Physicochemical Characteristics Of Kersen, Starfruit And Grapes For Fruit Vinegar With A Concentrations Acetobacter Aceti

  • Fitri Ida yanti UPN Veteran Jatim
  • Dedin Finatsiyatull Rosida Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya
Keywords: Vinegar, Acetobbacter aceti, Kersen, Star Fruit, Grapes

Abstract

Vinegar is a condiment made from sugar-containing materials through an alcoholic fermentation process followed by acetic acid fermentation. The principle in making vinegar is alcoholic fermentation and acetic acid fermentation.  The use of  kersen , starfruit dan grapes was chose because of its potential antioxidants vitamin C, flavonoids and polyphenols. The main quality criterion for vinegar is the acetic acid content. The purpose the determine the effect of  the type fruit and  concentration inoculum Acetobacter aceti  on fruit vinegar characteristics. This study used a completely randomized design  (CRD)  two factors, type furit (kersen, starfuit and grapes) and concentration inoculum Acetobacter aceti  (10%, 15%, 20%). The best treatment was the fruit vinegar with treatment starfruit and concentration inoculum Acetobacter aceti 15%, with the characteristic   acetic acid content of 4.56%, pH 3.30, total soluble solids 3,10(°Brix), total sugar 0.76%. and alcohol content 2,04%.

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Published
2022-12-30
How to Cite
yanti, F., & Rosida, D. (2022). Physicochemical Characteristics Of Kersen, Starfruit And Grapes For Fruit Vinegar With A Concentrations Acetobacter Aceti. AGRITEPA: Jurnal Ilmu Dan Teknologi Pertanian, 9(2), 365-384. https://doi.org/10.37676/agritepa.v9i2.3082
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