Pengaruh Jenis Ragi Pada Fermentasi Kakao Terhadap Karakteristik Cuka Kakao

Abstract

This research was aimed to determine the effect type of “ragi” on the fermentation process of cocoa and to determine type of “ragi” that can produce vinegar with the best characteristics. This research used Randomized Block Design (RBD) with four types treatment of “ragi”, these are: without the addition of “ragi”, addition of bread yeast, addition of “tape ragi”, and addition of combination “ragi”. “Ragi” additions were carried out as much as 1% in each treatment. This research was repeated three times, resulting in 12 experimental units. The data was analyzed with Anova test and continued with Duncan test if the treatment had a significant effect (P<0.05) on the observed variable. This research showed that the treatment fermentation addition of tape ragi was the best treatment with characteristic 5.05 pH, 0.88% total acid, 3.33% total soluble solids, 0.59% total sugar and 0% alcohol.
 Keyword: cocoa, ragi, vinegar, fermentation

Pengaruh Penambahan Gula Aren terhadap Karakteristik Eko-enzim Kulit Buah Nanas (Ananas comosus).

“…Senyawa alkohol pada media selanjutnya diubah menjadi asam asetat melalui proses oksidasi. Adanya kandungan asam asetat pada media fermentasi dapat menurunkan nilai pH media tersebut (Wulandari et al, 2019). Produksi eko-enzim berlangsung selama 3 bulan dan memiliki nilai pH kurang dari 4 saat dipanen (Tang dan Tong, 2011).…”