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Hasanuddin Hasanuddin
Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Bengkulu
Agriculture, Biological Sciences & Forestry Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering

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THE QUALITY OF COCONUT VINEGAR PRODUCED BY SLOW METHODS Echy Warna Priasty; Hasanuddin Hasanuddin; Kurnia Herlina Dewi
Jurnal Agroindustri Vol 3, No 1 (2013)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.3.1.1-13

Abstract

The vinegar production needs two steps, the sugar changing to alcohol by yeast and then alcohol changing to vinegar by acetic acid bacteria. The vinegar could be produce by slow methods. The purposed of this study were to determine the influence of yeast and sugar using against the quality of fermentation result in first step (anaerobic), analyzing the influence of fermentation time against the vinegar quality based on SNI 01-3711-1995, and study the influence of fermentation time against the acetic acid content in second step (aerobic) with slow methods. This research used completely randomized design, the adding sugar (3 level) and yeast (3 level) as treatment. Each treatment was repeated three times. While the observation of vinegar quality used experiment research without the difference of treatment and repetition, used single error design. Result of research showed that vinegar quality have been suitable with SNI 01-3711-1995 about vinegar, include form, smell, acetic acid content, formic acid and oxalic acid. If the fermentation time be longer, the acetic acid content be lower in aerobic fermentation with slow methods, it was showed by the exponential regression formula ?= 20,695e-0,088x.
THE USE OF COCONUT WATER FOR RAW MATERIAL OF VINEGAR Hasanuddin Hasanuddin; Kurnia Herlina Dewi; Okta Wulandra
Jurnal Agroindustri Vol 2, No 2 (2012)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.2.2.53-61

Abstract

Vinegar could be produced from any fruit juice. Coconut water as raw material was used by increasing sugar concentration. Vinegar is one of the alternatives in the use of coconut water waste. This is supported by the needs of the growing vinegar. Vinegar  manufacture involves two stages of fermentation (anaerobic and aerobic). Aerobic fermentation by adding yeast and sugar yield of 12% alcohol (the alcohol optimal), where as aerobic fermentation produces vinegar 4% -12.5% (SNI). The purpose of this study were to determine the optimal percentage of the addition of yeast and sugar to produce alcohol 12%, and to compare the quality of coco vinegar with SNI 01-3711-1995 vinegar. This study used factorial completely randomized design , the adding sugar and  yeast as treatment, 3 level of adding sugar and  yeast with 3 observations. Results of variance analysis  showed that the treatment was very real effect on levels of alcohol and alcohol pH. The Duncans Multiple Range Test (DMRT) showed that the highest quality levels of alcohol present in addition of 16% sugar and   6% of yeast. while the pH of alcohol contained in the addition of yeast 4.5% and sugar 10%
Co-Authors Echy Warna Priasty Kurnia Herlina Dewi Okta Wulandra