The interaction of various fermentation parameters (temperature, pH, total sugar, and polyphenol content) on microbial activity and the resulting sensory characteristics of Indonesian Cacao : A Preliminary Research

Erawati, Christina Mumpuni The interaction of various fermentation parameters (temperature, pH, total sugar, and polyphenol content) on microbial activity and the resulting sensory characteristics of Indonesian Cacao : A Preliminary Research. Project Report. Universitas Surabaya. (Unpublished)

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Abstract

Cacao is a main ingredient for the chocolate industry. It is greatly appreciated for its texture, taste, aroma and color. The unique taste of cacao develops through fermentation. In this stage, various flavor precursors and taste contributors are formed. This is mainly contributed by the microbial activity of microorganisms. In the rise artisanal cacao product, there is an increasing interest to optimize cacao fermentation by manipulating the microbial activity. The activity of microorganisms has been related to various fermentation parameters such as temperature, pH, total sugar and polyphenol content, which subsequently affect the sensory profile of cacao. Numerous studies have discussed the relationship between the diversity of microorganisms involved, fermentation parameters (temperature, pH, total sugar, total acids, amino acids, total polyphenols, fermentation index) to the quality of cacao beans. However, these aspects to the sensory profile, a crucial aspect of artisan chocolate and fine-flavor cacao products, remains limited. This study compiles existing literature on the field of cacao fermentation. Furthermore, preliminary research using dried cacao obtained from different regions in Indonesia was carried out. Molecular docking analysis was done to better understand the relationship between, fermentation parameters such as citric acid and human sensory, aiming to identify the origin of parameter variations and human perception. The use of molecular docking analysis is possible to guide the fermentation towards producing cacao beans with superior sensory characteristic.

Item Type:	Monograph (Project Report)
Subjects:	T Technology > T Technology (General)
Divisions:	Faculty of Technobiology > Department of Biology
Depositing User:	BAMBANG SEPTIAWAN
Date Deposited:	02 Feb 2026 06:36
Last Modified:	02 Feb 2026 06:36
URI:	http://repository.ubaya.ac.id/id/eprint/50230

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