Pustaka Ilmiah Universitas Padjadjaran

Abstrak

Pengaruh Penambahan Ragi Tape, Lactobacillus Plantarum, Acetobacter Aceti, Enzim Papain Dan Inhibitor Sistein Selama Fermentasi Biji Kakao Terhadap Kandungan Asam Amino Bebas, Polifenol Dan Cita Rasa Kakao

Indonesia merupakan salah satu negara pengekspor kakao terbesar di dunia. Namun, kualitas biji kakao yang diekspor oleh Indonesia masih sangat rendah. Fermentasi merupakan inti dari proses pengolahan biji kakao karena dapat meningkatkan cita rasa kakao. Kakao telah lama diidentifikasi sebagai makanan kaya polifenol yang merupakan zat antioksidan, sehingga keberadaannya di dalam kakao sangat baik bagi kesehatan manusia. Tetapi dengan dilakukannya proses fermentasi akan mengakibatkan menurunnya kadar polifenol dalam biji kakao akibat adanya enzim polifenol oksidase yang mengoksidasi polifenol. Tujuan penelitian ini adalah untuk mendapatkan hasil fermentasi yang optimal, meningkatkan kadar asam amino bebas dan mencegah terjadinya penurunan kadar polifenol. Penelitian ini dirancang dengan rancangan acak lengkap dengan tujuh perlakuan dan tiga kali pengulangan. Perlakuan : (1) tanpa fermentasi, (2) fermentasi alami, (3) fermentasi dengan penambahan enzim papain pada hari ke- 3, (4) fermentasi dengan penambahan inhibitor sistein pada hari ke-3 (5)fermentasi dengan penambahan ragi tape pada hari ke-0, L. plantarum pada hari ke-1, A.aceti pada hari ke-2, (6) fermentasi dengan penambahan ragi tape pada hari ke-0, L. plantarum pada hari ke-1, A.aceti pada hari ke-2, dan papain pada hari ke-3 (7) fermentasi dengan penambahan ragi tape pada hari ke-0, L. plantarum pada hari ke-1, A.aceti pada hari ke-2, enzim papain dan inhibitor sistein pada hari ke-3. Biji kakao hasil fermentasi dikeringkan, kemudian dianalisis kadar asam amino bebas dengan metode kromatografi kertas dan HPLC, polifenol total dengan metode Ciocalteu, dan cita rasa kakao ditentukan dengan uji organoleptik. Hasil penelitian menunjukkan bahwa fermentasi dengan perlakuan penambahan ragi tape, L. plantarum, A.aceti, enzim papain dan inhibitor sistein dapat meningkatkan kadar asam amino bebas. Fermentasi dengan perlakuan penambahan inhibitor sistein dapat menghambat penurunan kadar polifenol. Fermentasi dengan perlakuan penambahan ragi tape, L. plantarum, A. aceti, enzim papain, dan inhibitor sistein pada proses fermentasi biji kakao dapat meningkatkan aroma, rasa kakao, rasa aftertaste, rasa asam dan warna kakao dan menurunkan rasa sepat dan rasa off-flavor. Kesimpulan penelitian menunjukkan bahwa penambahan ragi tape, L.plantarum, A. aceti, enzim papain, dan inhibitor sistein selama fermentasi biji kakao dapat meningkatkan kadar asam amino bebas, mencegah penurunan polifenol, dan meningkatkan cita rasa kakao.

Indonesia is one of the largest country in the world’s cocoa exporter. However, the quality of the cocoa beans of Indonesia is still very low. Fermentation is a process for improving and forming a good chocolate taste and fun as well as reduce the bitter taste in the beans. The Cocoa has been identified as foods rich of polyphenols as the antioxidants, it is very good for human health. But, the fermentation process will lead to decrease levels of the polyphenols in the cocoa beans. Therefore it is needed to inhibit of polyphenol oxidase activity. The purpose of this study was to obtain an optimal fermentation results, increase the free amino acid levels and prevent a decrease of polyphenols content. The study was designed with a completely randomized design with seven treatments and three repetitions. Treatment: (1) unfermented, (2) natural fermentation, (3) fermentation by the addition of the enzyme papain on day-3, (4) fermentation by the addition of cysteine inhibitors on day-3 (5) fermentation with the addition of yeast of tape on day-0, L. plantarum on day-1, A.aceti on day-2, (6) fermentation with the addition of yeast of tape on day-0, L. plantarum day-1, A.aceti on day-2, and the enzyme papain on day-3 (7) fermentation with the addition yeast of tape on day-0, L. plantarum on day-1, A.aceti on day-2, the enzyme papain and cysteine inhibitors on day-3. Next, the fermented cocoa beans were dryed and free amino acids were analyzed by paper chromatography and HPLC method, total polyphenol content was analyzed by Ciocalteu method and the flavors by organoleptic method. The results obtained that the fermentation with the addition of yeast of tape treatment, L. plantarum, A.aceti, the enzyme papain and cysteine inhibitors could increase the levels of free amino acids. Fermentation with the addition of cysteine inhibitors treatment decreased levels of polyphenols. Fermentation with the addition of yeast of tape treatment, L. plantarum, A. aceti, the enzyme papain, and cysteine inhibitors could increase the aroma of cocoa beans, cocoa flavor, aftertaste flavor, sour taste and color of cocoa and lowered sense of bitter and a sense of off-flavor. Conclusion the study showed that the addition of yeast of tape, L.plantarum, A. aceti, the enzyme papain, and cysteine inhibitors during the fermentation of cocoa beans can The effect of adding yeast tape, Lactobacillus plantarum, Acetobacter aceti, the enzyme papain and cysteine inhibitors during fermentation of cocoa beans to the content of free amino acids, polyphenols and cocoa flavor increase levels of free amino acids, polyphenols prevent the decline, and improve the flavor of cocoa.

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