American Journal of Agriculture and Forestry

| Peer-Reviewed |

The Change of Characteristics and Antioxidant Activity of Cocoa Vinegar During Fermentation of Pulp Liquids by Adding Tape Yeast

Received: 02 October 2019    Accepted: 21 October 2019    Published: 25 October 2019
Views:       Downloads:

Share This Article

Abstract

The pulp liquids as a by-product of cocoa beans fermentation is potential to be used as a raw material for making cocoa vinegar, but unfortunately the content of acetic acid is relatively low and there have been no studies related to antioxidant activities. The objectives of the present study were to examine the effect of addition of tape yeast and fermentation time of pulp liquids to the changes of characteristics and antioxidant activities of cocoa vinegar and to define the best treatments of the addition of tape yeast and fermentation time for making cacao vinegar. The experiment in this study used factorial Group Randomized Design (GRD) with 2 factors. Factor I is the addition of tape yeast consisting of 5 levels, namely: without tape yeast (control), addition of 0.05; 0.10; 0.15 and 0.20% (w/v) and factor II is fermentation time which consists of 6 levels, namely: 5, 10, 15, 20, 25 and 30 days. The characteristics of cacao vinegar observed were as stated in SNI 01-437-1996, including: acetic acid, acidity (pH), total soluble solid (TSS), total sugar, and alcohol; and the antioxidant activity, namely: total phenolic and antioxidant capacity. The results showed that: (1) the changes in the characteristics of cocoa vinegar consisting of acetic acid content, acidity (pH), total soluble solids (TSS), total sugar content, and alcohol content; and the antioxidant activity based on the total phenolic content and antioxidant capacity occurred during fermentation with the addition of tape yeast, (2) the best treatment for making cocoa vinegar is the addition of 0.10% tape yeast and 25 days fermentation time, with its characteristics namely: 4.09±0.01% acetic acid content, acidity (pH) of 3.40±0.00, TSS of 5.05±0.07 (oBrix), 0.49±0.02% total sugar content, and 0.00% alcohol content; and antioxidant activities, namely: total phenolic content of 78.94±6.54 (mg/100g GAE) and antioxidant capacity of 12.50±0.14 (mg/L GAEAC).

DOI 10.11648/j.ajaf.20190706.14
Published in American Journal of Agriculture and Forestry (Volume 7, Issue 6, November 2019)
Page(s) 270-276
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Cocoa Vinegar, Pulp Liquids, Tape Yeast, Quality Characteristics, Antioxidant Activities

