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All Journal AGRITEKNO, Jurnal Teknologi Pertanian
Nikholaus Melamas
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura
Agriculture, Biological Sciences & Forestry

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Journal : AGRITEKNO, Jurnal Teknologi Pertanian

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PENGARUH KONSENTRASI RAGI Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KUALITAS CUKA TOMI-TOMI (Flacourtia inermis) Sandra J Nendissa; Rachel Breemer; Nikholaus Melamas
AGRITEKNO: Jurnal Teknologi Pertanian Vol 4 No 2 (2015): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

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Abstract

This objectives of this research were both to study and determine the best level of concentration of yeast Saccharomyces cereviseae and period of fermentation on the quality of tomi-tomi vinegar (Flacourtia inermis). A completely randomized experimental design with two factors of treatment was applied in this research. The first factor was concentration of yeast S. cereviseae having four levels of tretament, i.e.: without the addition of yeast 0.5, 1 and 1.5 g yeast. The second factor was period fermentation with 1, 2, 3, 4, and 5 weeks. The result indicated that the concentration of yeast S. cereviseae 1.5 g and period fermentation 5 week produced a good tomi-tomi vinegar with total acids 51.22%, total dissolved solids 8.35, total sugar 8.07% and pH 5.40.
Co-Authors Rachel Breemer Sandra J Nendissa