World Journal of
Pharmaceutical and Life Sciences

THE EXISTENCE OF INDIGENOUS MICROFLORA FOR PULP KAKAO (THEOBROMA CACAO, L) FROM THREE VARIETIES IN WEST SUMATERA

Rahmawati Tanjung, Periadnadi Periadnadi* and Nurmiati Nurmiati

ABSTRACT

The processing of cocoa by farmers is still classified traditionally. So, the quality of Indonesian cocoa is classified as very low and this is because the product has no specifications and there are post-harvest impurities. Therefore, the study of the presence of indigenous microflora of cocoa pulp fermentation (Theobroma cacao, L) of three varieties in West Sumatra was carried out to determine the presence of indigenous microflora fermenting cocoa pulp from three varieties in West Sumatra, determining the presence of bacteria (Amilolytic, Proteolytic, and Cellulolytic) and determine the characteristics of bacterial isolates contained in Cocoa pulp. This research was carried out by using a survey method whose results were presented descriptively. The results showed that the pulp of three cocoa varieties in West Sumatra found the presence of Indigenous Bacteria and the absence of yeast, in the pulp of three West Sumatra cocoa varieties the presence of bacteria (acidification, amylolytic, Proteolytic and cellulolytic) was highest in the Scavina sample and the lowest in 85 TSH samples and 12 West Sumatra cacao varieties were isolated as many as 12 bacterial isolates with different characters consisting mostly of gram-positive bacteria.

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