Fungal contamination, peroxide value, and quality of cocoa bean: Effect of lactic acid bacteria starter and packaging techniques during storage

• Main Authors: Marwati, Tri, Djaafar, Titiek Farianti, Hatmi, Retno Utami, Prestyaning, Yeyen, Wanita, Fahmi, Diah Arina, Naziha, Thalia, Rahayu, Endang Sutriswati
• Format: Conference Proceeding
• Language: English
• Subjects: Beans; Cocoa; Cocoa beans; Contamination; Fermentation; Fungi; Lactic acid; Nylon; Packaging; Room temperature
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/5.0185181

Indonesian cocoa provided the third largest foreign exchange contribution of US$ 1.2 billion. However, the quality is still inadequate due to improper handling of cacao beans during fermentation and packaging. Both microbiological and physicochemical properties of cocoa beans are affected by these processes. This study investigated the effect of starter addition in cocoa fermentation and different packaging techniques on the quality of dried fermentation cocoa beans stored at room temperature using a Completely Randomized Design with three replications. During the fermentation, Lactobacillus plantarum HL-15 starter was used. Different packaging methods of 0.8 mm polypropylene plastic (vacuum and non-vacuum), and nylon sack were compared. The treatments were: A) fermentation with starter and vacuum packaging, B) fermentation with starter and non-vacuum packaging, C) fermentation without starter and vacuum packaging, D) fermentation without starter and non-vacuum packaging, and E) fermentation without starter and nylon sack (existing). Storage was carried out for two months. The results indicate that starter L. plantarum HL-15 addition during cocoa fermentation can reduce fungal contamination of dried fermented cocoa beans to reach 2.2 log CFU/g. Vacuum and non-vacuum packaging have no significant effect on total fungal contamination, peroxide value, and quality of cocoa beans.