ANALISIS NUTRISI PADA MODIFIKASI FERMENTASI BIJI KAKAO DENGAN PENAMBAHAN SACCHAROMYCES CEREVISIAE, LACTOBACILLUS PLANTARUM, ACETOBACTER ACETI, ENZIM BROMELAIN, DAN SISTEI

Abstract

Abstract

Cocoa is one of Indonesia's agricultural potential in contributing to foreign exchange. At world level, Indonesian cocoa came in third after Ivory Coast and Ghana. Until recently, production of Indonesian cocoa is dominated by unfermented beans. This leads to application discounts to Indonesia's cacao up to 10-15% in international markets. Unfermented cocoa beans will have a low
quality bean because it has no chocolate flavor potential. Therefore, to obtain seeds with high quality and have high chocolate flavor, it needs a good and right fermentation method. The purpose of this study is investigating the effect of variations in the fermentation with temperature optimation and addition of S. cerevisiae, L. plantarum, A. aceti, bromelain enzyme, cysteine by incubation fermentation method toward nutritional components, free amino acids, and polyphenol of cacao beans. The purpose of this study is investigating the effect of variations in the fermentation with temperature optimation and addition of S. cerevisiae, L. plantarum, A. aceti, bromelain enzyme, cysteine by incubation fermentation method toward nutritional components and polyphenol of cacao beans. We analyzed the nutritional components i.e levels of carbohydrates, protein, fat, and the content of total polyphenol compound using Folin-Ciocalteu reagent in cocoa beans after fermentation four dan five days. Based on the nutrition profile, fermentation with the addition of S. cerevisiae, L. plantarum, A. aceti, bromelain enzyme, and cysteine can accelerate the fermentation process from five days to four days and increase nutrient content and concentration cocoa polyphenols content in beans after fermentation.

Keywords: fermentation, nutrition, poliphenol, Theobroma cacao L