Kwartiningsih, Endang and Mulyati, Ln. Nuning Sri (2005) FERMENTASI SARI BUAH NANAS MENJADI VINEGAR. EKUILIBRIUM, 4 (1). pp. 8-12.

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    Pineapple is one of the plants spreading all over in Indonesia. It is necessary to develop pineapple processing. One of them was pineapple fermentation to become vinegar. Vinegar contains minimum 4,0 gr/100 mL acetic acid. There were two steps of fermentation to change pineapple to be vinegar. The first one was anaerob fermentation by Saccharomyces cerevisiae yeast. This pineapple fermentation produced 9,055 % ethanol. The second one was aerob fermentation by Acetobacter aceti bacteria. This fermentation changed ethanol to be acetic acid. In this research, by qualitative and quantitative analysis, pineapple vinegar contained 4,107 gr/100 mL acetic acid. Key words : vinegar, pineapple, fermentation.

    Item Type: Article
    Subjects: T Technology > TP Chemical technology
    Divisions: UNSPECIFIED
    Depositing User: mr azis r
    Date Deposited: 13 May 2013 16:44
    Last Modified: 13 May 2013 16:44
    URI: https://eprints.uns.ac.id/id/eprint/653

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