creators_name: Shifa Aulia Wanda , Azizzah 
creators_id: 2114231002
type: other
datestamp: 2025-05-10 01:19:26
lastmod: 2025-05-10 01:19:26
metadata_visibility: show
title: KARAKTERISTIK FISIKOKIMIA DAN TOTAL MIKROBA TAHAN
DINGIN PULPA KAKAO (Theobroma cacao L.) SEBAGAI MEDIA
FERMENTASI DARI SUMBER PANEN BERBEDA
ispublished: submitted
subjects: 630
full_text_status: restricted
abstract: This research aimed to determine the physicochemical characteristics and total
cold-tolerant microbes in cocoa pulp that originated from different harvest
sources. The research was conducted using a non-factorial Completely
Randomized Design (CRD) with treatments of different harvest sources, namely
West Lampung, Pesawaran, Pringsewu, and Tanggamus. The parameters that
were observed were total sugar, color, antioxidant activity, and total cold-tolerant
microbes. The data were analyzed for variance to determine whether there was an
effect between treatments, and further tested with the BNJ test at a 5%
significance level. The results of the research showed that different harvest
sources of cocoa pulp significantly affected the characteristics of cocoa pulp but
did not significantly affect the total cold-tolerant microbes in cocoa pulp.
Different harvest sources significantly affected the total sugar value, lightness
(L*) value, redness (a*) value, yellowness (b*) value, and antioxidant activity.
Based on the different harvest source treatments of cocoa pulp, Tanggamus had a
different total sugar value compared to other harvest sources. Harvest sources
from Tanggamus and Pringsewu had different lightness (L*) color values
compared to other harvest sources. Harvest sources from West Lampung and
Pringsewu had different redness (a*) color values compared to other harvest
sources. The harvest source from Pringsewu had a different yellowness (b*) color
value compared to other harvest sources, and the antioxidant activity from
Pringsewu and Pesawaran had differences compared to other regions. The total
cold-tolerant microbe values did not differ among the four harvest sources of
cocoa pulp and were still below SNI 3719:2022, which was 102 CFU/ml.
Keywords: antioxidant activity, total sugar, total microbes, cocoa pulp, color

Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia dan total
mikroba tahan dingin pada pulpa kakao yang berasal dari sumber panen berbeda.
Penelitian dilakukan dengan Rancangan Acak Lengkap (RAL) non faktorial
dengan perlakuan perbedaan sumber panen yaitu Lampung Barat, Pesawaran,
Pringsewu, dan Tanggamus. Parameter yang diamati adalah total gula, warna,
aktivitas antioksidan, dan total mikroba tahan dingin. Data dianalisis dengan
keragamannya untuk mengetahui ada atau tidaknya pengaruh antar perlakuan, dan
diuji lanjut dengan uji BNJ pada taraf 5%. Hasil penelitian menunjukkan bahwa
sumber panen berbeda pulpa kakao berpengaruh nyata terhadap karakteristik
pulpa kakao, tetapi tidak berpengaruh nyata terhadap total mikroba tahan dingin
pulpa kakao. Sumber panen berbeda nyata terhadap nilai total gula, nilai
kecerahan (L*), nilai kemerahan (a*), nilai kekuningan (b*), dan aktivitas
antioksidan. Berdasarkan perlakuan beda sumber panen pulpa kakao, Tanggamus
memiliki perbedaan nilai total gula dengan sumber panen lainnya, sumber panen
dari Tanggamus dan Pringsewu memiliki perbedaan nilai warna kecerahan (L*)
dengan sumber panen lainnya, sumber panen dari Lampung Barat dan Pringsewu
memiliki perbedaan nilai warna kemerahan (a*) dengan sumber panen lainnya,
sumber panen dari Pringsewu memiliki perbedaan nilai warna kekuningan (b*)
dengan sumber panen lainnya serta aktivitas antioksidan dari pringsewu dan
Pesawaran memiliki perbedaan dengan wilayah lainnya. Nilai total mikroba tahan
dingin tidak berbeda antar keempat sumber panen pulpa kakao dan masih berada
dibawah SNI 3719:2022 yaitu sebesar 102 CFU/ml.
Kata kunci: aktivitas antoksidan, total gula, total mikroba, pulpa kakao, warna
date: 2025-03-12
date_type: published
publisher: FAKULTAS PERTANIAN
place_of_pub: UNIVERSITAS LAMPUNG
id_number: 2114231002
citation:   Shifa Aulia Wanda , Azizzah   (2025) KARAKTERISTIK FISIKOKIMIA DAN TOTAL MIKROBA TAHAN DINGIN PULPA KAKAO (Theobroma cacao L.) SEBAGAI MEDIA FERMENTASI DARI SUMBER PANEN BERBEDA.  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.    (Submitted)  
document_url: http://digilib.unila.ac.id/86874/1/ABSTRAK.pdf
document_url: http://digilib.unila.ac.id/86874/2/SKRIPSI%20FULL.pdf
document_url: http://digilib.unila.ac.id/86874/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf