Packaging and storage of cocoa beans fermented with Lactobacillus plantarum HL-15 in Agricultural Technology Park Nglanggeran, Yogyakarta

• Published in: IOP conference series. Materials Science and Engineering Vol. 980; no. 1; pp. 12032 - 12046
• Main Authors: Marwati, T, Djaafar, T F, Indrasari, S D, Widodo, S, Cahyaningrum, N, Fajariyah, A, Sulasmi, Susanto, D E, Yanti, R, Rahayu, E S
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.12.2020
• Subjects: Chocolate; Cocoa; Cocoa beans; Containers; Design factors; Factorial design; Fungi; Lactobacilli; Packaging; Thickness
• ISSN: 1757-8981; 1757-899X
• DOI: 10.1088/1757-899X/980/1/012032

In Gunungkidul, there is Agricultural Techno Park (ATP) Nglanggeran which processes fermented cocoa beans from local farmers for making chocolate products. This research aimed to obtain a suitable packaging method for fermented cocoa beans during storage in ATP Nglanggeran. This research was carried out using a completely randomized factorial design. The first factor was the addition of starter (B), which consisted of B1 (with Lactobacillus plantarum HL 15) and B2 (without Lactobacillus plantarum HL 15). The second factor was the packaging methods (K), which consisted of K1 (vacuumed PP plastic 0.8 mm in thickness), K2 (non-vacuumed PP plastic 0.8 mm in thickness), K3 (plastic container), K4 (vacuumed PP plastic 0.8 mm in thickness stored within the plastic container), and K5 (nylon sack). The third factor was the storage time (P), which were P0 (0 month), P1 (1 month), and P2 (2 months). The result showed that the samples with the addition of the starter had a lower number of fungal colonies than those without the addition. Besides, the packaging using vacuumed PP plastic 0.8 mm in thickness stored within a plastic container gave the best result on minimizing the total fungal growth contamination and the peroxide value.