VINEGAR DEVELOPMENT of NIRA LONTAR (Borassus flabellifer L.) in CONTROLLED FERMENTATION

• Main Author: Chrisman Honin, Maryanto
• Format: Theses
• Language: Indonesia
• Subjects: Ilmu hayati ; Biologi
• Online Access: https://digilib.itb.ac.id/gdl/view/36263
• Institution: Institut Teknologi Bandung

Has conducted research that aims to get potential microorganisms that play a role in the development of vinegar from nira lontar as well as optimization of the fermentation medium and the environmental conditions to generate a good quality balsamic vinegar from raw materials such as nira lontar. Nira lontar was the result leads inflorescence plant palm (Borassus flabellifer L.) which has a sugar content are eligible to be fermented into vinegar in the amount of 10.96%. Research development vinegar from nira lonar begins with preliminary research that the isolation and identification of potential microbial nira lontar result two microorganism isolates dominant. The isolates were identified by molecular technique of the 16S rRNA gene in Macrogen, South Korea. Results of identification followed by the construction of a phylogenetic tree showing that isolates NA1M and NA2M has the closest kinship with Bacillus subtilis. Microbial isolation results do not provide optimal results in the production of vinegar, therefore for further research using common microorganisms in the production in phase of vinegar; Saccharomyces cerevisiae and Acetobacter aceti. Microorganisms that in used activated, and its growth rate is determined by the growth curve, found that the optimum age of microorganisms to be used as a starter in the fermentation of vinegar that is at the 14th hour for S.cerevisiae and 18th hours for A.aceti. Fermentation is carried out in two stages, the first stage of fermentation ethanol followed by fermentation vinegar. In the first stage of testing parameters include pH, reducing sugar content, the number of cells and the concentration of ethanol while in the second phase plus the testing parameters ie acetic acid levels. Optimization of the source of C and N also was done in two stages of fermentation. Optimization of N source by adding ammonium sulfate at a concentration of 0.75%, 1% and 1.25%, while optimization of source C with the addition of sucrose at concentration of 5%, 10% and 15%. Data fermented with the addition of ammonium sulfate treatment of 1.25% and sucrose 10% acetic acid showed the highest gains in the amount of 29.85 g/l or 2.99% at the 48th hour with a pH of 4.4; 8,7x107 cell number CFU/ml, reducing sugar content of 35.52 g/l and ethanol with a concentration of 7.26 g/l. Acetic acid levels obtained then validated with HPLC technique and acetic acid content obtained of 3.50%. Organoleptic test results from 20 panelists showed that the color and flavor characteristic to the vinegar without treatment (control) is still preferred over a controlled fermented vinegar.