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Abstract
Vinegar could be produced from any fruit juice. Coconut water as raw material was used by increasing sugar concentration. Vinegar is one of the alternatives in the use of coconut water waste. This is supported by the needs of the growing vinegar. Vinegar manufacture involves two stages of fermentation (anaerobic and aerobic). Aerobic fermentation by adding yeast and sugar yield of 12% alcohol (the alcohol optimal), where as aerobic fermentation produces vinegar 4% -12.5% (SNI). The purpose of this study were to determine the optimal percentage of the addition of yeast and sugar to produce alcohol 12%, and to compare the quality of coco vinegar with SNI 01-3711-1995 vinegar. This study used factorial completely randomized design , the adding sugar and yeast as treatment, 3 level of adding sugar and yeast with 3 observations. Results of variance analysis showed that the treatment was very real effect on levels of alcohol and alcohol pH. The Duncans Multiple Range Test (DMRT) showed that the highest quality levels of alcohol present in addition of 16% sugar and 6% of yeast. while the pH of alcohol contained in the addition of yeast 4.5% and sugar 10%
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References
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References
Abdullah, 2012. Diktat Mikrobiologi Industri. Jurusan Teknik Kimia Fakultas Teknik Universitas Diponegoro : Semarang. http://lab.tekim.undip.ac.id/mikrobiologi/files/2012/03/ASAM-ASETAT1.pdf. [diakses 20 Mei 2012].
Agustian, A., S. Friyatno, Supadi dan A. Askin. 2003. Analisis Pengembangan Agroindustri Komoditas Perkebunan Rakyat (Kopi dan Kelapa) dalam Mendukung Peningkatan Daya Saing Sektor Pertanian. Makalah Seminar Hasil Penelitian Pusat Penelitian dan Pengembangan Sosial Ekonomi Pertanian Bogor. Bogor.
Allorerung, D., dan A. Lay. 1998. Kemungkinan Pengembangan Pengolahan Buah Kelapa secara Terpadu Skala Pedesaan. Prosiding Konperensi Nasional Kelapa IV. Bandar Lampung.
Asian and Pacific Coconut Community. 2001. Coconut Statistical Yearbook 2000. Asian and Pacific Coconut Community Publisher. Jakarta
Asian and Pacific Coconut Comunity. 2003. Coconut Statistical Yearbook 2002. Asia Pacific Coconut Community Publisher. Jakarta
Badan Pusat Statistik. 2009. Luas Lahan Menurut penggunaannya di Provinsi Bengkulu. Badan Pusat Statistik Provinsi Bengkulu. Bengkulu.
Bucle, K.A., R.A. Edwards, G.H. Fleet dan M. Woofon. 1987. Ilmu Pangan. UI Press. Jakarta.
Desrosier. 1989. Teknologi Pengawetan Pangan. UI Press. Jakarta.
Ferdiaz, S. 1988. Fisiologi Fermentasi. IPB Bogor. Bogor.
Ferdiaz, S. 1992. Mikrobiologi Pangan I. Gramedia Pustaka Utama. Jakarta.
Istina. I.N., Kardiyono, Umar, dan A. Aris. 2003. Pemanfaatan Limbah Sabut Kelapa dalam Usahatani Padi Pasang Surut. Kelembagaan Perkelapaan di Era Otanomi Daerah. Prosiding Konferensi Nasional Kelapa V.
Richtler, H.J dan J. Knaut. 1984. Challenges to Mature Industri, Marketing and Economics of Oleochemicals In Western Europe. JAOC.
Rindengan dan S. Karaow. 2003. Peluang Pengembangan Minyak Kelapa Murni. Prosiding Konferensi Nasional Kelapa V.
Roukas T. 1996. Continuous Bioethanol Production from Nonsterilized Carob Pod Extract by Immobilized Saccharomyces cerevisiae on Mineral Kissiris Using A Two reactor System, J. Applied Biochemistry and Biotechnology 59( 3).
Rumokoi, M. M.M, dan R.H. Akuba. 1998. Minyak Kelapa Abad 21: Pangan atau Oleokimia. Prosiding Konperensi Nasional Kelapa IV. Puslitbangtri. Bandar Lampung.
Soeharto, P. 1994. Ilmu Gizi Komparatif. BPFE. Yogyakarta.
Sugiharto, P.E. 1991. Analisis Kuantitatif Kadar Etanol Dari Bonggol Pisang oleh Saccharomyces cerevisiae. Fakultas MIPA Universitas Brawijaya. Malang.
Waluyo. S. 1984. Beberapa Aspek Tentang Pengolahan Vinegar. Dewa Ruci Press. Jakarta