PENGARUH KONSENTRASI INOKULUM Acetobacter aceti DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK VINEGAR MURBEI (Morus alba) [Effect Of Concentration and Old Acetobacter aceti Inoculum Fermentation Characteristics Of Mulberry Vinegar ( Morus alba )]

Abstract

The purpose of this research was to obtain the best inoculum concentration and fermentation time best in the processing of vinegar so as to produce quality vinegar with some characteristics that can attract people to cultivate mulberry vinegar to become vinegar. The benefits of this research is to utilize products of Indonesia's vast land, introduced to the public regarding food developed into vinegar mulberry, mulberry efficacy introduced by the process into mulberry vinegar, and is expected to increase the economic value, or develop processing into products mulberry vinegar which new in the context of diversification, and can extend the shelf life. The research method consists of two phases: a preliminary research and the main research. Preliminary research conducted that determines the optimum time growth of Saccharomyces cerevisiae and Acecobacter aceti and determine the best sugar concentration. The main research conducted that determine Acetobacter aceti inoculum concentration and fermentation time using RPT (Divided plot design). The response in this research include chemical response (analysis of acetic acid and alcohol content) and organoleptic (color, aroma, and flavor). The results showed the production of mulberry vinegar with simultaneous inoculation process produces acetic acid levels highest on day 7 with the addition of inoculum concentration of 11 % , the lowest acetic acid levels at day 13 with the addition of inoculum concentration of 7 % , and and panelists responded somewhat like the color and flavor attributes , and panelists to respond rather not like to attribute sense . Keywords : Fermentation , Mulberry , Vinega