PENINGKATAN KADAR ALKOHOL, ASAM DAN POLIFENOL LIMBAH CAIRAN PulP BIJI KAKAO DENGAN PENAMBAHAN SUKROSA DAN RAGI
Abstrak
The aim of this research is to know the effectivenes of adding yeast and sucrose to increase
the level of alcohol, acid and polyphenol liquid of cocoa beans pulp as bioherbisida. The research is
arranged in Completely Random Design (RAL) of two factor. The first factor was the addition of yeast
with concentration: 0.5% and 1%, the second factor of sucrose concentration consisted of: 0%, 1%, 2%,
and 3%. The addition of yeast and sucrose is done at the beginning of fermentation by mixing with wet
cocoa beans, then seeds in fermentation for 3 days. The pulp liquid dripping out of the fermentation box
is accommodated in Waskom. The parameters observed were: alcohol, total acid, acetic acid, citric acid
and polyphenol. The results showed that, the addition of yeast and sucrose significantly affected the
increase of alcohol content, total acid, acetic acid, citric acid and polyphenol. The addition of 1% yeast
and 2% sugar produced 0.77% alcohol content, 65.25% total acid, citric acid 2740,73 ppm, and acetate
acid 3915,33ppm, while the highest polyphenol level was 1056,84 ppm in addition of yeast 1 % and 3%
sucrose.
keywords: cocoa pulp, yeast, sucrose, alcohol, polyphenols
the level of alcohol, acid and polyphenol liquid of cocoa beans pulp as bioherbisida. The research is
arranged in Completely Random Design (RAL) of two factor. The first factor was the addition of yeast
with concentration: 0.5% and 1%, the second factor of sucrose concentration consisted of: 0%, 1%, 2%,
and 3%. The addition of yeast and sucrose is done at the beginning of fermentation by mixing with wet
cocoa beans, then seeds in fermentation for 3 days. The pulp liquid dripping out of the fermentation box
is accommodated in Waskom. The parameters observed were: alcohol, total acid, acetic acid, citric acid
and polyphenol. The results showed that, the addition of yeast and sucrose significantly affected the
increase of alcohol content, total acid, acetic acid, citric acid and polyphenol. The addition of 1% yeast
and 2% sugar produced 0.77% alcohol content, 65.25% total acid, citric acid 2740,73 ppm, and acetate
acid 3915,33ppm, while the highest polyphenol level was 1056,84 ppm in addition of yeast 1 % and 3%
sucrose.
keywords: cocoa pulp, yeast, sucrose, alcohol, polyphenols