PENGARUH PERBEDAAN KONSENTRASI KHAMIR SACCHAROMYCHES Cerevisiae PADA FERMENTASI CUKA NIRA NIPAH (NYPA Fruticans) TERHADAP MUTU CUKA YANG DIHASILKAN

NINGSIH, DEA EFRIYANTI and Widiastuti, Indah and Nugroho, Gama Dian (2024) PENGARUH PERBEDAAN KONSENTRASI KHAMIR SACCHAROMYCHES Cerevisiae PADA FERMENTASI CUKA NIRA NIPAH (NYPA Fruticans) TERHADAP MUTU CUKA YANG DIHASILKAN. Undergraduate thesis, Universitas Sriwijaya.

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Abstract

Nipah is a mangrove forest product which entire parts can be utilized. Nipah sap is a sweet, high-sugar liquid obtained from tapping nipah fruit bunches, which has the potential to be used as a raw material for vinegar production. Nipah vinegar is produced through the fermentation process of nipah sap (Nypa fruticans). Fundamentally, vinegar fermentation occurs continuously between alcohol and acetate. The vinegar fermentation process can be enhanced by adding Saccharomyces cerevisiae yeast as a starter. This research aimed to determine the influence of different concentrations of Saccharomyces cerevisiae yeast and identify the best treatment on the quality of nipah vinegar. The study was conducted as a laboratory experimental research using a Completely Randomized Design (CRD) with four levels of yeast addition treatment: A0: 0%, A1: 0,1%, A2: 0,2%, and A3: 0,3%, with three replications. The observed parameters included chemical property analysis (total sugar, dissolved solids, pH, and total acid) and duo-trio sensory analysis (aroma and clarity). Research results showed that the best treatment in nipah vinegar fermentation is A0 (spontaneous alcohol fermentation) with total acid 16,79%. While the best treatment for adding Saccharomyces cerevisiae yeast was treatment A1 (0,1% S. cerevisiae) with total acid 7,41%. The study revealed a significant effect on total acid content and no significant impact on total sugar, dissolved solids, and pH. The duo-trio sensory test showed a significant influence on aroma and clarity. The research concluded that nipah vinegar met the total acid standard specified to SNI 01-4371-1996. Treatment A0 produced the best vinegar with the highest aroma and A1 produced the best vinegar with the highest clarity, based on the duo-trio sensory test.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Cuka, fermentasi, nira nipah, Saccharomyces cerevisiae
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Dea Efriyanti Ningsih
Date Deposited:	13 Jan 2025 03:20
Last Modified:	13 Jan 2025 03:20
URI:	http://repository.unsri.ac.id/id/eprint/163891

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