Proceeding of International Conference on Biodiversity for Sustainable Industries VOL.1/JUNE/2017 ISBN:978-602-61830-0-2 presented by: P R O C E E D I N G ISBN: 978-602-61830-0-2 ICBSI June 2017 ISOLATION AND IDENTIFICATION OF YEAST INVOLVED IN COCOA FERMENTATION TO BE USED AS A STARTER TO IMPROVE COCOA BEAN QUALITY Yusya’ Abubakar*, Heru P. Widayat, Martunis, Murna Muzaifa, Rizka Try Gustina Department of Agricultural Product Technology, Faculty of Agriculture, Syiah Kuala University, Jl. Tgk. H. Krueng Kalee 3, Banda Aceh, Aceh. Indonesia *Email:
[email protected] ABSTRACT - Indonesia has been known as the third largest cocoa (Theobroma cacao L.) producer in the world. However, most of Indonesian cocoa is considered as low in quality due to unfermented bean. Bean fermentation has been introduced to smallholder farmers in Aceh, but the quality of bean produced is not consistent. Among factors determining a succesfull fermentation is involvment of major microorganisms, including yeast which is grown naturally around cocoa beans in the first 24 hours of fermentation. Therefore, this study is aimed to isolate and identify the type of yeasts involved in the cocoa fermentation process. Then, the yeast is being used as starter in cocoa fermentation to improve the bean quality. Improving cocoa quality is very important to improve farmer competitiveness, which in turn will enhance cocoa production sustainability. Samples of microorganisms taken from the best cocoa mass fermentation were isolated to obtain pure yeast culture. The culture was identified conventionally by observing (testing) its morphological and biochemical properties. The results showed that the six isolates predominantly grown fall into four different yeasts genus.