Review Decrease Polyphenols, Ethanol, Lactic Acid, and Acetic Acid during Fermentation with Addition of Cocoa Beans Innoculum

Abstract

The research objectives were: 1) to know the composition of cocoa bean pulp as substrate for fermentation; 2) evaluate the effect of variation of cocoa seed fermentation technique on microbial population. Stages of research conducted are as follows (1) testing the composition and water content of cocoa bean pulp as a fermentation substrate. (2) Fermented cocoa beans with 3 variations of fermentation technique ie first treatment without addition of inoculum (control), both using inoculum S. cerevisiae (FNCC 3056), L. lactis (FNC 0086) and A. aceti (FNCC 0016), respectively about 108 cfu/g is given simultaneously at the beginning of fermentation (IA). (3) gradual inoculum administration of yeast at the beginning of fermentation, lactic acid bacteria at 24 hours and acetic acid bacteria at 48 h with microbial population equal to second treatment (IB). Fermentation is carried out for 120 hours. Temperatures are adjusted during fermentation, respectively 35 oC (first 24 hours), 45 oC (24 second hours), 55 oC (24 hours three) and 35 oC (last 48 hours). The third stage of fermented cocoa beans from the three treatments was roasted and analyzed for their volatile compounds. The results showed that during the fermentation of cocoa beans showed that all treatments increased the ethanol kosentarsi in line with the increasing population of S. cerevisiae at the beginning of fermentation. Next L. lactis increased followed by lactic acid, at the end of A. aceti fermentation increased followed by acetic acid. From the results of this study it can be concluded that the rehydration of cocoa bean pulp can improve the composition of pulp as fermentation substrate. The microbial population indicated that there was a microbial succession shown in the gradual addition of inoculum treatment.