FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2782395808> ?p ?o ?g. }

• W2782395808 endingPage "302" @default.
• W2782395808 startingPage "302" @default.
• W2782395808 abstract "The aims of the study was to improve quality of cocoa bans by fermentation of sun dried cocoa beans. The fermentation variations were conducted as follows: first, fermentation without the addition of inoculum (control), the second treatment using inoculum of S. cerevisiae (FNCC 3056), L. lactis (FNC 0086) and A. aceti (FNCC 0016), each of 108 cfu/g given simultaneously at the beginning of fermentation.and the third treatment wassequential administration, i.e: yeast at the initial fermentation, lactic acid bacteria after 24 hours fermentation, and acetic acid bacteria after 48 hr of fermentation third with the same microbial population with the second treatment. The fermentation was conducted for120 hours. The fermentation temperature were controlled during fermentation as follows: 35 °C for the first 24 hours, 45 °C for the next second 24- hours, 55 °C the third 24 hours and 35 °C for the last 48 hours of fermentation. The results showed that after the rehydration, pulp composition of dry beans could be used as a substrate for fermentation. During fermentation, dry cocoa beans showed reduction of total sugar content, pH and total polyphenols for all the three treatments. Cut test of dried cocoa beans during the fermentation showed the increasing percentage of brown color of the three treatments. Reducing sugar and fermentation indexes increasedfor all treatments during fermentation. Concentration of ethanol, lactic acid and acetic acid reached highest level at 24, 60, and 108 hours of fermentationfor all treatments. Highest populations of S. cerevisiae, L. lactis and A. aceti of three treatments obtained at 24, 48 and 72 hours of fermentation. After fermentation and roasting, dry beans produced hydrophobic amino acids as precursors of flavor and volatile compounds. ABSTRAKPenelitian ini bertujuan untuk mengetahui perubahan sifat kimia pada fermentasi biji kakao kering jemur. Biji kakao kering jemur yang diperoleh dari petani memiliki kadar air yang tidak seragam. Guna menimalkan kegagalan fermentasi maka biji kakao kering jemur diperoleh melalui pengeringan biji kakao segar menggunakan kabinet dryer dengan sebelumnya dikondisikan pada suhu seperti pengeringan dengan sinar matahari, dan masing ditentukan kadar gula reduksinya. Percobaan fermentasi biji kakao kering dilakukan fermentasi pada wadah fermentasi dengan jumlah biji 150 g setiap wadah. Sebelum difermentasi terlebih dahulu biji kakao kering jemur direhidrasi agar didapat kadar air mendekati biji segar, kemudian biji kakao kering jemur diinkubasi selama enam hari dan tanpa dibalik selama fermentasi. Setiap perlakuan diulangi tiga kali dan diamati tiap 24 jam sampai 120 jam. Kadar gula reduksi (kontrol 4,49–11,45%, inokulum diawal (IA) 4,69–11,55%, inokulum bertahap (IB) 4,64–11,54%), kadar asam tertitrasi (kontrol 4,48–6,45%, inokulum diawal (IA) 4,64–6,39%, inokulum bertahap (IB) 4,45–6,59%), populasi Saccharomycescerevisiae (kontrol 5,56–7,28 (log CFU/g), inokulum diawal (IA) 6,45–8,75 (logCFU/g), inokulum bertahap (IB) 6.88 – 8.99 (logCFU/g), Lactobacillus lactis (kontrol 6,66–8,15 (log CFU/g), inokulum diawal (IA) 7,65–8,21(log CFU/g), inokulum bertahap (IB) 7,66–8,95 (log CFU/g) dan Acetobacter aceti (kontrol 4,26–6,95% (log CFU/g), inokulum diawal (IA) 4,85–7,40 (log CFU/g), inokulum bertahap (IB) 4,35–7,91 (log CFU/g)) dalam pulp fermentasi diamati selama proses fermentasi. Untuk mengetahui kualitas biji kakao dilakukan pengukuran pH (kontrol 5,67–3,98, inokulum diawal (IA) 5,67–3,55, inokulum bertahap (IB) 5,67–3,50), kadar etanol (kontrol 0,3–0,5%, inokulum diawal (IA) 0,3–0,52%, inokulum bertahap (IB) 0,35–0,53%) dan indeks fermentasi selama fermentasi (kontrol 0,31–0,88, inokulum diawal (IA) 0,32–0,99, inokulum bertahap (IB) 0,33–1,03).Kata kunci: Acetobacter aceti; biji kakao kering jemur; fermentasi; Lactobacillus lactis; Saccharomyces cerevisiae" @default.
