THE INFLUENCE OF SUCROSE AND ACETOBACTER ACETI ADDITION TO ACETIC ACID CONTENT ON COCONUT WATER VINEGAR
Hernani1, Wibowo Mangunwardoyo1, Mailani Dwi Hidayati2 and Miskiyah2
1Indonesian Center for Agricultural Postharvest Research Development, Indonesia
Jl. Tentara Pelajar No. 12, Bogor 16114, Indonesia
2University of Indonesia
Abstract
Vinegar coconut water can be made from coconut water by fermentation through two stages, namely alcohol fermentation in the presence of anaerobic yeast and acetic acid fermentation with acetic acid bacteria in aerobic. The present work was to investigate of influences of sucrose addition on alcohol fermentation and Acetobacter aceti on acetic acid fermentation to the acetic acid content of coconut water vinegar an phenol content. The method of experiment was used a completely randomized design by factorial with two replications. The first factor was sugar concentration (A) consisting of 2 levels i.e 15% and 20%, whereas the second factor was the concentration of inoculum of A.aceti consisting of 3 levels i.e 10%, 15% and 20%. Observations determined for ethanol content, pH, specific gravity and acetic acid content. The result showed ethanol and acetic acid content tends to increasing and pH was decreased whereas specific gravity almost constant. Then, for acetic acid fermentation was showed increasing the acetic acid content for all treatment in days 49, especially for the treatment of 15% sucrose and 10% A.aceti 10% addition
Keywords: Vinegar, sucrose, Acetobacter aceti, acetic acid
Topic: International Conference on Sustainable Agriculture