Peningkatan Kualitas Biji Kakao Non Fermentasi Melalui Perlakuan Pendahuluan Sebelum Inkubasi

Abstract

<em><span>The cocoa beans produced by farmers in Indonesia are mostly non</span><span>fermented </span><span lang="EN-US">with </span><span>unfavo</span><span lang="EN-US">u</span><span>rable taste and </span><span lang="EN-US">flavour</span><span>. </span><span lang="EN-US">I</span><span>ncubati</span><span lang="EN-US">ng the</span><span> cocoa beans in acetate buffer medium </span><span lang="EN-US">has been shown to</span><span> improv</span><span lang="EN-US">e</span><span> the quality of </span><span lang="EN-US">non </span><span>fermented dried cocoa beans. </span><span lang="EN-US">Pre-incubation treatments of non fermented cocoa beans by physical treatments such as soaking and crushing them prior to the incubation in acetate buffer is expected to improve the beans quality (i.e. fermentation index and polyphenol). The aim of the research was</span><span> to determine the </span><span lang="EN-US">effect </span><span>of </span><span lang="EN-US">pre-incubation </span><span>treatment </span><span lang="EN-US">of non fe</span><span>rmented dried cocoa beans in acetate buffer medium on fermentation index and total polyphenols</span><span lang="EN-US"> content</span><span>.</span><span lang="EN-US">The research </span><span>was carried out in </span><span lang="EN-US">Process Engineering Laboratory, Food Chemical and Biochemical Laboratory, and Postharvest Technology Laboratory at </span><span lang="EN-US">Gadjah Mada</span><span lang="EN-US">University from April to December 2013</span><span>. </span><span lang="EN-GB">The research used three treatments, first: the crushed </span><span>bean</span><span lang="EN-US">s</span><span lang="EN-GB"> size 4 mm, whole beans soaked in water </span><span lang="EN-US">(45°C; 16 hours)</span><span lang="EN-GB">, and beans without soaking (control). The incubation was performed in two stages, the first stage was in the acetate buffer medium at pH 2.7; 600 mM for 24 hours, then subconsequently at pH 5.5; 600 mM for 12 hours. The results showed that </span><span>crushed bean </span><span lang="EN-GB">treatment</span><span> of </span><span lang="EN-US">non </span><span>fermented cocoa beans</span><span lang="EN-GB"> prior to incubation increased the </span><span lang="EN-GB">fermentation index values, from </span></em><em><span lang="EN-GB">1.15 </span><span lang="EN-US">to</span><span lang="EN-US">1.54</span></em><span lang="EN-US"> <em>and</em> </span><em><span lang="EN-GB">decreased total polyphenol content from </span></em><em><span>55.69 </span><span lang="EN-US">to</span><span> 24.16</span></em><span lang="EN-GB">mg <em>GAE</em>/g</span><span>.</span>