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Optimization of Banana Peel Vinegar Production: Effect of Vinegar Starter Concentration on Organoleptic Properties

Indonesian Food Science and Technology Journal · Vol. 8 No. 1 (2024) · hlm. 117–125

DOI
10.22437/ifstj.v8i1.36678
ISSN
2615-367X
Terbit
2024-12-31
Penerbit
Department of Technology of Agricultural product (THP) Jambi University
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

Banana peels, a part of the fruit with numerous benefits, have not been fully utilized, leading to significant organic waste. Banana peel vinegar is a product derived from the acetic acid fermentation of banana peels. This study examined the effects of varying vinegar starter concentrations on the organoleptic characteristics of vinegar made from kepok banana peels (Musa acuminata Colla). The research employed an experimental method with a laboratory experiment approach, incorporating both qualitative and quantitative analyses. The study involved five trained panelists and 25 untrained panelists. Data were analyzed using variance analysis and were tested using Berat Nyata Jujur (BNJ) or Tukey’s Honestly Significant Difference (HSD) test. The concentration of the vinegar starter influenced the color, aroma, and taste of banana peel vinegar. Among the four treatments, the 15% vinegar starter concentration was the most preferred by both trained and untrained panelists. The study concludes that a 15% vinegar starter concentration is optimal for producing banana peel vinegar with the most favorable organoleptic properties, making it a promising approach for reducing organic waste. Likewise, the results of this study can serve as a reference for the production of vinegar from kepok banana peels.

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  • Universitas Esa Unggul
  • Universitas Syiah Kuala
  • STKIP Kusuma Negara
  • Universitas Nahdlatul Ulama Kalimantan Timur
  • Universitas Sulawesi Tenggara
  • Institut Teknologi Sepuluh Nopember
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
  • Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel
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Rekan penulisOrganisasiArtikel bersama
Khairil KhairilAfiliasi tidak diketahui3
M. Ali SarongAfiliasi tidak diketahui3
Samingan SaminganAfiliasi tidak diketahui2
Dini FitriaAfiliasi tidak diketahui2
Wardiah WardiahAfiliasi tidak diketahui2
Djufri DjufriAfiliasi tidak diketahui2
Vivera Ruselli PuspaAfiliasi tidak diketahui2
Miftahul MunawwarahAfiliasi tidak diketahui2
Muhammad Awin AlabySTKIP Kusuma Negara1
Sri Rosmalina SoejonoUniversitas Esa Unggul1
Herinto Sidik IriansyahAfiliasi tidak diketahui1
Nur RahmahUniversitas Nahdlatul Ulama Kalimantan Timur1
Hasanuddin HasanuddinAfiliasi tidak diketahui1
Asiah AsiahAfiliasi tidak diketahui1
Devi SyafriantiAfiliasi tidak diketahui1
Rivan RinaldiAfiliasi tidak diketahui1
Fadliyani FadliyaniAfiliasi tidak diketahui1
Fakhrah FakhrahAfiliasi tidak diketahui1
Abdullah AbdullahAfiliasi tidak diketahui1
Nurul FajrianaAfiliasi tidak diketahui1
Cut NurmaliahAfiliasi tidak diketahui1
Eva MurtisalAfiliasi tidak diketahui1
Putri WulandariUniversitas Sulawesi Tenggara1
Maulina MaulinaAfiliasi tidak diketahui1
Fauzan FauzanAfiliasi tidak diketahui1
Suhartono SuhartonoInstitut Teknologi Sepuluh Nopember1
Andi Ulfa Tenri PadaUniversitas Syiah Kuala1
Tara Raudhatul JannahAfiliasi tidak diketahui1
Faisal AbdurrahmanAfiliasi tidak diketahui1
Othman Othman OmarAfiliasi tidak diketahui1
Wiwit ArtikaUniversitas Syiah Kuala1
Samsul KamalAfiliasi tidak diketahui1
Ismul HudaAfiliasi tidak diketahui1
Nadia AldyzaAfiliasi tidak diketahui1
Muhammad SayuthiAfiliasi tidak diketahui1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 6 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Optimization of Banana Peel Vinegar Production: Effect of Vinegar Starter Concentration on Organoleptic Properties</dc:title>
	<dc:creator xml:lang="en">Iskandar, Kaisah Ghufrani</dc:creator>
	<dc:creator xml:lang="en">Safrida, Safrida</dc:creator>
	<dc:creator xml:lang="en">Muhibbuddin, Muhibbuddin</dc:creator>
	<dc:creator xml:lang="en">Iswadi, Iswadi</dc:creator>
	<dc:creator xml:lang="en">Hamid, Yuli Heirina </dc:creator>
	<dc:subject xml:lang="en">Acetic acid fermentation</dc:subject>
	<dc:subject xml:lang="en">banana peel vinegar</dc:subject>
	<dc:subject xml:lang="en">organoleptic characteristics</dc:subject>
	<dc:subject xml:lang="en">waste reduction</dc:subject>
	<dc:description xml:lang="en">Banana peels, a part of the fruit with numerous benefits, have not been fully utilized, leading to significant organic waste. Banana peel vinegar is a product derived from the acetic acid fermentation of banana peels. This study examined the effects of varying vinegar starter concentrations on the organoleptic characteristics of vinegar made from kepok banana peels (Musa acuminata Colla). The research employed an experimental method with a laboratory experiment approach, incorporating both qualitative and quantitative analyses. The study involved five trained panelists and 25 untrained panelists. Data were analyzed using variance analysis and were tested using Berat Nyata Jujur (BNJ) or Tukey’s Honestly Significant Difference (HSD) test. The concentration of the vinegar starter influenced the color, aroma, and taste of banana peel vinegar. Among the four treatments, the 15% vinegar starter concentration was the most preferred by both trained and untrained panelists. The study concludes that a 15% vinegar starter concentration is optimal for producing banana peel vinegar with the most favorable organoleptic properties, making it a promising approach for reducing organic waste. Likewise, the results of this study can serve as a reference for the production of vinegar from kepok banana peels.</dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2024-12-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/36678</dc:identifier>
	<dc:identifier>10.22437/ifstj.v8i1.36678</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 8 No. 1 (2024): Volume 8 Number 1, December 2024 |IFSTJ| ; 117-125</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/36678/19786</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2024 Indonesian Food Science and Technology Journal</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>