Pengaruh Depulping pada Pengeringan Biji Kakao (Theobroma cacao Linn) yang Difermentasi dengan Penambahan Inokulum Lactobacillus plantarum HL-15 terhadap Cemaran Jamur

INAS KHOIRUNNISA, Prof. Dr. Ir. Endang S. Rahayu, M.S.; Dr. Ir. Tri Marwati, M.Si.

2022 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Kakao merupakan komoditi perkebunan dengan peranan cukup penting dalam perekonomian Indonesia. Pemasaran biji kakao Indonesia di pasar global memiliki permasalahan salah satunya karena umumnya bermutu rendah. Kerusakan biji kakao akibat keberadaan jamur kontaminan masih menjadi kendala utama dalam upaya meningkatkan mutu kakao karena mampu berkembang serta menghasilkan mikotoksin yang berbahaya untuk kesehatan. Dari beberapa penelitian sebelumnya, penambahan inokulum Lactobacillus plantarum HL-15 mampu menghambat pertumbuhan jamur pada biji kakao selama proses fermentasi. Setelah fermentasi dilakukan proses pengeringan hingga diperoleh biji kakao kering. Proses fermentasi dan pengeringan ini dapat dioptimalkan dengan inovasi teknologi, yaitu dengan depulping. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh proses depulping sebelum proses fermentasi dan penambahan bakteri asam laktat Lactobacillus plantarum HL-15 pada proses fermentasi terhadap pertumbuhan jamur selama pengeringan biji kakao. Bahan yang digunakan dalam penelitian ini adalah: biji kakao jenis Lindak dari Gunungkidul, Yogyakarta yang difermentasi dengan maupun tanpa penambahan starter Lactobacillus plantarum HL-15 yang diperoleh dari FNCC (Food and Nutrition Culture Collection) UGM. Pengeringan dilakukan terhadap biji kakao yang difermentasi dengan tiga variasi perlakuan yaitu : (a) Pengeringan biji kakao terfermentasi dengan perlakuan depulping tanpa penambahan starter; (b) Pengeringan biji kakao terfermentasi dengan perlakuan depulping dan penambahan starter; (c) Pengeringan biji kakao terfermentasi tanpa perlakuan depulping dan tanpa penambahan starter. Selama 7 hari pengeringan biji kakao dilakukan sampling setiap hari dan analisis total populasi yeast, bakteri asam laktat (BAL), bakteri asam asetat (BAA), dan total jamur. Hasil penelitian menunjukkan bahwa proses depulping dan penambahan starter Lactobacillus plantarum HL-15 pada proses fermentasi mampu menghambat pertumbuhan jamur selama proses pengeringan lebih baik daripada tanpa penambahan starter.

Cacao is one of agricultural commodities that has important role for Indonesian economy. Marketing of Indonesian cocoa beans in global market has problem, one of the problem is low quality beans. Damage in cocoa bean caused by presence of contaminant fungi still become major problem in effort to improve cocoa beans quality due to can develop and reduce cocoa beans quality as well as produce mycotoxin that are harmfull for health. In the previous study, addition of Lactobacillus plantarum HL-15 innoculum can inhibit fungi growth in cocoa beans during fermentation process. Fermentation process and drying process can be optimized with new technological innovation, that is depulping. Purpose of this study is to determine effect of depulping process before fermentation process and addition of lactic acid bacteria Lactobacillus plantarum HL-15 during fermentation process on fungi growth during drying process of cocoa beans. The materials used in this study were: Lindak cocoa beans from Gunungkidul, Yogyakarta that fermented with the addition or without the addition of Lactobacillus plantarum HL-15 starter from FNCC (Food and Nutrition Culture Collection) UGM. Drying was carried out to fermented cocoa beans with 3 variations of treatment, namely: (a) Drying of fermented beans with depulping treatment without the addition of a starter; (b) Drying of fermented beans by depulping treatment and addition of starter; (c) Drying of fermented beans without depulping treatment without the addition of a starter. During 7 days of drying on cocoa beans, sampling and total yeast population, lactic acid bacteria (LAB), acetic acid bacteria, and total fungal analysis were carried out every day. The results of this study were the application of the depulping process and the addition of Lactobacillus plantarum HL-15 inoculum before the drying process was able to inhibit the growth of fungi during the drying process better than without the addition of starter.

Kata Kunci : pengeringan biji kakao, depulping, mikotoksin, aktivitas anti-jamur, Lactobacillus plantarum HL-15