Effect of Yeast Consortium on Chemical Properties of Fermented Dried Cocoa Beans (Theobroma cacao L.) Dalia Sukmawati 1,2*, Shabrina Nida Al Husna3, Salsabila Fauzi Mahfuzh1, Proborini Indah Nursari1, Azizah Nur Izzati4, Ariza Budi Tunjung Sari5, and Hesham Ali El-Enshasy6
1Biology Department, Laboratory of microbiology, 9th Floor Hasyim Ashari Building, Faculty of Mathematics and Natural Sciences, Universitas Negeri Jakarta, Jakarta, Indonesia.
2Universitas Negeri Jakarta Culture Collection (UNJCC), Faculty of Mathematics and Natural Sciences, Universitas Negeri Jakarta, Rawamangun, Indonesia- Dalia-Sukmawati[at]unj.ac.id
3Department of Microbiology, School of Life Sciences and Technology, Institut Teknologi Bandung, Bandung, Jawa Barat, Indonesia, shabrina.nida[at]gmail.com.
4Department of Food Technology, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa, Serang, Banten, Indonesia.
5Coffee and Cocoa Research Center Indonesia, Jl. PB Sudirman No.90, Wetan Ktr., Jemberlor, Kec. Patrang, Kabupaten Jember, Jawa Timur 68118, ariza.bts[at]gmail.com
6Institute of Bioproduct Development, Universiti Teknologi Malaysia (UTM), Skudai, Johor Bahru, Malaysia- henshasy[at]ibd.utm.my
Abstract
Keywords: yeast consortium, fermentation, dried cocoa beans, chemical properties.
