KARAKTERISTIK CUKA DARI CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO (Theobroma cacao L.) PADA PERLAKUAN PENAMBAHAN INOKULUM Acetobacter aceti DAN LAMA FERMENTASI

Abstract

This aims to this study were to (1) determine the effect of addition inoculum Acetobacter aceti and
fermentation period on the characteristics of vinegar fermentation from liquid waste of cocoa beans
fermentation, and (2) to determine the accurate of addition innoculum Acetobacter aceti and fermentation
period which one produces the best characteristic fermentation from liquid waste of cacao beans
fermentation. The experiments was designed by a Split Plot design with the addition of inoculum
Acetobacter aceti into the main plot consisting of 3 plots 10%. 15%. and 20% (v/v). Fermentation period is
a subplots consisting of 6 levels were 0. 5. 10. 15. 20. 25 days. The fermentation period was affected
significantly (P <0,01) on levels of acetic acid, alcohol content and total dissolved solids from a liquid pulp
vinegar fermentation from liquid waste of cacao beans fermentation, while the addition of inoculum
Acetobacter aceti and interaction did not affect (P> 0,05). The best characteristics of fermentation vinegar
was found on the addition of an inoculum of 20% and fermentation period for 25 days with the acetic acid
content, alcohol content and total of soluble solid were 3.21 (% v/v), 0.00%, and 4.79 oBrix. respectively.