Fermentasi Skala Mikro Biji Kakao (Theobroma cacao L.) Menggunakan Inokulan Saccharomyces cerevisiae PA5 dan BB3 serta Acetobacter pasteurianus NBRC106471T

Intan Naura Nur Aini, Nur Akbar Arofatullah, S.P., M.Biotech., Ph.D.; Dr. Ir. Ngadiman, M.Si.

2026 | Skripsi | MIKROBIOLOGI PERTANIAN

Kualitas biji kakao hasil fermentasi dipengaruhi oleh aktivitas mikroorganisme di dalamnya. Penelitian ini bertujuan untuk mengetahui kemampuan inokulasi Saccharomyces cerevisiae galur PA5 dan BB3 serta Acetobacter pasteurianus dalam meningkatkan biji kakao yang terfermentasi. S. cerevisiae ditumbuhkan pada medium YEPD (Yeast Extract Peptone Dextrose) cair, sedangkan A. pasteurianus ditumbuhkan pada medium GYPM (Glucose Yeast Extract Peptone Magnesium Sulfate). Inokulum khamir dan bakteri masing-masing ditambahkan dengan kerapatan akhir 10^6 sel/g biji kakao ke dalam 10 biji kakao dalam kantong plastik berukuran 4x6x1 cm^3, kemudian difermentasi di dalam inkubator pada suhu 28-45°C selama 144 jam. Tingkat fermentasi dievaluasi melalui uji belah dan pengukuran indeks fermentasi. Biji kakao dikategorikan terfermentasi baik (well-fermented) minimal 75%, sedangkan nilai indeks fermentasi sebesar  ?1,0. Hasil penelitian menunjukkan bahwa penambahan inokulan Saccharomyces cerevisiae galur PA5 dan BB3 serta Acetobacter pasteurianus menghasilkan hasil biji kakao yang terfermentasi antara 80-93,3% dibandingkan dengan tanpa inokulan (kontrol) sebesar 74,17%. Perlakuan BB3 menunjukkan hasil fermentasi sebesar 1,24. Penambahan inokulan khamir dan bakteri asam asetat dapat meningkatkan persentase biji kakao yang terfermentasi.

The quality of fermented cocoa beans is influenced by the activity of microorganisms involved in the fermentation process. This study aimed to determine the efficacy of inoculating Saccharomyces cerevisiae strain PA5 and BB3 and Acetobacter pasteurianus in improving the fermentation of cocoa beans. S. cerevisiae was cultured in liquid YEPD (Yeast Extract Peptone Dextrose) medium, while A. pasteurianus was cultured in GYPM (Glucose Yeast Extract Peptone Magnesium Sulfate) medium. The yeast and bacterial inocula were added to 10 cocoa beans placed in 4x6x1 cm^3 plastic bags to achieve a final density of 10^6 cells per gram of cocoa beans. These were then fermented in an incubator at temperatures of 28-45°C for 144 hours. The degree of fermentation was evaluated through a cut test and the calculation of a fermentation index. Cocoa beans were classified as "well-fermented" if at least 75% were properly fermented, with a corresponding fermentation index value of ?1.0. The results showed that the addition of S. cerevisiae strain PA5 and BB3 and A. pasteurianus yielded a fermentation rate pf 80-93.3%, compared to 74.17% for the non-inoculated control. The BB3 treatment yielded the best fermentation results with 93.33% of the beans being well-fermented and a fermentation index of 1.24. In conclusion, the addition of yeast and acetic acid bacteria inocula can enhance the percentage of well-fermented cocoa beans. 

Kata Kunci : fermentasi kakao, skala mikro, Saccharomyces cerevisiae, Acetobacter pasteurianus