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Study of Tape Yeast and Sucrose Addition to COCOA Beans Fermentation (Theobroma cocoa L.) on Small Scale

St. Sabahannur, Netty, Suraedah Alimuddin, and Nirwana
Agriculture Faculty of Muslim University of Indonesia, Makassar, Indonesia
Abstract—The objective of this research is to study the effect of yeast tape concentration with sucrose on small-scale cocoa fermentation process. The research was conducted in the form of Completely Random Design of Factorial Pattern, two Factors. The first factor is tape yeast concentration consisted of: without yeast (control), yeast 0.5%, and 1%, The second factor is sucrose consisted of 1%, 2%, and 3% sucrose. Observations performed on dried cocoa beans include: fermentation index, pH, and reducing sugar content. The results showed that the addition of yeast and sucrose had a very significant effect on fermentation index, and pH, but no significant effect on reducing sugar content. The concentration of 1% tape yeast and 2% sucrose is the best treatment against fermentation index and pH as well as reducing sugar with fermentation index value 1.17, pH 5.89 and reducing sugar 1.48%.
 
Index Termstape yeast, sucrose, fermentation index, reduction sugar, fermentation, cocoa

Cite: St. Sabahannur, Netty, Suraedah Alimuddin, and Nirwana, "Study of Tape Yeast and Sucrose Addition to COCOA Beans Fermentation (Theobroma cocoa L.) on Small Scale," Journal of Advanced Agricultural Technologies, Vol. 5, No. 4, pp. 271-275, December 2018. Doi: 10.18178/joaat.5.4.271-275
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