OPTIMALISASI LAMA FERMENTASI DENGAN PENAMBAHAN KONSENTRASI ACETOBACTER ACETI PADA PEMBUATAN CUKA BUAH APEL RHOME BEAUTY MENGGUNAKAN ALAT FERMENTOR

Penulis

  • Nanik Andayani
  • Dian Nurhayati
  • Muhammad Djabir Saing

Abstrak

.The process of making rome beauty apple through two stages of fermentation, namely the first fermentation by khamir for the formation of alcohol and the second fermentation by acetic acid bacteria which converts alcohol into acetic acid. This research was conducted from July to November 2019, where the research was carried out in the food processing laboratory and Food Analysis Laboratory, State Polytechnic of Jember. The purpose of this research was to obtain acetic acid fermentation with the best conditions (optimum) with the addition of acetobacteraceti microbial concentrations and to get the concentration of Acetobacter aceti Beijerinck IFO 3283 starter and acetic acid fermentation time on the acetic acid levels of the best RomeBeauty apple vinegar, thus produced the quality of vinegar fruits SNI and make Standard Operational Procedures (SOP).Method for this research with a completely randomized design (CRD) using 2 factors, each using 3 levels, obtained 9 treatment units with 3 repetition.Used the treatment factor of addition the number of different concentrations of starter / inoculum acetobacter aceti Beijerinck IFO 3283 (A1 = 20%, A2 = 22,5%, A3 = 25%) and different fermentation times (B1 = 5 days, B2 = 6 days, B3 = 7day).The results showed that the rome beauty apple vinegar by adding the concentration of Acetobacter aceti Beijerinck IFO 3283 inoculum 25% with 5 days fermentation time (A3 B1) produced the highest acetic acid, the value is 4,683%, the highest number of microbes was 2,20 x 108cfu / ml, the smallest alcohol content is 5,1% and smallest sugar content is 7,0%. The Conclusion of this research is production of rome beauty apple vinegar the most effective with the New Brunswick Bioflo / Celligen 115 eppendofffermentortype with the addition of a starter / inoculum Acetobacter aceti Beijerinck IFO 3283 concentration can shorten / accelerate the fermentation of rome beauty apple vinegar to 5 days.

 

Keywords: Rome Beauty Apple Vinegar, AcetobacterAceti Beijerinck IFO 3283  Concentration.

Referensi

Aldia J,dkk . Pengaruh Konsentrasi Inokulum Acetobcater Aceti Dan Lama Fdrmentasi terhadap Karakteristik Vinegar Murbei ( Morus Alba ). Jurusan Teknologi Pangan, Fakultas Teknik , Universitas Pasundan, Bandung.

Badan Standarisasi Nasional (BSN), 1996. SNI 01-4371-1996. Cuka Fermentasi. Departemen Perindustrian Republik Indonesia. Jakarta

Buckle, K. A. Edwards, R.A, Fleet, G.H. and Wooton, M. 1985. Imu Pangan. Jakarta. UI-Press

Desrosier, N.W. 1988. Teknologi Pengawetan Pangan dan Gizi, Penerbitan Universitas Indonesia, Jakarta.

Dessi Caturyanti et al, 2008. Pengaruh Varietas Apel Dan Campuran Bakteri Asam Asetat terhadap Proses Fermentasi Cider. Agritech, Vol. 28, No. 2 Mei 2008. Fakultas Teknologi Pertanian. Universitas Mercu Buana, Yogyakarta.

Dian Nurhayati ,dkk ,2018. Optimalisasi alat FermentorPadaLamaFermentasi Cuka Apel. Seminarnasional Hasil penelitian Dan Pengabdian Masyarakat 2018. ISBN : 978-602-149170-6-8. Jurusan Teknologi Pertanian Politeknik Negeri Jember.

Daulay,1999. Kajian Perbedaan Kondisi Fermentasi dan Konsentrasi Inokulum pada Pembuatan Cuka Salak. Fakultas Teknologi Pertanian . Jurusan Teknologi Hasil Pertanian. Universitas Brawijaya , Malang.

Fardiaz, Winarno, 1994. Biofermentasi Dan Biosintesa Protein. Angkasa Bandung.

Hardoyono,2007. Kondisi Optimum Fermentasi Asam Asetat Menggunakan Acetobacter aceti. Balai Besar Teknologi Pati. Badan Pengkajian dan Penerapan Teknologi. Lampung.

Kwartiningsih,E.dan S>M. Nuning. 2005.Fermentasi Sari Buah Nanas Menjadi Vinegar. http:si.uns.ac.id/profil/upload publikasi.

Moh. Baswan De Gorie,2009. Pembuatan Cuka apel Fuji ( Malus Fuji ) Menggunakan Saccharomyces Dan Acetobacter Aceti. Fakultas Teknik .Universitas Indonesia,Depok.

Nurismanto R, Mulyani T dan Tyas, 2014. Pembuatan Asam Cuka Pisang Kepok (Musaparadisiaca L ) Dengan Kajian Lama Fermentasi Dan Konsentrasi Inokulum ( Acetobacter Aceti ).Jurnal Reka Pangan , Vol 8 & N0.2 Desember 2014.

Perry,(1999). Perry’s Chemical Engineers’ Handbook.Amerika : Mc Graw -Hill

Soelarso, B. (1997). Budidaya Apel. Kanisius. Yogyakarta.

Susanto,T,R. Adhitia dan Yunianta, 2000. Pembuatan Nata de Pina dari Kulit Nanas . Kajian dari sumber Karbon dan Pengenceran Medium Fermentasi. Jurnal Teknologi Pertanian 1 (2) :58 – 66.

Waluyo, S. 1984. Beberapa Aspek Tentang PengolahanVinegar, Dewa Ruci Press. Jakarta

Wong,C.(2007,Desember 28 ). Apple Cider Vinegar.Maret 5,2008.http:/almedia.about.com/od/applecidervinegar/a/1

Wood dan Lass, 1985. Jurnal Martiana Andriani “Studi Kenetika Fermentasi Pada Teh Kambuchaâ€. Fakultas Teknologi Pertanian . Jurusan Teknologi Hasil Pertanian. Universitas Brawijaya , Malang.

Zubaidah,Elok,2010. Kajian Perbedaan Kondisi Fermentasi Alkohol dan Konsentrasi Inokulum Pembuatan Cuka Salak ( Salaccazalacca ). Universitas Brawijaya :Malang.Jurnal Teknologi Pertanian.Vol.11 No,2.

##submission.downloads##

Diterbitkan

11-12-2019