The Effect of the Addition of baker’s Yeast and Tape Yeast with the Length of Fermentation on the Quality of Carica vinegar

Abstract

Abstract Vinegar is a condiment produced by alcoholic and acetic acid fermentation of various sugary or starchy ingredients. Vinegar can be produced from a substrate containing a certain amount of ethanol which comes from various sources such as coconut water, pineapple peel, fruit and coffee grounds. Acetic acid can be produced by two methods, namely synthetic/chemical and microbiological or fermentation. Vinegar is widely available in the market, is commonly consumed and contains chemicals that are harmful to the body. Vinegar is produced through an industrial process with a pure chemical synthesis process. In this study, the basic ingredients for the process of making acetic acid came from carica fruit juice. The stages of forming acetic acid include the addition of sugar, the first fermentation and the second fermentation. In the first fermentation process, the yeast used is baker’s yeast, while the second fermentation uses tape yeast. Determination of variables in this study using a factorial design. The results of the study obtained the optimum effect of fermentation time, yeast mass and volume of alcohol for the manufacture of carica fruit vinegar. The higher the concentration of the tape yeast used in the processing of carica vinegar, the higher the alcohol content and total acid produced, and the lower the pH and sugar content. Of all the treatments the best results were produced from an experiment with a total acid of 5.2. The experimental variable was a yeast mass of 4 g, a fermentation time of 11 days and a volume of alcohol used was 30 ml.