FERMENTASI SISTEM AEROB DAN ANAEROB DALAM PEMBUATAN CUKA DARI NIRA AREN (Arenga pinnata )

  • Netty Maria Naibaho Politeknik Pertanian Negeri Samarinda
  • Achmad Fikry Ramadhan Politeknik Pertanian Negeri Samarinda
  • Andi Lisnawati Politeknik Pertanian Negeri Samarinda
  • Mujibu Rahman Politeknik Pertanian Negeri Samarinda
  • Elisa Ginsel Popang Politeknik Pertanian Negeri Samarinda

Abstract

Vinegar is one of the products that are often utilized by the community to enhance the taste of food. The purpose of this study was to determine the taste of vinegar with the addition of cinnamon and to determine the effect of long fermentation in the production of Neera vinegar. This research was completed by using randomized design with 2 factors, namely the long fermentation and fermentation type  (aerobe and anaerobe). The results show that the highest water content was found in anaerobic fermentation with an average of 0.97%. The lower water content was in aerobic fermentation with an average of 0.96%. Since the high pH was at 2 days interval with pH 4, while the low pH was at day 6 that was with pH 3. The results of organoleptic tests for color showed the highest fermentation value on day 6 was with anaerobic fermentation with the average value of 3.70. The highest value of the organoleptic test for aroma was found in day 4 with anaerobic fermentation with an average of 3.60. The organoleptic test showed that anaerobic fermentation had the highest taste rate of 3.6 on average on day 6. Anaerobic fermentation process for 6 days resulted in pH valueand organoleptic test preferred by panelists.

Published
2017-06-15
How to Cite
NAIBAHO, Netty Maria et al. FERMENTASI SISTEM AEROB DAN ANAEROB DALAM PEMBUATAN CUKA DARI NIRA AREN (Arenga pinnata ). Buletin Loupe, [S.l.], v. 14, n. 01, p. 13-19, june 2017. Available at: <http://e-journal.politanisamarinda.ac.id/index.php/loupe/article/view/33>. Date accessed: 25 june 2018.
Section
Articles