Keberadaan Mikroflora Alami Dalam Fermentasi Cuka Apel Hijau (Malus sylvestris Mill.) Kultivar Granny Smith
Abstract: Research on The
Presence of Natural Microflora in Fermentation of Green Apples Cider Vinegar
(Malus sylvestris Mill.) Cultivars Granny Smith was conducted from February to
June2014 at Microbiology Research Laboratory, Department of Biology, Faculty of
Mathematics and Natural Sciences, Andalas University, Padang. The purpose of
the research were to determine the Presence of the natural microflora (yeasts
and bacteria) in fermentation of a Granny Smith apple cider vinegar and to
determine the character of apple cider vinegar in termsof pH value dan sugar
content. The results showed that the fermentation of apple cider vinegar was
the Presence of the natural microflora (yeast as much as 1.8 x 106 cfu/ml and
bacteria asmuch as 3.4 x 106 cfu/ml) and obtained with apple cider vinegar acid
concentration (pH 3.13) with a residual sugar content (1.5% Brix) after 14 days
of acetic acid fermentation.
Penulis: Risca Adelina Atro,
Periadnadi dan Nurmiati
Kode Jurnal: jpbiologidd150848
