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All Journal Indonesian Journal of Community Services Cel JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Saragih, Davina Patricia
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Agriculture, Biological Sciences & Forestry Humanities Chemistry Immunology & microbiology Industrial & Manufacturing Engineering Other

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Karakteristik Vinegar Nanas Pada Variasi Kombinasi Kecepatan Agitasi Dan Lama Fermentasi Pada Asam Asetat Saragih, Davina Patricia; Antara, Nyoman Semadi; Anggreni, Anak Agung Made Dewi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i04.p02

Abstract

Pineapple (Ananas comosus (L.) Merr) is a tropical fruit abundant in Indonesia and rich in simple sugars such as glucose, fructose, and sucrose, making it a potential raw material for vinegar production through fermentation processes. Vinegar production involves two stages of fermentation: alcoholic fermentation using Saccharomyces cerevisiae and acetic fermentation by Acetobacter aceti. This study aims to determine the effect of agitation speed and fermentation duration during the acetic fermentation stage on the characteristics of pineapple vinegar and to identify the optimal agitation speed and fermentation duration for producing pineapple vinegar with the best characteristics. The research was conducted using a randomized block design (RBD) with two factors: agitation speed (50, 100, and 150 rpm) and fermentation duration (5, 10, and 15 days), with two replications, resulting in 18 experimental units. Data were analyzed using analysis of variance (ANOVA), followed by Duncan's multiple range test if significant effects were found. Observed parameters included acetic acid content, ethanol content, reducing sugar content, and sensory characteristics such as color, aroma, taste (sweet, sour, bitter), and overall acceptance. The results showed that agitation speed and fermentation duration significantly affected the characteristics of pineapple vinegar during the acetic fermentation stage. The best treatment was obtained at an agitation speed of 150 rpm for 10 days, yielding an acetic acid content of 3.2%, ethanol content of 0.024%, reducing sugar content of 0.201%, color score of 3.2 (slightly yellow), sweetness score of 3.6 (moderately sweet), sourness score of 3.9 (very sour), bitterness score of 3.6 (moderately bitter), and the highest overall acceptance score of 3.5 (neutral to like).
Production of Liquid Organic Fertilizer from Various Organic Waste Sources for Vegetable Cultivation in Bulotalangi Timur Village, Gorontalo Yusrina, Safira Zahrah; Putra, Muhammad Rafli Ariq; Saragih, Davina Patricia; Damanik, Ruth Shinta; Sinambela, Ester; Lahusin, Azwar; Sumiahadi, Ade
Indonesian Journal of Community Services Cel Vol. 4 No. 3 (2025): Indonesian Journal of Community Services Cel
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ijcsc.v4i3.123

Abstract

Background: Bulotalangi Timur Village is dominated by vegetable farmers who rely heavily on chemical fertilizers, making them vulnerable to fertilizer shortages that can negatively affect crop productivity. Although organic fertilizers derived from organic waste offer a sustainable alternative, farmers’ knowledge and skills regarding their production and application remain limited.Aims: This activity aimed to improve farmers’ knowledge and skills in producing liquid organic fertilizer (LOF) from organic waste as an environmentally friendly approach to enhance crop productivity and support sustainable village development.Method: The activity was conducted in Bulotalangi Timur Village, Bulango Timur District, Bone Bolango Regency, Gorontalo Province, in October 2023. It consisted of three stages: planning, implementation, and evaluation. The implementation employed training methods that combined socialization and participatory demonstrations to facilitate hands-on learning.Results: The training program was implemented smoothly and received a very positive response from participants, as indicated by their high level of enthusiasm and satisfaction. Participants expressed a strong expectation for the continuation of similar activities in the future. However, several challenges were identified, including limited initial awareness of organic waste utilization and scheduling constraints that led to relatively low participation rates.
Co-Authors Ade Sumiahadi, Ade ANAK AGUNG MADE DEWI ANGGRENI Damanik, Ruth Shinta Lahusin, Azwar NYOMAN SEMADI ANTARA Putra, Muhammad Rafli Ariq Sinambela, Ester Yusrina, Safira Zahrah