Vinegar can be made from coconut water through a fermentation process in two stages, namely alcohol fermentation used yeast in an anaerobic state and acetic acid fermentation using Acetobacter aceti in aerobic. The present work was to investigate the influences of sucrose addition on alcohol fermentation and Acetobacter aceti on acetic acid fermentation to the acetic acid and phenol content of product vinegar. Method of the experiment was used in 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, acetic acid andand phenol content. The results showed that ethanol and acetic acid contents tended to increase, and the pH value decreased, while the 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 addition of 15% sucrose and 10% A.aceti.
|Journal||IOP Conference Series: Earth and Environmental Science|
|Publication status||Published - 3 Apr 2020|
|Event||2nd International Conference on Sustainable Agriculture, ICoSA 2019 - Yogyakarta, Indonesia|
Duration: 30 Jul 2019 → 31 Jul 2019