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Jurnal

KUALITAS KIMIA DAN ORGANOLEPTIK PRODUK CUKA BERBAHAN DASAR AIR KELAPA DENGAN BERBAGAI WAKTU FERMENTASI DAN KONSENTRASI RAGI YANG BERBEDA

Jurnal Sains dan Teknologi Pangan · Vol. 8 No. 2 (2023)

DOI
10.33772/jstp.v8i2.38037
ISSN
2527-6271
Published
2023-05-06
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

BSTRACT The purpose of this study was to determine the effect of various fermentation times and yeast concentrations on the chemical and organoleptic qualities of coconut water-based vinegar. This study used a completely randomized design (CRD) of two factors using various yeast concentrations (0.10%.0.20%, 0.30%) and fermentation times (9 days, 10 days, 11 days). The results show that yeast concentration and fermentation time had a very significant effect on the organoleptic test of color and aroma and a significant effect on the taste. The sample with the highest organoleptic assessment was found in the R3C3 treatment (0.30% yeast concentration and 11 days of fermentation) with average preference scores of color, aroma, and taste reaching 3.53 (like), 4.51 (very like), and 4.25 (like), respectively. The sample contained 4.51% acid, 0.01% acetic acid, and a pH of 3. The coconut water-based vinegar product was accepted (preferred) by the panelists and had an acid level that met the national standard. Keywords:coconut water, yeast, vinegar ABSTRAK Tujuan penelitian ini untuk menentukan waktu fermentasi dan konsentrasi ragi yang berbeda terhadap kualitas kimia dan organoleptik cuka air kelapa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dua faktor dengan menggunakan konsentrasi ragi yang berbeda (0,10 %.0,20 %.0,30 %) dan waktu fermentasi yang berbeda (9 hari,10 hari,11 hari). Hasil penelitian menunjukkan bahwa konsentasi ragi dan waktu fermentasi berpengaruh sangat nyata terhadap uji organoleptik warna dan aroma serta berpengaruh nyata pada rasa. Berdasarkan penilaian organoleptik tertinggi terdapat pada perlakuan R3C3 (0,30 % kosentrasi ragi dan 11 hari waktu fermentasi) dengan skor penilaian terhadap karakteristik organoleptik warna 3,53 (suka), aroma 4,51 (sangat suka), rasa 4,25 (suka). Uji kadar asam mencapai 4,51 %, kadar asam asetat 0,01 % dan pH 3. Berdasarkan hasil penelitian produk cuka air kelapa dengan konsentrasi ragi dan lama fermentasi yang berbeda dapat diterima (disukai) oleh panelis dan memiliki kadar asam yang telah memenuhi standar SNI. Kata kunci: air kelapa,ragi, cuka

Collaboration network of the authors

40 authors · 129 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Nur AsyikUniversitas Halu Oleo15
Ansharullah AnsharullahUniversitas Halu Oleo13
Kobajashi Togo IsamuAffiliation unknown11
RH Fitri FaradillaAffiliation unknown9
SRI WAHYUNIAffiliation unknown9
SRI REJEKIUniversitas Halu Oleo9
LA KARIMUNAUniversitas Halu Oleo8
Djukrana WahabAffiliation unknown7
Muhammad Syukri SadimantaraUniversitas Halu Oleo6
Abdu Rahman BacoAffiliation unknown6
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown6
Muhammad Zakir MuzakkarAffiliation unknown5
La RiandaAffiliation unknown3
Mariani. LAffiliation unknown3
Sakir SakirAffiliation unknown2
Ryan HidayatAffiliation unknown2
Maharani MaharaniAffiliation unknown2
GEDE AGUS SANJAYAUniversitas Halu Oleo2
djukrna wahabAffiliation unknown2
Muhammad Amrullah PagalaUniversitas Halu Oleo2
Wa Ode RatnaUniversitas Halu Oleo1
Nurhaliza NurhalizaUniversitas Halu Oleo1
MARIANI MARIANIUniversitas Halu Oleo1
ADAM MALIKUniversitas Halu Oleo1
Azhar BafadalUniversitas Halu Oleo1
Anugrah HidayatAffiliation unknown1
H. Abdu Rahman BacoAffiliation unknown1
Sarinah SarinahAffiliation unknown1
I Gede MardiantaAffiliation unknown1
Hamrin HamrinAffiliation unknown1
Bayu HarisaktiAffiliation unknown1
Mizan Reski ArsandiAffiliation unknown1
Mustamin AnggoUniversitas Halu Oleo1
Kodirun KodirunUniversitas Halu Oleo1
Wayan SomayasaAffiliation unknown1
La PimpiAffiliation unknown1
Karmila DawistaAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">KUALITAS KIMIA DAN ORGANOLEPTIK PRODUK CUKA BERBAHAN DASAR AIR KELAPA  DENGAN BERBAGAI WAKTU FERMENTASI DAN KONSENTRASI RAGI YANG BERBEDA</dc:title>
	<dc:creator>Annisa, Wa Ode Siti Nur</dc:creator>
	<dc:creator>Tamrin, Tamrin</dc:creator>
	<dc:creator>Hermanto, Hermanto</dc:creator>
	<dc:description xml:lang="en-US">BSTRACT The purpose of this study was to determine the effect of various fermentation times and yeast concentrations on the chemical and organoleptic qualities of coconut water-based vinegar. This study used a completely randomized design (CRD) of two factors using various yeast concentrations (0.10% .0.20%, 0.30%) and fermentation times (9 days, 10 days, 11 days). The results show that yeast concentration and fermentation time had a very significant effect on the organoleptic test of color and aroma and a significant effect on the taste. The sample with the highest organoleptic assessment was found in the R3C3 treatment (0.30% yeast concentration and 11 days of fermentation) with average preference scores of color, aroma, and taste reaching 3.53 (like), 4.51 (very like), and 4.25 (like), respectively. The sample contained 4.51% acid, 0.01% acetic acid, and a pH of 3. The coconut water-based vinegar product was accepted (preferred) by the panelists and had an acid level that met the national standard. Keywords:coconut water, yeast, vinegar ABSTRAK Tujuan penelitian ini untuk menentukan waktu fermentasi dan konsentrasi ragi yang berbeda terhadap kualitas kimia dan organoleptik cuka air kelapa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dua faktor dengan menggunakan konsentrasi ragi yang berbeda (0,10 %.0,20 %.0,30 %) dan waktu fermentasi yang berbeda (9 hari,10 hari,11 hari). Hasil penelitian menunjukkan bahwa konsentasi ragi dan waktu fermentasi berpengaruh sangat nyata terhadap uji organoleptik warna dan aroma serta berpengaruh nyata pada rasa. Berdasarkan penilaian organoleptik tertinggi terdapat pada perlakuan R3C3 (0,30 % kosentrasi ragi dan 11 hari waktu fermentasi) dengan skor penilaian terhadap karakteristik organoleptik warna 3,53 (suka), aroma 4,51 (sangat suka), rasa 4,25 (suka). Uji kadar asam mencapai 4,51 %, kadar asam asetat 0,01 % dan pH 3. Berdasarkan hasil penelitian produk cuka air kelapa dengan konsentrasi ragi dan lama fermentasi yang berbeda dapat diterima (disukai) oleh panelis dan memiliki kadar asam yang telah memenuhi standar SNI. Kata kunci: air kelapa,ragi, cuka</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
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	<dc:date>2023-05-06</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/38037</dc:identifier>
	<dc:identifier>10.33772/jstp.v8i2.38037</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 8, No 2 (2023): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v8i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/38037/18187</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Jurnal Sains dan Teknologi Pangan</dc:rights>
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