Pemanfaatan Buah Nanas Madu Sebagai Bahan Dasar Vinegar Dengan Variasi Konsentrasi Starter Dan Lama Fermentasi

Oktaviani, Diana and , Dra. Titik Suryani, M.Sc. (2020) Pemanfaatan Buah Nanas Madu Sebagai Bahan Dasar Vinegar Dengan Variasi Konsentrasi Starter Dan Lama Fermentasi. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Vinegar is a fermented fermentation of fruit base containing sugar and is produced from the change of alcohol into acetic acid by the bacteria Acetobacter sp. Honey pineapple contains 1.79 g of glucose, 4.59 g sucrose, and 3.71 g sucrose and alternative ingredient to make a fruit vinegar. The aim of the research to know the quality of pineapple honey fruit vinegar with a variation of the concentration of starter and fermentation period is reviewed from the level of acetic acid and the assessment of Organoleptics test. Research using complete random design (RAL) 2 treatment factors are factor 1: Starter concentration (3 levels = 8%, 10%, 12%) and factor 2: fermentation Length (2 levels: 7 days and 10 days) with 2 repeats. The results showed that the highest acetate levels in the treatment of K3L2 (combination starter 12% and duration of fermentation 10 days) amounted to 3.43%. The best of organoleptic of honey pineapple vinegar fruit at the treatment of K2L1 (Combination starter 10% and length of fermentation 7 days) namely clear brown color, sour flavor, pungent and well-liked SOCIETY in accordance with SNI 01-4371-1996..

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	Vinegar, Nanas Madu, Asam Asetat, Organoleptik
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	DIANA OKTAVIANI
Date Deposited:	24 Aug 2020 02:48
Last Modified:	24 Aug 2020 02:48
URI:	http://eprints.ums.ac.id/id/eprint/85522

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