Rahmawati, Tanjung (2019) KEBERADAAN MIKROFLORA INDIGENOUS PEMFERMENTASI PULP KAKAO (Theobroma cacao, L) DARI TIGA VARIETAS DI SUMATERA BARAT. Diploma thesis, Universitas Andalas.
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Abstract
The processing of cocoa beans carried out by farmers is still traditionally classified. Thus, the quality of Indonesian cocoa beans is still relatively very low and this is because the product does not have specifications and there are post - harvest impurities. Therefore, the study of the presence of indigenous microflora of cocoa pulp fermentation (Theobroma cacao, L) of three varieties i n West Sumatra was carried out to determine the presence of indigenous microflora fermenting cocoa pulp from three varieties in West Sumatra, determining the presence of bacteria (Amilolytic, Proteolytic, and Cellulolytic) ) and determine the characteristi cs of bacterial isolates contained in Cocoa pulp. This research was carried out by using a survey method whose results were presented descriptively. The results showed that the pulp of three cocoa varieties in West Sumatra found the presence of Indigenous Bacteria and the absence of yeast, in the pulp of three West Sumatra cocoa varieties the presence of bacteria (acidification, amylolytic, Proteolytic and cellulolytic) was highest in the Scavina sample and the lowest in 85 TSH samples and 12 West Sumatra cacao varieties were isolated as many as 12 bacterial isolates with different characters consisting mostly of gram - positive bacteria
| Item Type: | Thesis (Diploma) |
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| Primary Supervisor: | Dr.phil.nat. Periadnadi |
| Subjects: | A General Works > AC Collections. Series. Collected works |
| Divisions: | Fakultas Matematika dan Ilmu Pengetahuan Alam > Biologi |
| Depositing User: | S1 Biologi Biologi |
| Date Deposited: | 24 May 2019 10:59 |
| Last Modified: | 24 May 2019 10:59 |
| URI: | http://scholar.unand.ac.id/id/eprint/45660 |
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