• W2782395808 created "2018-01-12" @default.
• W2782395808 creator A5012441055 @default.
• W2782395808 creator A5037708545 @default.
• W2782395808 creator A5045323950 @default.
• W2782395808 creator A5059271248 @default.
• W2782395808 date "2018-01-08" @default.
• W2782395808 modified "2023-10-01" @default.
• W2782395808 title "Fermentasi Biji Kakao Kering Menggunakan Saccharomyces cerevisiae, Lactobacillus lactis, dan Acetobacter aceti" @default.
• W2782395808 doi "https://doi.org/10.22146/agritech.17113" @default.
• W2782395808 hasPublicationYear "2018" @default.
• W2782395808 type Work @default.
• W2782395808 sameAs 2782395808 @default.
• W2782395808 citedByCount "6" @default.
• W2782395808 countsByYear W27823958082020 @default.
• W2782395808 countsByYear W27823958082022 @default.
• W2782395808 countsByYear W27823958082023 @default.
• W2782395808 crossrefType "journal-article" @default.
• W2782395808 hasAuthorship W2782395808A5012441055 @default.
• W2782395808 hasAuthorship W2782395808A5037708545 @default.
• W2782395808 hasAuthorship W2782395808A5045323950 @default.
• W2782395808 hasAuthorship W2782395808A5059271248 @default.
• W2782395808 hasBestOaLocation W27823958081 @default.
• W2782395808 hasConcept C100544194 @default.
• W2782395808 hasConcept C185592680 @default.
• W2782395808 hasConcept C2775920511 @default.
• W2782395808 hasConcept C2776673659 @default.
• W2782395808 hasConcept C2777108408 @default.
• W2782395808 hasConcept C2777580618 @default.
• W2782395808 hasConcept C2777858148 @default.
• W2782395808 hasConcept C2779222958 @default.
• W2782395808 hasConcept C2908647359 @default.
• W2782395808 hasConcept C31903555 @default.
• W2782395808 hasConcept C523546767 @default.
• W2782395808 hasConcept C54355233 @default.
• W2782395808 hasConcept C55493867 @default.
• W2782395808 hasConcept C71924100 @default.
• W2782395808 hasConcept C86803240 @default.
• W2782395808 hasConcept C99454951 @default.
• W2782395808 hasConceptScore W2782395808C100544194 @default.
• W2782395808 hasConceptScore W2782395808C185592680 @default.
• W2782395808 hasConceptScore W2782395808C2775920511 @default.
• W2782395808 hasConceptScore W2782395808C2776673659 @default.
• W2782395808 hasConceptScore W2782395808C2777108408 @default.
• W2782395808 hasConceptScore W2782395808C2777580618 @default.
• W2782395808 hasConceptScore W2782395808C2777858148 @default.
• W2782395808 hasConceptScore W2782395808C2779222958 @default.
• W2782395808 hasConceptScore W2782395808C2908647359 @default.
• W2782395808 hasConceptScore W2782395808C31903555 @default.
• W2782395808 hasConceptScore W2782395808C523546767 @default.
• W2782395808 hasConceptScore W2782395808C54355233 @default.
• W2782395808 hasConceptScore W2782395808C55493867 @default.
• W2782395808 hasConceptScore W2782395808C71924100 @default.
• W2782395808 hasConceptScore W2782395808C86803240 @default.
• W2782395808 hasConceptScore W2782395808C99454951 @default.
• W2782395808 hasIssue "3" @default.
• W2782395808 hasLocation W27823958081 @default.
• W2782395808 hasOpenAccess W2782395808 @default.
• W2782395808 hasPrimaryLocation W27823958081 @default.
• W2782395808 hasRelatedWork W1604557216 @default.
• W2782395808 hasRelatedWork W1984888749 @default.
• W2782395808 hasRelatedWork W2187244106 @default.
• W2782395808 hasRelatedWork W2360353482 @default.
• W2782395808 hasRelatedWork W2365727081 @default.
• W2782395808 hasRelatedWork W2383567139 @default.
• W2782395808 hasRelatedWork W265924823 @default.
• W2782395808 hasRelatedWork W2983167731 @default.
• W2782395808 hasRelatedWork W4321380660 @default.
• W2782395808 hasRelatedWork W571044324 @default.
• W2782395808 hasVolume "37" @default.
• W2782395808 isParatext "false" @default.
• W2782395808 isRetracted "false" @default.
• W2782395808 magId "2782395808" @default.
• W2782395808 workType "article" @default.