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All Journal Teknotan: Jurnal Industri Teknologi Pertanian JIPTEK : Jurnal Ilmiah Pendidikan Teknik dan Kejuruan Agrointek INVOTEC EDUFORTECH Indonesian Food Science and TechnologyJournal Jurnal Pelayanan dan Pengabdian Masyarakat (Pamas) Asean Journal of Science and Engineering (AJSE) Journal of Agri-Food Science and Technology (JAFoST) Metathesis: Journal of English Language, Literature, and Teaching Marathon: Jurnal Pendidikan Jasmani Universitas Tanjungpura
Dewi Cakrawati
Program Studi Pendidikan Teknologi Agroindustri, FPTK UPI
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Energy Engineering Environmental Science Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Other

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Journal : Asean Journal of Science and Engineering (AJSE)

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Consecutive Purple Sweet Potato Vinegar Fermentation Using Mixed Starter of Aspergillus spp, Saccharomyces Cerevisiae, and Dried Starter of Acetobacter pasteurianus Cakrawati, Dewi; Hongsprabhas, P.
ASEAN Journal of Science and Engineering Vol 4, No 1 (2024): AJSE: March 2024
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/ajse.v4i1.60559

Abstract

This study investigated the effect of sorbent material on the viability of dried A. pasteurianus starter and the use of defined starter culture of fungi Aspergillus spp, yeast S. cerevisiae, and dried A. pasteurianus starter during purple sweet potato vinegar fermentation.  Complex carbohydrate in cultivation media protects cells during drying, while rice flour as sorbent material absorbs water to obtain dried starter of A. pasteurianus. Increasing the ratio of cultivation media and sorbent material from 1:1 to 1:2 could reduce aw of dried A. pasteurianus starter that will prolong storage time. Mixed starter of Aspergillus spp, yeast S. cerevisiae, and dried A. pasteurianus starter could convert starch to glucose to EtOH to acetic acid during fermentation. However, media saccharified by A. usamii contain lower EtOH and higher acetic acid than media saccharified by A. shirousamii (P0.05). It is noteworthy that A. usamii could hydrolyze starch and protein in rice flour to prevent nutrient exhaustion during acetic acid production by A. pasteurianus. While nutrient exhaustion in media saccharified by A. shirousamii leads to the utilization of acetic acid known as over-oxidation.
Co-Authors Afianti Sulastri, Afianti Ahmad Ridwan Ali Satia Graha Anggraini, Fina Siti Aprilianto, Kevin Aprina, Alvira Silva Danny Eka Wahyu Saputra Ekowati, Bangun Ambar Faridah, Chintya Nur Handayani, Sri Hongsprabhas, P. Ihsan, Rizqy Zainul Meilani, Dini Mira Miranti Mochamad Angga Kusumah Mustika Nuramalia Handayani Putri, Nadya Rachma Rahayu, Dwi Lestari Robbani, Putri Aulia Fitrah Siti Mujdalipah Sri Handayani Sundari, Sri Sya'adah, Siti Asiah Tanesha, Josephine Tantri Yulianti Tasjiah, Melly Amalia Tati Sukarti Tresuwan, Khemapas Utami, Kiki Diyah Ayu Yatti Sugiarti, Yatti Yosintha, Rolisda