FADHILA, HANA SYIFA (2021) PENGARUH VARIABEL MASSA BEAD DAN SELANG WAKTU INOKULASI BAKTERI ASAM ASETAT TERHADAP KETAHANAN SEL YEAST TERIMOBILISASI Na-ALGINAT PADA PROSES PRODUKSI COCONUT VINEGAR (Cocos Nucifera, L). S1 thesis, Universitas Muhammadiyah Purwokerto.

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Abstract

Judging from the area of distribution, coconut plantations are spread throughout the country, although the average ownership of each farming family is only about 1.1 ha/household. According to Saputri et al., coconut water has the potential to be used as raw material for food products, including the manufacture of beverages, jelly, alcohol, dextran, nata de coco, soy sauce and vinegar. The use of vinegar is not only for food, but is also known as an antiseptic, cleaning agent (vinegar is acidic and corrosive), deodorizing and food preservative. This study aims to determine the effect of bead mass on acetic acid levels and to determine the effect of BAA inoculation time intervals on acetic acid levels in the simultaneous fermentation process. The method in this study uses the simultaneous fermentation technique. The results showed that the optimum concentration of acetic acid at the interval of BAA inoculation occurred on the fifth day of fermentation and at the interval of 24 hours of BAA inoculation was 4.8 g/L. The optimum concentration of acetic acid on the variation of bead mass occurred on the fifth day of fermentation and on the 10% bead mass, the bead mass was 5.1 g/L. Suggestions for this research need to do further testing of microbial and metal contamination in coconut vinegar so that the product is even safer for consumption.

Dosen Pembimbing: Mulyadi, Abdul Haris | nidn 0615106601
Item Type: Thesis (S1)
Uncontrolled Keywords: Coconut water, vinegar, the use of vinegar, simultan fermentation, optimization of fermentation.
Subjects: T Technology > TP Chemical technology
Divisions: Fakultas Tekniik Dan Sains > Teknik Kimia S1
Depositing User: Catur Indra Himawan
Date Deposited: 22 Nov 2022 03:18
Last Modified: 08 Jul 2024 01:51
URI: http://repository.ump.ac.id/id/eprint/14912

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