KAJIAN PERBEDAAN KONDISI FERMENTASI ALKOHOL DAN KONSENTRASI INOKULUM PADA PEMBUATAN CUKA SALAK (Salacca zalacca)
ABSTRACT: The objective of
producing snake fruit vinegar was to obtain high quality vinegar and improve
the effectiveness of first material. This research was aimed to know the effect
of alcohol fermentation condition (aerobic and anaerobic) and the effect of
inoculation concentration with the Backslop method to the physical, chemical,
and sensory characteristics of snake fruit vinegar.This research use Factorial
Randomized Block Design with 2 factors, snake fruit vinegar concentration (10%;
15%; 20% b/v) and different fermentation condition (aerobic and anaerobic) with
3 replications. The result of this research showed that fermentation condition
during alcohol fermentation and different inoculum concentration gave the
significant effect on total acid content and the other parameters. Meanwhile the interaction of both factors did
not give significant effect. Anaerobic
condition during alcohol fermentation gave the best result
Keywords: snake fruit vinegar,
aerobic, anaerobic, Backslop method, alcohol fermentation
Penulis: Elok Zubaidah
Kode Jurnal: jppertaniandd100016
