VINEGAR PRODUCTION FROM TANDUK BANANA PEEL (MUSA PARADISIACA NORMALIS) WITH MIXED CULTURE SACCHAROMYCES CEREVISIAE AND ACETOBACTER ACETI
<p align="justify">Based on the Agricultural Information Systems and Data Center, in 2015 there were approximately 90,000 ha of planting areas in Indonesia and banana production around 7.29 million tons which generally increased from year to year. The amount of banana production can...
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| Format: | Final Project |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/28853 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | <p align="justify">Based on the Agricultural Information Systems and Data Center, in 2015 there were approximately 90,000 ha of planting areas in Indonesia and banana production around 7.29 million tons which generally increased from year to year. The amount of banana production can also produce classic problems which is banana peel. Banana peel is organic waste which has a complete nutritional element which can be used for making vinegar. Making vinegar requires raw materials containing starch, sugar or a mixture of starches and sugars such as rice, apples and other agricultural ingredients with inoculums commonly used are Saccharomyces cerevisiae and Acetobacter aceti with a total concentration of acetic acid produced not less than 4% (around 5-8%). The production of vinegar with mixed inoculum with Orleans method is expected to accelerate the fermentation process. In this study optimization will be carried out by determining the best concentration of inoculum (Saccharomyces cerevisiae: Acetobacter aceti) from a ratio of 1: 1; 2: 1 and 3: 1 and determine optimal agitation between 120 rpm and 150 rpm for the process of making vinegar from tanduk banana peel (Musa paradisiaca normalis). For the determination, it is necessary to conduct several tests on the vinegar fermentation process which is carried out every 2 days for 2 weeks. The tests were carried out in the form of the dynamics of the population of Saccharomyces cerevisiae and Acetobacter aceti using the Total Plate Count (TPC) method in the Yeast Extract Peptone Dextrose (YPD) agar medium; determination of glucose content using a refractometer brix; determination of acetic acid levels by acid-base titration method; pH determination using a pH meter; coliform test using Total Plate Count (TPC) method on Eosin Methylene Blue (EMB) agar medium and organoleptic test with parameters of turbidity, aroma, taste, and appearance. From several tests that have been tested, the results showed that the best concentration of inoculum (Saccharomyces cerevisiae: Acetobacter aceti) in the process of making vinegar was 3: 1 at 150 rpm agitation with acetic acid content of 2.38%; pH 3.24; alcohol content of 2.33%; and sugar content of 0.9%.<p align="justify"> |
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