POTENSI MIKROBIOTA INDIGENOUS PULP TIGA VARIETAS KAKAO (Theobroma cacao L.) SEBAGAI STARTER DALAM FERMENTASI BIJI KAKAO (original) (raw)

Cocoa (Theobroma cacao, L) is one of Indonesia's main and essential non-oil commodity export. In West Sumatera, TSH 858, Scavina, and ICS 60 are three superior cocoa varieties that attempt for their cultivation. This study aimed to observe the potential fermentative of indigenous microbiota from pulp three cocoa varieties TSH 858, Scavina and ICS 60 as a starter in cocoa bean fermentation. One way anova used for data analyzed such as pH, alcohol, reducing glucose value, and fermentative intensity. Meanwhile, the Wilcoxon signed test was used for organoleptic analysis. Variable of this study was fermentation without starter (A), Fermentation with starter of TSH 858 variety (B), fermentation with starter of Scavina variety (C), and fermentation with starter of ICS variety (D). After 12 days fermentation, the fermentation product showed which total indigenous microbiota for A were (4,3 x10 10 cfu/ml), B (2,2x10 14 cfu/ml, C (2,97 x10 14 cfu/ml) and D (5,1x10 14 cfu/ml).