AKTIVITAS BAKTERI ASAM ASETAT DALAM PROSES PEMBUATAN CUKA DAGING PISANG MAS (Musa acuminata, L.)

Authors

  • Septiana Restila Ester Jurusan Biologi - Fakultas MIPA Universitas Tanjungpura Jl. Prof. Dr. H. Hadari Nawawi Pontianak - Kalimantan Barat
  • Mukarlina Mukarlina Jurusan Biologi - Fakultas MIPA Universitas Tanjungpura Jl. Prof. Dr. H. Hadari Nawawi Pontianak - Kalimantan Barat
  • Rahmawati Rahmawati Jurusan Biologi - Fakultas MIPA Universitas Tanjungpura Jl. Prof. Dr. H. Hadari Nawawi Pontianak - Kalimantan Barat

DOI:

https://doi.org/10.26418/protobiont.v10i1.52672

Keywords:

acetic acid bacteria, alcohol, banana, vinegar

Abstract

Acetic acid bacteria is aerobic gram-negative bacteria that has ability to oxidize ethanol to acetic acid. It is commonly used to produce vinegar from basic ingredients containing glucose such as fruit. The research aims to determine the activity of acetic acid bacteria in the prosess of making vinegar from the flesh of the banana (Musa acuminata, L.). The fermentation process is carried out for 7 day or until the color of the banana flesh changes into brown and emints a distinctive fermented odor. The acetic acid content produced is 0.50%, but it does not meet the requirements of fermented vinegar. The alcohol content produced is 0,99%, has meet the requirements of fermented vinegar.

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Published

2022-02-15

Issue

Vol. 10 No. 1 (2021)

Section

Articles

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