Abstract
The pulp liquids as a by-product of cocoa beans fermentation is potential to be used as a raw material for making cocoa vinegar, but unfortunately the content of acetic acid is relatively low and there have been no studies related to antioxidant activities. The objectives of the present study were to examine the effect of addition of tape yeast and fermentation time of pulp liquids to the changes of characteristics and antioxidant activities of cocoa vinegar and to define the best treatments of the addition of tape yeast and fermentation time for making cacao vinegar. The experiment in this study used factorial Group Randomized Design (GRD) with 2 factors. Factor I is the addition of tape yeast consisting of 5 levels, namely: without tape yeast (control), addition of 0.05; 0.10; 0.15 and 0.20% (w/v) and factor II is fermentation time which consists of 6 levels, namely: 5, 10, 15, 20, 25 and 30 days. The characteristics of cacao vinegar observed were as stated in SNI 01-437-1996, including: acetic acid, acidity (pH), total soluble solid (TSS), total sugar, and alcohol; and the antioxidant activity, namely: total phenolic and antioxidant capacity. The results showed that: (1) the changes in the characteristics of cocoa vinegar consisting of acetic acid content, acidity (pH), total soluble solids (TSS), total sugar content, and alcohol content; and the antioxidant activity based on the total phenolic content and antioxidant capacity occurred during fermentation with the addition of tape yeast, (2) the best treatment for making cocoa vinegar is the addition of 0.10% tape yeast and 25 days fermentation time, with its characteristics namely: 4.09±0.01% acetic acid content, acidity (pH) of 3.40±0.00, TSS of 5.05±0.07 (<sup>o</sup>Brix), 0.49±0.02% total sugar content, and 0.00% alcohol content; and antioxidant activities, namely: total phenolic content of 78.94±6.54 (mg/100g GAE) and antioxidant capacity of 12.50±0.14 (mg/L GAEAC).
Highlights
Indonesia is the third largest cocoa producer in the world, after Ivory Coast and Ghana
The objectives of the present study were to examine the effect of addition of tape yeast and fermentation time of pulp liquids to the changes of characteristics and antioxidant activities of cocoa vinegar and to define the best treatments of the addition of tape yeast and fermentation time for making cacao vinegar
Cocoa Vinegar Fermentation The pulp liquid substrate was included in a 5 liter gallons fermentation container and added tape yeast according to the treatment levels, i.e. without tape yeast, addition 0.05; 0.10; 0.15 and 0.20 (% w/v)
Summary
Indonesia is the third largest cocoa producer in the world, after Ivory Coast and Ghana. Indonesia cocoa production reached 777,500 tons of dry beans in 2016 [1]. Cocoa processing is basically the conversion of cocoa pods to dry cocoa beans that meet the quality standard and produce the best flavor of cocoa. The most important step to produce the best quality cocoa is fermentation [2]. The process includes decomposition of pulp and facilitates biochemical reaction, which contribute to the formation of precursor of flavor and brown color [3]. Decomposed pulp would be separated from the seeds and forming pulp liquid dripping out from mass of seeds. Pulp liquid is a by-product of fermented cocoa beans
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