality of cocoa beans from Indonesia is considered to be very low due to the absence of a prior fermentation process. The addition of microorganisms as starters in this fermentation process is done in the form of immobilized cells on gluten pellets. Immobilization has the ability to enhance fermentation efficiency. This study aims to determine the potential of immobilizing yeast cells of Pichia kudriavzevii UNJCC Y-137, Lactobacillus plantarum NP-57, and their combination on gluten pellets in relation to the physicochemical properties and volatile compounds of fermented cacao beans. Descriptive and experiment methods were used, and the data obtained were analyzed using SPSS with one-way ANOVA and two-way ANOVA at α = 0,05, followed by Duncan’s Multiple Range Test (DMRT). The results showed that the viability of P. kudriavzevii UNJCC Y-137 yeast cells immobilized on gluten pellets was 6,67 × 10⁸ CFU/mL, while L. plantarum NP-57 produced 2,52 × 10⁹ CFU/mL. SEM analysis of gluten pellets with P. kudriavzevii UNJCC Y-137 and L. plantarum NP-57 LAB showed the best results at a soaking time of 9 hours. The addition of microbial variation and fermentation time influenced the physical and chemical characteristics of cocoa beans. The combination treatment of P. kudriavzevii UNJCC Y-137 and L. plantarum NP-57 resulted in optimal quality with a perfect fermentation percentage of 85,67 ± 2,73; pH 5,15 ± 0,05; and antioxidant activity 86,04 ± 0,16. The volatile compounds produced include organic acids, alcohols, aldehydes, amines, alkaloids, esters, and ketones.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Dalia Sukmawati, M.Si. 2). Rizal Koen Asharo, S.Si., M.Si.
Subjects:	Sains > Sains, Ilmu Pengetahuan Alam Sains > Mikro Biologi
Divisions:	FMIPA > S1 Biologi
Depositing User:	Salma Cut Desi Ayu .
Date Deposited:	26 Feb 2025 03:35
Last Modified:	26 Feb 2025 03:35
URI:	http://repository.unj.ac.id/id/eprint/53588

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