References
[1] ICCO [Internet]. 2017. Top cocoa producing countries in the world. Available from: http://www.worldatlas.com/articles/top-10-cocoa-producing-countries.html.
[2] Schwan RF, Wheals AE. 2004. The microbiology of cocoa fermentation and its role in chocolate quality. Critical Reviews in Food Science and Nutrition, 44 (4): 205-221.
[3] Lopez AS. 1986. Chemical change occurring during the processing of cacao. Pennsylvania (US): Proceeding of The Cacao Biotechnology Symposium. Dept of Food Science College of Agricultutre, The Pennsylvania State University.
[4] Ganda-Putra GP, Harijono, Susanto T, Kuamalaningsih S, Aulani’am 2008. Optimization of the condition of depolymerization of cocoa bean pulp by endogenous polyalgalactonase enzymes. Jurnal Teknik Industri, 9 (1): 24-34 (In Indonesian).
[5] Ganda-Putra GP, Wartini NM. 2014. Quantity and characteristics study of liquid pulp as side results of cocoa bean fermentation using container system "thermos" for production of vinegar fermentation. Media Ilmiah Teknologi Pangan, 1 (1): 31-40 (In Indonesian).
[6] Ganda-Putra GP, Wartini NM. 2016. The effect of addition of tape yeast during fermentation on characteristics of the watery sweatings byproduct of cocoa fermentation as raw material of vinegar. Agrotechno, 1 (1): 46-50 (In Indonesian).
[7] Dias DR, Schwan RF, Freire ES, Serôdio RDS. 2007. Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp. Int J Food Sci and Technol, 42 (3): 319–329.
[8] Schwan RF. 1998. Cocoa fermentations conducted with a defined microbial cocktail inoculum. Applied of Environ Microbiology, 64 (4): 1477-1483.
[9] Oddoye EOK, Agyente CK, Gyedu-Akoto E. 2013. Cocoa and its by-products: Identification and uttilization. Available from: https://www.researchgate.net/publication/302109658/ doi: 10.1007/978-1-61779-803-0_3.
[10] Duarte, W. F., Dias, D. R., Oliveira, J. M., Teixeira, J. A., de Almeida e Silva, J. B., and Schwan, R. F. 2010. Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu. LWT— Food Science and Technology, 43 (10): 1564–1572.
[11] Puerari C, Magalhães KT, Schwan RF. 2012. New cocoa pulp-based kefir beverages: Microbiological, chemical composition and sensory analysis. Food Research International, 48: 634–640.
[12] Da-Silva EN, Da-Cruz Ramos D, Menezes LM, De-Souza AO, Da-Silva LSC, Da-Silva MV. 2014. Nutritional value and antioxidant capacity of “cocoa honey” (Theobroma cacao L.). Food Sci Technol, 34 (4): 755-759.
[13] Johnston CS, Gaas CA. 2006. Vinegar: medicinal uses and antiglycemic effect. Medscape General Medicine, 8 (2): 61-70.
[14] Adam MR. 1985. Vinegar in microbiology of fermented foods. 1st Ed. New York (US): Elsevier Applied Science Publishers. p. 147.
[15] Lee BH. 1996. Fundamentals of food biotechnology. New York (US): VCH Publishers Inc.
[16] Kunkee RE, Amerine MA. 1970. Yeast technology: yeasts in wine-making. In: Rose AH, J. S. Harrison JS, editors. The Yeasts. London (EN): Academic Press.
