Pengaruh Varietas Apel dan Campuran Bakteri Asam Asetat terhadap Proses Fermentasi Cider

https://doi.org/10.22146/agritech.9865

Dessi Caturryanti(1*), Sri Luwihana(2), Siti Tamaroh(3)

(1) Fakultas Teknologi Pertanian, Universitas Mercu Buana Yogyakarta, Jl. Wates Km.10, Pos Kemusuk, Bantul, Yogyakarta 55753
(2) Fakultas Teknologi Pertanian, Universitas Mercu Buana Yogyakarta, Jl. Wates Km.10, Pos Kemusuk, Bantul, Yogyakarta 55753
(3) Fakultas Teknologi Pertanian, Universitas Mercu Buana Yogyakarta, Jl. Wates Km.10, Pos Kemusuk, Bantul, Yogyakarta 55753
(*) Corresponding Author

Abstract


The objectives of the research were evaluate apple variety and acetic acid bacteria ratio used in cider fermentation. Two apple varieties (Manalagi and Rome Beauty) were used and mixed culture of two bacteria species (Acetobacter pasteurianus INT-7 and Acetobacter aceti JCM 7640) were used for inoculation. Apple extract was inoculated by ratio of acetic bacteria 1:1 and 1:2, and etanol substrat of 5 % was added respectivelly, continued aerobic condition at room temperature for 7 days. The result of the reseach indicated that cider fermentation using Rome Beauty variety with mixed culture of A. pasteurianus INT-7 : A. aceti JCM 7640 = 1:2 produced acetic acid 3.11 %, product yield 0.85 g/g and efficiency 60.56 %.

ABSTRAK

Tujuan penelitian ini adalah untuk mengevaluasi pearan varietas apel dan rasio bakteri asam asetat dalam fermen- tasi cider. Dua varietas apel (Manalagi and Rome Beauty) dan dua kultur bakteri (Acetobacter pasteurianus INT-7 and Acetobacter aceti JCM 7640) digunakan dalam penelitian ini. Ekstrak buah apel dinokulasi dengan bakteri asam asetat dengan rasio 1:1 dan 1:2. Sebagai substrat ditambahkan ke dalam medium fermentasi etanol sebanyak 5 %. Fermentasi silakukan secara aerobik pada suhu ruang selama 7 hari. Hasil penelitian menunjukkan bahwa fermentasi cider menggunakan varietas apel Rome Beauty dengan perbandingan A. pasteurianus : A. aceti = 1:2 menghasilkan asam asetat sebanyak 3,11 %, yield produk 0,85 dan efisiensi sebesar 60,56 %.


Keywords


Apple; acetic acid bacteria; cider fermentation

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DOI: https://doi.org/10.22146/agritech.9865

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Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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