The Enhancement of Acetic Acid Production from Fermented Nypa fruticans Sap

• Main Author: Grailher, Rubin
• Format: Final Year Project Report
• Language: English
• Published: Universiti Malaysia Sarawak (UNIMAS) 2018
• Subjects: S Agriculture (General); SD Forestry
• Online Access: http://ir.unimas.my/id/eprint/35385/2/Grailher.pdf; http://ir.unimas.my/id/eprint/35385/
• Institution: Universiti Malaysia Sarawak

Nipa sap vinegar was produced from nipa palm sap (Nypa fruticans Wurmb.) by traditional fermentation following the local with modified methods of vinegar production. Vinegar is the mixture of water, acetic acid and trace chemicals that may include flavouring. It involved two-stage fermentation as fresh nipa will be converted to alcohol before producing acetic acid. A few conditions were introduced to obtain the effective way in producing acetic acid with the fastest process needed such as unsterilized bottle, sterilized bottle and agitation of nipa sap. The pH, total sugar, glucose, acetic acid and alcohol of nipa sap vinegar were assessed and evaluated to know the effective way to produce acetic acid. The pH values for all conditions were decreasing as the fermentation progressed. But in agitated condition, the pH values decreased drastically before it became a constant decrease. Results revealed that the production of acetic acid in sterilized storage bottle (1.85 g/L) was constant and slightly higher than in the unsterilized storage bottle (1.25 g/L) on the day 11 by the traditional fermentation. N ipa sap has a potential as acetic acid raw material as it can act as source of sugars for double fermentation which is alcohol fermentation and acetic acid fermentation.