[17] Ganda-Putra GP, Wartini NM, Damayanti LPT. 2017. Study on the method and time of pulp watery fermentation on the characteristics change of cocoa vinegar. AGRITECH, 37 (1): 38-47 (In Indonesian).
[18] Steinkraus KH. 1983. Handbook of indegenous fermented foods. New York (US): Marcell Dekker Inc.
[19] Tarigan J. 1988. Introduction to General Microbiology. Jakarta (ID): Directorate General of Higher Education, Ministry of Education and Culture, Republic of Indonesia (In Indonesian).
[20] SNI 01-4371-1996. Indonesian national standard of fermented vinegar. Jakarta (ID): Indonesian National Standardization Council (In Indonesian).
[21] Coseteng MY, Lee CY. 1987. Changes in apple polyphenolxidase and polyphenol concentrations in relation to degree of browning. J Food Sci, 52 (4): 985-989.
[22] Burda S, Oleszek W. 2001. Antioxidant and antiradical activities of flavonoids. Jurnal of Agricultural and Food Chemistry, 49: 2774−2779.
[23] Rahman A. 1992. Teknologi Fermentasi. Jakarta (ID): Penerbit Arcan.
[24] Kozaki M, Lino H, Matsumoto T, Dizon EI, Rahayu K, Sanchez PC. 1998. Studies on the acid-producing bacteria of traditional vinegars from the Philippinnes and Indonesia. Yogyakarta (IND): Proc. Int. Conf. on Asian Network on Microbial Research, Gadjah Mada University. p. 451-464.
[25] Ardhana MM, Fleet GH. 2003. The microbial ecology of cocoa bean fermentations in Indonesia. Int J Food Microbiol, 86: 87-99.
[26] Reed G, Nagodawithana TW. 1991. Yeast Technology. New York (US): Van Nostrand Reinhold Publisher.
[27] Datar RP, Shenkman RM, Cateni BG, Huhnke RL, Lewis RL. 2004. Fermentation of biomass-generated producer gas to ethanol. Biotechnology and Bioengineering, 86 (5): 587-594.
[28] Daulay D, Rahman A. 1992. Fermented Vegetable and Fruit Technology. Bogor (ID): Inter-University Center for Food and Nutrition, Bogor Agricultural University (In Indonesian).
[29] Anvoh KYB, Zoro-Bi A, Gnakri D. 2009. Production and characterization of juice from mucilage of cocoa beans and its transformation into marmalade. Pakistan J Nutrition, 8 (2): 129-133.
[30] Li ZH, Wang Q, Ruan X, Pan CD, Jiang DA. 2010. Phenolic and plant allelopathy. Molecules, 15: 8933-8952.
[31] Sing HP, Kohli RK, Batish DR. 2001. Allelopathy in agroeco systems: An overview. Journal of Crop Production, 4: 1-41.
[32] Kubo IN, Masuoka P, Xiao PH, Haraguchi. 2002. Antioxidant activity of dodecyl gallate. J Agric Food Chem, 50: 3533-3539.
[33] Suryanto E, Momuat LI. 2017. Correlation between antioxidant capacity and phenolic content of banana-corn composite flour. Proceedings: 2017 October 14; Yogyakarta (ID): National Seminar of Chemistry, Faculty of Mathematics and Natural Sciences, Yogyakarta State University. p. 189-200 (In Indonesian).
[34] Kumalaningsih S. 2006. Natural Antioxidant. Surabaya (ID): Trubus Agrisarana. (In Indonesian).
Author Information
  • Department of Agroindustrial Technology, University of Udayana, Jalan Kampus Bukit Jimbaran, Badung, Indonesia

