Authors:

NiMade Wartini, Luh Putu Wrasiati, Gusti Putu Ganda-Putra

Abstract:

“The purpose of this research were (1) to study the effect time of fermentation naturally inaerobic conditions on content of acetic acid of watery sweating (2) to examine the effect ofadding sugar and salt to the characteristics of the cacao vinegar produced from distillate aceticacid, and (3) to obtain conditions of the process of making cacao vinegar from distilled liquidfrom watery sweating of cocoa beans.Fermentation treatment consists of 6 levels ie 0, 5, 10, 15,20, and 25 days. Fermentation is done naturally in aerobic conditions at room temperature.Aerobic conditions was made with the use of the aerator. Liquid pulp fermented acetic acidlevels observed every 5 days to establish the optimal fermentation. Pulp fermented liquids thatproduce optimal levels of acetic acid distilled vinegar and then made into a cacao vinegar withthe addition of sugar (0.00; 0.05; 0.10 ;, 0.15; and 0.20%) and salt (0, 00; 0.10; 0.15; 0.20; and0.25%).The results showed that the fermentation time for 15 days is optimal fermentation timebecause it can increase the content of acetic acid on the watery sweating (2.65% acetic acid).Best cacao vinegar obtained from treatment of the addition of sugar 0.15% and 0.20% salt. Itscharacteristics as follows : content of acetic acid, pH, total dissolved solids, sugar, and salt were1.24%, 2.71, 3.95%, 0 ,15%, and 0.19%, respectively, hedonic of flavor and aroma were 5.8 and5.3 (rather like to like), respectively.”

Keywords

Keyword Not Available

Downloads:

Download data is not yet available.

References

  • Alamsyah, T.S. 1991. Peranan fermentasi
  • dalam pengolahan biji kakao kering.
  • Suatu Tinjauan. Berita Perkebunan. 1
  • (2) : 97-103.
  • Ditjen Perkebunan. 2011. Statistik
  • Perkebunan Indonesia. Ditjen
  • Perkebunan Deptan RI. Jakarta.
  • Ganda-Putra, G.P.. Harijono. S.
  • Kumalaningsih dan Aulani’am. 2008.
  • Optimasi kondisi depolimerisasi pulp
  • biji kakao oleh enzim
  • poligalakturonase endojinus. Jurnal
  • Teknik Industri 9 (1): 24-34
  • (Terakreditasi).
  • Hardoyo, A. E. Tjahjono, D. Primarini,
  • Hartono dan Musa. 2007. Kondisi
  • Optimum Fermentasi Asam Asetat
  • Menggunakan Acetobacter Aceti B166.urnal Sains MIPA 13 (1) :19
  • Lopez, A.S. 1986. Chemical change
  • occurring during the processing of
  • cacao. Proceeding of The Cacao
  • Biotechnology Symposium. Dept. Of
  • Food Science College of Agricultutre.
  • The Pennsylvania State University.
  • Pennsylvania. USA
  • Mandel, J. H. 2004. Efek Penambahan
  • Gula Dan Perbedaan Asal Inokulum
  • Terhadap Tebal Dan Berat Pelikel Nata
  • Pada Pembuatan Nata De Coco.
  • Majalah Ilmiah BIMN Edisi 6. No. 342
  • (2), : 6‐8
  • SNI 01-3711-1995. Standar Nasional
  • Indonesia (SNI) Cuka Makan. Badan
  • Standardisasi Nasional (BSN). Jakarta.
  • SNI 01-4371-1996. Standar Nasional
  • Indonesia (SNI) Cuka Fermentasi.
  • Badan Standardisasi Nasional (BSN).
  • Jakarta

PDF:

https://jurnal.harianregional.com/pangan/full-18730

Published

2015-09-30

How To Cite

WARTINI, NiMade; WRASIATI, Luh Putu; GANDA-PUTRA, Gusti Putu. Karakteristik Cuka Makan dari Cairan Pulpa Hasil Samping Fermentasi Biji Kakao pada Penambahan Gula dan Garam.Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology), [S.l.], v. 2, n. 2, p. 155–162, sep. 2015. ISSN 2477-2739. Available at: https://jurnal.harianregional.com/pangan/id-18730. Date accessed: 28 Aug. 2025.

Citation Format

ABNT, APA, BibTeX, CBE, EndNote - EndNote format (Macintosh & Windows), MLA, ProCite - RIS format (Macintosh & Windows), RefWorks, Reference Manager - RIS format (Windows only), Turabian

Issue

Vol 2 No 2 (2015)

Section

Articles

Creative Commons License This work is licensed under a Creative Commons Attribution 4.0 International License