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

Septiana Restila Ester, Mukarlina Mukarlina, Rahmawati Rahmawati

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.

Keywords


acetic acid bacteria; alcohol; banana; vinegar

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DOI: http://dx.doi.org/10.26418/protobiont.v10i1.52672

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Dipublikasikan oleh
Jurusan Biologi
Fakultas Matematika dan Ilmu Pengetahuan Alam
Universitas Tanjungpura
Kerjasama dengan
Perhimpunan Biologi Indonesia

 

 

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