Keberadaan Mikroflora Alami Dalam Fermentasi Cuka Apel Hijau (Malus sylvestris Mill.) Kultivar Granny Smith

Risca Adelina Atro, Periadnadi Periadnadi, Nurmiati Nurmiati

Abstract

Research on The Presence of Natural Microflora in Fermentation of Green Apples Cider Vinegar (Malus sylvestris Mill.) Cultivars Granny Smith was conducted from February to June 2014 at Microbiology Research Laboratory, Department of Biology, Faculty of Mathematics and Natural Sciences, Andalas University, Padang. The purpose of the research were to determine the Presence of the natural microflora (yeasts and bacteria) in fermentation of a Granny Smith apple cider vinegar and to determine the character of apple cider vinegar in terms of pH value dan sugar content. The results showed that the fermentation of apple cider vinegar was the Presence of the natural microflora (yeast as much as 1.8 x 106 cfu/ml and bacteria as much as 3.4 x 106 cfu/ml) and obtained with apple cider vinegar acid concentration (pH 3.13) with a residual sugar content (1.5% Brix) after 14 days of acetic acid fermentation.

Keywords:       Natural Microflora, Granny Smith Apples, Apple Cider Vinegar

Keywords

Natural Microflora; Granny Smith Apples; Apple Cider Vinegar

Full Text:

PDF

References

Arbianto, P. 1974. The Conservation and Use Microorganisms for Waste Recovery and Indigenous Fermentation. Penerbit ITB. Bandung.

Ayres, J. D., J. D. Mundt and W. E. Sandine. 1980. Microbiology of Foods. W.H. Freeman Company. San Fransisco.

Buckle, K. A., R. A. Edwards., G. H. Fleet and M. Wooton. 1987. Ilmu Pangan. Universitas Indonesia Press. Jakarta.

Judoamidjojo, M., A. A. Darwis dan E. G. Said. 1992. Teknologi Fermentasi. Institut Pertanian Bogor Press. Bogor.

Maal, K. B. and R. Shafiei. 2011. A Thermotolerant Acetobacter Strain Isolated from Iranian Peach Suitable for Industrial Microbiology. Asian Journal of Biological Sciences 4(3): 244-251.

Moryadee, A. and W. Pathom-Aree. 2008. Isolation of thermotolerant acetic acid bacteria from fruits for vinegar production. Research Journal of Microbiology 3(3): 209-212.

Nugraheni, M. 2011. Potensi Makanan fermentasi sebagai Makanan Fungsional. Makalah disajikan dalam Seminar Nasional Wonderful Indonesia. Universitas Negeri Yogyakarta Press. Yogyakarta.

Nurmiati. 2003. Das Vorkommen der die Alterung auslösenden Precursoren und der Einfluss von Mikroorganismen auf die TDN-Bildung in Wein. [Disertasi]. Frankfurt aM. Johann Wolfgang von Goethe-Universität.

Orey, C. 2008. Khasiat Cuka: Cairan Ajaib Penyembuh Alami. Penerbit Hikmah. Jakarta.

Pelczar, M. J., E. C. S. Chan and N. R. Krieg. 1993. Microbiology. Mc Graw Hill Book Company Inc. New York.

Periadnadi. 2003. Vorkommen und Stoffwechselleistungen von Bakterien der Gattungen Acetobacter und Gluconobacter Während der Weinbereitung unter Berücksichtigung des Zucker-Säure-Stoffwechsels. [Disertasi]. Frankfurt aM. Johann Wolfgang von Goethe-Universität.

Rahman, A. 1989. Pengantar Teknologi Fermentasi. Institut Pertanian Bogor Press. Bogor.

Sossou, S. K., Y. Ameyapoh, S. D. Karou and C. De Souza. 2009. Study of pineapple peelings processing into vinegar by biotechnology. Pakistan Journal of Biological Sciences 12(11): 859-865.

Susanto, T., R. Adhitia dan Yunianta. 2000. Pembuatan Nata de Pina Dari Kulit Nenas. Kajian Dari Sumber Karbon Dan Pengenceran Medium Fermentasi. Jurnal Teknologi Pertanian 1(2): 58-66.

Yulianti, S., Irlansyah., E. Junaedi dan M. Widjaya. 2007. Khasiat & Manfaat Apel. AgroMedia Pustaka. Jakarta.

DOI: https://doi.org/10.25077/jbioua.4.3.%25p.2015

Refbacks

  • There are currently no refbacks.