DERAJAT KEASAMAN (pH) VINEGAR DALAM MEDIA LIMBAH FERMENTASI BIJI KAKAO AKIBAT PENAMBAHAN KONSENTRASI Acetobacter aceti DAN WAKTU INKUBASI
ABSTRAK: The study was aimed
to identify the degree of acidity (pH) vinegar in a medium wastefermentation of
cocoa beans due to the addition of Acetobacter aceti concentration andtime of
incubation.This research utilised two factor, factorial design with completely randomized
design (CRD). Thefirst factor is the Acetobacter aceti consentration (10%, 13%,
dan 16%). The second is the time of incubation (6, 8, dan 10 day). Results wereanalyzed
by using SPSS program version 11 personal computer, two way ANOVA andmultiple
comparison test with significance level of 0,05.The results of analysis of
variance showed that there were differences in the degree of acidity (pH) of
vinegar in a mediumwaste fermentation of cocoa beans due to the addition of
Acetobacter aceti concentrationand time of incubation. While Duncan's test
results showed the treatment inoculation 13% starter Acetobacter aceti with 6
days of incubation time significantly different from the other treatments with
minimal pH is 2,02. So that these results meet the standards of vinegar. From
these experiment we suggested that consentration of Acetobacter aceti andincubation
period has effects in the degree of acidity (pH) vinegar in fermentation waste
of cacao seed medium.
Penulis: Wiwik Kusmawati
Kode Jurnal: jpbiologidd150829