  • Department of Agroindustrial Technology, University of Udayana, Jalan Kampus Bukit Jimbaran, Badung, Indonesia

Cite This Article
  • APA Style

    Gusti Putu Ganda-Putra, Ni Made Wartini. (2019). The Change of Characteristics and Antioxidant Activity of Cocoa Vinegar During Fermentation of Pulp Liquids by Adding Tape Yeast. American Journal of Agriculture and Forestry, 7(6), 270-276. https://doi.org/10.11648/j.ajaf.20190706.14

    Copy | Download

    ACS Style

    Gusti Putu Ganda-Putra; Ni Made Wartini. The Change of Characteristics and Antioxidant Activity of Cocoa Vinegar During Fermentation of Pulp Liquids by Adding Tape Yeast. Am. J. Agric. For. 2019, 7(6), 270-276. doi: 10.11648/j.ajaf.20190706.14

    Copy | Download

    AMA Style

    Gusti Putu Ganda-Putra, Ni Made Wartini. The Change of Characteristics and Antioxidant Activity of Cocoa Vinegar During Fermentation of Pulp Liquids by Adding Tape Yeast. Am J Agric For. 2019;7(6):270-276. doi: 10.11648/j.ajaf.20190706.14

    Copy | Download

  • @article{10.11648/j.ajaf.20190706.14,
      author = {Gusti Putu Ganda-Putra and Ni Made Wartini},
      title = {The Change of Characteristics and Antioxidant Activity of Cocoa Vinegar During Fermentation of Pulp Liquids by Adding Tape Yeast},
      journal = {American Journal of Agriculture and Forestry},
      volume = {7},
      number = {6},
      pages = {270-276},
      doi = {10.11648/j.ajaf.20190706.14},
      url = {https://doi.org/10.11648/j.ajaf.20190706.14},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ajaf.20190706.14},
      abstract = {The pulp liquids as a by-product of cocoa beans fermentation is potential to be used as a raw material for making cocoa vinegar, but unfortunately the content of acetic acid is relatively low and there have been no studies related to antioxidant activities. The objectives of the present study were to examine the effect of addition of tape yeast and fermentation time of pulp liquids to the changes of characteristics and antioxidant activities of cocoa vinegar and to define the best treatments of the addition of tape yeast and fermentation time for making cacao vinegar. The experiment in this study used factorial Group Randomized Design (GRD) with 2 factors. Factor I is the addition of tape yeast consisting of 5 levels, namely: without tape yeast (control), addition of 0.05; 0.10; 0.15 and 0.20% (w/v) and factor II is fermentation time which consists of 6 levels, namely: 5, 10, 15, 20, 25 and 30 days. The characteristics of cacao vinegar observed were as stated in SNI 01-437-1996, including: acetic acid, acidity (pH), total soluble solid (TSS), total sugar, and alcohol; and the antioxidant activity, namely: total phenolic and antioxidant capacity. The results showed that: (1) the changes in the characteristics of cocoa vinegar consisting of acetic acid content, acidity (pH), total soluble solids (TSS), total sugar content, and alcohol content; and the antioxidant activity based on the total phenolic content and antioxidant capacity occurred during fermentation with the addition of tape yeast, (2) the best treatment for making cocoa vinegar is the addition of 0.10% tape yeast and 25 days fermentation time, with its characteristics namely: 4.09±0.01% acetic acid content, acidity (pH) of 3.40±0.00, TSS of 5.05±0.07 (oBrix), 0.49±0.02% total sugar content, and 0.00% alcohol content; and antioxidant activities, namely: total phenolic content of 78.94±6.54 (mg/100g GAE) and antioxidant capacity of 12.50±0.14 (mg/L GAEAC).},
     year = {2019}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - The Change of Characteristics and Antioxidant Activity of Cocoa Vinegar During Fermentation of Pulp Liquids by Adding Tape Yeast
    AU  - Gusti Putu Ganda-Putra
    AU  - Ni Made Wartini
    Y1  - 2019/10/25
    PY  - 2019
    N1  - https://doi.org/10.11648/j.ajaf.20190706.14
    DO  - 10.11648/j.ajaf.20190706.14
    T2  - American Journal of Agriculture and Forestry
    JF  - American Journal of Agriculture and Forestry
    JO  - American Journal of Agriculture and Forestry
    SP  - 270
    EP  - 276
    PB  - Science Publishing Group
    SN  - 2330-8591
    UR  - https://doi.org/10.11648/j.ajaf.20190706.14
    AB  - The pulp liquids as a by-product of cocoa beans fermentation is potential to be used as a raw material for making cocoa vinegar, but unfortunately the content of acetic acid is relatively low and there have been no studies related to antioxidant activities. The objectives of the present study were to examine the effect of addition of tape yeast and fermentation time of pulp liquids to the changes of characteristics and antioxidant activities of cocoa vinegar and to define the best treatments of the addition of tape yeast and fermentation time for making cacao vinegar. The experiment in this study used factorial Group Randomized Design (GRD) with 2 factors. Factor I is the addition of tape yeast consisting of 5 levels, namely: without tape yeast (control), addition of 0.05; 0.10; 0.15 and 0.20% (w/v) and factor II is fermentation time which consists of 6 levels, namely: 5, 10, 15, 20, 25 and 30 days. The characteristics of cacao vinegar observed were as stated in SNI 01-437-1996, including: acetic acid, acidity (pH), total soluble solid (TSS), total sugar, and alcohol; and the antioxidant activity, namely: total phenolic and antioxidant capacity. The results showed that: (1) the changes in the characteristics of cocoa vinegar consisting of acetic acid content, acidity (pH), total soluble solids (TSS), total sugar content, and alcohol content; and the antioxidant activity based on the total phenolic content and antioxidant capacity occurred during fermentation with the addition of tape yeast, (2) the best treatment for making cocoa vinegar is the addition of 0.10% tape yeast and 25 days fermentation time, with its characteristics namely: 4.09±0.01% acetic acid content, acidity (pH) of 3.40±0.00, TSS of 5.05±0.07 (oBrix), 0.49±0.02% total sugar content, and 0.00% alcohol content; and antioxidant activities, namely: total phenolic content of 78.94±6.54 (mg/100g GAE) and antioxidant capacity of 12.50±0.14 (mg/L GAEAC).
    VL  - 7
    IS  - 6
    ER  - 

    Copy | Download

  • Sections