Potensi Dan Karakter Parsial Bakteri Indegenous Pemfermentasi Pulp Buah Kakao (Theobroma Cacao, L.) Pada Tiga Varietas ( TSH 858, Scavina Dan ICS 60) Di Sumatera Barat

The research of the potential and partial character of indegenous fermentation bacteria in cocoa pulp (Theobroma cacao, L.) of three varieties (TSH 858, Scavina and ICS 60) in West Sumatra has been conducted from October - December 2018, in the Microbiology Laboratory, Biology Department, Faculty Mathematics and Natural Sciences, Andalas University. The samples were collected by purpose sampling method and data were analyzed descriptively. This study aims to determine the presence, morphological characters, potential characters and determine the class of fermented bacteria (lactic acid or acetic acid) isolates - indigenous isolates in cocoa fruit pulp. In cocoa fruit pulp there are fermentative bacteria to fermented the cocoa. The research result that there are nine potential isolates of indegenous fermentative bacteria are Lactic Acid Bacteria. These bacteria include the genus Lactobacillus and Sterptococcus used for further testing. S2 isolate has the highest fermentative index (6.37), while the highest amylolytic, cellulolytic, and proteolytic indices are found in S1 isolates. Thus it can be concluded that in the pulp of three cocoa varieties in West Sumatra, fermentative bacteria and S1 isolates from Scavina variety is the best isolates to produce protease, amylase and cellulase enzymes. Keywords: Indigenous, Fermented, Cocoa, Characterization, Potentia