Optimalisasi Alat Fermentor pada Lama Fermentasi Cuka Apel

Authors

  • Dian Nurhayati
  • Nanik Andayani
  • Muhammad Djabir Saing

Abstract

Apple vinegar is processed by extracting apple juice as a substrate for alcoholic fermentation. According to Buckle et al., (1987), in the initial fermentation process (alcohol), the microorganisms used were yeast, where yeast overhauled sugar into alcohol and carbon dioxide and the duration of fermentation depending on the type of yeast, the initial sugar level and the desired final alcohol content . Alcohol levels affect the course of the next process (acetic acid fermentation). The purpose of this study was to obtain the best (optimum) conditions for acetic acid fermentation and obtain the best formulation of apple cider vinegar using this fermentor. The method of this study was a completely randomized design (CRD) using 2 factors with each using 6 treatment units with replications 3 times. Using two varieties of apples (manalagi and rome beauty) and duration of acetic acid fermentation (14 days, 21 days and 28 days). Apple wine is inoculated with acetic acid (Acetobacter aceti) as much as 0.5%. Acetic acid fermentation is carried out aerobically for 21 days at room temperature. The results of the research on making apple cider vinegar with New Brunswick eppendoff type Bioflo / Celligen 115 (Fermentor / Bioreactor) fermentor, showed that apple cider vinegar fermentation using Rome beauty apples produced acetic acid levels of 3.95%, alcohol 5% on day 21

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Published

18-01-2019