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The Effect of Mixed Inoculum Addition Concentration and Fermentation Time on the Characteristics of Dry Cocoa Beans (Theobroma cacao L.)

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@article{IJASEIT11901,
   author = {Ida Bagus Wayan Gunam and Andi Suryanto and G. P. Ganda Putra and I Wayan Kasa and I Dewa Gede Mayun Permana and Putu Sarjana and I Wayan Wisma Pradnyana Putra and Takeshi Takama},
   title = {The Effect of Mixed Inoculum Addition Concentration and Fermentation Time on the Characteristics of Dry Cocoa Beans (Theobroma cacao L.)},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {11},
   number = {1},
   year = {2021},
   pages = {272--280},
   keywords = {Characteristics; dry cocoa beans; fermentation time; mixed inoculum; starter concentration.},
   abstract = {

The fermentation process has an important role in determining the quality of cocoa beans by forming taste, color, aroma, and appearance. The purpose of this study was to determine the effect of inoculum concentration and fermentation time on the characteristics of dry cocoa beans and determine the best conditions for both inoculum addition concentration and fermentation time to produce dry cocoa beans under Indonesian national standards. The research used completely randomized design with two factors; the first factor was the starter concentration consisting of controls (0%), 0.5%, 1%, 1.5%, and 2% (v/w). The second factor is the fermentation time, namely 1 day, 2 days, 3 days, 4 days, and 5 days. Treatment was repeated twice to get 50 units of the experiment. The results showed that the addition concentration of mixed inoculum (Saccharomyces cerevisiae and Lactobacillus plantarum) had a significant effect on changes in temperature and pH during fermentation, and it also had a significant effect on total unfermented beans. This study showed that time fermentation treatment had a very significant effect on all tests. The interaction of the two treatments had a significant effect on temperature changes during fermentation; it also significantly affected total unfermented beans. According to the Indonesian National Standard of cocoa beans, the best treatment, and the fastest fermentation time to produce the first quality standard (cut test) is a concentration of 1% mixed inoculum and fermentation in 3 days.

},    issn = {2088-5334},    publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},    url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=11901},    doi = {10.18517/ijaseit.11.1.11901} }

EndNote

%A Gunam, Ida Bagus Wayan
%A Suryanto, Andi
%A Ganda Putra, G. P.
%A Kasa, I Wayan
%A Permana, I Dewa Gede Mayun
%A Sarjana, Putu
%A Putra, I Wayan Wisma Pradnyana
%A Takama, Takeshi
%D 2021
%T The Effect of Mixed Inoculum Addition Concentration and Fermentation Time on the Characteristics of Dry Cocoa Beans (Theobroma cacao L.)
%B 2021
%9 Characteristics; dry cocoa beans; fermentation time; mixed inoculum; starter concentration.
%! The Effect of Mixed Inoculum Addition Concentration and Fermentation Time on the Characteristics of Dry Cocoa Beans (Theobroma cacao L.)
%K Characteristics; dry cocoa beans; fermentation time; mixed inoculum; starter concentration.
%X 

The fermentation process has an important role in determining the quality of cocoa beans by forming taste, color, aroma, and appearance. The purpose of this study was to determine the effect of inoculum concentration and fermentation time on the characteristics of dry cocoa beans and determine the best conditions for both inoculum addition concentration and fermentation time to produce dry cocoa beans under Indonesian national standards. The research used completely randomized design with two factors; the first factor was the starter concentration consisting of controls (0%), 0.5%, 1%, 1.5%, and 2% (v/w). The second factor is the fermentation time, namely 1 day, 2 days, 3 days, 4 days, and 5 days. Treatment was repeated twice to get 50 units of the experiment. The results showed that the addition concentration of mixed inoculum (Saccharomyces cerevisiae and Lactobacillus plantarum) had a significant effect on changes in temperature and pH during fermentation, and it also had a significant effect on total unfermented beans. This study showed that time fermentation treatment had a very significant effect on all tests. The interaction of the two treatments had a significant effect on temperature changes during fermentation; it also significantly affected total unfermented beans. According to the Indonesian National Standard of cocoa beans, the best treatment, and the fastest fermentation time to produce the first quality standard (cut test) is a concentration of 1% mixed inoculum and fermentation in 3 days.

