Perbandingan Kualitas Fermentasi Biji Kakao dengan Menggunakan Kultur Campur dan Kultur Tunggal Saccharomyces cerevisiae

نویسندگان

چکیده

Cocoa fermented products in Indonesia generally produce poor quality fermentation. This study was conducted to compare the of cocoa beans with addition mixed and single cultures Saccharomyces cerevisiae. used a randomized block design (RAK) method 7 treatments, namely control, culture (KT5%), (KT10%), (KT15%) (KC5%), (KC10%), (KC15%). Observation parameters include pH, temperature, water content, reducing sugar lactic acid acetic total fat cut test organoleptic. The analytical data obtained were then analyzed SAS device further 0.05% BNJ. results showed that (KC15%) had an effect on beans. KC15% treatment content 6.51%, 0.05%, 0.79%, 50.10%, 78% organoleptic texture. , color, aroma distinctive taste cocoa, resulted good assessment treatment.

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ژورنال

عنوان ژورنال: Jurnal pendidikan teknologi pertanian

سال: 2022

ISSN: ['2476-8995', '2614-7858']

DOI: https://doi.org/10.26858/jptp.v8i2.26060