Inhibition the Growth of Fungi and Improving the Quality of Cocoa Beans Through Fermentation Using Lactic Acid Bacteria
Tri Marwati1, Purwaningsih1, T F Djaafar1, A B T Sari2, and Hernani3

1Postharvest Department, Yogyakarta Assessment Institute for Agricultural Technology, Indonesia
2Postharvest Research Group, Indonesian Coffee and Cocoa Research Institute, Jember, Indonesia
3Agricultural Product Processing Research Group, Indonesian Center for Agricultural Research and Development, Bogor, Indonesia

Abstract

The addition of lactic acid bacteria (LAB) improved the fermentation performance of cocoa bean. Uncontrolled fermentation causes the mycotoxin contamination in cocoa which is produced by fungi. Lactic Acid Bacteria that have been shown to have to inhibit fungi are from the species Lactobacillus plantarum and Lactobacillus fermentum. Therefore, the purpose of this study was to determine the ability of Lactobacillus plantarum and lactobacillus fermentum to increase the quality and inhibit mold growth of cocoa beans. This research was carried out using Completely Randomized Design. We examined one variable, namely the use of dry starter culture (with Lactobacillus plantarum, with Lactobacillus fermentum, with mix culture of Lactobacillus plantarum, Saccaromycess cerevisiae and Acetobacter aceti, and without starter culture). We found that the addition of Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus plantarum in combination with Saccaromycess cerevisiae and Acetobacter aceti could provide suitable temperature and pH conditions for a good fermentation process of cocoa beans and suppress the growth of fungus. Fermented cocoa beans produced by those starter cultures could meet the quality requirements of SNI 01-2323-2008 and SNI 01-2323-2002.

Keywords: Fermentation, cocoa beans, Lactobacillus plantarum, Lactobacillus fermentum

Topic: Genetically Modified Foods, Food Safety, and Product Development