Pengaruh Penambahan Enzim Kasar Polifenoloksidase Dari Kulit Buah Kakao Kombinasi Ekstrak Pucuk Daun Kakao Terhadap Mutu dan Waktu Fermentasi Biji Kakao

Abstract

One of the problems of national cocoa is the quality of cocoa beans is still low, as the aroma and distinctive taste of chocolate are lacking. This is due to the fermentation of cocoa beans are carried out imperfectly. This study aims to evaluate the effect of addition of the crude polyphenol oxidase enzyme from the cocoa pods and the extract of cocoa leaf shoots on fermentation time and quality of cocoa beans. The stages of this research are the preparation of nutrients, the preparation of crude enzyme polyphenol oxidase using the extracts of cocoa leaf shoots, carry out fermentation of cocoa beans for one day, two days and five days as a control that is without additions of crude enzyme polyphenol oxidase and the extract of cacao leaf shoots, do the testing, as well as carried out descriptive data analysis. The results showed that the cocoa beans were fermented for one day and two days have a fermentation index of 0.9998 and 1.0373; has a slety seed percentage of 1% and 0%; has a fat content of 49,97 % and 50,04%; in acccordance with the SNI 01-2323-200; cocoa beans were light brown in color and not moldy during storage for one month, three months and 5 months.