| Issue |
BIO Web Conf.
Volume 104, 2024
The 3rd and 4th International Conference on Bioenergy and Environmentally Sustainable Agriculture Technology (ICoN BEAT 2022 and 2023)
|
|
|---|---|---|
| Article Number | 00032 | |
| Number of page(s) | 10 | |
| DOI | https://doi.org/10.1051/bioconf/202410400032 | |
| Published online | 01 May 2024 | |
A Short Review: Changes in the Physical-Chemical Properties of Cacao Beans During the Fermentation Process
1 Department of Food Technology, University of Muhammadiyah Malang, Jl. Raya Tlogomas No. 246, Malang 65144, East Java, Indonesia
2 Department of Agribusiness, University of Wiraraja, Jl. Raya Pamekasan - Sumenep No.KM. 05, Sumenep 69451, East Java, Indonesia
3 Department of Food Technology, University of Muhammadiyah Mataram, Jl. KH. Ahmad Dahlan No 1, Pagesangan, Mataram 83115, West Nusa Tenggara, Indonesia
4 Department of Agronomy, University of Agriculture, 25130 Peshawar, Khyber Pakhtunkhwa, Pakistan
5 Department of Animal Production, Jember State Polytechnic, Jl. Mastrip, Jember 68121, East Java, Indonesia
* Corresponding author: damatumm@gmail.com
Fermentation is one of the main processes influencing cacao beans’ quality. Proper post-harvest cacao processing can affect the quality of cacao beans. Spontaneous fermentation of cacao beans is carried out carefully for 5 d to 7 d, characterized by a series of activities of certain microorganisms from three groups of microorganisms: yeasts, lactic acid, and acetic acid. Yeast aims to liquefy the pulp, while lactic acid and acetic acid bacteria play a role in raising and lowering the pH of cacao beans during fermentation. The activity of microorganisms affects the formation of aromatic compounds in fermented cacao beans. During the fermentation process, there is a change in pH and an increase in temperature in the seed heap; this creates conditions that cause changes in the seed’s structure at the cellular level and the metabolites present in the seeds. Leucine, alanine, phenylalanine, and tyrosine are precursors contributing to cacao and chocolate aroma formation. The post-harvest processes affect the yield of cacao beans that will be used in the chocolate industry. Each process must be considered to produce high-quality fermented cacao beans.
Key words: Activity of microorganisms / aroma formation / chocolate / precursors / yeast.
Publisher note: The author’s name “Asmawati Raba” was misspelled, it has been corrected to “Asmawati Asmawati”, on May 8, 2024.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.