POTENSI IMOBILISASI GLUTEN Pichia manshurica UNJCC Y-123 DAN Lactobacillus plantarum NP-57 TERHADAP FISIKOKIMIA DAN SENYAWA VOLATIL BIJI KAKAO FERMENTASI

RAIHAN MEDIOTAMA, . (2025) POTENSI IMOBILISASI GLUTEN Pichia manshurica UNJCC Y-123 DAN Lactobacillus plantarum NP-57 TERHADAP FISIKOKIMIA DAN SENYAWA VOLATIL BIJI KAKAO FERMENTASI. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Aktivitas khamir dan bakteri asam laktat (BAL) berpotensi dalam proses fermentasi untuk meningkatkan kualitas biji kakao fermentasi. Aktivitas dan stabilitas sel mikroba yang berperan dalam proses fermentasi dapat dipertahankan dengan metode imobilisasi. Sel khamir dan BAL yang menempel pada pelet gluten dibuktikan dengan karakteristik morfologi pelet gluten menggunakan SEM. Penelitian ini bertujuan untuk mengetahui pengaruh imobilisasi Pichia manshurica UNJCC Y-123 dan Lactobacillus plantarum NP-57 serta kombinasi keduanya pada pelet gluten terhadap kualitas fisik dan kimia biji kakao fermentasi. Metode deskriptif dilakukan pada analisis senyawa volatil dan SEM. Penelitian ini menggunakan desain Rancangan Acak Lengkap (RAL) faktorial dianalisis menggunakan Two ways anova dan dilanjutkan uji Duncan Multiple Range Test (DMRT) 95%. Hasil penelitian menunjukkan viabilitas sel P. manshurica memiliki nilai 7,8 x 108 dan viabilitas sel L. plantarum sebesar 2,5 x 109. Analisis SEM didapatkan hasil terbaik pada 9 jam perendaman. Hasil uji perlakuan pemberian P. manshurica dan L. plantarum pada waktu 120 jam fermentasi dapat meningkatkan nilai uji belah (88,33±0,66), suhu (34,56 ± 0.18ºC), aktivitas antioksidan tertinggi dan pengujian pH menghasilkan pH yang optimum. Analisis senyawa volatil didapatkan bahwa pemberian P. manshurica dan L. plantarum serta waktu fermentasi memberikan pengaruh terhadap keragaman senyawa volatil. Senyawa volatil yang berhasil teridentifikasi berasal dari golongan asam lemak, alkohol, dan aldehide. Berdasarkan hasil pengujian yang diperoleh dapat disimpulkan bahwa proses fermentasi dengan penambahan Pichia manshurica UNJCC Y-123 dan Lactobacillus plantarum NP-57 berpengaruh dan dapat meningkatkan kualitas fisik dan kimia dari biji kakao. **** The activity of yeast and lactic acid bacteria (LAB) has significant potential in the fermentation process to enhance the quality of fermented cocoa beans. The activity and stability of microbial cells involved in fermentation can be maintained through immobilization methods. The attachment of yeast and LAB cells to gluten pellets was confirmed through morphological characterization using Scanning Electron Microscopy (SEM). This study aimed to determine the effect of immobilizing Pichia manshurica UNJCC Y-123 and Lactobacillus plantarum NP-57, as well as their combination on gluten pellets, on the physical and chemical quality of fermented cocoa beans. A descriptive method was used for volatile compound analysis and SEM observation. The study employed a factorial Completely Randomized Design (CRD), analyzed using two-way ANOVA followed by Duncan’s Multiple Range Test (DMRT) at a 95% confidence level. The results showed that the viability of P. manshurica cells was 7,8 × 10⁸, while the viability of L. plantarum cells was 2,5 × 10⁹. The best SEM analysis results were obtained after 9 hours of soaking. Treatment with P. manshurica and L. plantarum during 120 hours of fermentation improved the cut test score (88,33 ± 0,66), temperature (34,56 ± 0,18°C), antioxidant activity, and resulted in optimal pH values. Volatile compound analysis revealed that the addition of P. manshurica and L. plantarum and the duration of fermentation influenced the diversity of volatile compounds. The identified volatile compounds belonged to fatty acid, alcohol, and aldehyde groups. Based on the obtained results, it can be concluded that the fermentation process with the addition of Pichia manshurica UNJCC Y-123 and Lactobacillus plantarum NP-57 positively impacts and improves the physical and chemical quality of cocoa beans.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr.Dalia Sukmawati,M.Si. 2). Rizal Koen Asharo, M.Si.
Subjects:	Sains > Mikro Biologi > Biokimia
Divisions:	FMIPA > S1 Biologi
Depositing User:	Raihan Mediotama .
Date Deposited:	27 Feb 2025 02:46
Last Modified:	27 Feb 2025 02:46
URI:	http://repository.unj.ac.id/id/eprint/53693

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