OPTIMALISASI PROSES FERMENTASI BIJI KAKAO LOKAL DENGAN INOKULUM KHAMIR DAN DAUN PISANG BATU TERHADAP MUTU BIJI KAKAO LOKAL DI KAPANEWON PATUK KABUPATEN GUNUNG KIDUL PROVINSI DI. YOGYAKARTA

Fermentation plays a crucial role in improving cocoa bean quality, primarily in the development of flavor precursors, reduction of acidity, and enhancement of chocolate aroma. In practice, cocoa fermentation carried out by farmers is still not optimal, often resulting in Slaty beans, low flavor intensity, and inconsistent quality. This research aims to analyze the effect of different fermentation durations and the use of yeast inoculum combined with Musa balbisiana (stone banana) leaves as container lining material on the quality of local cocoa beans in Patuk District, Gunungkidul Regency. The study employs a factorial Randomized Block Design (RBD) with two fermentation durations (5 and 7 days) and four fermentation treatments including yeast inoculum application, banana leaf wrapping, combination of both, and no treatment. Observation variables include temperature, pH, moldy seed percentage, Slaty beans, germinated beans, moisture content, sugar levels, as well as organoleptic properties such as aroma, taste, and color. The use of yeast inoculum and banana leaves is expected to improve microbial activity, optimize heat retention during fermentation, and ultimately produce cocoa beans that meet the Indonesian National Standard (SNI 2323:2008).
Keywords: Cocoa fermentatio; Yeast inoculum; Musa balbisiana leaves; Cocoa bean quality; SNI 2323:2008/Amendment 1:2010