Dalia Sukmawati, Salsabila Fauzi Mahfuzh, Sri Rahayu, R. Haryo Bimo Setiarto, Hesham El Enshasy, Karina, Roro Anggraini, Vail Şihada
Indonesia is one of the largest cocoa bean producers worldwide, though the quality of its dry cocoa beans remains relatively low, primarily due to insufficient fermentation processes. This study investigates the impact of P. kudriavzevii UNJCC Y-77, P. manshurica UNJCC Y-123, their consortium, and fermentation duration on the physical and chemical properties of cocoa beans, including temperature, pH, Fermentation Index, total polyphenols, and reducing sugars, as part of quality improvement efforts. Results demonstrate that yeast variations and fermentation time significantly impact cocoa bean characteristics. At 48 hours of fermentation, P. kudriavzevii UNJCC Y-77 reached the highest temperature with a value of 32.01 ± 0.50°C, while all three yeast treatments showed peak pH values with the values of 6.71 ± 0.02, 6.49 ± 0.04, and 6.81 ± 0.02. After 72 hours, all yeast variations achieved their highest fermentation indices with the values of 1.10 ± 0.06, 1.15 ± 0.05, and 1.14 ± 0.02. The consortium treatment at 72 hours produced the lowest levels of reducing sugars with a value of 3.55 ± 0.03 mg/g and total polyphenols with a value of 31.11 ± 0.91 mgGAE/g, indicating optimal fermentation conditions. © 2025 by the authors.
Biology Department, Faculty of Mathematics and Natural Sciences, Universitas Negeri Jakarta, 5th floor, Hasyim Ashari Building, Jl. Rawamangun Muka, Jakarta Timur, 13220, Indonesia; Biology Department, Faculty of Mathematics and Natural Sciences, Universitas Negeri Jakarta, Indonesia; Research Center for Applied Microbiology, National Research and Innovation Agency, KST Soekarno, West Java, 16911, Indonesia; Institute of Bioproduct Development (IBD), University Technology Malaysia (UTM), Johor Bahru, Skudai, 81310, Malaysia; International Sciences and Technology University, Poland
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