FERMENTASI BIJI KAKAO KERING NON-FERMENTASI DENGAN PERCAMPURAN BIJI KAKAO BASAH

SHANNON SINATRA, Dr. Ir. Ngadiman, M.Si.

2018 | Skripsi | S1 MIKROBIOLOGI PERTANIAN

Produksi kakao di indonesia didominasi oleh perkebunan rakyat (PR) dimana biji kakao yang dihasilkan berkualitas rendah (biji kakao non-fermentasi). Penelitian ini bertujuan untuk mengetahui pengaruh percampuran biji kakao basah dan kering nonfermentasi pada proses fermentasi dan hasil biji kakao terfermentasi menurut SNI. Percampuran biji kakao basah dan kering non-fermentasi dilakukan dengan variasi volume (% biji kering) yakni 50:50, 60:40, 70:30, dan 100:0 (kontrol). Fermentasi dilakukan selama 6 hari dan dibalik berkala setiap 2 hari. Beberapa parameter yang diamati yakni suhu dengan termometer, pH dengan pH meter, kadar gula reduksi dengan metode DNS (dinitrosalicylic acid), kadar alkohol dengan metode conway micro diffusion, kadar asam organik dengan metode titrasi, dan biji terfermentasi dengan uji belah. Hasil penelitian menunjukkan bahwa fermentasi dengan percampuran kakao basah dan kering non-fermentasi menghasilkan kenaikan suhu ±100C dan pH ±4 dibanding kontrol. Fermentasi itu juga menurunkan gula reduksi sebesar ±9% di hari ke-0, kadar alkohol sebesar ±21% di hari ke-2, dan kadar asam organik sebesar ±87% di hari ke-5 dibanding kontrol. Fermentasi dengan percampuran biji kakao basah dan kering non-fermentasi dengan perbandingan 50:50, 60:40, 70:30, dan 100:0 berturut-turut menghasilkan biji terfermentasi 74,67; 76,07; 77,47; dan 69,93%.

Cocoa production in Indonesia is dominated by smallholder where the produced cocoa beans were having low quality (non-fermented beans). This research aims to know the effect of mixing between fresh and non-fermented dried cocoa beans on fermentation process and result of fermented cocoa beans according to SNI. Fresh and non-fermented dried cocoa beans was mixed in variation of volume (% dried beans), by comparison of 50:50, 60:40, 70:30, and 100:0 (control). The fermentation was carried out for 6 days and the beans were turned every 2 days. Several indicators were observed such as temperature using thermometer, pH using pH meter, reducing sugar content using DNS (dinitrosalicylic acid) method, alcohol content using conway micro diffusion method, organic acid using titration method, and fermented beans by cut test. The result showed that fermentation by mixing fresh and dried cocoa beans increases temperature ±100C and pH ±4 compared to the control. The fermentation process also decreases reducing sugar content ±9% at start time, alcohol content by ±21% at second day, and organic acid by ±87% at fifth day compared to control. The mixing of fresh and non-fermented dried cocoa beans with comparison of 50:50, 60:40, 70:30, and 100:0 produced fermented cocoa beans of 74.67; 76.07; 77.47; 69.93% respectively.

Kata Kunci : cocoa beans, fermentation, alcohol, organic acid