Study of Tape Yeast and Sucrose Addition to COCOA Beans Fermentation (Theobroma cocoa L.) on Small Scale

Abstract—The objective of this research is to study the effect of yeast tape concentration with sucrose on small-scale cocoa fermentation process. The research was conducted in the form of Completely Random Design of Factorial Pattern, two Factors. The first factor is tape yeast concentration consisted of: without yeast (control), yeast 0.5%, and 1%, The second factor is sucrose consisted of 1%, 2%, and 3% sucrose. Observations performed on dried cocoa beans include: fermentation index, pH, and reducing sugar content. The results showed that the addition of yeast and sucrose had a very significant effect on fermentation index, and pH, but no significant effect on reducing sugar content. The concentration of 1% tape yeast and 2% sucrose is the best treatment against fermentation index and pH as well as reducing sugar with fermentation index value 1.17, pH 5.89 and reducing sugar 1.48%.
—tape yeast, sucrose, fermentation index, reduction sugar, fermentation, cocoa