Characteristics of Dry Starters of Indigenous Cocoa Aceh Bacteria Isolate

Authors

  • Yusya Abubakar Syiah Kuala University
  • Murna Muzaifa Universitas Syiah Kuala
  • Heru Prono Widayat Universitas Syiah Kuala
  • Martunis Martunis Universitas Syiah Kuala
  • Agustia Maulina Universitas Syiah Kuala

DOI:

https://doi.org/10.21111/agrotech.v5i2.3278

Keywords:

Fcocoa fermentation, dry starter, lactic acid bacteria

Abstract

This research aims to study dry starter manufacture of isolates Lactic acid bacteria (LAB), Acetic acid bacteria (BAA) and mixture of LAB and AAB isolates for Aceh cocoa fermentation. This research is an exploratory laboratory with 3 stages: the rejuvenation of bacteria, bacterial isolates characterization and manufacture of dry starter. The analysis carried out by analysis of moisture content, cell viability and descriptive organoleptics (flavor, color and texture).The results reveal that the five of isolates BAL and BAAL. sake, L. carnis, L. coryniformis, Gluconobacter sp dan Acetobacter sp) can be rejuvenated well. L. coryniformis and Gluconobacter sp is selected bacteria (potential) that has the ability to degrade protein and pectin. The resulting dried starter had an average water content 9.77% and cell viability 1,3 x 105CFU/g. Organoleptic characteristics of dried starter as a whole has a sour flavor, bright color and smooth texture. The best treatment was obtained by the treatment using selected LAB isolate (L. coryniformis) with the highest cell viability was 1,9 x 107 CFU/g.

Author Biographies

Yusya Abubakar, Syiah Kuala University

Teknologi Hasil Pertanian

Murna Muzaifa, Universitas Syiah Kuala

Teknologi Hasil Pertanian

Heru Prono Widayat, Universitas Syiah Kuala

Teknologi Hasil Pertanian

Martunis Martunis, Universitas Syiah Kuala

Teknologi Hasil Pertanian

Agustia Maulina, Universitas Syiah Kuala

Teknologi Hasil Pertanian

References

Ardhana, M.M., Fleet. G.H. 2003. The Microbial Ecology of Cocoa Bean Fermentation in Indonesia. International Journal of Food Microbiology. 86: 87-89. Atmana, S.A., 2000. Proses Enzimatis pada Fermentasi untuk Perbaikan Mutu Kakao. BPP Teknologi.www.iptek/terapan/cacao.co.id. diakses … Biehl, B. 1986. Cocoa Fermentatioan and Problem of Acidity, Over Fermentation and Low Cocoa Flavour. Dalam: Cocoa Fermentation: Progress and Outlook. Pusparajah, E and Chew, P.S (Eds). Incorp. Soc. And Planter, Kuala Lumpur. Guarner, F dan G. J. Scaafsma. 1998. Probiotics. International Journal of Food Microbiogy. 39: 237-238. Hansen, E.B. 2002. Commercialbacterial Starter Cultures for Fermented Food of The Future. Int. Journal Food Microbiol.78: 119-131. Isnafia, I.A., J. Hermanianto dan R. Ratih. 2002. Viabilitas Kultur Kering Sosis Fermentasi Dengan Beberapa Kombinasi Mikroba Pada Media Tumbuh dan Metode Pengeringan Yang Berbeda. Jurnal Med. Pet. 25(1): 14-19. Jaglasi, S.R. 2013. Production of Bacterial Pectinase from Agro – Industrial Wastes. National Conference on Biodiversity : Status and Challenges in Conservation- “FAVEO”. Kadere, T.T., T. Miyamoto., R.K. Oniang’o., P.M. Kutima dan S.M. Njoroge. 2011. Isolation and Identification of The Genera Acetobacter and Gluconobacter in Coconut Toddy (mnazi). African Journal of Biotechnology. 7 (16): 2863-2971. Mattick, K.L., F. Legan J.D., Lappin-Scott. H.M., Humphrey. T.J. 2001. Improving Recovery Of Salmonella enteric serovar Thypimurium DT 104 Cells Injured by Heating at Different Water Activity Value. J Food Protect. 64 (10):1471-1476. Mayangsari, R. 2015. Isolasi dan Identifikasi Bakteri Asam Laktat Pada Proses Fermentasi Biji Kakao Aceh. Jurusan Teknologi Hasil Pertanian. Universitas Syiah Kuala, Banda Aceh. [Skripsi]. Mega, F.A. 2014. Isolasi dan Identifikasi Bakteri Asam Asetat Pada Proses Fermentasi Kakao Aceh. Jurusan Teknologi Hasil Pertanian. Universitas Syiah Kuala, Banda Aceh. [Skripsi]. Passos, F.M.L., Silva, D.O., Lopez, A., Ferreira, C.L.L., Guimarães, W.V. (1984b). Characterization and Distribution of Lactic Acid Bacteria from Traditional Cocoa Bean Fermentation in Bahia. Journal of Food Science. 49: 205-208. Speck, M.L dan J.A. Koburger. 1962. Activation of dry Starter Cultures in Milk. Apll Environ. Microbiol. 10(6): 496-499. Suprihatin. 2010. Teknologi Fermentasi. Penerbit UNESA University Press, Surabaya. Sutrisna, R. 2013. Karakterisasi dan Uji Daya Antibakteri Isolat Bakteri Asam Laktat dari Usus Itik (Anas domestica) Terhadap Escherichia coli dan Salmonella pullorum. Seminar Nasional Sains dan Teknologi V, Lampung. Triana, E., E. Yulianto dan N. Nurhidayat. 2006. Uji Viabilitas Lactobacillus sp. Mar 8 Terenkapsulasi. Biodiversitas. 7(2):114-117. Wikandari, P.R., Suparno., Y. Marsono dan E.S. Rahayu. 2011. Karakterisasi Bakteri Asam Laktat Proteolitik Pada Bekasam. Jurnal Natur Indonesia. 4(2): 120-125. Wood, G.A.R dan R.A. Lass. 2001. Cocoa. 4th ed. Longman, London.

Downloads

Published

2020-03-29

How to Cite

Abubakar, Y., Muzaifa, M., Widayat, H. P., Martunis, M., & Maulina, A. (2020). Characteristics of Dry Starters of Indigenous Cocoa Aceh Bacteria Isolate. Gontor Agrotech Science Journal, 5(2), 89–109. https://doi.org/10.21111/agrotech.v5i2.3278

Issue

Vol. 5 No. 2 (2019): December 2019

Section

Articles

License

The author whose published manuscript approved the following provisions:

    1. The right of publication of all material published in the journal / published in the Gontor AGROTECH Science Journal is held by the editorial board with the knowledge of the author (moral rights remain the author of the script).
     2. The formal legal provisions for access to digital articles of this electronic journal are subject to the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (CC BY-NC-SA 4.0), which means that Gontor AGROTECH Science Journal reserves the right to save, transmit media or format, Database), maintain, and publish articles without requesting permission from the Author as long as it keeps the Author's name as the owner of Copyright.
     3. Printed and electronic published manuscripts are open access for educational, research and library purposes. In addition to these objectives, the editorial board shall not be liable for violations of copyright law.