Studi Metagenomik Bakteri Asam Laktat Dan Asam Asetat Serta Karakterisasi Fisikokimia Kakao Forastero (Theobroma Cacao L.) Terfermentasi: Kajian Kondisi Pemeraman

Carmelita, Novita Angelina and Wenny Bekti Sunarharum, S.TP, M.Food St, Ph.D and Dr. Arifin Dwi Saputro, S.T.P., M.Sc. (2024) Studi Metagenomik Bakteri Asam Laktat Dan Asam Asetat Serta Karakterisasi Fisikokimia Kakao Forastero (Theobroma Cacao L.) Terfermentasi: Kajian Kondisi Pemeraman. Sarjana thesis, Universitas Brawijaya.

Abstract

Indonesia menempati peringkat ke-7 sebagai negara penghasil kakao terbesar di dunia. Namun, biji kakao yang diproduksi memiliki kualitas aroma dan cita rasa yang kurang baik karena banyak petani tidak melakukan proses fermentasi dengan optimal. Proses pemeraman merupakan salah satu proses pascapanen yang dilaporkan dapat meningkatkan kualitas biji kakao. Penelitian ini bertujuan membandingkan profil bakteri asam laktat dan bakteri asam asetat pada kakao Forastero tanpa fermentasi dan dengan fermentasi setelah pemeraman, serta mengkaji pengaruh proses pemeraman buah kakao terhadap populasi bakteri asam laktat dan bakteri asam asetat selama proses fermentasi, dan karakteristik fisikokimia biji kakao setelah proses fermentasi. Proses pemeraman dilakukan selama 7 hari, dilanjutkan dengan fermentasi biji selama 6 hari. Proses fermentasi dievaluasi melalui pH, populasi bakteri asam laktat, serta bakteri asam asetat. Hasil fermentasi dievaluasi melalui kadar air, warna biji, dan kadar asam tertitrasi. Data yang diperoleh dianalisis dengan uji Analysis of Variance (ANOVA) dan uji Duncan Multiple Range Test (DMRT) taraf 5%. Uji metagenomik dilakukan dengan sequencing 16S rRNA untuk mengetahui profil mikroorganisme. Hasil uji metagenomik menunjukkan bahwa ditemukan total 879 spesies bakteri pada biji kakao tanpa fermentasi dengan spesies yang paling mendominasi adalah Thalassoporum komareki. Sementara itu, pada biji kakao fermentasi setelah proses pemeraman, ditemukan total 385 spesies bakteri dengan spesies yang paling mendominasi adalah Limosilactobacillus fermentum, Thalassoporum komareki, dan Acetobacter ghanensis. Proses pemeraman berpengaruh signifikan pada peningkatan pH, penurunan kadar air, serta meningkatkan kualitas fermentasi berdasarkan uji cut test. Proses pemeraman tidak berpengaruh signifikan terhadap populasi bakteri asam laktat. Namun, berpengaruh signifikan terhadap peningkatan populasi bakteri asam asetat selama proses fermentasi biji kakao.

English Abstract

Indonesia ranks as the 7th largest cocoa producer in the world. However, the cocoa beans produced often have subpar aroma and flavor quality because many farmers do not optimally perform the fermentation process. The pod storage process, a post-harvest method, has been reported to improve the quality of cocoa beans. This study aims to compare the profiles of lactic acid bacteria and acetic acid bacteria in non-fermented and fermented Forastero cocoa beans after pod storage, as well as to examine the effect of the pod storage process on the population of lactic acid and acetic acid bacteria during fermentation, and the physicochemical characteristics of the cocoa beans after fermentation. The pod storage process was carried out for 7 days, followed by fermentation of the beans for 6 days. The fermentation process was evaluated through pH, the population of lactic acid bacteria, and acetic acid bacteria. The results of fermentation were assessed through moisture content, bean color, and titratable acidity. The data obtained were analyzed using Analysis of Variance (ANOVA) and Duncan's Multiple Range Test (DMRT) at a 5% significance level. Metagenomic testing was conducted using 16S rRNA sequencing to identify the microbial profile. The metagenomic test results showed a total of 879 bacterial species in nonfermented cocoa beans, with Thalassoporum komareki being the most dominant species. Meanwhile, in fermented cocoa beans after pod storage, a total of 385 bacterial species were found, with Limosilactobacillus fermentum, Thalassoporum komareki, and Acetobacter ghanensis being the most dominant species. The pod storage process significantly affected the increase in pH, reduction in moisture content, and improved fermentation quality based on the cut test. The pod storage process did not significantly affect the population of lactic acid bacteria but significantly increased the population of acetic acid bacteria during cocoa bean fermentation.

Item Type:	Thesis (Sarjana)
Identification Number:	052404
Uncontrolled Keywords:	Bakteri Asam Asetat, Bakteri Asam Laktat, Fermentasi, Kakao, Metagenomik
Divisions:	Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User:	S Sucipto
Date Deposited:	08 Nov 2024 02:38
Last Modified:	08 Nov 2024 02:38
URI:	http://repository.ub.ac.id/id/eprint/232194

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