Studi Meta-analisis: Pengaruh Penambahan Kultur Starter pada Profil Fermentasi, Mikroorganisme, dan Metabolit Hasil Fermentasi Biji Kakao (Theobroma cacao L.)
Fermentation of cocoa beans can produce flavour precursors and colour changes in chocolate. Generally, this process is carried out for 5-7 days without adding starter culture. Adding a starter culture is considered to improve the quality of cocoa beans and shorten the fermentation time. The purpose...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Jurusan Budidaya Tanaman Perkebunan
2022-10-01
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| Series: | Jurnal Agro Industri Perkebunan |
| Subjects: | |
| Online Access: | https://jurnal.polinela.ac.id/AIP/article/view/2545 |
| _version_ | 1811211847770046464 |
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| author | Nafila Chaerunnisa Misbakh Laras Cempaka Wahyudi David Nurul Asiah |
| author_facet | Nafila Chaerunnisa Misbakh Laras Cempaka Wahyudi David Nurul Asiah |
| author_sort | Nafila Chaerunnisa Misbakh |
| collection | DOAJ |
| description | Fermentation of cocoa beans can produce flavour precursors and colour changes in chocolate. Generally, this process is carried out for 5-7 days without adding starter culture. Adding a starter culture is considered to improve the quality of cocoa beans and shorten the fermentation time. The purpose of this study was to compare the starter cultures used in the cocoa bean fermentation process through a meta-analysis approach. Twenty-four related articles have been screened from the initial number of 110 articles. There are five starter cultures and six parameters that can be processed by Confidence Interval (CI) analysis. Calculating p and I2 values using STATA software was performed to see variations between studies and test the significance of their effects during the fermentation process through p values. The variation test between studies showed that the profiles of lactic acid bacteria (LAB) and acetic acid bacteria (AAB) were heterogeneous. While the yeast profile, levels of lactic acid, acetic acid and pH between studies are homogeneous. The results of the study showed that the addition of starter culture will affect the levels of yeast profile (ES: 0.470; 95% CI: 0.371 to 0.569; p = 0.0); LAB profile (ES: 0.747; 95% CI: 0.600 to 0.894; p = 0,0); AAB profile (ES: 0.808; 95% CI: 0.663 to 0.953; p = 0.0); lactic acid (ES: -0.003; 95% CI: -0.162 to 0.156; p = 0.039); acetic acid (ES: 0.189; 95% CI: 0.01 to 0.368; p = 0.039) and pH (ES: 0.109; 95% CI: 0.001 to 0.218; p = 0.049). Using pure starter cultures can increase the number of microbes of the type added and increase metabolic activity by showing a decrease in acetic acid levels in cocoa beans at the end of the fermentation process. However, no changes were seen in pH or lactic acid levels. |
| first_indexed | 2024-04-12T05:20:12Z |
| format | Article |
| id | doaj.art-59636c023ccc4a998f353661d193521e |
| institution | Directory Open Access Journal |
| issn | 2337-9944 2548-9259 |
| language | English |
| last_indexed | 2024-04-12T05:20:12Z |
| publishDate | 2022-10-01 |
| publisher | Jurusan Budidaya Tanaman Perkebunan |
| record_format | Article |
| series | Jurnal Agro Industri Perkebunan |
| spelling | doaj.art-59636c023ccc4a998f353661d193521e2022-12-22T03:46:30ZengJurusan Budidaya Tanaman PerkebunanJurnal Agro Industri Perkebunan2337-99442548-92592022-10-01779610.25181/jaip.v10i2.25452910Studi Meta-analisis: Pengaruh Penambahan Kultur Starter pada Profil Fermentasi, Mikroorganisme, dan Metabolit Hasil Fermentasi Biji Kakao (Theobroma cacao L.)Nafila Chaerunnisa Misbakh0Laras Cempaka1Wahyudi David2Nurul Asiah3Universitas BakrieUniversitas BakrieUniversitas BakrieUniversitas BakrieFermentation of cocoa beans can produce flavour precursors and colour changes in chocolate. Generally, this process is carried out for 5-7 days without adding starter culture. Adding a starter culture is considered to improve the quality of cocoa beans and shorten the fermentation time. The purpose of this study was to compare the starter cultures used in the cocoa bean fermentation process through a meta-analysis approach. Twenty-four related articles have been screened from the initial number of 110 articles. There are five starter cultures and six parameters that can be processed by Confidence Interval (CI) analysis. Calculating p and I2 values using STATA software was performed to see variations between studies and test the significance of their effects during the fermentation process through p values. The variation test between studies showed that the profiles of lactic acid bacteria (LAB) and acetic acid bacteria (AAB) were heterogeneous. While the yeast profile, levels of lactic acid, acetic acid and pH between studies are homogeneous. The results of the study showed that the addition of starter culture will affect the levels of yeast profile (ES: 0.470; 95% CI: 0.371 to 0.569; p = 0.0); LAB profile (ES: 0.747; 95% CI: 0.600 to 0.894; p = 0,0); AAB profile (ES: 0.808; 95% CI: 0.663 to 0.953; p = 0.0); lactic acid (ES: -0.003; 95% CI: -0.162 to 0.156; p = 0.039); acetic acid (ES: 0.189; 95% CI: 0.01 to 0.368; p = 0.039) and pH (ES: 0.109; 95% CI: 0.001 to 0.218; p = 0.049). Using pure starter cultures can increase the number of microbes of the type added and increase metabolic activity by showing a decrease in acetic acid levels in cocoa beans at the end of the fermentation process. However, no changes were seen in pH or lactic acid levels.https://jurnal.polinela.ac.id/AIP/article/view/2545cocoafermentationmeta-analysisstarter culture |
| spellingShingle | Nafila Chaerunnisa Misbakh Laras Cempaka Wahyudi David Nurul Asiah Studi Meta-analisis: Pengaruh Penambahan Kultur Starter pada Profil Fermentasi, Mikroorganisme, dan Metabolit Hasil Fermentasi Biji Kakao (Theobroma cacao L.) Jurnal Agro Industri Perkebunan cocoa fermentation meta-analysis starter culture |
| title | Studi Meta-analisis: Pengaruh Penambahan Kultur Starter pada Profil Fermentasi, Mikroorganisme, dan Metabolit Hasil Fermentasi Biji Kakao (Theobroma cacao L.) |
| title_full | Studi Meta-analisis: Pengaruh Penambahan Kultur Starter pada Profil Fermentasi, Mikroorganisme, dan Metabolit Hasil Fermentasi Biji Kakao (Theobroma cacao L.) |
| title_fullStr | Studi Meta-analisis: Pengaruh Penambahan Kultur Starter pada Profil Fermentasi, Mikroorganisme, dan Metabolit Hasil Fermentasi Biji Kakao (Theobroma cacao L.) |
| title_full_unstemmed | Studi Meta-analisis: Pengaruh Penambahan Kultur Starter pada Profil Fermentasi, Mikroorganisme, dan Metabolit Hasil Fermentasi Biji Kakao (Theobroma cacao L.) |
| title_short | Studi Meta-analisis: Pengaruh Penambahan Kultur Starter pada Profil Fermentasi, Mikroorganisme, dan Metabolit Hasil Fermentasi Biji Kakao (Theobroma cacao L.) |
| title_sort | studi meta analisis pengaruh penambahan kultur starter pada profil fermentasi mikroorganisme dan metabolit hasil fermentasi biji kakao theobroma cacao l |
| topic | cocoa fermentation meta-analysis starter culture |
| url | https://jurnal.polinela.ac.id/AIP/article/view/2545 |
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