Penggunaan Saccharomyces cerevisiae S1 dan SW14 serta Acetobacter pasteurianus NBRC106471T sebagai Inokulum Fermentasi Biji Kakao (Theobroma cacao L.) Skala Mikro

Helga Rizky Adiva, Nur Akbar Arofatullah, S.P., M.Biotech., Ph.D.; Prof. Ir. Irfan Dwidya Prijambada, M. Eng., Ph.D.

2026 | Skripsi | MIKROBIOLOGI PERTANIAN

Fermentasi spontan biji kakao (Theobroma cacao L.) dapat menghasilkan mutu yang tidak konsisten. Penelitian ini bertujuan mengkaji kemampuan Saccharomyces cerevisiae galur S1 dan SW14 serta Acetobacter pasteurianus NBRC106471? yang berasal dari isolasi bir digunakan dalam fermentasi biji kakao skala mikro sebagai tahap penyaringan awal (screening) inokulan. Fermentasi dilakukan selama enam hari dengan tujuh perlakuan, yaitu kontrol negatif, kontrol positif Forte (ragi komersial), S1, SW14, BAA+S1, BAA+SW14, dan BAA+S1+SW14, masing-masing dalam tiga batch. Suhu fermentasi diatur pada 28 °C pada hari pertama, 35 °C pada hari kedua, 40 °C pada hari ketiga dan keempat, serta 45 °C pada hari kelima dan keenam. Posisi biji diratakan mulai hari ketiga hingga hari keenam. Setelah fermentasi, biji dikeringkan selama dua hari sebelum dilakukan uji belah (cut test). Parameter yang diamati meliputi uji belah, indeks fermentasi, dan kadar asam. Perlakuan SW14 menghasilkan persentase biji terfermentasi tertinggi (94,17%) dan indeks fermentasi tertinggi (1,196), sedangkan kontrol negatif masing-masing menghasilkan 71,67?n 0,829. Kadar asam tertinggi diperoleh pada perlakuan BAA+S1 sebesar 1,253%. SW14 memberikan hasil tertinggi berdasarkan uji belah dan indeks fermentasi, sedangkan BAA+S1 menghasilkan kadar asam tertinggi.

Kata kunci: fermentasi segar, fermentasi skala mikro, biji kakao, Saccharomyces cerevisiae, Acetobacter pasteurianus

Spontaneous fermentation of cocoa beans (Theobroma cacao L.) can result in inconsistent quality. This study aimed to evaluate the performance of Saccharomyces cerevisiae strains S1 and SW14 and Acetobacter pasteurianus NBRC 106471?, isolated from beer, in micro-scale cocoa bean fermentation as an initial screening of inoculants. Fermentation was conducted for six days using seven treatments: a negative control, a positive control (Forte, a commercial yeast product), S1, SW14, BAA+S1, BAA+SW14, and BAA+S1+SW14, with three batches per treatment. Fermentation temperatures were set at 28 °C on day one, 35 °C on day two, 40 °C on days three and four, and 45 °C on days five and six. The beans were redistributed and leveled from day three to day six. After fermentation, the beans were dried for two days before the cut test was performed. The parameters evaluated were the cut test, fermentation index, and acidity. The SW14 treatment produced the highest percentage of fermented beans (94.17%) and the highest fermentation index (1.196), whereas the negative control yielded 71.67% and 0.829, respectively. The highest acidity was recorded in the BAA+S1 treatment at 1.253%. These results indicate that SW14 yielded the highest values for the cut test and fermentation index, whereas BAA+S1 produced the highest acidity.

Keywords: fresh fermentation, micro-scale fermentation, cocoa beans, Saccharomyces cerevisiae, Acetobacter pasteurianus

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