%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=11901 %R doi:10.18517/ijaseit.11.1.11901 %J International Journal on Advanced Science, Engineering and Information Technology %V 11 %N 1 %@ 2088-5334

IEEE

Ida Bagus Wayan Gunam,Andi Suryanto,G. P. Ganda Putra,I Wayan Kasa,I Dewa Gede Mayun Permana,Putu Sarjana,I Wayan Wisma Pradnyana Putra and Takeshi Takama,"The Effect of Mixed Inoculum Addition Concentration and Fermentation Time on the Characteristics of Dry Cocoa Beans (Theobroma cacao L.)," International Journal on Advanced Science, Engineering and Information Technology, vol. 11, no. 1, pp. 272-280, 2021. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.11.1.11901.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Gunam, Ida Bagus Wayan
AU  - Suryanto, Andi
AU  - Ganda Putra, G. P.
AU  - Kasa, I Wayan
AU  - Permana, I Dewa Gede Mayun
AU  - Sarjana, Putu
AU  - Putra, I Wayan Wisma Pradnyana
AU  - Takama, Takeshi
PY  - 2021
TI  - The Effect of Mixed Inoculum Addition Concentration and Fermentation Time on the Characteristics of Dry Cocoa Beans (Theobroma cacao L.)
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 11 (2021) No. 1
Y2  - 2021
SP  - 272
EP  - 280
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Characteristics; dry cocoa beans; fermentation time; mixed inoculum; starter concentration.
N2  - 

The fermentation process has an important role in determining the quality of cocoa beans by forming taste, color, aroma, and appearance. The purpose of this study was to determine the effect of inoculum concentration and fermentation time on the characteristics of dry cocoa beans and determine the best conditions for both inoculum addition concentration and fermentation time to produce dry cocoa beans under Indonesian national standards. The research used completely randomized design with two factors; the first factor was the starter concentration consisting of controls (0%), 0.5%, 1%, 1.5%, and 2% (v/w). The second factor is the fermentation time, namely 1 day, 2 days, 3 days, 4 days, and 5 days. Treatment was repeated twice to get 50 units of the experiment. The results showed that the addition concentration of mixed inoculum (Saccharomyces cerevisiae and Lactobacillus plantarum) had a significant effect on changes in temperature and pH during fermentation, and it also had a significant effect on total unfermented beans. This study showed that time fermentation treatment had a very significant effect on all tests. The interaction of the two treatments had a significant effect on temperature changes during fermentation; it also significantly affected total unfermented beans. According to the Indonesian National Standard of cocoa beans, the best treatment, and the fastest fermentation time to produce the first quality standard (cut test) is a concentration of 1% mixed inoculum and fermentation in 3 days.

UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=11901 DO - 10.18517/ijaseit.11.1.11901

RefWorks

RT Journal Article
ID 11901
A1 Gunam, Ida Bagus Wayan
A1 Suryanto, Andi
A1 Ganda Putra, G. P.
A1 Kasa, I Wayan
A1 Permana, I Dewa Gede Mayun
A1 Sarjana, Putu
A1 Putra, I Wayan Wisma Pradnyana
A1 Takama, Takeshi
T1 The Effect of Mixed Inoculum Addition Concentration and Fermentation Time on the Characteristics of Dry Cocoa Beans (Theobroma cacao L.)
JF International Journal on Advanced Science, Engineering and Information Technology
VO 11
IS 1
YR 2021
SP 272
OP 280
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Characteristics; dry cocoa beans; fermentation time; mixed inoculum; starter concentration.
AB 

The fermentation process has an important role in determining the quality of cocoa beans by forming taste, color, aroma, and appearance. The purpose of this study was to determine the effect of inoculum concentration and fermentation time on the characteristics of dry cocoa beans and determine the best conditions for both inoculum addition concentration and fermentation time to produce dry cocoa beans under Indonesian national standards. The research used completely randomized design with two factors; the first factor was the starter concentration consisting of controls (0%), 0.5%, 1%, 1.5%, and 2% (v/w). The second factor is the fermentation time, namely 1 day, 2 days, 3 days, 4 days, and 5 days. Treatment was repeated twice to get 50 units of the experiment. The results showed that the addition concentration of mixed inoculum (Saccharomyces cerevisiae and Lactobacillus plantarum) had a significant effect on changes in temperature and pH during fermentation, and it also had a significant effect on total unfermented beans. This study showed that time fermentation treatment had a very significant effect on all tests. The interaction of the two treatments had a significant effect on temperature changes during fermentation; it also significantly affected total unfermented beans. According to the Indonesian National Standard of cocoa beans, the best treatment, and the fastest fermentation time to produce the first quality standard (cut test) is a concentration of 1% mixed inoculum and fermentation in 3 days.

LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=11901 DO - 10.18517/ijaseit.11.1.11901