The substitution of Arenga pinnata with Saccharum officinarium Linn in the manufacturing process of apple vinegar probiotics

Abstract

This study investigated the impact of substituting Arenga pinnata (palm sugar) with Saccharum officinarium Linn (sugar cane) and replacing lime with vinegar in producing apple vinegar probiotics for poultry. The experimental design employed in this study was a complete randomized design (CRD) consisting of four treatments (A: palm sugar and lime, B: palm sugar and vinegar, C: sugar cane and lime, D: sugar cane and vinegar), each with five replicates. The parameters assessed included the total colonies of Acetobacter and Saccharomyces and the pH levels in the apple vinegar solution. The study revealed that the treatment had a significant effect (P>0.01) on pH levels, while the growth of Acetobacter and Saccharomyces colonies during probiotic fermentation of apple vinegar was not statistically significant (P<0.05). From the research findings, it can be concluded that Saccharum officinarium Linn (sugar cane) and vinegar can successfully replace Arenga pinnata (palm sugar) and lime in producing apple vinegar probiotics. The optimal treatment identified was Saccharum officinarium Linn (sugar cane) and vinegar, resulting in Acetobacter colonies of 108.8 x 107 CFU/mL, Saccharomyces colonies of 30.93 x 107 CFU/mL, and a pH level of 3.74.